Kettles
Kettles
In Japan, the kettle is not merely a device for boiling water β it is a tool with specific performance requirements that vary depending on whether you are brewing green tea, matcha, pour-over coffee or simply heating water for cooking. The temperature at which water is presented to tea leaves matters enormously: gyokuro brews best around 50 to 60 degrees Celsius, sencha at around 70 to 80 degrees, hojicha closer to 100. A kettle with good pour control and a reliable thermometer or variable temperature setting is therefore a genuinely practical tool, not a luxury.
The cast iron tetsubin kettle is the most traditional Japanese option and also one of the most beloved. Made in Nambu ironware tradition, these kettles heat water slowly and retain that heat for a long time after being removed from the flame. The iron itself contributes trace amounts of minerals to the water, which is said to soften it slightly and enhance the flavour of tea brewed with it β a benefit that has been noted in Japanese tea culture for centuries. They are also among the most beautiful objects in the kitchen, with their textured surfaces and classical forms.
Alongside cast iron options, the collection includes stainless steel gooseneck kettles designed specifically for pour-over coffee preparation, where a slow, precise pour in a circular motion over the grounds is fundamental to the brewing technique. The narrow spout of a gooseneck kettle makes this control achievable in a way that a standard kettle cannot match.
Enamel kettles from Noda Horo and other makers round out the selection with a lighter, more colourful alternative that performs well on both gas and IH cooktops and brings a clean Scandinavian-meets-Japanese aesthetic to the kitchen.
Discover more in our subcategories:
Pair your kettle with our teaware collection or explore the full tea ceremony range.
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