Dec 29th, '17, 07:09
Posts: 5
Joined: Dec 26th, '17, 18:31

Cast Iron Kettle vs Electric Kettle for Matcha Prep

by vk2109 » Dec 29th, '17, 07:09

Hello,
I wanted to ask if there is really a difference in taste when boiling water in a Tetsubin vs electric kettle when preparing Matcha ?
Any shared experience appreciated

Best

Vadim

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Dec 30th, '17, 10:25
Posts: 401
Joined: Nov 8th, '08, 20:46
Location: NYC
Contact: chingwa

Re: Cast Iron Kettle vs Electric Kettle for Matcha Prep

by chingwa » Dec 30th, '17, 10:25

In general, water from a tetsubin is "rounder" and a bit sweeter. This will be beneficial to all Japanese greens. For matcha, you might notice the differences less then a fine quality sencha. I suppose this is dependent on the grade of matcha as well.

However if you're making a bowl of top quality matcha then I would recommend using a tetsubin.

After using a tetsubin for my water for so long, I can't really go back to plastic boiled kettles, or, even worse, stainless steel stove-top kettles. Bleagh :D If you can't afford a tetsubin a good alternative might be a glass or clay kettle.

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