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 Exactly when the tetsubin
first appeared in Japan is unclear,
but much evidence suggests a close relationship with the rise of the
sencha, a form of tea-drinking that uses tea leaves instead of powdered tea. Sencha
was introduced to Japan from China around the middle of the 17th century, a
period when Japan's literati were greatly influenced by China as well as by
Neo-Confuciani thought. Sencha was not considered a formal ceremony but
introduced tea as a drink that was closely associated with medicinal herbs.
Most literati adopted sencha drinking as a symbolic revolt against the
formality of chanoyu, favored
by the ruling class.
During the 18th century, as
more and more ordinary townspeople throughout Japan adopted tea drinking,
sencha gradually became an informal setting for sharing a cup of tea with
friends and family. For most Japanese citzenry, however, the Chinese tea
utensils used in sencha remained too rare and expensive. Thus a market
developed for a new Japanese style teapot to replace the expensive Chinese
styles. That need was filled with the creation of the tetsubin.
Tetsubin or iron
teapots were originally kitchen items used for boiling water and brewing tea.
These tetsubin generally were not ornate as they were commonly left on or
over a hearth, to provide heat and humidity during cold weather. During the
mid-19th century as infused tea drinking became popular, tetsubin were no
longer viewed as kitchen items, but as status symbols. Some of these
tetsubin were elaborately decorated with high relief designs and
inlays of copper, gold and silver. The two prefectures best known
for tetsubin are Iwate, which is considered to produce the best
designs and quality at a reasonable price, and Yamagata, which is
best known for the handmade tetsubin and changama that are
preferred by the tea ceremony masters.
Benefits of Cast Iron Cookware
Cast iron ware is a boon for
cooks since it heats evenly, retains heat well and lasts forever. It yields
important health benefits, too; iron-deficient diets are all too common these
days and food or liquid cooked in cast iron ware provides significant traces
of this essential mineral.
Care and Use
We recommend that you care for
your tetsubin by following these guidelines:
Use the tetsubin to brew tea, not as a
stove-top kettle.
Do not leave tea standing in
the tetsubin for a long period of time. Dry fully before storing.
Do not wash the tetsubin with
abrasive pads or use harsh detergents or soaps. Simply rinse it with plain water and wipe it dry
after each use. In Japan the natural mineral layer buildup inside a tetsubin
is considered to be good for the health and helps to prevent rust from
forming inside.
Do not expose your kettle or
teapot to salt or oil.
By following these guidelines
your tetsubin will provide many years of enjoyment.
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