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Description
tokyo sun succulent propagation Sedum japonicum 'Tokyo Sun' (Bare Rooted) – Plant OrbitDispatch in 2 3 days Country of origin: India It's Compulsory to make unboxing video of parcel for refunds within 24 hours. Bare Rooted Sedum japonicum Tokyo Sun Common Name: Tokyo Sun Stonecrop Botanical Name: Sedum japonicum Tokyo Sun Family: Crassulaceae Type: Succulent Mature Size: Up to 6 inches (15 cm) tall, spreading to form a mat Native Area: Japan and Korea Hardiness Zones: 10a to 11 (USDA)\ Sedum japonicum Tokyo Sun is a vibrant succulent
- Dispatch in 2-3 days
- Country of origin: India
- It's Compulsory to make unboxing video of parcel for refunds within 24 hours.
- Bare Rooted
Sedum japonicum ‘Tokyo Sun’
Common Name: Tokyo Sun Stonecrop
Botanical Name: Sedum japonicum ‘Tokyo Sun’
Family: Crassulaceae
Type: Succulent
Mature Size: Up to 6 inches (15 cm) tall, spreading to form a mat
Native Area: Japan and Korea
Hardiness Zones: 10a to 11 (USDA)\
Sedum japonicum ‘Tokyo Sun’ is a vibrant succulent known for its bright yellow-green foliage that can turn a stunning golden hue in full sun. This hardy plant is perfect for gardeners looking to add a splash of color to their landscape or container gardens. Its low-growing, spreading habit makes it an excellent choice for ground cover or hanging baskets.
Characteristics
- Foliage: The leaves are thick and fleshy, characteristic of succulents, and can develop reddish tips when exposed to bright sunlight.
- Flowers: In late summer, ‘Tokyo Sun’ produces clusters of star-shaped yellow flowers that attract pollinators, adding further visual interest.
Care Instructions
Light Requirements
Sedum japonicum ‘Tokyo Sun’ thrives in full sun, requiring at least 6 hours of direct sunlight daily. It can tolerate partial shade but will produce more vibrant colors and flowers with ample sunlight.
Soil and Potting
Use a well-draining soil mix specifically designed for succulents or cacti. A combination of potting soil with perlite or sand is ideal for promoting drainage. Ensure that pots have drainage holes to prevent water accumulation.
Watering
Employ the “soak and dry” method when watering. Allow the soil to dry out completely between waterings. During the growing season, water every 1 to 2 weeks, adjusting frequency based on environmental conditions. In extreme heat or drought conditions, more frequent watering may be necessary.
Temperature and Humidity
This succulent prefers moderate temperatures between 60°F to 80°F (15°C to 27°C). It is not cold hardy; if temperatures drop below 10°F (-12°C), it should be brought indoors or protected from frost.
Fertilization
Fertilize during the growing season with a diluted balanced fertilizer once a month. Avoid fertilizing during winter when the plant is dormant.
Propagation
Sedum japonicum ‘Tokyo Sun’ can be easily propagated from cuttings. To propagate:
- Use a sterile knife or scissors to remove a healthy stem from the main plant.
- Allow the cut end to callous for several days.
- Place the cutting in well-draining soil and water only when the soil has dried out completely.
Common Issues
- Pests: Regularly check for pests such as mealybugs and aphids. Treat infestations promptly with insecticidal soap.
- Diseases: Overwatering is the primary concern for this succulent, leading to root rot. Ensure proper watering techniques are followed.
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4.5 ★★★★★
Based on 22 reviews
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Product Reviews
★★★★★ 5
Fast and Easy! Great Taste!
Color: A-Silver
This is my first espresso machine. The first thing you should know is to select the right beans -- especially if you choose the bottomless portafilter (optional, but recommended.) I bought a bag of Starbucks non-espresso dark roast beans, and it couldn't get to the espresso pressure in the bottomless filter; those beans are too oily for espresso. Their dark roast espresso beans work great, though.
Here's why this is the best Casabrews machine (in my opinion.) The "Flash heat" tech is ready to brew FIVE SECONDS after hitting the power button (feels more like 3.) There are machines that take anywhere from 30 seconds to about 20 minutes to heat up. I don't know about you, but I don't like waiting. This same tech is ready to froth milk 5 seconds after brewing. You can't froth at the same time, but you're already potentially on your daily limit of caffeine while your "friends" are still waiting for their clunky machines with double boilers to warm up..!
I've used mine daily since late November. If you have hard water, you will have to descale more often (I've done it once so far.) In my case, I use a Kangen filter on the 11.5 (alkaline) setting. This causes faster buildup, but the taste is worth it, and I've always used 11.5 pH for all coffee--drip and Keurig.
I use 17.5g of those Starbucks beans -- different beans may require different amounts. If you overfill the basket, you will get more steam and dripping. If you underfill it, you won't hit espresso pressure and it will taste weak and sour due to underextraction. I prefer tending toward overextraction. This could cause some bitterness, but that's easily-fixed by adding a few pinches of salt (I use Himalayan Sea Salt) or some almond milk. The punch and complexity are worth it, though -- it's the SOUL of the beans! ⚡😍🤩💪🏼
I've also used preground espresso, but it won't be quite as strong. That works fine with the pressurized double basket that comes with this machine -- but it won't reach pressure with the bottomless basket. The long-ground grains have lost their potency. I drink this if it's already early evening or later--so I could actually SLEEP!
Two things you'll want to get right away are a WDT tool (a bunch of needles like a long comb) and a "knock box" (where you tap the filter to remove the leftover coffee puck.) I 3D-printed a knockbox from Thingiverse.com Make sure you select enough infill and 4 walls because it'll have to take a lot of abuse. It also helps to have a dosing funnel (also 3D-printed from there.) Any concerns about food grade stuff is addressed by either buying PET-G food grade filament or wet-sanding (which I opted for.) The WDT tool breaks up the coffee clumps, and you'll want to stir it down and into the arcs of the filter to prevent sputtering, uneven flow, and bad espresso.
I also have a 3D-printed distributor--but many consider it unnecessary. I like it because it helps to center the grinds and then I tamp it down (I got an aftermarket tamper--one that has ridges; it works better than the flat ones.) I have a flat metal tamper, too. I just don't use it.
Making a double takes about 5 minutes--starting from grinding beans, weighing, transferring, stirring, tamping, putting on the included puck screen and attaching the portafilter. After that, you just press the button. I always get 3 streams that consolidate into one, and good crema (a bit of foam.) I use a digital Etek scale (~ $10.)
On scale use... My Etek can measure volume. But there are TWO settings. One is for milk (slightly different density) and one is for water. The one for water is approximately the same as the gram unit setting--as water is 1 gram per milliliter. Make sure if you are leaving it on the milliliter setting that you are using the water one. It has a drop icon. The milk setting has a cup with an "M" on it. You will put too much coffee in if you try to measure it with the milk setting. I found that out recently, as I was not aware of the separate setting for milk. So LIVE and LEARN! 🤓📈📊
If the machine gets accumulated mineral deposits, I take a straightened paper clip and carefully (VERY) insert into the hole in the mounting plate. I then run 2-3 doubles without the portafilter. If it gets more far-gone, I use citric acid (1 tablespoon per liter of water.) You could buy some descaling powder from a dollar store, but I think citric acid is more economical. I use it on my Kangen machine which is why I had it. You will then want to run a few cycles of doubles through to get rid of any aftertaste. You might be tempted to use vinegar and water. I used that on my Keurig and I had to run probably 6 or more cycles to get the vinegar taste out; I don't recommend it!
Make sure you run some hot water through the frothing tube after each use -- and wipe it down to remove the milk before it gets too solidified. This is done by turning the dial all the way back to the left, having the machine on, and then turning it all the way to the right. After you see the flow is constant (not sputtering or uneven--I watch for about 5 seconds), turn the dial back to the far-left.
That's it! This machine has changed my morning routine. I eat grits and a fried egg with it so I don't bounce off into the stratosphere on a caffeine high. The taste is quite good. I very rarely drink drip coffee (or even use it or the Keurig for coffee) since having this resource.
Being away from home is hard, because it's hard to find good espresso -- especially at those licensed "Starbucks." Those are the ones that just pay to use their materials, but are not the genuine deal.
Let me know how yours works out, how it tastes, and if you have any questions! 💯
Note: I made the video before I started using other tools mentioned, above.
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Reviewed in the United States on April 15, 2026
★★★★★ 5
A must buy for espresso lovers and limited counterspace
Color: Black
If you want an espresso machine but don’t want to go though the entire massive machines this is the perfect beginning and even moderate espresso maker for you! So much you can do with it, makes a great solid shot of espresso. No concerns so far and fast and easy to learn steps. Recommending this to all our friends and family that are interested
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Reviewed in the United States on April 14, 2026
★★★★★ 5
Great value for your money!
Color: A-Silver
Yessss! Real espresso maker! Excellent brewing capacity. Easy to use. Made with great quality material. The machine comes with all the pamphlets & easy to read instructions which say to heat twice for extra hot coffee, but honestly the coffee comes out VERY hot & tasty without double-heating. Also comes carefully packaged to prevent damage during delivery. Great value for your money!
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Reviewed in the United States on April 10, 2026
★★★★★ 4
Plastic, but Well Performing Machine
Color: A-Silver
My household has been using the Casabrewa 5418 PRO multiple times a day for over a month now.
It's function and directions are excellent. With some experimenting, it makes acceptable and delicious espresso. This is an entry model machine that does exactly what you want it to. It heats fast and produces espresso fast.
However, for the price point the amount of plastic is a bit disappointing. The machine has the appearance of being stainless steel while being constructed almost entirely of plastic.
If you want an entry level espresso machine and you don't mind the plastic, this is an excellent option.
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Reviewed in the United States on November 5, 2025
★★★★★ 5
Who cares if its plastic... let's not be silly
Color: A-Silver
Why are people so obsessed with metal housing? Metal literally serves no purpose. It's just a cover. It won't make a better coffee with metal housing nor will it last longer. I personally don't care what it "feels" like to touch it, I don't even notice it. I make coffee with it, it's a tool. I don't touch it to "feel how nice it is". That's just weird.
Anyway, what a great machine. To me instant heating is worth all the missing features of fancier machines combined.
I've had it for several months now, and I have it dialed in. I make up to 5-6 lattes a day and I've made about a 1000 by now. Still working great.
Not interested in upgrading.
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Reviewed in the United States on May 25, 2026