Kyo no Tsuyu
I got some Sencha Kyo no Tsuyu from Maikotea recently and have been enjoying it. Here it is in my 100 year old kutani gaiwan:
Mar 6th, '09, 13:21
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Nexius8510
Good taste too!Since there is a iron content question going on in another thread I thought I'd say I get this lovely green color at home with my iron tetsubin (Japanese) with the water I have here while at work the colour is unfortunately more yellow. Perhaps I'll try at home with a stainless steel kettle instead of my tetsubin to see what colour I get.
That is what I want to test at home. The water at work may just be worse; there is a plastic kettle and whatever water comes out of the coffee machine there while I have the choice of iron, stainless steel and I think I have a plastic kettle hidden somewhere in a cupboard here at home to experiment with. The tetsubin result above looks and tastes great for sure.Oni wrote:Does japanese tea made with water boiled in a tetsubin taste better?
I don't know but I'll ask Ralph.
BTW, I used a stainless steel kettle last night and there is barely any green, just some yellow. This morning, tetsubin again and beautiful green! I think the taste is better too. I don't know if the temperature is different (could be) or if the higher iron content is the reason but it is much better with a tetsubin for the water boiling vessel.
BTW, I used a stainless steel kettle last night and there is barely any green, just some yellow. This morning, tetsubin again and beautiful green! I think the taste is better too. I don't know if the temperature is different (could be) or if the higher iron content is the reason but it is much better with a tetsubin for the water boiling vessel.
Geen color and tetsubin
If your tetsubin is the Japanese style produced with a reduced iron interior (that is highly porous, fired in an anoxic kiln, maybe several times over) my bet is that the color is preserved due to reductive capacity of the treated interior surface.
Your plastic kettle would be just about the opposite, allowing quite a bit of oxygen into the boiling water.
Hence, the difference in steep liquor color. Green oxidizes easily.
Your plastic kettle would be just about the opposite, allowing quite a bit of oxygen into the boiling water.
Hence, the difference in steep liquor color. Green oxidizes easily.
hpulley, which tetsubin do you use and where is it from? I have to make a decision and just get one. There's so many options and opinions about them.hpulley wrote:I don't know but I'll ask Ralph.
BTW, I used a stainless steel kettle last night and there is barely any green, just some yellow. This morning, tetsubin again and beautiful green! I think the taste is better too. I don't know if the temperature is different (could be) or if the higher iron content is the reason but it is much better with a tetsubin for the water boiling vessel.