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Tetsubin Sakurazundo


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Made in Iwate Prefecture, Japan
Foundry: Oiharu
Interior: Un-lined cast iron
Packaging: paper box
Weight: 3.5 lbs  (empty)
Height: 8.5″ tall to the top of its stationary handle
Fill level: 24 oz / 710 ml

NOTE: the fill-level is at the mid-point, where the spout connects to the body of the kettle.
These kettles are never used filled to capacity.
This kettle should not be used for steeping tea.


Tetsubin Tea Kettles are a Final Sale (no return for any reason)


Exemplary craftsmanship is the hallmark of Japanese tetsubin – cast iron water kettles and teapots. Tetsubin originated in Japan as pot- bellied, cast iron water kettles with handles and spouts. Tetsubin hung in the hearth on an iron chain and were intended for household needs. (Tetsubin were something apart from chagama, the handle-less, spout-less water kettles used in the Japanese tea ceremony). Tetsubin have been faithful servants to emperors, scholars, artists, and tea connoisseurs for hundreds of years. Historically, these water kettles feature simple designs that underscore their functional nature. Eventually the kettles became a status symbol among the elite classes, and the designs and shapes became more intricate and costly. The sizes of the kettles became smaller, too, and more artistic in feeling.

In Iwate Prefecture, located in north-east Japan, the area around Morioka and Mizusawa City have been producing traditional ironware since the Edo period (1603-1868).  Production of ironware is thought to have begun in Morioka City at the end of the 17th century, when craftsmen who came from Kyoto started producing ironware such as teakettles, weapons, and temple bells. Casting in Mizusawa, on the other hand, is said to have originated in the 12th century for items used in Buddhist ceremonies and military armor. Two factors led to the development of metalworking in both places: production materials for metal casting were locally available, including metal ores, good quality clay, and charcoal; and the industry received protection during the Edo period. The name Nambu Tekki was applied to the products of both centers in approximately 1960. Nambu Tekki ironware was designated a traditional craft by the Japanese government in 1975.

This cleverly-shaped Tetsubin mimics the appearance of the bark-covered, cylindrical trunk of a mature cherry tree, and is a nod to the craft of Kabazaiku, the art of fashioning tea caddies and other small items out of real cherry bark veneer. This water kettle design features a little base that raises the kettle up above the tea table or counter on which it sits. Antique Tetsubins often have this feature – which for some users makes the kettle easier to lift than lifting it only by the handle, especially when the kettle has water in it (be sure the kettle is cool!)

Making Tetsubin:
The production process of crafting tetsubin consists of 64 to 68 steps. Most of this is still done by hand and quality is strictly maintained and controlled by master craftsmen known as “Kamashi”. It requires at least 15 years of apprenticeship to become a full-fledged craftsman and 30 – 40 years to become a “Kamashi”

Using A Tetsubin Water Kettle:
Tetsubin water kettles are different than Tetsubin cast-iron teapots, although the teapots evoke the spirit of the kettles. This is an authentic Japanese tesubin made for the Japanese market – as such it is not enamel lined on the inside as export kettles sometime are (and premium Japanese tetsubin teapots always are). In Japan, the viewpoint is that an iron interior has several advantages.

1. It allows the kettle to be placed directly over a flame or other direct heat source (do not do this with a teapot).
2. Heating water in an un-lined Tetsubin will enhance the taste of the water, which in turn will pleasantly affect the taste of tea steeped with this water. You may notice that tea steeped with this water has a more well-rounded, softer, and long-lasting flavor. This is due to the affinity between the water molecules and the iron in the kettle, which, when bonded together, gives the water a viscosity and flavor from the interaction of the minerals in the water with the iron. Of course, the results will vary depending on the composition of the water that you use, so you may wish to experiment with different waters to find the best one for this ‘marriage’ with your kettle.
3. Asian tea enthusiasts who follow the Chinese philosophical system of the five traditional elements – Wood, Water, Fire, Earth, and Metal – when making tea often use a cast iron Tetsubin for boiling water and an Yixing or other high density, unglazed teapot for steeping.

Despite the over-all large size of these water kettles, the internal fill-line for the cold water is the middle or top of the water spout hole, which is easily seen by looking into the kettle. This is generally about one-half the total capacity of the kette. The reason for this is the design of the kettle – the spout has a mid-level placement and if the kettle is filled to more than a certain level, it will spill water from the lid while pouring. We have measured these kettles to confirm the recommended water capacity, but please experiment with this on your own (with cold water) so you can see what we mean.

Caring for Your Tetsubin:
A Tetsubin water kettle is a valued item of status in Japanese tea culture and incorporates traditional hand-labor skills with modern technology to create an object of lifelong beauty and utility. Here are some tips to treat your kettle well. Do not leave water standing in the kettle – pour off any water remaining in the kettle and use a soft cloth to dry the interior. Set the kettle aside (without the lid on) to finish air drying. Do not ‘scrub’ the inside of the pot with anything abrasive such as a scrubby pad or salt (and certainly do not rub cooking oil on the interior of the pot as one might do to help ‘cure’ a cast iron skillet). An un-lined cast iron Tetsubin will develop rust and mineral buildup. This is to be expected and is considered by many to be the reason why the water in a Tetsubin tastes so good. If you want to keep rust spots to a minimum, simply wipe them off with a wet cloth. As the inside of the kettle develops a mineral-based patina, future rusting will be minimized. Where rust does develop in the spout, wiping it off with a damp cloth and then rubbing the rusted area with already-steeped tea leaves will keep the rust at bay. Our Asian colleagues tell us that as long as the water from the kettle runs clear there is no problem. Do not heat the kettle without water inside and apply only low-to-medium heat to the kettle.