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Dominic T.

wrote:
> A while ago I received an old tetsubin from a dear friend of mine. She
> got that little pot from her mother, who got it from an uncle who
> picked it up somewhere in Japan in the late 19th century. There´s
> nothing too special about this little pot, no stampings, markings,
> inscriptions or anything of that kind, but at least it shows no signs
> of rust.
> Right now it´s placed on display among my collection of antique
> teawares but I´m wondering if anyone on this esteemed group is using
> an unglazed tetsubin on a regular basis ???
>
> Karsten [2005 autumnal Castleton in der Tasse]

While I enjoy Japanese green teas and senchas, I do not use any of my
tetsubin for brewing. All of mine are unglazed (glazed tend to crack
internally no matter how much care is taken). I have a personal issue
with brewing or having metal even touch anything during my brewing, but
even without that I most likely wouldn't use it.

The cast iron makes exact temperatures tough, the dark color loses the
beautiful color of the tea until it is poured, they build up deposits
(which many Japanese see as a good thing), they rust, and generally
feel unrefined and to me take away from some of the majesty. This is
only my opinion and many still believe water from a tetsubin is the
best for green tea.

Not sure how much history you know, or care about, but the plain
tetsubin are usually older before they became more ornamental and
status symbols later on when they came into fashion. They were hung
over a fire or heat source with water in them to add some heat and
humidity in winter. This fits more with the humble tetsubin than trying
to turn it into some delicate and treasured tea brewing vessel. They
are rough and utilitarian, and that is how I like to keep it. It sounds
like you have quite a nice piece there, you may want to look deeper
into it to see where it was made: Iwate or Yamagata.

I'd enjoy it just as it is.

- Dominic
Drinking: Spiderleg Sencha