Let's pay attention to the teapot too!

Deep-steamed green tea has finely ground tea leaves, which can easily clog the teapot's strainer. However, using a teapot specifically designed for deep-steamed green tea can prevent this clogging.
Additionally, proper teapot maintenance can remove tea stains and tea leaf buildup.
Deep-steamed green tea is made by steaming the tea leaves for a long time, which brings out its rich flavor and depth.
However, the manufacturing process makes the tea leaves easily break down into small pieces, which can clog the teapot's strainer.

Choosing a teapot for deep-steamed green tea

If you're going to drink deep-steamed green tea, it's recommended to choose a teapot specifically designed for it. These teapots have a large mesh filter that allows tea leaves to pass through easily, making them less prone to clogging

Teapot care

If tea leaves get stuck in the teapot's strainer, you can clean it using the following method

1) Pour in boiling water: Pour in boiling water, letting the tea leaves float and then drain

2) Using baking soda: Soak the tea leaves in hot water with baking soda dissolved in it, allowing them to float

3) Use bleach: Soak the tea leaves in hot water with oxygen-based bleach dissolved in it, allowing them to float

4) Use a toothbrush: Gently scrub the mesh with a toothbrush you haven't used before to remove any tea leaves

Use a cleaning agent: Wash thoroughly using a cleaning agent

others

Deep-steamed green tea has finely ground tea leaves, so using a teapot with a fine mesh filter can easily cause clogging.
When drinking deep-steamed green tea, it is recommended to use a teapot specifically designed for it.
Regular maintenance of your teapot will prevent tea stains and tea leaf clogging. For
everyday maintenance, simply rinsing with water or lukewarm water is sufficient.
If tea stains or tea leaf clogging are severe, using baking soda or oxygen-based bleach can be effective.

If using a cleaning agent, rinse thoroughly and dry before use

Tokoname ware teapots are characterized by their mellow tea flavor and high functionality, resulting from their unique clay and manufacturing process.
In particular, unglazed "bisque-fired" teapots are said to absorb bitterness and impurities from tea, making it taste better.
The exquisite fit of the lid and the spout are also highly regarded.

The soil reacts with tannins, the astringent component of tea, which has the effect of making the tea milder

Tokoname ware is made from clay (vermilion clay) that contains a lot of iron.
This clay is said to react with tannins, which are the astringent components of tea, and have the effect of making the tea milder.
For deep-steamed tea, a fine-mesh stainless steel tea strainer or a ceramic mesh tea strainer is recommended.

Banko ware teapots are a type of Japanese tea utensil primarily made in Yokkaichi City, Mie Prefecture.
The clay used in Banko ware has excellent far-infrared properties, which allows for slow and thorough extraction of tea leaves.
This property is said to enhance the flavor and aroma of the tea, resulting in a deeper taste. It is especially ideal for teas where aroma is important, such as sencha and bancha.
Furthermore, because Banko ware contains fine pores, it has excellent heat retention properties, meaning the tea stays warm for longer.
For this reason, Banko ware is often used for earthenware pots and other similar items.
The fact that it retains heat well is another appealing point, allowing you to enjoy the fresh taste for a longer period. The
fact that the material itself contributes to the taste is what makes Banko ware teapots so appealing.