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ttk2a
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 Posted: Jan 01, 2006 12:12 am Post subject: cast iron tea ware |
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| I have a cast iron tea pot that came from Japan. The Question I have is when you see these for sale on the internet people describe them as if no Japanese family could do with out and that they are passed down from generation to generation. Are these types of tea pots really that big in Japan? It seems to me that they are not because most of the tea ware you see is stone ware. |
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Kevangogh
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Joined: 19 Jul 2005
Posts: 926
Location: Japan
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| Posted: Jan 02, 2006 12:25 pm Post subject: Re: cast iron tea ware |
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| ttk2a wrote: | | I have a cast iron tea pot that came from Japan. The Question I have is when you see these for sale on the internet people describe them as if no Japanese family could do with out and that they are passed down from generation to generation. Are these types of tea pots really that big in Japan? It seems to me that they are not because most of the tea ware you see is stone ware. |
Hi,
You are right, most people in Japan do NOT use the cast iron teapots. Actually, I do not find them convenient to brew in. That said, I've gone to tea shops where they use them for heating water. The Tsuen teashop has one they use that was actually made by tea master Rikyu himself. Usually, the water is heated in either the kettle or a large pot known as a "kama" and the hot water is poured into a ceramic teapot either directly or in the case of the kama with a bamboo laddle. I'm convinced the tea does taste better, I believe due to the iron content of the water leached from the teapot. So I've looked into getting one for myself. It's not exactly cheap, but oh well
Here's what I have come up with. These are from a supplier of traditional tea goods and they carry nothing but high quality. If anyone else is interested, let me know. The price for shipping to the USA or wherever most likely will not be cheap.
Tea Kettle - I checked this out in person, it's not one of those cheap jobs you usually see, very nice: $250
Water Heater - at the bottom there is a charcoal looking heater element. The kettle sits inside of this bowl: $250.
Price: not sure. This is ususally used for the tea ceremony, but many tea shops will laddle out hot water from it for use in a regular ceramic teapot (kyuusu). |
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Ryan
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Joined: 19 Jul 2005
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| Posted: Jan 03, 2006 5:36 am Post subject: |
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| This is a very interesting contraption. Does it boil a lot of water and then keep it at some kind of steeping temperature? Or does it boil water and then shut off? And for subsequent brews you have to add more water? |
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Kevangogh
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Location: Japan
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| Posted: Jan 03, 2006 3:46 pm Post subject: |
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| It boils the water, then keeps it simmering. There is a setting on it. Yeah, you'de have to add more water. I'm kind of leaning towards the bottom one with a bamboo laddle, but not sure. Still have to get a price on that kama. There are a lot of them, and they are not cheap. |
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Ryan
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Joined: 19 Jul 2005
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| Posted: Jan 03, 2006 6:07 pm Post subject: |
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| I like the idea of taking the water out with a bamboo ladle. It's simiply awesome. It would be a joy to make tea like that. |
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Chip
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Joined: 21 Apr 2006
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Location: Back in the TeaCave atop Mt. Fuji, purging looters
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| Posted: Apr 21, 2006 11:04 am Post subject: |
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Tea master Rikyu (I really like his own personal ritual) would have to smuggle his iron teapot into the US for iron to leach into the water. Every single supplier in the US that I have checked out, only supplies iron pots that are lined/glazed on the inside...something to do with US health regulations. True or false, I don't know. For that reason, they also cannot be placed onto sources of heat.
I have several Iwachu iron teapots that after using several times, have been relagated to decoration duties because I simply like using my good ole traditional Japanese clay teapots...not a cheap lesson...but they do have a "cool value."
I keep telling myself that I will use them one day...Iwill...really I will... |
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Mars
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| Posted: Jun 26, 2006 3:31 am Post subject: |
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| Chip wrote: | | Every single supplier in the US that I have checked out, only supplies iron pots that are lined/glazed on the inside...something to do with US health regulations. True or false, I don't know. |
...I believe that is...well, because out of laziness. A good and handmade iron pot demands some proper care, otherwise it will easily be ruined. If you use to forget to completely empty the pot from excess water, it will start to rust in an uncontrolled manner. After use (while empty), put the pot back on the heater with the lid off, and the remaining heat will make it absolutely dry. You should further never wash the pot inside. Ever. The deposit of calcium that after long use will build up should not be removed. If your heating source is gas, the pot should actually not come into direct contact with the flames (warm indirectly). An electromagnetic or electric heater is preferred. Also, any oily residue on the underside of the pot must be removed immediately with hot water, otherwise it will rust there too  Further, the pure iron tetsubins should only be used to heat the water - never put the tea inside  |
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Innchan
Uh, Can I Add Sugar?
Joined: 25 May 2007
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| Posted: May 26, 2007 3:51 am Post subject: |
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Mars, you have it absolutely right! In my tea ceremony classes tetsubin and kama are always emptied after the session is over. The they is put in to sink on top of wooden rest. Then the still nearly boiling leftover water is poured on top of the kama/tetsubin and then it is left to dry by itself.
By the by if you are interested in "secondhand" japanese tea things I recommend the following place:
http://www.rikyucha.com/
Incoming stuff nearly every day, and quite reasonably priced. Their parent page is - www.ichiroya.com - that specializes is kimono's. And I mean the REAL things! I've bought from them and have been very happy. |
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Karen
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Joined: 13 Apr 2007
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| Posted: May 26, 2007 2:22 pm Post subject: |
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| Chip wrote: | | Tea master Rikyu (I really like his own personal ritual) would have to smuggle his iron teapot into the US for iron to leach into the water. Every single supplier in the US that I have checked out, only supplies iron pots that are lined/glazed on the inside...something to do with US health regulations. True or false, I don't know. For that reason, they also cannot be placed onto sources of heat. |
I've also been wondering about tetsubin for heating (not brewing); I was thinking of a Zojirushi electric water dispenser but read that the water would taste better heated in cast iron. What I don't understand, though, is how there could be a problem with non-enameled pots when cast-iron skillets are so much a part of the U.S. culinary landscape (I have two, in fact). I've heard that they're sold "pre-seasoned," but I'm quite sure they're never enameled. |
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Chip
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Joined: 21 Apr 2006
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Location: Back in the TeaCave atop Mt. Fuji, purging looters
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| Posted: May 26, 2007 2:36 pm Post subject: |
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Hey Karen, I am not an expert on the subject, but cast iron skillets are usually seasoned with oils which would prevent rust. Once seasoned, they are rarely scrubbed clean to the point of removing the oil base.
I also think a skillet is easier to prevent rusting and you would see it right away. A tetsubin on the other hand would be harder to detect the presence of rust, out of sight, out of mind.
But still, I would like to own one one day. I have visions of it hanging above the heat source with a constant supply of hot water for brewing. I have seen this first hand (in NYC) and in photos. To be honest, I never embraced the concept of actually brewing sencha in a tesubin, prefering a kyusu. |
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Karen
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Joined: 13 Apr 2007
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| Posted: May 26, 2007 2:45 pm Post subject: |
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| Chip wrote: | Hey Karen, I am not an expert on the subject, but cast iron skillets are usually seasoned with oils which would prevent rust. Once seasoned, they are rarely scrubbed clean to the point of removing the oil base.
I also think a skillet is easier to prevent rusting and you would see it right away. A tetsubin on the other hand would be harder to detect the presence of rust, out of sight, out of mind.
But still, I would like to own one one day. I have visions of it hanging above the heat source with a constant supply of hot water for brewing. I have seen this first hand (in NYC) and in photos. To be honest, I never embraced the concept of actually brewing sencha in a tesubin, prefering a kyusu. |
Chip, you're quite right about seasoning with oil; however, there's no guarantee that an owner will season his skillet, hence the possibility of a "health risk." Not to sound like a nut, but I could see myself seasoning the exterior of a tetsubin for anti-rusting purposes. I fear, however, that seasoning the interior would affect the quality of the water forever.
Where in NYC did you see this? I live in Manhattan (in an apartment that could never in my wildest imaginings accommodate such a thing, I might add!).
Last edited by Karen on May 28, 2007 1:55 pm; edited 1 time in total |
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Chip
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Joined: 21 Apr 2006
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Location: Back in the TeaCave atop Mt. Fuji, purging looters
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| Posted: May 26, 2007 3:12 pm Post subject: |
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| Karen wrote: | | Chip wrote: | Hey Karen, I am not an expert on the subject, but cast iron skillets are usually seasoned with oils which would prevent rust. Once seasoned, they are rarely scrubbed clean to the point of removing the oil base.
I also think a skillet is easier to prevent rusting and you would see it right away. A tetsubin on the other hand would be harder to detect the presence of rust, out of sight, out of mind.
But still, I would like to own one one day. I have visions of it hanging above the heat source with a constant supply of hot water for brewing. I have seen this first hand (in NYC) and in photos. To be honest, I never embraced the concept of actually brewing sencha in a tesubin, prefering a kyusu. |
Hey, Chip. You're quite right about seasoning with oil; however, there's no guarantee that an owner will season his skillet, hence the possibility of a "health risk." Not to sound like a nut, but I could see myself seasoning the exterior of a tetsubin for anti-rusting purposes. I fear, however, that seasoning the interior would affect the taste of the water.
Where in NYC did you see this? I live in Manhattan (in an apartment that could never in my wildest imaginings accommodate such a thing, I might add!). |
Yeah, I would never season a tetsubin with anything. 
I saw it at Ito-en near Park Ave and Central Park. Anyone visiting NYC or living there should visit. I was not enamored by the lack of freshness of some of the tea I tried, but it has a major swanky cool factor in a rather ritzy part of Manhatten.
The pot was a rather large cast iron contraption hanging over the heat source. Technically, it may not have been a tetsubin, but it was very impressive and I had my eye on it. ( and ever since then I envision something like this at home) They actually use it as the water source for making tea. This was a while ago, and in NYC, nothing is constant.
LOL, when I was there, I picked up a kyusu that I admired, my gosh, I almost dropped it when I saw the price, it was around $465.00. The prices in general were very high, but I will go back next time in Manhatten since there is nothing like it here in PA Dutch Country. 
Too funny and way off the path, I visited with several friends who found the place curious. But the employee who was helping me made sencha for me to try. He offered me a cup which I of course accepted, but my friends declined, saying they know my sencha is too grassy. I was rather embarassed, not because my sencha is grassy but because they were rude in declining the generous offer. |
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Karen
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Joined: 13 Apr 2007
Posts: 123
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| Posted: May 26, 2007 3:28 pm Post subject: |
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| Karen wrote: | | Where in NYC did you see this? I live in Manhattan (in an apartment that could never in my wildest imaginings accommodate such a thing, I might add!). |
| Chip wrote: | Yeah, I would never season a tetsubin with anything.
I saw it at Ito-en near Park Ave and Central Park. Anyone visiting NYC or living there should visit. I was not enamored by the lack of freshness of some of the tea I tried, but it has a major swanky cool factor in a rather ritzy part of Manhatten.
The pot was a rather large cast iron contraption hanging over the heat source. Technically, it may not have been a tetsubin, but it was very impressive and I had my eye on it. ( and ever since then I envision something like this at home) They actually use it as the water source for making tea. This was a while ago, and in NYC, nothing is constant.
LOL, when I was there, I picked up a kyusu that I admired, my gosh, I almost dropped it when I saw the price, it was around $465.00. The prices in general were very high, but I will go back next time in Manhatten since there is nothing like it here in PA Dutch Country. |
Ito-En gave a very interesting talk on tea at the Brooklyn Botanic Garden a few weeks ago (Cherry Blossom Festival). I've never been to either the restaurant or the store because I'm quite certain I can get better tea for less online, plus the restaurant has virtually nothing suitable for vegetarians (except tea). It's on the Upper East Side which is, as you noted, very nice (unless one gets too far "up," i.e., north).
Good thing you didn't actually drop that kyusu! One thing that I'm told you have in Pennsyvania Dutch Country that we don't have here is homemade root beer (I LOVE good root beer). I always keep my ears open for anyone taking a road trip so that I can put in an order (so far, my attempts have met with a 0% success rate). |
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