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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).
The gaiwan is considered to be particularly good for brewing teas with delicate flavors and aromas, such as green tea and white tea. [7] The versatility of the gaiwan is also noted in the preparation of oolong infusions because of this particular tea's ability to be infused multiple times, but the gaiwan is suitable for any type of tea. The ...
A tea draining tray, tea tray, Gongfu tea tray, or tea sea is an integral piece of equipment for the Gongfu tea ceremony.. It is essentially a grate, which allows excess and waste liquids to be drained away, and either collected in a pan under the grate, or drained away through a hose that carries the waste water and tea to a bucket or other drain.
Gongfu tea (Teochew: gang1 hu1 dê5) or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill", [1] is a traditional Chinese tea preparation method sometimes called a "tea ceremony". [2] [3] It is probably based on the tea preparation approaches originating in Fujian [4] and the Chaoshan area of ...
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Automatic tea kettles are meant to make tea brewing easier, built with the capability to make different kinds of tea without much input from the user. [14] Once set, the automatic tea kettle brings the water to the specific temperature for preparing a given kind of tea, adds the tea to the water, and steeps the tea for the appropriate amount of ...