Best variable temperature kettles available now?

[ethan]

Good to hear that I'm not the only one who likes to touch his tea. I examine my tea w/ my eyes & fingers as gets its rinse in a ceramic bowl. I often burn my fingers doing this; & maybe that's why I've gotten worse & worse at gauging water temperature by feel. I want to continue to move my tea around w/ my fingers as I rinse it (sometimes I find some stems w/o leaves to discard).

I also want to use water at ideal temperature. I am confident the oolongs that I now have in stock are much, much better when I use water their ideal temperature. Obviously, for me a variable-temp. kettle makes sense though perhaps one should master some skills (perhaps the use of a thermometer).

[MacGuffin]

As cool as I think these pots are, isn't there a school of thought to the effect that water should invariably be boiled, then cooled to the wanted temperature?

Yes.

That's why a Yusamashi is used.

I realize that (ask me how many times I've spelled "yuzamushi" "Pyrex measuring cup"). So why buy an expensive pot that heats water to a non-boiling temperature and leaves it there?

[ethan]

It's been said that a full boil removes oxygen from water so it becomes H2O minus a bit of the O, which leads to flatter-tasting tea.

I don't know about that, nor of any problem w/ bringing clean water only to the desired temperature (not above it).

[brose]

It's been said that a full boil removes oxygen from water so it becomes H2O minus a bit of the O, which leads to flatter-tasting tea.

I don't know about that, nor of any problem w/ bringing clean water only to the desired temperature (not above it).

That is misleading, the solubility of air in water is less at higher temperatures. Boiling water is loosing dioxygen from the dissolved air along with other gasses. If it was loosing O from H2O you would be splitting water. As the temp cools it becomes soluble again.

[theredbaron]

As cool as I think these pots are, isn't there a school of thought to the effect that water should invariably be boiled, then cooled to the wanted temperature?

Yes.

That's why a Yusamashi is used.

I realize that (ask me how many times I've spelled "yuzamushi" "Pyrex measuring cup"). So why buy an expensive pot that heats water to a non-boiling temperature and leaves it there?

Not me.
I am of the no thermometer, no scale, and obviously no temperature controlled kettle faction.

[ethan]

I would not divide us up into factions over how we prepare tea, redbaron. However, I would consider seeing people divided into those that eat durian & those that don't.
I love durian. You? lol

[theredbaron]

I would not divide us up into factions over how we prepare tea, redbaron. However, I would consider seeing people divided into those that eat durian & those that don't.
I love durian. You? lol

Durian is a forbidden fruit in my house.

It does not exist.

...

...

Unfortunately the wife will still find ways to undermine the durian law...

[MacGuffin]

I am of the no thermometer, no scale, and obviously no temperature controlled kettle faction.

To tell you the truth, I always get excellent results with the "pour boiling water into one cooling vessel, then another if you need gyokuro-temperature" method; I've confirmed it with a candy thermometer and it's very accurate, not to mention that all that pouring introduces oxygen into the water. However, I'm always looking to learn and am open to alternatives. I think, though, that I might just stick with this method, cool kettle aside.

[ethan]

MacGuffin, I thought to reply hours ago but was waiting for Brose to write something about the pouring adding oxygen to the water. Regardless of the chemistry of water traveling through air, sometimes these methods or "rituals" as some might say, do a lot of good directly for the soul & thus indirectly for the taste of tea. Seems like you found what works for you. Enjoy.

[ethan]

Last post on this (I promise)

bonavita came & I like using it.

Best: being able to have water at exact temperature wanted; gooseneck spout & easy-grip handle make pouring so easy & clean.

Disappointment: cord should be at least twice as long as it is (it's 1 foot); 5-second automatic shut-off when the pot comes off the stand is not enough time, requiring one to push buttons to use the features for which one bought the pot (such as 1-hour temperature maintenance) & one loses use of timer when doing that.

Personal note: My tea-making skills: Comparing exact temp.-water to my old ways of estimating temperature, shows I was terrible at that. Using timer to check on my timing routines (washing so many dishes in the sink = 2 minutes; stretching my shoulders & calves =.... etc.) shows I have almost perfect sense of time.

[debunix]

Thanks for the followup. If one of my pinos goes belly-up, I'll try the Bonavita.

[Bob_McBob]

Disappointment: cord should be at least twice as long as it is (it's 1 foot); 5-second automatic shut-off when the pot comes off the stand is not enough time, requiring one to push buttons to use the features for which one bought the pot (such as 1-hour temperature maintenance) & one loses use of timer when doing that.

Check inside the base of the kettle for a present to unwrap

I agree about the temperature holding feature. I dilike having to press the button every time I pour water. It is worth remembering that the kettle is designed primarily for use with coffee and single-shot Western tea brewing in mind, so they were probably not anticipating someone wanting to remove it from the base several time in one session. I also think the omission of a simple "boil" feature is kind of bizarre. You can set it to 212F, but the temperature overshoot prevention feature makes it so slow that it's impractical. I bought it primarily to use with Japanese greens, so I don't really mind, but it would be a nightmare for basic high-temperature gongfu brewing.

[ethan]

Thank you, Bob, & apologies to all: There is twice the cord than I knew. Got to laugh at myself.
And me too, Bob, for black tea (full boil) I still use the kettle on top of the stove.

[JakubT]

As cool as I think these pots are, isn't there a school of thought to the effect that water should invariably be boiled, then cooled to the wanted temperature?

I'm one of those people. Of course, what someone mentioned, a water that is boiled for too long will lose too much oxygen and become flat - I agree with that. But when I compared water I brought up to 70° to water I brought to 100° and let it cool down to 70°, the latter came up much better, without some unwanted tastes of the 70° degree water. Prague tap water is considered quite good, but still I prefer to boil it first. Then it may be cooled down and put into a thermo - which is, by the way, cheaper and more energy-saving than to keep it at 70 by a kettle.

I had a Kamjove that could keep the temperature and eventually I ceased using that feature. And after few months, I ceased using the Kamjove altogether...

[ImmortaliTEA]

As cool as I think these pots are, isn't there a school of thought to the effect that water should invariably be boiled, then cooled to the wanted temperature?

I'm one of those people. Of course, what someone mentioned, a water that is boiled for too long will lose too much oxygen and become flat - I agree with that. But when I compared water I brought up to 70° to water I brought to 100° and let it cool down to 70°, the latter came up much better, without some unwanted tastes of the 70° degree water. Prague tap water is considered quite good, but still I prefer to boil it first. Then it may be cooled down and put into a thermo - which is, by the way, cheaper and more energy-saving than to keep it at 70 by a kettle.

I had a Kamjove that could keep the temperature and eventually I ceased using that feature. And after few months, I ceased using the Kamjove altogether...

I believe the primary reason the latter boiling method came out better for you is because you are using tap water, which should be boiled first anyway. However, when you are dealing with sweet spring water, all of the tests I have done show that water boiled only to the desired temp and not above came out much more alive and thick. I could be wrong but I have always preferred not to go over my desired temp. I would if I had to use tap water though that's for sure!