Yantai Cast Iron Teapot

Cast iron teapots were first invented sometime between the 17th and 18th centuries in Japan. Cast iron absorbs heat evenly, and it is thought that because of this tea steeped in a cast iron pot may have a slightly different, fuller flavor than tea brewed in another steeping device. Cast iron will also retain heat longer than glass or ceramic teapots. They are ideal for brewing high quality, orthodox grade teas, such as a first flush Sencha or high altitude oolong.

First use care instructions
Wash the teapot with warm water and soap and dry with a clean tea towel. Rinse the teapot with boiling water before brewing tea.

Cleaning
The interior of these teapots is enamelled and can be cleaned with a soft cloth. Do not use harsh cleaning agents. Dark spots inside the teapot are caused by tea residue and are harmless. Over time, the interior will turn dark brown, which enhances the flavor.

Rust
Cast-iron teapots may rust, usually around the lid and spout. To prevent rust, lightly oil the exterior and the rim of the teapot with, for example, olive oil. Do not use oil on the inside. Store the teapot without the lid, or place a paper towel between the lid and the teapot.