Well, I definitely can not recommend a tetsu bin, as these are strictly for the boiling of water. Tetsubin means "iron kettle" in Japan. As for Kyusu, there are so many choices! I use my large Kyusu, a red clay from Tokoname, for making greens and oolongs, but cannot recommend it for black teas. If you want one pot to rule them all, go with something black, because black tea will stain anything you throw at it. Personally I would go with one for blacks and darker oolongs and one for light oolongs and greens. If you are dead-set on holding in the heat for your blacks, what about a samovar? They are a rather attractive piece of furniture, if not my favorite tea steeping tool.cgencer wrote:I have a 400ml glass teapot, which is perfect size for making everyday tea for myself (or for someone else as well.. max 2 persons depending on size of cup..) since I can put 4-5g of leaves and fill it with boiling water halfway and then let it brew for 1min to get good tea fast and easy for 1 cup (can usually get a good 2nd infusion as well).
However I'm also looking at buying a tetsubin or kyusu which are available on those volumes as well. They might be better for making black tea and such since they would hold heat better, however would I need to preheat them? With the glass I don't really care about preheating. The glass one also stains very easy and is hard to clean properly. What other differences are there between those 3? I brew greens, blacks and oolongs equally as often.
So:
Tetsubin is not classically used for steeping tea, though it does hold heat well.
Unglazed Kyusu will stain easily, and being so high fire, are ideal for the greener teas.
Glazed Kyusu are appropriate for any tea, but black tea will still stain.
Glass looks very modern and attractive, but is difficulty to clean and cools quickly, unless it is double-walled, then it stays boiling hot forever.
