Tetsubin or tetsu-kyūsu? How confusing!
What the Western world usually calls a tetsubin is actually a tetsu-kyūsu (鉄 急 須), literally, “iron teapot.” How to distinguish one from the other? Just look inside the utensil: if it is enameled and equipped with a metal strainer, it is definitely tetsu-kyūsu.
That then finding an authentic tetsubin in our parts is not at all easy (not even on Amazon). It must be because of the economic fact, that is: on the Japanese online store of Iwachu, one of the best-known manufacturers of Japanese cast irons, the average price of a cast-iron kettle is around 40 thousand yen (about 300 euros), compared with 18 thousand yen (about 130 euros) for a cast-iron teapot…
A little history: in the beginning was tetsubin
Tetsubin (鉄瓶), literally, “iron kettle” originated in Japan as a practical household utensil whose humble design was inspired by ancient Japanese yakkan-type water kettles. Early tetsubin were used to humidify the room in winter and, more importantly, to heat water during the Cha No Yu tea ritual: thanks to the convenient built-in handle, they hung directly over the fire.
In the 1800s, when the custom of tea drinking spread throughout the country and over all social classes, the design of the cast-iron kettle became crucial: the more refined its workmanship, the more prestigious the social status of its owner. They are the iPhones of the samurai, in short.
Historically, the finest kettles come from two Japanese prefectures, Iwate and Yamagata. Here the tradition of craftsmanship has a history of more than 400 years-an expertise that has been handed down from father to son for more than 15 generations.
During World War II, however, there was a danger of losing this precious art. Many tetsubin were melted down to make weapons, while artisans had to enlist in the Emperor’s army. The few that were spared could not produce more than 20 kettles a year-an imposed quota to save the precious fuel….
Fortunately, today the art of cast iron kettles is out of danger. Not only that, the best craftsmen receive the title of Living National Treasure (人間国宝 Ningen Kokuhō) in recognition of their contribution in Japan’s cultural heritage.
How Tetsu-Kyūsu Teapots are Used
Did you receive the much-dreamed-of Japanese cast-iron teapot? Wow, chapeau for refined taste and…long live your precious jewel! Here are four moves to make sure you don’t go wrong in using and maintaining your tetsu-kyūsu teapot (not to be confused with the tetsubin, cast-iron kettle).
- When you first use your teapot, remember to rinse it internally 3-4 times with boiling water and then wipe it dry with a cloth.
- Before brewing tea, always heat the cast iron teapot with very hot water so that it keeps the brew temperature constant for longer.
- Never put the cast iron teapot on the stove: it may damage the enamel inside. And of course, don’t put it in the microwave!
- After each use, wash the inside of the teapot with a soft damp cloth (I recommend no detergents, abrasive sponges or dishwashers!) and let it dry completely.
After each use, wash the inside of the teapot with a soft damp cloth (I recommend no detergents, abrasive sponges or dishwashers!) and let it dry completely.
The merits of the cast-iron teapot are many: aesthetically pleasing, they retain the heat of the brew for a long time, they lend themselves to infusion of all types of tea since they are enameled on the inside (“forget-me-nots”), and they have a convenient removable filter.
Resources
– History of Tetsubin by California Academy of Sciences
– How to Brew Tea in a Tetsubin by Liz Clayton, in Serious Eats
– Iwachu, online shop
– Taking Their Tea, and Past, Seriously: Teapot makers use age-old methods to create functional objets d’art by Valerie Reitman in Los Angeles Times
– Wikipedia