New tetsubin and some 2003 Baba Brown Changtai.
I recently acquired a really beaten up tetsubin and after a couple of days of restorations it is in great shape. I have been drinking water from it for about a week now and it can really help some teas that lack body and/or are a bit too bitter and sour.
The 2003 Baba Brown is a very good example of this. The tea has quite a wispy body when brewed with water from a normal kettle, but it gets bolstered by the tetsubin water. The tea normally taste a bit like tart cherries, but the water also helps with this, it tones down the sour notes and lets the more subtle flavours shine.
I love the silver inlays inside the handle of the tetsubin. I believe this to be a Kyoto style tetsubin.
If someone is good with makers marks/stamps I can post some picks as google lens has not been of any use.