煎茶中国茶台湾茶向け日本の急須/茶壺専門店　東山堂

Natsume Iron kettle (Chobundo)

Name: Natsume Iron kettle (Chobundo)
Brand: 煎茶 中国茶 台湾茶向け 日本の急須/茶壺専門店 東山堂
Price: 71500.00 JPY
Availability: InStock

¥71,500 JPY

Sale Sold out

This is the Natsume iron kettle from Chobundo. Its distinctive features are its long vertical shape and grayish black color. Its capacity is 1.2L, 0.4L more than Chobundo's Natsume (small) iron kettle. This is the perfect size for drinking tea with a large group of 5 or more people. The knob on the lid is in the shape of a plum blossom.

The Natsume iron kettle was designed by the first generation of Chobundo 60 years ago and is a signature product of Chobundo that has been loved for a long time to this day. It is a good iron kettle for brewing sencha and Chinese tea, as well as coffee.

Chobundo is an iron kettle foundry that has been in business for over 70 years. Currently, the third generation owner, Hasegawa Mitsuaki, handcrafts all of the iron kettles. Chobundo's iron kettles are characterized by the beauty of the iron kettle surface and the smooth lacquer finish on the inside.

Founded in 1952

1974: Dedicated to making iron kettles and tea kettles after iron kettles were designated a traditional craft

1980: Started making iron kettles made from iron sand

1994: Certified as a traditional Japanese craftsman by the Minister of International Trade and Industry (second generation)

2009: Awarded the Tohoku Bureau of Economy, Trade and Industry Director's Award

2016: Certified as a traditional Japanese craftsman by the Minister of Economy, Trade and Industry (third generation)

Awarded awards at the Traditional Crafts Japanese Metalwork Exhibition and the Yamagata Casting Traditional Crafts Exhibition, and has exhibited at the Tea Kettle Exhibition at the Takashimaya Department Store in Nihonbashi, Tokyo many times

Iron is poured into a mold to make an iron kettle. The process of melting iron at a high temperature of 1500℃ and pouring it into the mold is called "pouring hot water". The impressive work scene with sparks flying is very memorable. (Images 11 and 12)

However, the most important part of the iron kettle production process is making the mold. Making the mold accounts for more than half of the work. To make a highly accurate mold, delicate and careful work is required. A good mold is essential for a good iron kettle. (Images 14 and 15)

It is difficult to finish a vertically long mold into a beautiful shape because the lines may bend. Therefore, high skill is required to make a vertically long iron kettle.

Generally, molds are used multiple times and wear out with each use. Chobundo does not use molds multiple times, but makes a new mold each time. It is very time-consuming to make a new mold, but it makes it possible to make a beautiful iron kettle with a good surface texture.

The surface of the iron kettle is baked with vermilion lacquer and the inside with raw lacquer to prevent the iron kettle from rusting. To prevent the lacquer coating from peeling off, the iron kettle is heated and ohaguro (a liquid made by adding iron to vinegar and mixing it with green tea) is applied over the lacquer. Rust prevention treatment with lacquer and ohaguro is a traditional technique that has been used for a long time. (Image13)

The surface of the iron kettle is grayish black, but it will become glossy as you use it. The brown color of the lacquer gradually begins to appear on the surface. An iron kettle is a tool that ages with its user, and using it for a long time is one of its pleasures.

Because iron is a precious resource, Yamagata castings were designed to be thin and strong. To that end, techniques were developed to create highly accurate molds, and Yamagata castings are characterized by their "thin and beautiful shape."

Chobundo's iron kettles are about 2.5 mm thick, and have the advantage of being lighter and easier to hold than kettles from other regions. They are said to last for about 50 years, and have been passed down from generation to generation in families since ancient times. This is an iron kettle recommended for those who value their tools and want to live comfortably every day.

Artisan: Chobundo (Yamagata Casting)

Size: Total length approx. 18cm (including spout), height (including handle) approx. 23.5cm, body height approx. 15cm, bottom diameter approx. 10cm

Color: Black

Material: Iron

Capacity: Use capacity1.2L (Full capacity1.5L)

Weight: Approx. 1.4kg

Country of manufacture: Japan

Packaging: Paper box

Heat source: Direct flame OK, IH cooker OK

(Depending on the type of IH cooker, it may not heat properly in rare cases. In that case, please use a commercially available disc-shaped metal adapter.)

Notes: Not dishwasher safe. The handle cannot be folded down.

If you fill the kettle to the top with water and boil it, the water will overflow, so please use less water than the use capacity.

1. Pour all the hot water out without leaving it in the iron kettle

2. After use, remove the lid and dry the iron kettle with residual heat

3. When washing, wash with water without using detergent

It is not difficult to use an iron kettle. It is important to use up all the boiled water, remove the lid while the kettle is still hot, and dry it with the residual heat.

As you continue to use the kettle, scum (white or reddish brown) will naturally form inside the kettle, but this is not rust. Scum is formed when lime and iron in the water adhere to the kettle. The kettle absorbs impurities in the water, making the water taste smoother.

The inside and outside of the kettle are treated with lacquer to prevent rust, so do not scrub the kettle with a scrubbing brush or hard sponge.

Water remaining inside the kettle can cause rust. It is ideal to keep the kettle dry when not in use. If the water tastes like iron or is cloudy, there may be rust inside. You can reduce rust by putting water and tea leaves in the kettle and boiling it over low heat for a few hours.

Yamagata casting has a long history, dating back to the late Heian period (around 1100 AD). Casting began in Yamagata City because the sand from the rivers that run through the city and the soil in the area are suitable for making casting molds.

"Thin, beautiful Yamagata castings"

Yamagata iron kettles, which developed from tea kettles, are still used in the tea ceremony today, and are characterized by their traditional patterns and surface finish with old-fashioned lacquer. Iron kettles are thin and light, making them easy to use and useful in modern life.

Chobundo is an iron kettle foundry founded in 1952. They are committed to traditional techniques and carefully handcraft each one. They have high-level mold-making skills and continue to make iron kettles with beautiful cast skins (the surface of the iron kettle). They also provide maintenance for iron kettles, such as repainting the lacquer on iron kettles.

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FAQ

Which type of of tea can I brew with the teapot?

It can be used for any type of tea. However, unglazed pottery is more likely to absorb the flavor of the tea leaves. By using different tea utensils for each type of tea, you can enjoy the flavor of the tea to the fullest.

For example, in the case of Japanese tea, sencha, fukamushicha, genmaicha, and gyokuro are all in the same family, but since hojicha has a strong roasted aroma, we recommend using a different tea utensil.

However, glazed pottery or porcelain tea utensils do not absorb the flavor of the tea leaves, so they are suitable for brewing various types of tea.

How do you wash a teapot?

Please wash the teapot with water, without using detergent. Ceramic teapots easily absorb detergent ingredients, which can affect the flavor of the tea.

Tea leaves remaining in the teapot are the main cause of tea stains. After brewing tea, we recommend removing the tea leaves once they have cooled and rinsing them with water.

Moisture remaining in the teapot can cause mold. Turning the teapot upside down will help it dry faster.

We do not recommend washing it in the dishwasher. Please wash by hand.

Can I remove tea stains from a teapot?

Here's how to remove tea stains.

1. In a bowl or pot, mix 24g of baking soda with 1 liter of water at 30-40°C.

*Do not use aluminum or Teflon-coated pots as they will react with baking soda.

2. Leave the teapot in the water mentioned in step 1 for 30-60 minutes.

3. Wipe off the tea stains with a soft sponge or cotton swab. Do not use hard sponges or brushes.

4. Rinse the teapot with water.

5. Thoroughly dry the teapot.

*Baking soda water may irritate your hands, so wear rubber gloves.

Can I return the product?

We do not accept returns unless the product is damaged when the package arrives.

Each tea utensil is slightly different and may have slight distortions or scratches. Please check the images posted on our online shop in advance.

If you have any questions about the detailed condition of the product, please feel free to contact us. We can send you additional images and videos of the product.

Do you ship internationally?

We can ship to the following countries:

China, Hong Kong, Macau, Taiwan, South Korea, Singapore, Malaysia, Indonesia, Thailand, Vietnam, Philippines

Are the goods antiques or second-hand goods?

All the products in the shop are new. We sell products produced by potters and kilns in Japan.

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Natsume Iron kettle (Chobundo)