David R. wrote:But I have noticed the difference between a standard kettle and my Lin's, which is a start.
The Lin's kettles seem to have a higher heat retention than standard electric metal kettles or other thinner-wall kettles. I was always skeptical from people who would claim that those metal electric kettles don't get hot enough (even if you use them on manual mode), since, after all, boiling is boiling. Also, I think the automatic mode on most electric kettles is set to a bit below a full boil. I do notice a difference between my metal electric kettle at work and my setup at home, with either a glass kettle or a Lin's kettle. Certain teas do, of course, give slightly different results (to my taste, often better) with the very slightly lower temperature.
David R. wrote:Next step is experimenting some mineralized water with certain teas. I have heard of Evian with yancha and Vittel with japanese greens.
I would recommend Volvic the most of French spring waters. Some of the others might actually have a little too much mineral content.