Cast Iron Teaware

One of my proudest purchases to my tea collection is my cast iron teapot. I freakin' love that thing. It makes 5 cups of tea at a time (which I usually drink entirely myself), keeps the tea hot for an exceptionally long time, and is beautifully designed. I use mine exclusively for green and oolong teas to preserve the curing coat it's acquired (I'll talk about it later, don't worry), though mine is enamelled on the inside, so it isn't necessary if you want to make other kinds of tea in yours.

Cast iron, or tetsubin, teapots originally was introduced to Japan by the Chinese in the mid-17th century. They served as a way to boil water, brew sencha (the most common tea made at the time), and provide warmth and humidity in a room. Sencha green tea became so popular around this time that people were looking for less expensive teapots and kettles. Cast iron was thought to create the best tasting boiled water, and became hugely popular throughout all casts of Japanese class. There are also many tea ceremonies that use a cast iron pot as either the centrepiece for brewing or as a receptacle for boiling and holding water.

Be forewarned. Cast iron teapots are expensive. If they aren't, the metal isn't of a good quality and doesn't retain heat well. Don't skimp on the price when it comes to a cast iron teapot. The sturdiness of the material means that the pot should last you generations with proper care. It is often a tradition to pass down a tetsubin as a family heirloom, passing down the history of the family along with the responsibility of its care and continuation. After each use, the pot should be rinsed with water (DO NOT USE SOAP), drained, and dried by hand immediately. This will prevent rusting and allow you to keep the teapot for years to come.

Fun fact: Cast iron teacups are not the best idea. They get STUPIDLY hot. But they look so pretty...

My personal joy

Toodles!