- THE DIFFERENCE BETWEEN TETSUBIN & TETSU KYUSU
- TETSUBIN BENEFITS
- HOW TO CARE JAPANESE TETSUBIN CAST IRON KETTLE
- HOW TO FIX RUSTY WATER
- MAKE DELICIOUS GREEN TEA IN TETSU KYUSU NEXT
THE DIFFERENCE BETWEEN TETSUBIN & TETSU KYUSU
Before reading this post, I need to tell you the difference between TETSUBIN and TETSU KYUSU teapot.
They have almost the same shape, but their uses are different. If you choose the wrong product for your purpose, there is a risk of damage to the product.
TETSUBIN is a Japanese cast iron kettle and TETSU KYUSU is a Japanese teapot as the name suggests.
There are many universal designs of TETSUBIN and you can find many TETSUBIN with tea strainer looks like a Kyusu teapot.
Simply, the TSTSUBIN cast iron kettle can be used on a stovetop and provide iron intake and the TETSU KYUSU teapot is not.
On the other hand, TETSU KYUSU teapots are glazed with the enamel inside of the pot so they will neither provide iron nor change the green tea taste.
The TETSUBIN is a cast iron kettle and used for boiling water as you know.
Recently, the TETSUBIN kettle has been attractive for its classic but elegant design and also as a view of a healthy life since it provides iron intake and makes boiled water tasty.
AS A IRON SUPPLEMENT
The iron provided by the cast iron kettle is a type of iron that is easily absorbed in your body.
Iron is an essential mineral that carries oxygen in the hemoglobin of red blood cells, helps muscle metabolism, and can affect your mental health in your body, vegetarians and vegans, young children, and women are likely to be deficient in iron.
To support iron intake in your daily diet, it is not a bad idea to change cookware to cast iron or use an iron supply item such as Lucky Iron Fish.
These iron products such as cast iron cookware and iron supply items support your iron intake, yet, is important to take iron from several healthy foods.
As a tip, adding lemon juice or vinegar and bringing the water to a boil in the iron kettle boosts the iron dissolution.
WATER TASTES BETTER
People say boiled water in a cast iron kettle tastes better.
Since iron bonds with minerals in the water, so you’ll feel the water tastes soft and mild.
Brown or white scale will appear while using the cast iron kettle for a while because the cast iron chemically reacts with the minerals and chemicals in the water.
The Japanese call the stain “YUAKA” and interestingly they pride this scale as the status of making delicious boiled water.
(They allow the TETSUBIN kettle to build up the scale while using the kettle every day!)
The scale, YUAKA, is not harmful, and besides it slows the inside pot getting rusty.
Therefore, avoid scrubbing the scale if you believe the Japanese myth.
The boiled water in the TETSUBIN kettle with dissolved iron has a mellow taste, making it perfect for people who want to drink delicious hot water.
Hot water boiled in an iron kettle can be used not only for drinking hot water, but also for brewing tea, and coffee since the minerals dissolved in the water do not affect their taste.
Thus, the reason you’ll feel that the TETSUBIN cast iron kettle makes boiled water taste better is because the boiled water becomes mild soft water since the iron removes (aka builds up) the minerals dissolved in the water.
Also, the classic elegant “zen”-like cast iron kettle itself delights your healthy lifestyle and makes you happy.
HEALTHY SAYU LIFE
One of the Japanese healthy life myths recommends drinking warm (hot) water called “Sayu” in Japanese rather than drinking cold water.
In Ayurveda, plain hot water is recognized as a drink that enhances your health while cleansing and hydrating your body.
In Chinese medical practice, drinking hot water is well-established, and when you are not feeling well, you are told to “drink plenty of hot water for the time being”, so hot water is treated as if it were a panacea.
Therefore, switching to drinking boiled water or room temperature water from cold icy water has been trending in Japan.
CLASSIC ELEGANT DESIGN
Although Japanese cast iron crafts are traditional, their designs are getting more modern and some are more colorful which will enhance the style of your tea time.
They are durable and beautiful, having been designated as a national traditional craft and a national intangible cultural property.
TETSUBIN and TETSU KYUSU are the ultimate proof that “high-quality craftsmanship” has been done in every detail.
Because they are used daily, they should make you happy, and you will fall in love with these traditional Japanese ironware just by looking at them.
Combined beautiful designs and reliable quality.
It’s going to be a part of your life to keep one in your kitchen.
HOW TO CARE JAPANESE TETSUBIN CAST IRON KETTLE
FOR THE FIRST USE
When using a (genuine) traditional Japanese cast iron kettle for the first time, fill the water and dump the water from the spout 3-5 times to rinse out the dust.
Never scrub or rub the inside.
Then, fill the water and bring it to a boil.
Drain the water to a sink and repeat this process for 2-3 times until the water gets clear.
Keep in mind that do not leave the cast iron kettle wet.
After use, please dry the iron kettle thoroughly through these ways.
- Empty the iron kettle while it is still hot and remove the lid to dry the inside quickly. Dry the lid on the inside up.
- You can heat the cast iron kettle over low heat to dry. DO NOT OVERHEAT to avoid damage inside.
- Towel-dry the teapot body (outside), the spout, and the lid to dry completely.
- Occasionally wipe the outside of the iron kettle with a cloth soaked in green tea or black tea while it is still hot, the surface will gradually develop a unique luster.
Never touch the inside of the iron kettle. There is an oxide film on the inside of the iron kettle, and if this film is damaged, it can cause rust.
Also, do not scrub the cast-iron kettle with dish soap or cleanser.
- DO NOT LEAVE TETSUBIN WET
- DO NOT TOUCH (SCRUB) THE INSIDE OF THE KETTLE
HOW TO FIX RUSTY WATER
Despite you thoughtfully giving the TETSUBIN good care, your TETSUBIN may get rusty.
It has no problem as long as the boiling or boiled water does not have a rusty color.
If you get rusty water from your TETSUBIN, you’ll need to solve the problem.
However, never scrub the inside of the kettle although you want to get rid of rust immediately.
First, get Sencha green tea or black tea leaves. Tea bags are fine.
The tannins in tea leaves react with the iron and make the protection film inside of the kettle.
Fill the water in the kettle and add 1 tea bag.
Bring the water to a boil over low heat, uncovered.
Continue boiling the water for 30 minutes until the water boils down to half.
Turn off the stove and add water to fill the kettle. Leave the tea bag in the kettle and wait overnight.
Dump the black water away and rinse the kettle thoughtfully.
Fill the water and bring it to a boil.
When the water is clear, it’s done.
Dry the kettle completely.
Nambu Tekki refers to ironware produced mainly in Morioka City, Iwate Prefecture.
It is probably the most famous casting production in Japan and has been designated as a national traditional craft.
Nanbu tekki ironware is known for its high-quality of durability, thermal, and unique classic designs.
The most popular design of Nanbu tekki is called “ARARE” which is a hobnail-like dots design.
In the long history of Nanbu tekki, there has been traditionally only black color available, however, you can see a variety of colors, designs, and shapes designed for Japanese young people and overseas.
MAKE DELICIOUS GREEN TEA IN TETSU KYUSU NEXT
When you make the delicious water in the TETSUBIN kettle, make delicious Japanese green tea in a TETSU KYUSU teapot.
Sencha is the type of green tea, which is the daily green tea for Japanese tea time. Like other tea, sencha green tea has several health benefits. Not like Matcha, the taste is refreshing. There is no picky manner to make sencha, but there are several tips to make 10 times better sencha green tea if you read this guide.