Tea accessories
Tea accessories
EXPERT KNOWLEDGE TEA ACCESSORIES
The tea ceremony in Japan
The tea ceremony in Japan, also known as Chanoyu or Sadō, is a highly ritualised form of tea preparation that is deeply rooted in Japanese culture. It combines mindfulness, aesthetics and spirituality and transforms tea drinking into a meditative experience.
The importance of the tea ceremony
The tea ceremony promotes harmony and respect, both for the tea and the participants. It is a way to find peace in hectic everyday life and to strengthen the connection to nature. The philosophy of Zen is reflected in every step of the ceremony.
Preparation and utensils
High-quality matcha tea is selected during preparation. The most important tea accessories are the tea bowl (chawan), the broom (chasen) and the scoop (chashaku). Each of these items is carefully selected to enhance the ceremony.
Procedure of the tea ceremony
The tea ceremony follows a set procedure:
- Welcoming the guests: the host invites the guests and explains the process.
- Tea preparation: Matcha is mixed with hot water to achieve a frothy consistency.
- Serving the tea: The tea is served in a specific order, with each gesture characterised by respect and care.
Aesthetics and atmosphere Aesthetics are a central element of the tea ceremony. The design of the room, the choice of utensils and the presentation of the flowers contribute to the harmonious atmosphere. These elements encourage an appreciation of beauty in the everyday.
The tea path 茶道 (read Sadō or Chadō), also known as Chanoyu 茶の湯
The Japanese tea ceremony is not only a method of tea preparation, but also a cultural art form that celebrates mindfulness and pantry & deli. It invites you to appreciate the moment and create a deeper connection with yourself and others.
Japanese cast iron teapots, also known as tetsubin, are traditionally crafted teapots that are prized for their aesthetic beauty and functionality. This teapot has a Length history in Japanese tea culture and is used for both brewing and serving tea.
Some important features of Tetsubin are:
- High quality cast iron: A Japanese cast iron teapot is robust and durable, which means that it retains heat well and distributes it evenly. This ensures that the tea stays warm for longer.
- Enamelled interior: Modern Tetsubin teapots are often enamelled on the inside to prevent rusting and make cleaning easier. Traditional teapots without enamel are often used to heat water and refine the flavour.
- Artistic design: Japanese teapots are often elaborately decorated with patterns or symbols carved into the surface of the cast iron. These decorations can be of cultural significance, such as nature motifs or traditional symbols of prosperity and tranquillity.
The combination of excellent heat retention, beautiful design and the connection to the Japanese tea tradition makes cast iron teapots coveted collector's items and practical kitchen utensils.
Note: In contrast to Chinese copies and mass-produced products of a similar shape, the teapots offered here are guaranteed to be handmade in a Japanese master workshop, with a correspondingly high standard of quality and workmanship. The glazes are guaranteed to be free of heavy metals.
Comparison of Japanese and Western tea preparation
The preparation of teas is a cherished tradition in both Japan and the West, but the methods differ considerably. While both cultures aim to extract the best flavour from the tea leaves, different techniques, preparation methods and tea accessories are used to influence the result.
Japanese tea preparation
Japanese tea culture emphasises precision and care in every step of the preparation process. Green teas such as Sencha, Matcha and Gyokuro are usually prepared at lower temperatures in order to preserve the delicate flavours. The ideal water temperature for green tea is usually between 60 °C and 80 °C, depending on the type of tea. This allows the delicate, herbal notes of the tea leaves to fully come to the fore without releasing bitter flavours.
Japanese tea is brewed in special cast iron teapots. Our teapots are supplied with a matching stainless steel tea strainer. No tea strainer is required for Matcha tea, which is sold in powder form. The required quantity of powder is dosed and stirred using bamboo accessories. Another key difference is that Asian green tea is often prepared in several infusions, with the infusion time for the first infusion being only 30 seconds to a maximum of one minute. With each subsequent infusion, the infusion time is extended slightly in order to develop the different flavours of the tea leaves. In Japan, tea is not served in teacups, but in tea bowls, which, unlike cups, do not have handles.
Western tea preparation
In contrast, the Western way of preparing tea is traditionally less ritualised and often focuses on black teas such as Assam, Darjeeling or Earl Grey. In the Western method, tea is usually prepared at higher water temperatures of around 90°C to 100°C, especially black and herbal teas. These high temperatures help to extract the robust flavours of the tea varieties quickly and intensively.
Western tea is often prepared in larger teapots made of materials such as porcelain, ceramic, glass or stainless steel. Tea filters, tea strainers or a stainless steel tea infuser are used as inserts. The teapot is often larger than the Japanese pot, as the tea is prepared in larger quantities to serve several cups at once. An infusion using the Western method is usually prepared once, with a longer infusion time of around 3 to 5 minutes, depending on the type of tea. This method is less focussed on repeated infusions, as the entire flavour of the tea leaves is extracted in a single infusion.
Differences in tea types and preparation methods
There is also a significant difference in the types of tea favoured in each culture. Green teas dominate in Japan, while black teas and herbal teas are more popular in the West. The different types of tea require different preparation techniques, particularly in terms of water temperature and brewing time. Green tea, which is more delicate, is brewed at lower temperatures to preserve its light, fresh flavours. Black tea, on the other hand, can tolerate higher temperatures and longer infusion times in order to fully develop its strong, bitter flavours.
Infusion and brewing time: Japan vs. the West
Another significant difference between Japanese and Western preparation is the way in which the tea is infused. In the Japanese method, the same tea leaves are often infused two or three times, with each infusion revealing new flavours. The infusion times are short and are minimally extended with each subsequent infusion.
In the Western method, on the other hand, the tea leaves are usually only used once and infused for longer, so that the full flavour is released with the first infusion. After the first infusion, the tea leaves lose their flavour and intensity, which is why another infusion is rarely made.
Tea accessories - Japanese tea bowls
Originally inspired by Korean folk art, Japanese tea ceramics developed to their peak over the course of 1000 years. Despite the wide variety of styles and formal diversity, the perfect beauty of nature was always the model for the design of the Shawls.
Tea accessories - Tea caddies
Tea caddies from Japan usually have a stainless steel body, which can be decorated in a variety of ways. They are also ideal for storing coffee pods.
