1.
cooled boiled water
Water that has been boiled and then allowed to cool to a drinkable temperature. Considered safe and gentle for babies and for brewing fine tea.
2.
water-cooling vessel
A small ceramic vessel used to cool boiling water to the ideal temperature before pouring it over tea leaves, especially for high-quality green teas like gyokuro.
When brewing gyokuro, use a cooling vessel to lower the water temperature.
Usage
Sense 1 is important in Japanese childcare — traditionally, boiled and cooled water was given to babies as a safe drink. Sense 2 is a tea ceremony tool, especially for brewing delicate teas like 玉露 where the ideal water temperature is 50-60°C.