Japan Nanbu Tetsubin, Koizumi Nizaemon, Budochirashi-araremon-odare gata tetsubin 日本南部铁瓶，御釜屋 小泉仁左衛門 十一代 葡萄霰文尾垂形 供箱 Koizumi Nizaemon - 热泡：95–100°C，投茶 4–5g/150ml，浸泡 20–40 秒起；可续泡

Japan Nanbu Tetsubin, Koizumi Nizaemon, Budochirashi-araremon-odare gata tetsubin 日本南部铁瓶，御釜屋 小泉仁左衛門 十一代 葡萄霰文尾垂形 供箱 Koizumi Nizaemon - 热泡：95–100°C，投茶 4–5g/150ml，浸泡 20–40 秒起；可续泡Budochirashi araremon odaregata tetsubin This tetsubin exhibits a remarkable level of craftsmanship and artistry in its design. The use of the "Odropping" and "wing cut" techniques is not only aesthetically pleasing but also symbolizes a thoughtful fusion of traditional techniques with innovative design concepts. The term "Odropping" refers to a design where the hem is intentionally allowed to hang, creating a distinctive visual element. In contrast,

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