“Tetsubin” is a Japanese type of teapot that goes back to the 17th-century. Primarily for boiling the water for a tea ceremony, the interior of the vessel is left uncoated. Put more simply, if your cast iron kettle has an enamel finish on the interior, it’s not a true tetsubin. The “raw” surface of these traditional Japanese teapots allows the iron to seep through into the water during the boiling process. This changes the taste of the water and ultimately makes tea mellower and sweeter.

Tea made with boiling water from a tetsubin also tastes richer and less bitter, offering a smoother flavor. Apart from the taste, tetsubin users also reap the health benefits of getting a free iron supplement with every cup of tea. Of course, you can also use your Japanese cast iron teapot to boil water for coffee. Different types of teapots provide a subtly different water taste. Depending on the composition or the raw materials, the techniques used to craft the teapot, and the porosity of the cast iron, each tetsubin is one-of-a-kind and has a specific effect on the taste of water and the resulting cup of tea. The cast iron build also helps to maintain the water hot for a longer period of time.

Tetsubin is the epitome of a traditional tea ceremony! The process of brewing tea slowly in a ritual that demands patience and care. You’re required to pay attention to every step and to enjoy the process just as much as you delight in the result. A tetsubin is quintessential “slow living.” It gives the tea making routine the solemnity of an ancient ritual. At the same time, this process brings mindfulness to an ordinary, everyday activity, making every cup of tea special. 

Chartreuse Japanese Style Cast Iron Teapot