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A tetsubin cast-iron kettle is suspended over an irori hearth in a traditional Japanese style farm house, at the Boso-no-Mura Museum A tetsubin on a brazier (). Tetsubin (鉄瓶) are Japanese cast-iron kettles with a pouring spout, a lid, and a handle crossing over the top, used for boiling and pouring hot water for drinking purposes, such as for making tea.
Kama (釜) is a Japanese term meaning metal pot or kettle. The specific term for a kama used in the Japanese tea ceremony is chagama (茶釜, "tea kettle"). Kama are made of cast iron or copper and are used to heat the water used to make tea. The ro (sunken hearth) is used during autumn and winter when it is cold. In the Tatami flooring of the ...
The Special utensils (名物 meibutsu) are historic and precious Japanese tea utensils (茶道具). They consisted of important tea bowls, kettles, spoons, whisks, etc. The classification came not only from value of the tool itself but also by the possessor and the inheritance.
Meibutsu (名物, lit. ' famous thing ') is a Japanese term most often applied to regional specialties (also known as meisan (名産)). Meibutsu can also be applied to specialized areas of interest, such as chadō, where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades.
Used to steep tea leaves in hot water Tea kettle: Used to boil water Teacup: Vessels from which to drink the hot tea (after the leaves have been strained). There are many different kinds of tea cups. Tea tray: Used to hold teaware; also keeps the tea and hot water from spilling onto the table Tea strainer: Used to extract leaves from tea solutions
A kettle, sometimes called a tea kettle or teakettle, is a device specialized for boiling water, commonly with a lid, spout, and handle. There are two main types: the stovetop kettle , which uses heat from a hob , and the electric kettle , which is a small kitchen appliance with an internal heating element .
A porcelain hibachi North American "Hibachi" cast iron grill. The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.
Kyūsu pots with side handle (right) and top handle, design by Masahiro Mori Kyūsu tea pot with side handle. A kyūsu (急須) is a traditional Japanese teapot mainly used for brewing green tea. They're also common in the Nizhny Novgorod area of Russia, where they're called Kisyushka (a term derived from Japanese).