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Iwachu, located
in Morioka, is one of the finest manufacturers of modern Nanbu ironware, with a
company history of over 100 years. Today, craftsmen at Iwachu pay respect to
this tradition by infusing each Iwachu product with precision handcraftsmanship
throughout the manufacturing process. Iwachu’s tetsubin (iron tea pots), and
cookware have earned a well deserved worldwide reputation for their superior
quality, beauty, and lasting durability. The production process of making Tetsubin usually consists of 64 to 68 steps. At Iwachu, most of this process is still done by hand and quality is strictly maintained and controlled by a master craftsman known as a “Kamashi”. It requires at least 15 years to become a full-fledged craftsman and 30-40 years to become a “Kamashi”.
Seasoning the New Tetsubin Fill with water, bring to a boil under a low flame and pour out the boiling water. While the pot is still warm, wipe with a damp cloth. Allow inside to air dry completely. Repeat three or four times before use. Care and Use Do not wash the Tetsubin with harsh detergents or soaps. Rinse with plain water and wipe dry after each use. In Japan, the natural mineral layer buildup inside a Tetsubin is considered to be good for your health and it helps prevent the pot from rusting.
Loose Leaf Teas |
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