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In Senchado, the Japanese rite of steeped tea, the pitchers are not commonly used for holding the tea for the first infusion. Named 湯冷まし/yuzamashi/water cooler they are mainly used to cool down the boild water and then in the later, non-formal rounds like the Chinese chahai.
With their mostly flat and wide designs they cool down the water more effectively to the perfect temperature for Japanese, but also Chinese and Korean green tea.