Ryokan

Origin of Cast Iron Teaware
The origins of Japanese cast iron teaware date back to the Fujiwara period (1090–1187) when artistic styles from northern Japan spread throughout the country.

The most impressive cast iron teaware, inlaid with gold, silver, and copper, was offered to lords and shoguns for tea ceremonies. In doing so, the ironsmiths gained the protection of their lord and were able to spread their craft throughout the country.

In Japan, steeped tea became popular in the second half of the 19th century, leading to an ever-increasing variety of these special creations.

For the First Use of Your Cast Iron Teapot
+ Fill the teapot with boiling water
+ Pour out the water and repeat this process 3 to 4 times
+ While the teapot is still warm, wipe the inside and outside with a dry cloth and allow it to air dry completely

Preparing Your Tea
+ Rinse the teapot with boiling water
+ Place the desired amount of tea in the tea infuser
+ Pour hot water directly over the tea in the infuser until the tea leaves are submerged. Replace the lid on the teapot to retain heat
+ Steep the tea until the desired strength. Before serving, remove the infuser and tea leaves to prevent over-extraction
+ The cast iron retains heat, thus ensuring a perfect tea moment

Please Note
+ Never place the teapot directly on a heat source
+ Do not scrub or wash the outside of the teapot; this can damage the patina
+ Clean the inside of the teapot exclusively with hot water. Never use cleaning agents and always dry with a dry cloth
+ Never store the teapot with water inside and dry it completely after each use
+ Avoid contact with salt or oil
+ It is possible and normal for small rust spots to appear. This does not damage the teapot and is actually a traditional sign of quality. Simply wipe away any rust spots with a cloth before use

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