Japanese Cast Iron Tea Pot Black Cat 0.8L. Size:W19.5 cm H12.5cm. What is Tetsubin (Cast Iron Kettle) About? The Cast Iron Kettle: called a "Tetsubin" in Japanese, has been produced in Japan for hundreds of years. It is traditionally a hand crafted object that was developed as an utensil for use in the Japanese Tea Ceremony.These Cast Iron Kettles are made by pouring molten iron into either clay or sand molds. Clay molds are used in the production of high-end artisanal Tetsubin products, while those Tetsubin mass produced by the hundreds using sand molds are destined for common commercial sales and export. The function of the Tetsubin is unique. It significantly changes the taste of water. When brewing tea using water boiled in Tetsubin, the taste of the tea becomes very mellow and sweet. In addition, thanks to the iron content of the kettle, the resultant water gives us additional health benefits. Effect and Purpose of Tetsubin (Cast Iron Kettle) The Tetsubin is meant for boiling water. Using boiled water from the tetsubin to brew tea, the taste of tea, in particular, the intensity of the after taste of the tea changes. If you have never tasted water boiled in a Tetsubin before, you are without a doubt, about to experience the taste of water as you have never imagined it could be.
The water boiled in a tetsubin is not only suitable for the preparation of tea. It can be utilized as simple drinking water; as water for the making of coffee; or even as water in the making soup or commercial products like Cup O'Noodles. As you will see, the taste of the water produced in a Tetsubin is uniquely different from that of water boiled in any other ordinary cooking device. The chemical structure of water is part of the key that explains how water changes when boiled in a Tetsubin. The water molecule (H2O) consists of two elements, hydrogen (+)and oxygen (-).
These elements carry both positive and negative electrical affinities or charges, just like a magnet. This is called dipole in Chemistry. These equal electrical charges, that exist on both oxygen and hydrogen, cause water molecules to constantly spin when in a liquid state. If they stop spinning, then water will become ice. Variable intensity of hydrogen bond allows the flavor and texture of water to change depending on the instrument utilized when boiling it.For example, if there is no mineral content in the instrument utilized to boil the water, for instance, a sterile glass beaker, the positive and negative charges of the elements of the water molecule will simply be attracted to each other and form their network or molecule through their hydrogen bonds. These bonds give water it's characteristic viscosity and surface tension, but a plain or flat flavor.
However, when minerals exist in the instrument utilized to boil the water, for example, the Tetsubin, the elements of the water molecule are attracted to the minerals from the Tetsubin instead. In fact, the affinity of the water molecule with certain types of minerals in the Tetsubin is stronger than those existing between the water molecules themselves. Minerals and water molecules form more stable bonds.This stronger attraction between minerals and water molecules also increases the viscosity and surface tension of the water. This effects our perception of the flavor and texture of the water itself, and most importantly, our taste buds can feel more taste, and a taste that stays longer in our mouths thanks to the stronger attraction of these hydrogen bonds and the metal ions of the Tetsubin. The presence of minerals also affects the depth of the water's flavor.
Minerals attract volatile flavor producing substances and form stronger hydrogen bonds in water. The stronger these hydrogen bonds are, the slower the evaporation of such volatile substances becomes. As the result of slow evaporation, we feel a much deeper and longer lasting flavor in our mouth.
All of this being said, it becomes obvious that the taste of the water boiled in the Tetsubin will differ depending on the water one chooses to use. Different waters contain different types of minerals effecting each water's composition, and hence the water's flavor and physical sensation or taste. In general, the use of a Tetsubin will enhance the taste of the water used.It will give your water a pleasant after taste and long lasting flavor. For tea drinkers who are seeking to enjoy a stronger after taste in their tea, a Tetsubin is suitable for all types of tea. In addition , it will reduce the unwanted aromas of your water. Usually, the first thing that a novice Tetsubin user tends to appreciate is the change in the aroma of his tea, rather than the actual taste. Frankly speaking, you do not need a Tetsubin if you just want to enjoy the aroma component of your tea. However, if you compare two different cups of tea, one brewed with water from a Tetsubin, and one brewed in a stainless steel teapot; you will find that the cup brewed using water from a Tetsubin will definitely have a deeper aroma and flavor. As to the taste of one's tea, the effect that the Tetsubin has on the taste of the water, and hence the tea, differs from one Tetsubin brand to another. This is due to the difference in the raw materials used and the techniques applied in the making of the Tetsubin. The surface area (porosity) plays a significant role. This will be discussed in subsequent sections of this site.
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The item "Tetsubin Japanese Cast Iron Kettle Nanbu Tea Pot 0.8L Cat Japan chagama New" is in sale since Monday, March 20, 2017. This item is in the category "Antiques\Asian Antiques\Japan\Teapots".
The seller is "cooljapaaan" and is located in Tokyo. This item can be shipped worldwide.