Made using traditional casting methods and handcrafted techniques, this is a cast iron product. It is a type of tetsubin with an ancient tradition and craftsmanship.

To protect this technique, tetsubins have long been developed as traditional crafts; these works feature high-quality cast iron and traditional techniques, and their classical iron texture and simple forms are considered pure Japanese creations, highly valued in Japan.

Water boiled in a cast iron Tea kettle becomes soft water, which tastes smoother and sweeter, effectively enhancing the flavor when used to brew beverages. Not only can it be used for brewing, but it also allows for continuous heating, expanding its functional range. Therefore, people in Europe and America specifically use it to brew herbal teas and Black Tea, and it's also a good choice for brewing Pu'er tea. Because when brewed with a cast iron kettle, it can effectively remove off-flavors from the tea and enhance its taste.

The Benefits of Using a Tetsubin: “Water is the mother of tea, and the vessel is the father of tea.” This saying illustrates the status of Teapots in Chinese tea culture. With the rapid economic and social development, Tea culture has entered another golden age, and more and more tea enthusiasts are turning their attention to the deep and rustic tetsubins of our eastern neighbor, Japan.

When boiling water in an old iron kettle, on one hand, the kettle absorbs chlorine ions from the water, and on the other hand, it releases iron ions into the water, which can supplement the daily required iron intake and help prevent and lower high blood pressure, beneficial for those suffering from hypertension. Boiling water in an old iron kettle increases the water temperature, and the boiling point is higher by 2-3 degrees compared to ordinary stainless steel kettles, with longer heat retention. The water becomes softer, tasting sweeter and smoother, with a fuller body and a silky mouthfeel. Using hot water to brew tea can enhance and uplift the aroma of the tea. Due to being made from raw iron and crafted through casting, along with the artistic touch of the maker, old iron kettles form a unique cultural identity. When enjoying fine tea, they significantly enhance the experience, making them particularly suitable for brewing or boiling tea. Water boiled in an iron kettle contains divalent iron ions, producing a mountain spring water effect, making it ideal for brewing various types of tea.

In addition to supplementing the body's iron needs and preventing anemia, it can also effectively remove musty flavors from tea, improving the sensory experience. Especially for aged Pu'er teas, which require sufficiently high-temperature water to fully bring out their inner qualities, aged fragrance, and tea essence, an iron kettle is a perfect match. It is increasingly becoming an essential professional tea utensil for advanced Pu'er tea enthusiasts during tea appreciation, tea competitions, and tea tasting sessions.