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Tetsubin
Kikkogata

Koizumi Nizaemon

SKU
5577
Kikkogata Tetsubin 1,4l
Kikkogata Tetsubin 1,4l
Kikkogata Tetsubin 1,4l
Kikkogata Tetsubin 1,4l
Kikkogata Tetsubin 1,4l
Kikkogata Tetsubin 1,4l
Kikkogata Tetsubin 1,4l
Kikkogata Tetsubin 1,4l

Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.

A rare Tetsubin masterpiece by the 10th generation Koizumi Nizaemon of the centuries-old Okamaya kiln: one of the original Nanbu Tekki cast iron foundries in Iwate. The rounded heaxagonal shape is a unique take on the classic Kikkōgata "tortoise shell" form, which fascinated the much-respected German architect Bruno Taut (1880-1938) who praised this singular model for its harmonious balance between corners and edges. Coated in natural, local Jōbōji Urushi lacquer and Ohaguro, this enables the release of iron ions that improve the quality and taste of the boiled water for a richer and sweeter brew.
 
Type Nanbu Tekki Tetsubin kettle
Origin Morioka, Iwate, Japan
Artist Koizumi Nizaemon X, Okamaya foundry
Capacity 1.4l
Dimensions Ø17cm x 9cm, height with handle: 20cm, base: Ø9.6cm
Material Cast iron
Pattern Kikkōgata (亀甲型 "turtle shell"; rounded hexagon)
Coating Natural Kamayaki oxide layer, Ohaguro, Urushi
Stove type Electric, induction, gas
Stamp Seal beneath spout
Packaging Signed Paulownia box (Kiribako)

 

Each item is handmade and therefore may vary slightly.

€6,900.00

Delivery : 1-3 business days

Incl. VAT, excl. Shipping

SKU
5577
In stock

Koizumi Nizaemon

Both the origins of Nanbu Tekki cast ironware and the Tetsubin kettle are closely tied to the Okamaya foundry helmed by the Koizumi family. In the mid-17th century, the first generation Koizumi Nizaemon (小泉仁左衛門), a renowned master metal caster, was summoned from Kyoto to Morioka to produce Chagama tea ceremony kettles at the behest of feudal lord, Nanbu Shigenao – for at this time it was essential for a Daimyō to dedicate himself to Chadō: “the way of tea”. Come the mid-18th century, Koizumi Nizaemon III pioneered the Tetsubin kettle: a smaller, more portable version of the Chagama with a handle and spout that would be more convenient for outdoor ceremonies. The subsequent popularity of the Tetsubin would decisively shape the Nanbu Tekki cast iron tradition and its reputation across Japan. As the principal tea kettle manufacturer in the Nanbu domain, the Koizumi foundry was simply called Okamaya (御釜屋) “kettle maker” and to this day their ironware is still considered some of the best. Despite being well into his eighties, the tenth generation Koizumi Nizaemon continues to only work with his son to produce their Tetsubin, which each require over a hundred steps to create. Imbued with the spirit of wabi sabi and yūgen, Nizaemon Tetsubin made with the finest raw materials and centuries of expertise have won numerous awards over the years including a Grand Prix at the 1958 Brussels World's Fair. For these reasons along with very limited production, they are incredibly hard to come by and command a higher price tag, making them highly revered by collectors.

Tetsubin 鉄瓶

Rustic and brimming with charm, the Japanese Tetsubin warms hearts as much as it does tea. This traditional cast iron kettle (“tetsu-bin” translates to “iron vessel”) is used to boil water during tea ceremonies, but equally in the home and for cooking. Uncoated on the inside, the iron mineralises and softens water, making it optimal for brewing green tea as this helps to lessen the astringency for a richer, sweeter brew. The origin of the Tetsubin is uncertain, however it most certainly is a development of the older spout- and handle-free Chagama (茶釜) “tea cauldron” that is heated atop a brazier or hearth. Since the Tetsubin is more portable, it is frequently used for outdoor tea ceremonies in place of the Chagama. Often elaborately decorated by hand with relief designs, Tetsubin also come in a variety of shapes, sizes, colours and finishes, making them a much coveted item amongst teaware collectors.

Nanbu Tekki 南部鉄器

The origins of Nanbu Tekki or “Nanbu ironware” go back to the mid-17th century, when the Nanbu samurai clan were in need of Buddhist altars, bells and Chagama tea kettles to furnish their newly built castle in Morioka, Iwate prefecture. Skilled metal casters were invited from across the land, and it was at this time that the founding Nanbu Tekki foundries – namely Koizumi, Suzuki, Arisaka and Fujita – were established. Although the name Nanbu is written in the kanji as “southern region” the clan ruled in the north of Japan, where materials needed for ironwork were naturally abundant. Due to the cold climate here, sturdy heat-retaining kettles were essential, particularly in the winter, thus locals practiced metal casting for their own use for centuries, further enriching the Nanbu Tekki tradition. Highly durable, Nanbu Tekki wares are often deemed the finest metalwork in Japan and have long made beloved heirlooms. In 1975 Nanbu Tekki was designated the first government-certified Traditional Craft of Japan, and exclusively refers to cast iron products made in the cities of Morioka and Oshu.

Production

MANUFACTURED BY HAND

Very elaborate production by hand. The mold including pattern is made by hand - for this purpose, the rough shape of the casting model is first worked with the help of a wooden model, which is then refined more and more and finally polished with the finest sand. The mold, which is not yet dry, is then worked on with various tools such as scrapers, brushes, and cloths, and is provided with grooves and other patterns specific to the respective model, as well as fired at approx. 900°C (this firing process of the mold is only used for particularly noble tetsubin). The inner mold is then formed from clay and inserted into the outer mold, which will form the hollow body of the tetsubin when cast. At 1300-1400°, the tetsubin is finally cast with the utmost care. The cooled tetsubin is then coated first with natural lacquer and then with ohaguro, a mixture of iron, vinegar and tea. This contributes to both the color and rust protection of the tetsubin.

RUST PROTECTION

Kiln firing (jap. Kama-yaki 釜焼き): the normally rust-prone cast iron ( jap.: 鋳鉄, chūtetsu) is baked at 800-900°C using the special Kamayaki technique. In this process, the iron is selectively oxidized and activated, providing natural rust protection. The water is enriched with iron ions due to contact with the high quality Japanese cast iron. Tetsubin thereby improve the taste of water for tea and also for coffee.

COMPATIBILITY

Suitable for electric and induction stoves; also for gas stoves at low flame (please do not put directly on the open flame). Not suitable for oven or microwave. The manufacturer recommends the use of electric and induction stoves for the best protection of the tetsubin.

INSTRUCTIONS FOR USE

While other manufacturers recommend boiling the tetsubin in hard water several times before using it for the first time, Koizumi Nizaemon's tetsubin can be used straight away without any preparation. A protective layer of lime gradually forms inside the Tetsubin, which largely prevents the formation of rust. Please always boil the water to a level of approx. 50-80% and with the lid removed or tilted; especially when used with a gas stove, the tetsubin can be damaged when heated empty. Please also make sure to remove the tetsubin from the stove as soon as the water has boiled so that the kettle does not overheat and the still hot water does not foam over.Important: Please never leave excess water in the tetsubin, but put it in another container. After use, let it dry completely and, if the tetsubin has already cooled down, briefly heat it up slightly so that excess water inside can evaporate. With continued use, reddish spots can form on the inside - these are completely harmless and should never be removed by rubbing, etc., as this would damage the Tetsubin. Please also check our "Care" section " for proper use of the Tetsubin.

Care

Please be sure to read our "Instructions for Use" section before first use.

  • Never leave the kettle with water, hot or cold, for a long time after boiling water. This may cause rusting.
  • Do not put in the microwave, oven, dishwasher or dryer.
  • Brew or boil only plain water and not tea in the Tetsubin.
  • Fill the Tetsubin 50% to 80% with water and always boil with the lid off or tilted to prevent the water from boiling over.
  • Always allow the Tetsubin to dry with the lid removed. If the tetsubin should still be hot when drying, excess water may evaporate due to the heat. If the Tetsubin has cooled down, please heat it slightly for a short time so that the remaining water inside can evaporate quickly and rust does not form.
  • Do not rub or scrape the inside of the Tetsubin, so that the lime layer of the surface, which protects against rust, is not damaged. Reddish stains on the inside are normal and should not be removed under any circumstances!
  • Clean the outside with a dry cloth or kitchen paper and dry immediately if it comes into contact with liquids, grease, etc.
  • It is recommended to use the Tetsubin frequently and store it in a well-ventilated place when not in use.
  • Please do not drop it, as this may cause breakage despite the durability of the material.
  • Please always use with coaster to avoid damage and discoloration of the surface.

If the water is cloudy or has an unpleasant metallic smell when boiled, please fill the tetsubin to 80% with water and add a tea bag (pre-packaged or self-filled) with sencha and boil it for 30 minutes. The interaction of the tannins of the tea with the iron surface will prevent the water from taking on a metallic character henceforth. Then boil another time with water and drain it, finally let it dry well.

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