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Apr 24th, '09, 02:36
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Nanbu vs Yamagata

by Oni » Apr 24th, '09, 02:36

I read on hojo site all about tetsubins (great info), and the effect of tetsubin on water, and the great combination of purple clay and tetsubin (I own a banko teapot from Tachi Masaki, I need a tetsubin too), my question regards the yamagata casting, is yamagata tetsubin made with same method as nanbu tetsubin, especially is it activated iron, is it treated with urushi plant or not, why is the body white of yamagata tetsubin, are the nanbu tekki ware generally better quality or yamagata caster make just as good tetsubins regarding water quality, and finally do the bronze lids serve some special pourpouse, do they influence the water quality. I read that tea ceremony prefered yamagata kettle, I saw a great looking yamagata tetsubin, that is a little bit on the expencieve side, so I need all the info about it, and I need to know that I will not regret choosing a yamagata over a nanbu tetsubin, and I would like to use it for both loose leaf and matcha, so I want to ladle out water from it with a hisaku.

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Apr 24th, '09, 07:32
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by Tead Off » Apr 24th, '09, 07:32

Oni, let me pass on some info from my conversations with Hojo and from visiting his shop.

You should know that using a tetsubin with banko is not necessary. It's either/or, not both. Hojo told me the desired effect on water already takes place in a tetsubin and you can brew the tea in any pot you like. Conversely, water from an ordinary kettle poured into a bankoyaki will give you the same effect as using the tetsubin water in an ordinary teapot. Both tetsubin and banko are reduction processes. No need to duplicate using both tetsubin and banko pot.

I saw both Yamagata and Nanbu tetsubin at his shop. All these are activated and none are treated with Urushi. I can't figure out what you are talking about when you say the Yamagata bodies are white?? All the tetsubin from these workshops are dark.

As far as quality goes, it is completely up to the artist and his workshop as to the level they want to produce at. One is not better than the other, but, certainly, the individual artists are at different levels and their cost reflects that. On Hojo's site, The Suzuki tetsubin were to die for. My wife stood in amazement at the quality of the work. I stood there with my jaw open looking at the price :cry:

The Yamagata tetsubin that Hojo has are great. They are a cut above the Kunzan line he carries and the price reflects it. If you can afford to spend the money he is asking for the Yamagata, I don't think you will regret it. They are beautiful. If you buy one and don't like it, you can always sell it to me for half-price!

The bronze lids are just decorative. They don't add any effect on water, just aesthetics. Someone else with more of a background on Japanese art might be able to tell us why this feature occurs on Yamagata tetsubin. It's lovely.

BTW, a beautiful movie to see is 'Departures'. It was Japan's entry to the Academy Awards and won Best Foreign Film this year. It takes place in Yamagata and there is a scene in it where a tetsubin is used.

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Apr 24th, '09, 11:00
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Re: Nanbu vs Yamagata

by chamekke » Apr 24th, '09, 11:00

Oni wrote:I would like to use it for both loose leaf and matcha, so I want to ladle out water from it with a hisaku.
This is unrelated to your original question, but I just wanted to say - when you do buy a tetsubin, be sure to get one with a very wide mouth (lid opening) so that you do not have difficulty ladling the water with the hishaku. Also bear in mind that the main type of hishaku comes in two sizes: a smaller one for summertime (for use with furo), a larger one for winter (for use with ro). So it's probably easiest if you get a "hishaku for furo".
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Apr 25th, '09, 12:56
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by Oni » Apr 25th, '09, 12:56

Thanks for yor answers, I got a reply from hojo explaining the similar the Tea Off wrote, so I think it is safe for me to buy a yamagata kettle from horaido, I saw it on the japanese version of the site, but the price is a bit more than I want to admit spending for a teaware.

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