| Name | Kama 茶釜 ("tea kettle") |
|---|---|
| Famous origins | Ashiya (Chikuzen), Tenmyō (Shimotsuke), Kyoto |
| By season | Winter: large kettle in the sunken hearth / Summer: smaller kettle on the brazier |
Tea kettles flourished from the 14th century at two great centers: Ashiya, famed for elegant relief designs, and Tenmyō, loved for its rugged skin. Both names still stand for the finest old kettles.
In the Momoyama era the Kyoto casters of Sanjō Kamanza rose, and Rikyū's kettle-maker Tsuji Yojirō defined the wabi kettle. Ranked "worth a province and a castle," the kama sets the tone of the whole room.
Bring the water to the matsukaze stage over charcoal or an electric hearth.
Draw quietly with the hishaku; lid handling follows its own etiquette.
Empty after use and dry completely with residual heat — never leave it wet.
Fill overnight and check for seepage. Small leaks can sometimes be sealed.
Light surface rust can be tamed; deep interior corrosion cannot. A seasoned mineral scale is a virtue.
Common in old kettles and no flaw if done by a kettle-smith.
Confirm whether the original lid, rings and trivet accompany the kettle.
Once the shop is connected, pre-loved iron kettles available now will appear right here.