TETSUBIN

Cast Iron tea pot, often referred as Tetsubin or more accurately Kyūsu are a great way to brew tea or any herbal blend. Drinking tea is a deeply holistic concept with a long tradition of integrating several "experience" levels. There should be a reason why brewing leaves and drinking tea and herbs have evolved into an art-form and a lifestyle in so many countries around the world at different time in history and geographic locations.

 

A good cup of tea is a fairly straight forward multi-layered emotional experience that includes taste & smell, visual & tactile feel, aesthetics, colours & shades, warmth & coldness but also imagination, thoughts and social interactions. It is truly about experiencing the 5 Elements at once.

  1. Take spring water quality from a gravity water purifier to get a fully purified, ionised, energy charged and smooth water.
  2. Boil water over fire with a gaz stove. Do not use electric kettle to avoid changing water taste and never from a microwave to avoid affecting water structure.
  3. Pour water on tea leaves 
  4. Let Nature work its magic inside the iron T-pot
  5. Mix the brew with Air as you pour it into an earthy cup
  6. Experience the "here and now" moment of a cup of tea, share and enjoy the moment, build awareness or just relax and enjoy.

Does a cast iron T-pot help to brew a better tea?

Truth is we dont really know it as a fact. Maybe I want to believe it or I am ideologically formatted to believe so. Once again... holistic thinking, positive attitude. We are asking the wrong question. When it comes to any human experience, we should focus on the experience itself because reality only exist in reference to the representation of this reality. In short: Do I feel it taste better?

 

Does it help to bring up a deeper Tea experience?

Now the answer is yes and YES on several layer of the experience:

  • Kyusu minimalist aesthetics brings a sense of balance, harmony and strength. It is deeply rooted in ZEN attributes which reinforce inconsciensly our tea moment. Because it is acting upon us without conscience, the effect is even stronger.
  • There is only one ideal water temperature to bring out the optimum flavour. Cast iron is the best choice to keep a steady water temperature during the full brewing time. 
  • Cast iron is said to increase the oxidation process, adding more positive ions to the water and re-inforncing the herbs properties. 
  • Once brewed, you can remove the tea strainer and keep perfectly balanced tea for an hour before it cools down. Serving after servings you get the best flavour and aroma.
  • The inside enamel coating (ceramic) can be left unwashed to accumulate a specific tea taste and smell. You will need a T-pot for each type of brew, or clean the enamel coating and use your iron T-pot for several tea and infusion blends. 
Besides, cast Iron T-Pots are very sturdy and will last a lifelong, my grand kids will be using it if our planet can still provide tea leaves and water in the future.

 

TETSUBIN & KYŪSU

The historical origin of the tetsubin is not certain. At least one authoritative Japanese source states that it developed from the water kettle tedorigama that was already being used in chanoyu in the era of Sen no Rikyū (1522–91). During the 19th century, infused tea became more popular and tetsubin were considered primarily status symbols rather than functional kitchen items.

It is not clear when the first tetsubin pots appeared in Japan, but one hypothesis is that the popularity of the tetsubin pot grew alongside sencha, a form of leaf tea. China introduced Japan to sencha around the middle of the 17th century. Sencha was not considered as formal as matcha, the common powdered green tea at the time.

Throughout the 18th century, people started drinking sencha as an informal setting for sharing a cup of tea with friends or family. As more people drank sencha, the popularity of the tetsubin grew. Tea drinkers may have preferred the taste of water from an iron pot over the taste of water from a copper pot. Throughout the 18th century, tetsubin kettles became a standard household utensil for heating water to make tea with.

 

There is also smaller cast iron pot that resembles a tetsubin but is glazed with enamel on the inside in order to lend itself to making brewed tea, and is referred to as an iron kyūsu (急須) or teapot. Kyūsu often come with a tea strainer that fits inside. Tea pots presented in our websites are technically speaking "Kyūsu" and their function is to brew tea rather than boiling water.

 

      

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