Many Japanese are convinced that the cast-iron teapots make the best tea.
We can't promise you better results in tea brewing, but we've selected an array of tetsubin (cast-iron teapots) that are both elegant and functional.
Once used as tea kettles suspended over an irouri (hearth), today's tetsubin usually have enameling inside and even some exterior decoration that makes them more suitable for use for brewing than for boiling water. Because of that, we recommend that you do not use these teapots atop any heat source.
You should wash the teapot with hot water when you finish brewing your tea. Because tea does not contain oils or fats, it should not be necessary to use soaps to keep the pot clean.
Consider a cast-iron teapot for brewing your favorite sencha, kukicha, or genmaicha.