Tetsubin - Japanese cast iron kettle
The Tetsubin (cast iron kettle) is a traditional Japanese craft with a 400-year history that developed as an utensil for use in the Japanese Tea Ceremony.
With the recent trend toward health-consciousness and authenticity, the quality of these kettles has begun to be recognized again, and they are gaining popularity not only in Japan but also in other countries.
The time to slowly boil the water and face the tea is a very meaningful moment in today's time-strapped world.
Most kettles in the world are made of stainless steel, copper, or other metals, but water boiled in a cast iron Tetsubin tastes completely different.
Tetsubin is said to make the water taste richer, milder, making the tea rounder, less bitter, and thus sweeter tasting.
There are health benefits as well. Your body uses the mineral iron for growth and development. Iron cannot be made in the human body and must be absorbed from external sources such as food, in this case through water boiled in cast iron.
Tetsubin is durable and if properly maintained, it can be passed down and used from generation to generation. This differs from mass production and mass consumption.
It is a sustainable way of taking care of things and using them for a long time.
One of the most famous teapots in the Western market is the iron Kyusu (teapot). Although they look similar, Kyusu and Tetsubin are different.
Tetsubin is for boiling water for tea, so it is uncoated. Most iron teapots are enamel coated on the inside and cannot be used to boil water. The enamel coating is intended to make it more practical for brewing tea and to prevent rusting on the inside, but it does not affect the taste of the tea at all.
In addition, many iron teapots and Tetsubin have appeared on the international and online markets in recent years, most of which are made at very low cost in factories in Japan and China.
All of the Tetsubin we sell are genuine articles and have been maintained so they are ready to use immediately upon arrival.
Tetsubin is a lifestyle item that is beautiful, functional, and carefully crafted one by one by artisans for long-lasting use.
Instruction
Tetsubin is for boiling water. Do not boil tea in Tetsubin.
The tannin in the tea leaves will react with the iron and turn the tea black.
Do not leave water in the kettle after boiling. Please use it all up.
Leaving water in the kettle will cause rust.
After emptying, use the residual heat from the stove to evaporate any remaining moisture inside.
Do not wipe the inside with tissues or towels.
Do not wash with soap or detergent, only rinse with water.
Do not scrub the inside with a sponge or touch it with your hand.
No microwave.
If rust starts to form inside,
place a generous amount of tea leaves in a tea bag and boil for 30-40 minutes.
Turn off the heat and leave it for about 12 hours. Discard the tea inside and rinse it.
If the water is still brown after boiling, repeat the tea-bag procedure 2 or 3 times.
Rust will inevitably form, but it will not affect your health.
The calcium and magnesium contained in hard water crystallize and form a white film on the inside of the Tetsubin.
This adhesion makes the Tetsubin rust-resistant.
The calcium acts as a coating on the iron.
Hard water is very suitable for iron kettles, and the more it is boiled, the more resistant to rust it becomes and the longer its life is extended.
Japanese Tetsubin can be used for 100 years if used and maintained properly.
One important thing is not to leave water in the Tetsubin, that's all.
