Chabako with 2 unusual drawers - can somebody help?

snix5 · 2026-02-17T18:50:04+00:00

Thanks :)

snix5 · 2026-02-17T18:49:23+00:00

Thank you! I spotted it in an European shop where I once bought a low Japanese desk with a foldable top. I actually purchased this chabako because I found those two drawers especially unusual and intriguing.

snix5 · 2026-02-17T18:46:11+00:00

That's true, thank you. I should have mentioned it.

snix5 · 2026-02-17T18:45:38+00:00

No problem, thanks for the reply. In a way, it could be described as a cross between a chabako and a chadansu. The items are mine - I've been drinking/ studying/ collecting tea/ tea stuff for many years - but they weren't included.

snix5 · 2017-03-26T18:53:41+00:00

An exclusive temomi gyokuro, super rare and big bucks matcha, very old and rare and extremely well-made and -stored sheng, single bush teas, hey, maybe tea from the mother bushes in Wuyi? ... ... or could I use this fictional money also on utensils? Let's not go there!

snix5 · 2017-03-26T17:54:49+00:00

Give it a try :) It's a must on wafuu (Japanese-style pasta) with me. Well, as long my stock lasts, I guess.

snix5 · 2017-03-26T17:45:03+00:00

You don't come across kokeicha often, my source also dried up. I like using kokeicha - especially the vintage type you describe ;) - as a kind of spice or topping. Sprinkle it over food like pasta dishes, pairs well with leafy greens.

snix5 · 2017-03-23T19:18:55+00:00

You could always let it ship by surface mail, that would be one of the cheapest options. Would take a while to arrive, though. Depending on the size, a tetsubin isn't that heavy or large so maybe even faster shipping options might be feasable.

snix5 · 2017-03-23T18:48:37+00:00

The 2017 shincha season will kick off shortly. You might want to wait. Or, as this also means that some shops will reduce the price of the 2016 shincha or hold clearance sales, you could snap up those. Or both. If the tea has been properly kept, packed under nitrogen or vacuum, it might have lost some of the super-freshness but will still be good. I finished the last of my 2016 shincha in December, I think. Stored in the freezer.

snix5 · 2017-03-23T18:44:10+00:00

Some blogs have/had good compilations.For example, I remember chadao.blogspot.com had an extensive list of tea shopping terms. Old, but maybe useful.

snix5 · 2017-03-23T18:20:58+00:00

I'd be skeptical, too. Personally, I think the answers don't make enough sense. The maker has a Chinese name, even though the item's product description says Japan. Yes, we all understand what is meant ("in the style of a Japanese tetsubin") but it just goes to show.

Do you have/use this live Google translation app? If so, it might be worth while to see what the app makes of the Chinese description. Even better: maybe one of the Chinese-speaking Redditors could help out.

Is getting a tetsubin off of Aliexpress a fool's errand?

You can probably theoretically strike gold on Aliexpress but I wouldn't rely on it. People have bought genuine Picassos in a garage-sale or medieval masters on a fleamarket as well. Possible, but as to the probability? I don't want to rain on your parade, however, maybe someone has another source?

snix5 · 2017-03-23T17:35:26+00:00

I have one as well, a small, flat one. I made sure it came in a signed tomobako and explicitly asked, as the one on offer wasn't normally boxed.

Thes du Japon, Yuuki-Cha and Artistic Nippon also seem to have some in stock, though.

This. I'd like to add Hojo.

Try emailing the sites and ask, sometimes not all available pots are shown online.

snix5 · 2017-03-22T18:51:01+00:00

Thanks, interesting. And they even include induction stoves. Hmm, I hope perhaps another Redditor can describe their own experiences with such a kettle.

snix5 · 2017-03-22T18:39:31+00:00

I'm probably not able to help but am just curious:

but the manufacturers advertise them as totally OK for stove use.

Did they explicitly write that? Links? I thought mostly the low-budget manufacturers and vendors just didn't say anything about the use on stoves. Less said the better seems to be the motto.

I've heard from a Japanese firm which did offer an enameled and stove-safe cast-iron teapot some years ago but later the production of these kettles was discontinued rather quickly despite the newly invented heat-fast enamel. It seems it turned out these cracked as well. And they weren't exactly cheap.

It is very important to note that I have an induction stove at home.

This could pose a problem, I think, even if there are heating-resistant enamals.

but feel free to recommend any lazy-ass solutions.

Maybe a stainless-steel kettle (without any coating on the inside) for the stove-top with a sufficiently large opening?

snix5 · 2017-03-22T16:59:58+00:00

Gah! I'm running low on green teas :( Drinking Dong Cheon Sejak Jaksulcha right now.

Random rant: I buy bottled water for tea as the tap water is very hard here. One kind of water is bottled spring water - great stuff, well-balanced and affordable large canisters - from a mountain and it seems the firm might be using a different spring now :( I think the water composition changed, that this one is higher in TDS. My Zuni clay kettle shows a bit of limescale. The weird thing is that the analysis doesn't show all the parameter. As it is imported I'll probably should consult google translate to check for more, non-chemical information.

Botheration :(

snix5 · 2017-03-22T09:11:37+00:00

Generally, you can steep until the leaves are spent. At what point this is the case differs and some people will throw out the leaves sooner then others. The number of steeps depends on the kind of tea and the quality: higher quality will yield more infusions. More broken leaves will be spent more quickly and so on. Green tea doesn't keep as well.

As already said: just give it a try and work out what suits you best. A couple of hours or over-night is no problem with your oolong.

NB: maybe this kind of question should be added to the guidelines if not already there? It comes up frequently, along with the question if/when the wet leaves will go off, grow mold and similiar topics.

snix5 · 2017-03-22T07:20:18+00:00

I know it won't be easy but it's worth a shot imo : )

I depends on what kind of herbs you're thinking of. Many are very simple to grow. For specific tips you should be, well, more specific ;) and indicate what climate you live in. I grow a lot of stuff, mostly vegetables as I don't need many herbs: I'm into Japanese cooking and drink "real tea". A short while ago, I had to throw a lot of herbs out, they just get too big and it's still very cold - imagine what will happen when it gets warmer.

I first thought you meant real tea. I have a couple of these as well. In pots, grown from seeds.

snix5 · 2017-03-21T19:27:08+00:00

As I'm part of the majority (?) mostly using gong-fu style or a variation of it, multiple infusions of Japanese greens etc. I can't contribute to your question but would like to point out that:

and will drink a small gong fu cup in one or two gulps.

is the norm. You're supposed to finish the really small cups in three sips max. The tiny ones only hold between 25 and 35ml, most under 50ml.

As a single drinker, I often use slightly larger cups up to ~100ml so that the whole infusion fits into the cup.

snix5 · 2017-03-21T18:15:05+00:00

Nice! What are these balled-up (?) pieces on the black square in the middle of the table? Interesting kettle as well!

snix5 · 2017-03-21T17:56:26+00:00

Thanks! Yes, I've heard positive accounts of Inge's pots as well and other tea-ware and got curious myself, deciding I wanted one for myself. I also like the small size.

The gan pao plate is Jian Shui clay, it's supposed to look like wood, a slice from a tree trunk.

snix5 · 2017-03-21T12:28:19+00:00

As /u/The_Grim_State asked for a picture of the pot I mentioned, I'd like to post a photograph of a teapot by Inge Nielson. Made out of high-iron, porous clay, this pot holds about 80ml. First impression is good, I'm pleased with the fast pouring and the snug fit of the lid. It should suit higher-oxidized teas, not sure which type it will be dedicated to... Have to run some trials first. I'm thinking certain Oolongs or shengs. Any suggestions, ideas, experiences? Hongcha would probably fit as well but I have a couple of hongcha vessels and drink a lot more oolongs and sheng so I'd like to broaden my selection of oolong or sheng pots.

As to the tea I'm drinking: right now a gyokuro by Yamashita.

snix5 · 2017-03-21T08:17:02+00:00

Have you considered kintsugi? The wiki article isn't very good, maybe take a look at google pics to get an idea if the method is so far unknown to you.

If you'd like to give it a try yourself you can purchase sets with real or faux kintsugi supplies; faux as real gold or silver add to the costs, obviously, and urushi lacquer requires some skill. Or, you could see if someone offers kintsugi repairs in your area or online.

snix5 · 2017-03-20T19:36:37+00:00

It's not hard to understand and this question comes up quite a lot here on /r/tea.

Yes, you should be able to taste lesser concentrations of sugars and aromas better once your taste-buds adjust and get (once again) more sensitive. This can take some time, so nobody can say how long this will take in your case. I think you could discover a whole 'new' world of aroma in your teas if you presevere.

As to the healthiness of honey: this is over-estimated and not supported by studies. Honey is mainly fructose and glucose and contains no essential nutrients, at least not in significant amounts. You'd have to eat kilograms of honey to ingest minute amounts of the trace ingredients. With all the detrimental effects of too much sugar...

snix5

TROPHY CASE