Friday, November 2, 2007


Tetsubin are famous Japanese cast iron teapots. There are two main types of Tetsubin - those that are used for brewing tea and those that are used for heating and carrying water (only) during Japanese tea ceremony.
Due to Tetsubin relief decorations on the outside, glazing with enamel on the inside, small size and often unusual shape they are popular collector item. Authentic products have the symbol of manufacturer on the base of teapot.
Tetsubin holds some 1/2 litre of water. It is usually sold with a tea strainer and and iron trivet.
First Tetsubin appeared in the 17th century. They were used to brew tea or just boil water. Those Tetsubin did not have decotrations like today's teapots.
In the 19th century infused tea became very popular. Tetsubin became primarily status symbol, rather then functional kitchen items.
Japanese prefectures Iwate and Yamagata are famous for their Tetsubin.
And now here are few guidelines on how to use Tetsubin...Do not place tetsubin directly on stove to heat. Instead, boil water separately and pour into Tetsubin.While water is being heated, pour some warm water into Tetsubin. This will warm the teapot which will keep tea warmer for longer period of time. If it is glazed, this will prevent Tetsubin's ceramic glaze from cracking when the hotter water is poured in.
How to clean Tetsubin? Just rinse inside with some water and pour out...Do not use soap and abrasive pads for cleaning. After rinsing, dry the inside and outside of Tetsubin with a piece of cloth.


Clecia said...

Hi, Mislav! Here I am after a long time! That´s bad, but I really can´t visit it everyday. Sorry You are always present in my blog. Thanks! So, your posts are always very interesting. Unfortunately, I tried to see the video about the advertsiment, but it didn´t open! Have a nice week! Kisses!

Anonymous said...

Excellent post on the history of the tetsubin teapot!

Do you know anything about removing small amounts of rust from the outside of them? Mine was left in a kitchen cupboard for a few months and small rust spots seem to have developed due to damp in the kitchen. I thought about scrubbing with a wire brush, but would like to avoid removing the black finish. Any ideas?