New Tetsubins not enameled
I was curious as to if there was a market for new, non enameled cast iron tetsubins. I’m in the tea business and sell teaware, but was thinking about having my next batch non enameled. I was wondering if there was enough people that were looking for non enameled vs enameled cast iron teaware. I guess I’m just curious as I think I would rather use a non enameled one.
Thanks for the replies.
If I could find a modern Tetsubin that wasn’t enameled and didn’t cost as much as the authentic japanese one’s ($500-$5000) I would buy one but I have never seen one like that in 2 years
Thanks for the reply. My prices are no where near that :) and I have seen some but they seem to be hard to find and pricy as you mentioned.
I have two enameled tetsubin, but I was very tempted when World Market had some non-enameled ones for $20 a couple months ago. I’ve heard they taste differently, but we don’t really need three!
If you’re interested in making them, you may want to make sure to include educational information on your website because even with my cast-iron skillet I’ve heard people go off on strange tangents about iron content in their food, and the different iron needs for men and women, etc.
Looks like we’ve got a buggy issue, Insence&Tea – I just received an email notice that you responded, but I can’t see it here. Well, hopefully the system will kick back up so this will make sense!
Would you mind posting a link about the type you mean? All the research I’ve done seems to mention iron – I didn’t realize other materials were used.
Update: The message seems to have gotten lost, and I hope you don’t mind if I post this here, for continuity’s sake. This is what I received:
“The problem is high quality non enameled tetsubin need to be made of silver to properly effect flavor when boiling over charcoal. That is what boosts the price up so high. Other metals make the water taste poorly metallic”
If you look at a blog like marshaln he talks about silver giving a richer flavor, fuller body, accentuating high notes, and bringing out under tones. Iron isn’t bad I just prefer to use silver and if I buy a tetsubin it will be a silver one
Is this the one you’re talking about?
He talks about silver kettles, but all the mentions about tetsubin appear to be iron. Was there another source you were thinking about?
Need is probably a strong word. I have had a few, antique japanese iron tetsubin that I quite liked. The problem is I have tasted more water from newer tetsubin that gives a sour metallic taste. I think it must have something to do with the iron quality and processing used then vs. now. I have tasted water from multiple silver tetsubin/kettles and never had an issue. So it is not necessary, but for the money I would spend on an authentic tetsubin/kettle that can be heated over a coal stove I will only buy silver
I’m selling my non-enameled tetsubin. It’s 1.2L, has no rust, and is in great shape. Made in Japan. It’s been well cared for.
Actually the reason I don’t have one is because of the enamel, if I was to buy such a thing it would have to be able to you know….go on a stove.
Call me picky but thats how I see them. I wish more none enameled ones were available for decent prices, I would eventually buy one if such a thing existed.