Maintaining the kyusu teapot
A Japanese kyusu teapot can be washed in clear, lukewarm water and without dishwashing liquid. The material of a Tokonamé kyusu fired without enamel has a porous surface. If you put soap or other type of odorous cleaning product on it, the soil may absorb the scent and transmit it to your tea.
If you notice brown deposits inside your kyusu, pour lukewarm water over it and let it sit for a few minutes before passing it over with a soft sponge, without rubbing. If brown spots remain, this does not mean your teapot is dirty. These are simply the traces left naturally by the tannins contained in tea leaves. Do not try to erase them at all costs by rubbing. This could damage the material of your kyusu.
The most important part to clean properly is your teapot filter. If it is poorly cleaned, the water may flow with difficulty with a much slower flow rate, influencing the serving time, and therefore the infusion time. After infusion, completely empty the tea leaves then run a stream of water through the spout of your kyusu. By doing this each time you clean, your filter should not become clogged.
If you notice pieces of leaves sticking to the filter or the walls of your kyusu, you can possibly use a clean toothbrush and rub very lightly without applying pressure to remove them.
Once your kyusu is properly cleaned, dry it using a clean cloth. Before storing it, we recommend that you leave it open, without its lid, in a ventilated place for about a day. Stored with its lid, it could absorb moisture and not dry well.
Be particularly careful if you have a cast iron teapot because water causes this material to rust. We recommend drying it as much as possible, before letting it air dry.
Maintaining the chasen
The chasen, whip matcha made of bamboo, is a particularly fragile utensil, especially when its strands are dry. Before using it, always soak it for one or two minutes in lukewarm water. This softens the bamboo and makes it less fragile.
After use, rinse it in a bowl of hot water to clean off any residue. matcha. Do not use any dishwashing liquid or other product and let it air dry.
It may happen that over time, a few strands of your chasen break. This does not however make the chasen out of use. On the other hand, if you have difficulty whipping the matcha and producing foam, that means it might be time to change it.
The tea box
We recommend storing your tea in tea boxes. However, there are also some precautions to follow in their use to guarantee optimal conservation.
If you want to add tea to your tea box but there are still some old leaves in the box, we advise you not to add your new tea to your old tea, even if it is the same tea.
An empty tea box cannot be washed with water. This could leave an odor and rust the metal or wood depending on the material of your box. Simply wipe with a dry cloth or tissue to remove any leftover leaves.
Maintaining the chashaku
The chashaku is the spoon matcha bamboo which is used to measure the matcha. Like the chasen, it is a fragile utensil, which must be handled with care. Never put water on your chashaku. The remains of matcha could stick to the bamboo and would then be very difficult to remove. Simply use a clean dishcloth or tissue and wipe it gently.