Table of Contents
1. 铁壶的类别 Iron Teapot
1.1 有涂层与无涂层
防锈涂层：釜烧工艺形成氧化膜
纯黑铁：铁壶的本质
1.2 铁瓶与急须
鉄瓶：煮茶用。可直火（中火或以下），平底支持电陶炉加热。
急須：泡茶用。一般不支持燃气火源加热。
2. 铁壶的保养指南
2.1 新壶开壶
煮水
2.2 日常使用
多使用。使用后务必避免留有积水，要保持壶内外干燥。
2.3 养壶
等于养水垢。壶内壁的水垢膜一旦形成，不要擦掉！
2.3 常识
只要是真正的铁壶，生锈是正常的。
内壁出现的红锈斑，只要不导致煮出的水染色或有异味，不需要特别处理。
养壶为了尽快养成水垢，可以使用硬度较高的矿泉水煮水，矿物质残留可以加快水垢的形成。
铁壶煮出来的水更加醇厚和甘甜，而且富含铁质。
2.4 涉及的化学知识
热水中溶解了含有大量容易被身体吸收的二价铁的铁。
这是因为铁分溶出使水变得柔和，再加上铁瓶内壁会吸附自来水中的氯气。
仔细观察使用多年的铁瓶内壁，会发现由于氯气形成的水垢而变得白色。
水垢的化学构成：
更多相关的化学反应公式可以通过我们的AI Agent查询：
3. 铁壶铁锈的处理
3.1 锈迹的严重情况
是否有硬块剥落？
先使用柔软的湿布轻擦
然后使用茶汤浸泡的湿布轻擦
铁瓶可考虑使用煮茶浸泡的方法
趁热擦拭
冷却后再重复进行第二步
使用清水煮水，直到煮出的水清澈无异味即可。
4. 日本铁壶品牌介绍
4.1 岩铸
岩铸(IWACHU)
IWACHU Co., Ltd., based in Iwate Prefecture, specializes in the production and distribution of Nambu Tekki ironware. With roots tracing back to 1902, they uphold a 400-year-old tradition of Nambu ironware craftsmanship. By modernizing their designs to match contemporary lifestyles, IWACHU ensures that this ancient art form continues to thrive and reach global audiences.
Use & Care
- Cleaning: Thoroughly wash after each use and ensure it is completely dry before storing.
- Heating: Do not expose to direct flame.
- Handling: Due to the substantial weight of cast iron, handle with care. Avoid dropping or sudden temperature changes which might lead to cracking.
- Safety: The product can get very hot during use; avoid touching the body or handle without protection to prevent burns.
The Craftsmanship of Nambu Ironware Artisans Known as “Kama-shi”
DesignThe process begins with deciding on the design of the iron kettle. A life-size blueprint is drawn, which is then transferred onto an iron sheet approximately 1.5mm thick, and the pattern is cut out to create a template.
Mold MakingDepending on the size of the kettle, an appropriate unbaked mold is chosen. Using a tool called a “gyu” (bull), a mixture of casting sand and clay liquid is applied, and the template plate is rotated to form the mold.
Pattern ImprintingBefore the body mold dries, patterns are imprinted. This is done with a pointed copper rod, known as a “arare-bou,” which has been shaped into a cone, pressing the pattern one by one.
Mold AssemblyThe “chuu-ko” (core) is a mold placed between the upper and lower outer molds (body mold and bottom mold). The handheld core is placed into the horizontally laid body mold, then covered with the bottom mold, assembling them into a casting mold. The gap between the outer mold and the core determines the thickness of the kettle.
CastingIron, heated to between 1400°C and 1500°C in an electric furnace, is scooped up with a tool known as “yugumi” (ladle) and poured into the mold.
Demolding and CleaningOnce the iron has solidified inside the mold, it’s removed. Then, the sand from the core is cleaned out, and any casting burrs are trimmed.
ColoringThe kettle is heated to about 250°C, and lacquer is applied using “kugo brushing.” After this, it’s coated evenly with either “ohaguro” or “chaju” at temperatures between 100°C to 150°C. The kettle is then meticulously wiped multiple times with a well-wrung cloth.
CompletionAfter a thorough cleaning, the kettle undergoes a detailed inspection, after which the handle is attached, marking the completion of the piece.
As you continue to use the interior, red spots will appear, followed by a white scale film. Please do not scrub this off. Once this scale forms, even if the interior remains red, the water will stay clear, and the flavor of the water will become even more delicious.
Note: Rust from iron is not harmful to the body.
The handle is designed to fold down, making it easier to use and store.
When Rust Causes Cloudiness or Odor in Boiled Water:
To address rust causing cloudiness or an odor in your water:
- Rinse the kettle lightly, then fill it with water up to 80% capacity. Add about a spoonful of sencha (green tea) in either a tea bag or a tea strainer. Boil this from cold water for approximately 30 minutes.
This process utilizes the chemical reaction between tannins in the green tea and the iron to prevent further rusting, known as “kin-keshi” (stopping the metallic taste).
After brewing the tea, the water might retain some color, but once the cloudiness and metallic taste are gone, you can resume using the kettle. Over time, as you continue to boil water, any remaining color will fade.
Important Notes:
- Avoid Boiling Dry: Ensure there’s always water in the kettle to prevent burning.
- Prevent Overflow: To avoid boiling over, slightly offset the lid to allow steam to escape and use a medium or lower heat setting.