Japanese Tea Set

Japanese teapot tetsubin has greatly evolved. It originated as a vessel used centuries ago to heat water for tea and now is also used to provide warmth and humidity in every home during the winter or even all year round. With its amazing aesthetic and functionality, modern tetsubins now come in variety of style, design and sizes.

Japanese cast iron teapots are known for rugged durability. However, under certain circumstances, the cast iron can begin to rust. You see, apart from the usual care that you give to your utensils, cast iron teapots will demand more attention to ensure that you don’t get an overdose of rust.

Here are some tips to try to remove rust from cast iron:

Vinegar and Water Solution. A mixture of water and white vinegar is a good cleaning solution. With a little elbow grease this 50-50 vinegar and water mixture can remove the rust in your tetsubin. For tough rust, it may be a good idea to use baking soda as an abrasive. First, scrub the area with baking soda then add the vinegar and water solution.

Potato Method. Often when you research for home remedies for removing rust the idea of using a potato is often mentioned. Actually, there is no property that makes the potato any more useful than a scrub brush. Slice a potato and dip it in baking soda, or vinegar. One great thing about potatoes is that they are handy and available. Read more »

History of green tea from Japan

The Japanese history starts with a Buddhist Monk who introduced tea to Japan in the 6th Century and by the year 1200 Japanese Zen priest Eisai, wrote the first book on this beverage (“Kissa Yojoki” or translated: “Book of Tea”).

He described the plant from which all tea originates (“Camelia sinensis”), how you can grow the Camelia sinensis and how to process its leaves. He also stresses the important health benefits for vital organs such as the heart and the brain.

Nowadays, around 45% of green tea is produced in the Shizuoka prefecture, south of Tokyo. Other popular regions are Uji and Kagoshima.

Types of Japanese green tea

There are various types, originating from Japan such as Gyokuro green tea – grown under the shade – but otherwise similar to Sencha green tea.

With three to four harvest periods a year in Japan, the leaves plucked in the first round are of the highest quality. Sencha is made from the tea leaves plucked in the first and second round, grown under full sun. Sencha is the most common type in Japan. Sencha literally means extracting the flavor by boiling referring to this processing method.

Sencha is initially steamed, where oxidation is put to a halt preserving color, aroma and taste. The leaves are dried with hot air and tightly rolled into long needle-shaped leaves, following traditional Japanese processing techniques. Ultimately, after drying, the leaves are fried so as to preserve them longer and to add more flavor. Read more »