A cast iron teapot does one thing better than anything else on the shelf; it keeps your tea hot. The heavy walls soak up the warmth and release it slowly, so the second and third cups are still enjoyable drinking.
I chose the Bredemeijer Jang because the enamel lining runs all the way up the inside, the spout pours cleanly without dribbling down the side, and the stainless steel strainer lifts straight out. That last part matters more than it sounds. When your tea has brewed for as long as it should, you lift the leaves out and it stops. No stewing, and no bitterness creeping in while the pot sits on the table.
At 800ml, this size makes 2–3 mugs or 4–5 small cups. It’s the one I’d pick for two people, or for one person settling in with an oolong for the afternoon.
It’s at its best with teas that like hot water and a long, unhurried session. That means oolongs such as Tie Guan Yin and Da Hong Pao, and black teas. Green teas work too: use water a little off the boil, and lift the strainer out promptly, because the iron holds heat for longer than a delicate leaf needs.
You’ll often see pots like this called tetsubin. Strictly speaking, a tetsubin is an unlined iron kettle for boiling water. This is a teapot, lined with enamel, for brewing in.
Good to know
- Enamel-lined, so it won’t rust or add a metallic taste to your tea.
- It’s a teapot, not a kettle. Never put it on the hob, in the oven or over any direct heat, as this will damage the enamel.
- Warm it first with a splash of hot water, and your tea will stay hot for longer.
- Hand wash only. Dry it thoroughly, with the lid off, before putting it away.
- Capacity: 800ml (2–3 mugs or 4–5 small cups).
- Removable stainless steel strainer included.
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