Jul 16th, '09, 23:28
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LOL, visit a Teavana and they will tell you they are the best teapots for brewing teas in the world. I have to wonder if you have visted a Teavana lately. 
Then again, they also say Silver Needle is the rarest tea in the world. 
A kyusu is better by far IMHO for most greens, especially Japanese. Temperature generally lowers as you brew, which seems to work. Glass, porcelain, and the like are better as well.
A tetsubin can actually increase temp if the tetsubin is very hot. It can also inhibit the natural decline of temps as you brew. This is assuming you are preheating the tetsubin, which if you do not will cause a very rapid decrease in temp. Kind of damned if you do, damned if you don't.
I do brew genmai, mugi in a tetsubin, but very little else.
But if it works for you, great.
Japanese generally do not brew in a tetsubin, they were made as kettles (unlined) Somewhere along the line they were bastardized into this lined contraption, which has its own issues including flaking and rusting.
Then again, they also say Silver Needle is the rarest tea in the world. A kyusu is better by far IMHO for most greens, especially Japanese. Temperature generally lowers as you brew, which seems to work. Glass, porcelain, and the like are better as well.
A tetsubin can actually increase temp if the tetsubin is very hot. It can also inhibit the natural decline of temps as you brew. This is assuming you are preheating the tetsubin, which if you do not will cause a very rapid decrease in temp. Kind of damned if you do, damned if you don't.
I do brew genmai, mugi in a tetsubin, but very little else.
But if it works for you, great.
Japanese generally do not brew in a tetsubin, they were made as kettles (unlined) Somewhere along the line they were bastardized into this lined contraption, which has its own issues including flaking and rusting.
Oh no, I've only been to teavana once quite awhile ago.
As far as the temperature increase:
The only way this could work is if you have preheated the pot to a temperature higher than the temperature of the water you are putting into the pot. Then the pot would heat the water slightly. For me this is no problem because I always heat it like this:
I start the water on the stove. When the temperature is close to what I want, I pour the water in the pot to pre heat it. I replace the kettle on the stove, where it must re-heat for a bit (the time you are pouring cools it a few degrees). Then once it is at the temperature it originally you empty the teapot, and continue heating the kettle until you reach your actual temperature for infusion. Then you add the leaves to the pot, and then pour in the water (which is at the correct temperature now). This all sounds a bit more complicated than it actually is.....
But lets say im making a chinese green tea such as the citrus green from adagio. When the water is around 170 I pour the water in the pot. When the rest of the water is heated up to 180 (the adagio suggested temp), I pour it over the leaves in the now-preheated pot (which is probably around 160-165 given the in between time). Im no physics major, but I cant imagine that a 160 degree pot could make 180 degree water hotter than it already is...
All this being said, I am just now starting to explore green teas, so I am just offering my own opinions and guesses.
As far as the temperature increase:
The only way this could work is if you have preheated the pot to a temperature higher than the temperature of the water you are putting into the pot. Then the pot would heat the water slightly. For me this is no problem because I always heat it like this:
I start the water on the stove. When the temperature is close to what I want, I pour the water in the pot to pre heat it. I replace the kettle on the stove, where it must re-heat for a bit (the time you are pouring cools it a few degrees). Then once it is at the temperature it originally you empty the teapot, and continue heating the kettle until you reach your actual temperature for infusion. Then you add the leaves to the pot, and then pour in the water (which is at the correct temperature now). This all sounds a bit more complicated than it actually is.....
But lets say im making a chinese green tea such as the citrus green from adagio. When the water is around 170 I pour the water in the pot. When the rest of the water is heated up to 180 (the adagio suggested temp), I pour it over the leaves in the now-preheated pot (which is probably around 160-165 given the in between time). Im no physics major, but I cant imagine that a 160 degree pot could make 180 degree water hotter than it already is...
All this being said, I am just now starting to explore green teas, so I am just offering my own opinions and guesses.
Jul 16th, '09, 23:45
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Since you are just starting with greens, might I recommend the purchase of a kyusu for greens.
I purchased Iwachu tetsubins as a newbie 10 years ago, and now they make great decorations because they are too big and generally more difficult to use than a kyusu, glass, porcelain etc teapot.
But as I said, if it works for you, great. Learning however is best approached with an open mind.
There is a LOT of experience here on the forum, you will not see many tetsubins being used as a teapot. Check out the green tea forum. Lots of very informative topics.
I purchased Iwachu tetsubins as a newbie 10 years ago, and now they make great decorations because they are too big and generally more difficult to use than a kyusu, glass, porcelain etc teapot.
But as I said, if it works for you, great. Learning however is best approached with an open mind.
There is a LOT of experience here on the forum, you will not see many tetsubins being used as a teapot. Check out the green tea forum. Lots of very informative topics.
The size thing is interesting... Mine is an Iwachu 22 ounce, which is smaller than the ever-popular personaliTEA which I also own. Did you mean too heavy perhaps?
I do love it though. Maybe im just attracted to the metal or something haha. Maybe teaware is alot like tea itself in that there is no "right" way. Im sure there are people out there brewing awesome tea in a measuring cup ^_^
I do love it though. Maybe im just attracted to the metal or something haha. Maybe teaware is alot like tea itself in that there is no "right" way. Im sure there are people out there brewing awesome tea in a measuring cup ^_^
Jul 16th, '09, 23:53
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YES, I know this for a fact, we all have improvised with what we had, especially as we were starting out. Teaware buying can be a bit daunting.MisterPanda wrote:The size thing is interesting... Mine is an Iwachu 22 ounce, which is smaller than the ever-popular personaliTEA which I also own. Did you mean too heavy perhaps?
I do love it though. Maybe im just attracted to the metal or something haha. Maybe teaware is alot like tea itself in that there is no "right" way. Im sure there are people out there brewing awesome tea in a measuring cup ^_^
22 ounces is still pretty big for me. Most of my everyday pots are smaller sized and around 5-10 ounces.
My tetsubins are quite beautiful. I don't think I would ever sell them.
Enjoy your TeaJourney. You never know where it will take you.
I think I also like the idea of them being virtually ever-lasting haha. Short of rust (which shouldnt be a problem with proper care anyways), there isn't much to worry about with a well-made cast iron teapot. I love.... longevity. Its not even really about "oh, i want this to last so i don't have to pay to replace it...". Its more about the 'feeling' of strength and permanence that i feel with my new Iwachu.
Jul 17th, '09, 03:55
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They also double as great instruments of blunt force trauma 
No, seriously though, they're beautiful in their own right, whether good for tea brewing or not. Bit like the old copper pots used for making coffee here, a lot of people collect them but wouldn't dream of using them. Any old drip coffee maker makes a better beverage.
No, seriously though, they're beautiful in their own right, whether good for tea brewing or not. Bit like the old copper pots used for making coffee here, a lot of people collect them but wouldn't dream of using them. Any old drip coffee maker makes a better beverage.
For anyone who is saying they wouldn't dream of using the teapots, I wonder if they've actually owned/used a few for awhile? It seems like a lot of the posts on TeaChat about cast iron pots read along the lines of:
"Oh, run away from those new-fangled enamel thingamajigs!"
Which, to me, makes it sound like they haven't had alot of personal experience brewing with the pots. Hopefully im not completely off-base with that observation... So those who have just read about or maybe even seen the pots in the store consider them basically useless for making tea, whereas alot of the people who own and use cast iron teapots regularly are quite happy and find they work well.
So far I think we've just mentioned here how they might not be best for some Japanese green teas because of the temp issue.... Beyond that, we have yet to show how they are worthless for brewing all other types of tea. If that's their only pitfall (which im still not convinced of being the case), that's hardly a reason to never "dream of using them" for brewing tea. That might be like me saying "oh, never use a yixing pot! They are worthless because the taste sticks inside so you can only use it for one type of tea! Gross!"
I hope that made sense. Only a couple hours of sleep doesn't lend itself well to typing ^_^
"Oh, run away from those new-fangled enamel thingamajigs!"
Which, to me, makes it sound like they haven't had alot of personal experience brewing with the pots. Hopefully im not completely off-base with that observation... So those who have just read about or maybe even seen the pots in the store consider them basically useless for making tea, whereas alot of the people who own and use cast iron teapots regularly are quite happy and find they work well.
So far I think we've just mentioned here how they might not be best for some Japanese green teas because of the temp issue.... Beyond that, we have yet to show how they are worthless for brewing all other types of tea. If that's their only pitfall (which im still not convinced of being the case), that's hardly a reason to never "dream of using them" for brewing tea. That might be like me saying "oh, never use a yixing pot! They are worthless because the taste sticks inside so you can only use it for one type of tea! Gross!"
I hope that made sense. Only a couple hours of sleep doesn't lend itself well to typing ^_^
All great men have one thing in common: they all have a great personaliTEA.
Jul 17th, '09, 09:52
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Each to their own.
I have one lined tetsubin that has went from occasional use to being used as a faircup for my kyusu once or twice a year.
I have used other lined tetsubin, I don't like them. I don't like using large ceramic teapots either but I prefer them to a lined tetsubin. Give me a yixing, a giawan or a kyusu any day.
Feel free to say that one should never use a yixing as it's gross, I'm sure to some it is.
Do many of the habitual enameled cast iron users have much experience of gaiwan, kyusu or yixing?
I have one lined tetsubin that has went from occasional use to being used as a faircup for my kyusu once or twice a year.
I have used other lined tetsubin, I don't like them. I don't like using large ceramic teapots either but I prefer them to a lined tetsubin. Give me a yixing, a giawan or a kyusu any day.
Feel free to say that one should never use a yixing as it's gross, I'm sure to some it is.
Do many of the habitual enameled cast iron users have much experience of gaiwan, kyusu or yixing?
Jul 17th, '09, 10:00
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I bought an Iwachu tetsubin almost three years ago as I was really starting to get into loose leaf teas. I'm finding, as I am now exploring more high grade greens and oolongs, that it often makes them taste very flat when compared to brewing in ceramic/porcelain.
I still love the tetsubin for making large pots of flavored teas and blends, but that's mostly because I like the look of it, and it keeps the tea nice and hot throughout the session. Personally though, I'm ready to move up to the kyusus, Yixings, and gaiwans for the more quality teas.
I still love the tetsubin for making large pots of flavored teas and blends, but that's mostly because I like the look of it, and it keeps the tea nice and hot throughout the session. Personally though, I'm ready to move up to the kyusus, Yixings, and gaiwans for the more quality teas.
MisterPanda: I tried a lined tetsubin with greens, blacks, oolongs and puerhs. Did not try it with whites. For all of these, it was much worse than my usual method of two large glass pots for greens and blacks and yixing for oolongs and puerhs. Taste is flat, flavour is subdued, basically all the negative sides of tea in question are magnified and all the positive sides are dimmed. I can only theorize that temperature in the pot should cool down at a certain rate that is provided best by glass or (I think porcelain although I don't have one) ; ceramic pots work ok for me too but not as well as glass. I brewed different teas in a tetsubin maybe 50-60 times. Enough to figure out that they're just no good at all. The only tea that works sort of ok is a cheap puerh - if it doesn't have enough complexity to warrant a gong-fu brewing in a yixing.
I really like the weight and look of a tetsubin, the only thing I hate is the tea it makes. Other than the taste of tea, tetsubin would be my favourite teapot! I also like the fact that it holds tea hot for a long time.
Generally whenever I heard discussions about tetsubins, people who brew teas for years and try different types of pots, will consistently say that tetsubin is the worst by far, unless you're talking cheap blacks or flavoured teas that won't be that great in any pot, because the tea is inherently simple and plain. I never heard anyone experienced with many types of tea and many types of pot say a single good word about tetsubins in connection with interesting, complex teas.
If it works for you, great. I'm just sayin'!
I really like the weight and look of a tetsubin, the only thing I hate is the tea it makes. Other than the taste of tea, tetsubin would be my favourite teapot! I also like the fact that it holds tea hot for a long time.
Generally whenever I heard discussions about tetsubins, people who brew teas for years and try different types of pots, will consistently say that tetsubin is the worst by far, unless you're talking cheap blacks or flavoured teas that won't be that great in any pot, because the tea is inherently simple and plain. I never heard anyone experienced with many types of tea and many types of pot say a single good word about tetsubins in connection with interesting, complex teas.
If it works for you, great. I'm just sayin'!
Oh, and just to add: I'm disgusted with Teavana for pushing them. It's not even that people spend $100 or $200 on a bad pot, but that they'll use it to ruin good teas, and will not get a better and cheaper pot because they will think they got the bestest and most expensive pot and the problem is that's just how the teas taste (even the ones they get outside Teavana). Shame on them, and for no other reason than profit. It makes sense, though, these pots look nice and they feel heavy so you can convince yourself they could cost that much as they're not just a clump of fired clay. And they're not often seen outside of Teavana or rare specialized tea shops.