Lin's ceramics Kettle/Pot (Taiwanese)

[mamapotato]

Hi all,

I been lurking around and this is my first post. I am from Singapore. I’ve been drinking tea using a Philips stainless steel kettle at home and I improved my water by using the hyflux filter pitcher it really helps filtering out that chlorine in the water. Often if I leave water in the kettle for too long I’d get a strong metallic taste.

Recently in Taiwan between tea sessions, I was offered a cup of plain water to clear my mouth. The water tasted SWEET!!!! I asked the lady if she was using a special type of mineral water but apparently she wasn’t. She was using unfiltered tap and boiled the water with a Lin’s ceramic kettle over alcohol. amazing..

There are a lot variables when it comes to water and I wanted to ask how much impact there is on various kettles. I am aware of the cast iron pots but i don't think i be keen on those having to be mindful of rust. Is there a difference in output from the types of kettles offered by lin’s ceramics

I love this one below and I thought of getting this. Anyone has thoughts or comments on this kettle? A birthday present for myself


http://www.aurlia.com.tw/detail.php?id=175&proid=7


This purion series kettle looks amazing too but the sprout looks really fragile. I heard in insides are glazed is it true?


http://www.aurlia.com.tw/detail.php?id=284&proid=7

[kyarazen]

the first kettle the outside is black glaze, inside is like some kind of taiwanese "duan-ni" or the same material that they use to make their entry level tea roaster.

the insides of the 2nd kettle is not glazed, i'm using one that i had been kindly gifted. the spout is designed to have one of the most fantastic pours i suppose, you can do all sorts of water speeds. empty weight, kettle 1 is heavier, takes a bit longer to boil, kettle 2 boils water in around 15 minutes on a cheapass halogen heater. there's one that fits exactly the kettle so when the kettle is on it, all the heat goes to the kettle with none going to the environment so it doesnt heat the surroundings!

Hi all,

I been lurking around and this is my first post. I am from Singapore. I’ve been drinking tea using a Philips stainless steel kettle at home and I improved my water by using the hyflux filter pitcher it really helps filtering out that chlorine in the water. Often if I leave water in the kettle for too long I’d get a strong metallic taste.

Recently in Taiwan between tea sessions, I was offered a cup of plain water to clear my mouth. The water tasted SWEET!!!! I asked the lady if she was using a special type of mineral water but apparently she wasn’t. She was using unfiltered tap and boiled the water with a Lin’s ceramic kettle over alcohol. amazing..

There are a lot variables when it comes to water and I wanted to ask how much impact there is on various kettles. I am aware of the cast iron pots but i don't think i be keen on those having to be mindful of rust. Is there a difference in output from the types of kettles offered by lin’s ceramics

I love this one below and I thought of getting this. Anyone has thoughts or comments on this kettle? A birthday present for myself


http://www.aurlia.com.tw/detail.php?id=175&proid=7


This purion series kettle looks amazing too but the sprout looks really fragile. I heard in insides are glazed is it true?


http://www.aurlia.com.tw/detail.php?id=284&proid=7

[mamapotato]

the first kettle the outside is black glaze, inside is like some kind of taiwanese "duan-ni" or the same material that they use to make their entry level tea roaster.

the insides of the 2nd kettle is not glazed, i'm using one that i had been kindly gifted. the spout is designed to have one of the most fantastic pours i suppose, you can do all sorts of water speeds. empty weight, kettle 1 is heavier, takes a bit longer to boil, kettle 2 boils water in around 15 minutes on a cheapass halogen heater. there's one that fits exactly the kettle so when the kettle is on it, all the heat goes to the kettle with none going to the environment so it doesnt heat the surroundings!

Wow thanks for the prompt and informative insights. so basically both are equally good or you will recommend the 2nd? I am sure they came with a stove. Do you feel there is a difference with water from a ceramic pot compared to metal/plastic kettle?

Btw is the 2nd pot ceramic or some sort of purion material?

[GuyWan]

I have 4 kettles similar to the first one. The inside is unglazed, and the clay is either red/orange or purple. I love using these kettles for Taiwanese oolongs. Last night I made some tea by boiling water in a stainless steel electric kettle and the flavor was flat. Tonight I made the same tea by boiling the water in one of Lin's kettle and the subtle flavors came out. I heat the kettles either on a hot plate or on an alcohol flame - my preferred method when I have the time. I don't have a purion kettle, but I have a purion pitcher that I use to top off the kettle.

[kyarazen]

the first kettle the outside is black glaze, inside is like some kind of taiwanese "duan-ni" or the same material that they use to make their entry level tea roaster.

the insides of the 2nd kettle is not glazed, i'm using one that i had been kindly gifted. the spout is designed to have one of the most fantastic pours i suppose, you can do all sorts of water speeds. empty weight, kettle 1 is heavier, takes a bit longer to boil, kettle 2 boils water in around 15 minutes on a cheapass halogen heater. there's one that fits exactly the kettle so when the kettle is on it, all the heat goes to the kettle with none going to the environment so it doesnt heat the surroundings!

Wow thanks for the prompt and informative insights. so basically both are equally good or you will recommend the 2nd? I am sure they came with a stove. Do you feel there is a difference with water from a ceramic pot compared to metal/plastic kettle?

Btw is the 2nd pot ceramic or some sort of purion material?

both are good and reasonably usable. i like the 2nd one better.

not sure if it comes with the stove because sometimes they are sold separately.

the material of the second one is purion. there are a few generations to these kettles, the first gen kettle with a bigger and more stout spout is a bit more "magnetic" than the 2nd gen kettle.

there is a difference in the same water boiled in different vessels (the pH doesnt change much before, during and after boiling, contrary to what some people think). its got to do more with the "structure" of the water and its hydrogen bonding. both kettles does impart a softer, sweeter and rounder texture to filtered tap water.

if you need more info on the halogen heater i use i can send you a pm. its much more convenient, an alcohol burner can boil water too, but it takes very long, the boiling is more gentle, and the thermal gradient in the kettle is larger, temperature difference between the water at the top of the kettle and at the bottom is larger.

[mamapotato]

both are good and reasonably usable. i like the 2nd one better.

not sure if it comes with the stove because sometimes they are sold separately.

the material of the second one is purion. there are a few generations to these kettles, the first gen kettle with a bigger and more stout spout is a bit more "magnetic" than the 2nd gen kettle.

there is a difference in the same water boiled in different vessels (the pH doesnt change much before, during and after boiling, contrary to what some people think). its got to do more with the "structure" of the water and its hydrogen bonding. both kettles does impart a softer, sweeter and rounder texture to filtered tap water.

if you need more info on the halogen heater i use i can send you a pm. its much more convenient, an alcohol burner can boil water too, but it takes very long, the boiling is more gentle, and the thermal gradient in the kettle is larger, temperature difference between the water at the top of the kettle and at the bottom is larger.

thanks any information will be helpful. I am deciding which kettle to get. I often feel especially for taiwanese light oolong, water is very important..

I be heading to Taiwan next week hope i can find something there. Any one used the Purion pot for higher roasting oolong like shuixian? i am sure it's suitable right than compared to for ripe pu erh?

[Bok]

If you come to Taiwan anyway, why not check out some local potters instead of the mass produced wares? Head to Yinge, should be lots of choice there. That might not even be more expensive than Lin’s.

I found some really good potters sell their things a lot cheaper than Lin’s, which is mostly sold in Shoppingmalls (Mitsukoshi 新光 for example).

I tried the black one at a friends house, but found it not very nice to use. when the kettle is full with water, it is kind of uncomfortable to use due to the way the handle is done. Other teapots from them have similar usage issues. They look pretty, but some details are just not thought through.

[kyarazen]

If you come to Taiwan anyway, why not check out some local potters instead of the mass produced wares? Head to Yinge, should be lots of choice there. That might not even be more expensive than Lin’s.

I found some really good potters sell their things a lot cheaper than Lin’s, which is mostly sold in Shoppingmalls (Mitsukoshi 新光 for example).

I tried the black one at a friends house, but found it not very nice to use. when the kettle is full with water, it is kind of uncomfortable to use due to the way the handle is done. Other teapots from them have similar usage issues. They look pretty, but some details are just not thought through.

any recommendation of good potters in taiwan with nice wares? i wouldnt mind an even better kettle if it can be nice and cheap with an excellent pour.

thats to leave out purion using artisans like deng ding sou, gu chuan zi etc.. because the price of their stuff makes lin's look rather elementary.

[mamapotato]

If you come to Taiwan anyway, why not check out some local potters instead of the mass produced wares? Head to Yinge, should be lots of choice there. That might not even be more expensive than Lin’s.

I found some really good potters sell their things a lot cheaper than Lin’s, which is mostly sold in Shoppingmalls (Mitsukoshi 新光 for example).

I tried the black one at a friends house, but found it not very nice to use. when the kettle is full with water, it is kind of uncomfortable to use due to the way the handle is done. Other teapots from them have similar usage issues. They look pretty, but some details are just not thought through.

Thanks for the feedback. I am skeptical at times when it comes to how they mix their clay and the chemicals thats why I am leaning to a more reputable brand. I bought before a couple of pots only to find out they were not as good there was a weird chemical smell even after constant use 10 times. I stopped using it haaa.

But of course if you could point me to a specific potter or brand i be more than willing to explore. We drink tea often and really don't want to harm ourselves in some way with unscrupulous people who only care about making a dollar more than lives of others. Think about the recent gutter-oil scandal

Will appreciate if our fella tea friends can share how and who they often buy their pots/kettle from? Seems like there is no "standard" when it comes to price of a tea pot.

[Bok]

Think about the recent gutter-oil scandal

True that… my father in law has now taken to make his own cooking oil. Things get more and more like in China. But on the other those things happen everywhere, money money money, greed knows no moral limitations.

On the other hand if you compare that issue with gutter oil to the clay, reputed comapnies are not necessarily better. A lot of famous brands in Taiwan used that oil… In such big profit margins tiny changes in cost in the supply chain make a big financial difference for them.

I know there are certain potters use glazings which turn toxic when burned in the charcoal style, so you might be right to be careful. I had to stop using a pot I had bought, as it was one of those… Tuition fee paid.

In regards to the kettle I got mine as a wedding gift from my pottery teacher. I don’t know what his price would be, but I can ask. He is in Tainan.
For the kettles he uses japanese clay as it sustains more direct heat than the Taiwanese clay he normally uses. Interesting thing: He told me to first boil some rice water(the gluey kind like a congee) in it for some time to seal the pores (the kettle is unglazed), before using it the first time.

Apart from my teacher I do not know other potters personally which I could recommend, I would have a stroll in Yinge or to that Woodvillage (forgot the name) around Taichung, they have a few nice shops with some decent pottery.

[Bok]

FYI That’s how my kettle looks like (partial photo), tea pot and cup are from the same potter, the chahai is my own humble creation…

[mamapotato]

FYI That’s how my kettle looks like (partial photo), tea pot and cup are from the same potter, the chahai is my own humble creation…

nice the wood village at taichung is wu wei tea house. I go there often. good stuff there

Yeah i visited Taiwan recently i got a purion kettle from them as there was a 20% discount going on store wide. the lady passed me a small leaflet that stated how to condition the purion kettle. exactly like how you describe, to boil the rice for a few mins then use the water to fill 3/4 oof the kettle and let it shimmer on the stove for 30mins. after that rinse it and its good to use.

I wonder why rice water. She informed me not to wash it the first time i get it just pour rice water inside and let it boil.

btw nice cha hai you got there. I took up pottery awhile back but still suck at it.

You kettle looks nice. I do visit tainan once awhile. are you taiwanese?

[Bok]

Thanks mamapotato, pottery is not easy, still waiting to finish one which holds the right amount of tea and is not too heavy and nice to handle. That is much more difficult than one would guess for a simple pitcher! Luckily I have a good and patient teacher! No, I am not Taiwanese, but I live here with my Taiwanese wife. I am from Germany.

The reason they use ricewater is that it functions sort of as a glue to close the pores. As those kettles are normally unglazed you need to close them, otherwise the water will drip out.

The other explanation I got from my teacher is that the unglazed clay together with the rice treatment has a good effect on the water, makes it nicer somehow. It is also a bit like the teapots, with continued usage they aquire quite a nice patina. The glazed, clean ones, just look a bit dirty after a while

I am not sure it is the teahouse you mentioned, there are quite a few shops around there. I usually start at the top and end of the road where the Wood museum is and work my way down.

Behind the end of that road is also a small path which leads to an abandoned tea farm, which is a bit sad to see all those lonely tea bushes up there with no one taking care of them…

[mamapotato]

Thanks mamapotato, pottery is not easy, still waiting to finish one which holds the right amount of tea and is not too heavy and nice to handle. That is much more difficult than one would guess for a simple pitcher! Luckily I have a good and patient teacher! No, I am not Taiwanese, but I live here with my Taiwanese wife. I am from Germany.

The reason they use ricewater is that it functions sort of as a glue to close the pores. As those kettles are normally unglazed you need to close them, otherwise the water will drip out.

The other explanation I got from my teacher is that the unglazed clay together with the rice treatment has a good effect on the water, makes it nicer somehow. It is also a bit like the teapots, with continued usage they aquire quite a nice patina. The glazed, clean ones, just look a bit dirty after a while

I am not sure it is the teahouse you mentioned, there are quite a few shops around there. I usually start at the top and end of the road where the Wood museum is and work my way down.

Behind the end of that road is also a small path which leads to an abandoned tea farm, which is a bit sad to see all those lonely tea bushes up there with no one taking care of them…

Lovely, i took up pottery recently. my teacup i made looks like crap and i have yet to glaze it. Will post it next time.

Hmm.. i did a seasoning once with rice water for around 30mins. ut i feel the water from the purion kettle abit more rounded as compared to my regular stainless steel kettle. It retains the heat really well too. Do you happen to filter your water in taiwan before boiling them for tea/ unfiltered?

Thats nice. I suppose you reside in Tainan?

[Bok]

Yes I do live in Tainan, enjoying all the good food they have down here (much better than Taipei if you are into the Taiwanese food).

I think in general earthen kettles tend to round the flavour of the water, just as you said. Metal and particular silver will sharpen the flavours. It all depends on what kind of tea and teapot you want to use. I guess stainless is more neutral than silver and I have yet to try one of those iron tetsubins.

I tried once an antique inherited silver kettle with a green oolong, which was definitely not a good pairing. Another copper, tin lined kettle had a similar yet not so pronounced sharpening effect on the water.

We have a built-in water filter in the house, the water comes out of a separate smaller drinking water tap. Normal tap water can’t be used around here and I do prefer to buy as little plastic bottles as possible. Being the empire of plastic, recycable glass bottles as in Europe do almost not exist in Taiwan… only for fancy sparkling water