Hey all! I'm new here and I'm trying to learn as much as I can while trying to build my tea collection. I am about to buy another electric tea kettle (as the other one is rusting), and I wanted to know if the type of tea kettle (i.e. steel, glass, plastic) has a large effect on the quality of the tea. I'm not worried about ease of use or anything, I just want to make a kicking cup of tea for the least amount of money possible.
Also, while I'm on the topic, I've heard that using a gaiwan is the best way to make tea, is this true? And if so, why?
Any help is appreciated!
Re: Do tea Kettles effect quality?
Hi Lucas -
Welcome to teachat!
If you do some poking around using the search function, you'll see that there's a lot of different opinions on how important kettles are and which is best.
I've seen a lot of people comment on Kamjove kettles, so that may be a good search word to check out - I bet it'll get you to some good discussions.
I have some thoughts of my own on the subject - personally, I avoid plastic, but I do that in many things, not just tea prep. The problem with metal, as I understand it, is that it can add metallic flavors to the water that can disturb the natural flavors of the tea. I don't think glass creates this same issue - but I would live in constant fear of breaking it - probably while it was full of scorching hot water. If you are planning on using spring water I can see where you might prefer glass to metal (for flavor reasons.) Me, I use tap water (the horror!), and where I live the water is already pretty metallic, so I don't think the metal kettle really makes too much of a difference. So, if I had to pick I'd go with metal - specifically stainless steel.
Oh, BTW - there are even ceramic induction kettle sets out there - I've seen some on ebay. BUT you mentioned cheap, and those kettles certainly weren't.
About gaiwans - I can't really give any advice, because I just got my first one this week. So far I've done about half my prep in it, and half in a teapot. I really like it, and I feel like it makes me be more invovled in the brewing, which is great. Then again, I like the simplicity and ease of my little gengfu style teapot too. I'm sure others will have better advice to give on this!
Welcome to teachat!
If you do some poking around using the search function, you'll see that there's a lot of different opinions on how important kettles are and which is best.
I've seen a lot of people comment on Kamjove kettles, so that may be a good search word to check out - I bet it'll get you to some good discussions.I have some thoughts of my own on the subject - personally, I avoid plastic, but I do that in many things, not just tea prep. The problem with metal, as I understand it, is that it can add metallic flavors to the water that can disturb the natural flavors of the tea. I don't think glass creates this same issue - but I would live in constant fear of breaking it - probably while it was full of scorching hot water. If you are planning on using spring water I can see where you might prefer glass to metal (for flavor reasons.) Me, I use tap water (the horror!), and where I live the water is already pretty metallic, so I don't think the metal kettle really makes too much of a difference. So, if I had to pick I'd go with metal - specifically stainless steel.
Oh, BTW - there are even ceramic induction kettle sets out there - I've seen some on ebay. BUT you mentioned cheap, and those kettles certainly weren't.
About gaiwans - I can't really give any advice, because I just got my first one this week. So far I've done about half my prep in it, and half in a teapot. I really like it, and I feel like it makes me be more invovled in the brewing, which is great. Then again, I like the simplicity and ease of my little gengfu style teapot too. I'm sure others will have better advice to give on this!
Sep 13th, '10, 05:25
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Re: Do tea Kettles effect quality?
All kettles affect quality, but not all kettles effect quality: they can make the taste better or worse depending on the material (and your preference). Besides taste, it's also important whether the kettle is convenient to use.
Some people believe tetsubins (cast-iron kettles) make the best-tasting water, and they also look pretty. But they're expensive, and they take a long time to boil on a stove or hotplate, so that's probably not the best choice for you. There are also clay kettles, if you want to be really traditional, but the disadvantages are similar.
You probably want an electric kettle, because they're convenient and heat up fast. An electric kettle with adjustable temperature makes it easy to get water at the right temperature for your tea--that affects the taste a lot more than the material. Most electric kettles are steel; theoretically steel can make the water taste metallic, but I think it really doesn't matter (especially if there's steel in your teapot anyway). Either steel or glass would be fine. Just don't get plastic, for obvious reasons. For specifics, if you haven't searched already, there are a lot of kettle threads here...
As for the "best" way to make tea: the best way is whatever way works for your purposes, which might not be the same as other people's. People like gaiwans because they're simple, they're traditional, they're small enough for gong fu-style brewing, and porcelain doesn't absorb the tea flavor like unglazed pots. I don't use mine very much because I don't usually do gong fu brewing (it's too small for a "full-sized" cup of tea) and because a gaiwan lid isn't good for filtering small leaves. If you're interested in gong fu cha, a gaiwan is the way to go. If not, it's just an inconvenience; any teapot with a built-in strainer or an infuser mug would be better. And you may already have something along those lines.
Some people believe tetsubins (cast-iron kettles) make the best-tasting water, and they also look pretty. But they're expensive, and they take a long time to boil on a stove or hotplate, so that's probably not the best choice for you. There are also clay kettles, if you want to be really traditional, but the disadvantages are similar.
You probably want an electric kettle, because they're convenient and heat up fast. An electric kettle with adjustable temperature makes it easy to get water at the right temperature for your tea--that affects the taste a lot more than the material. Most electric kettles are steel; theoretically steel can make the water taste metallic, but I think it really doesn't matter (especially if there's steel in your teapot anyway). Either steel or glass would be fine. Just don't get plastic, for obvious reasons. For specifics, if you haven't searched already, there are a lot of kettle threads here...
As for the "best" way to make tea: the best way is whatever way works for your purposes, which might not be the same as other people's. People like gaiwans because they're simple, they're traditional, they're small enough for gong fu-style brewing, and porcelain doesn't absorb the tea flavor like unglazed pots. I don't use mine very much because I don't usually do gong fu brewing (it's too small for a "full-sized" cup of tea) and because a gaiwan lid isn't good for filtering small leaves. If you're interested in gong fu cha, a gaiwan is the way to go. If not, it's just an inconvenience; any teapot with a built-in strainer or an infuser mug would be better. And you may already have something along those lines.
Re: Do tea Kettles effect quality?
A great alternative to a kettle is a Japanese hot-water dispenser such as those made by Zojirushi and Tiger. They keep the water at a constant temperature (they usually have three settings to choose from). You just press a button when you wish to fill your teapot or gaiwan and water at the chosen temperature comes out. I have a 3L Tiger and use spring water in it and it is unbelievably convenient. Unlike with many kettles, there is no added taste that I can detect.
Gaiwans can be very good for brewing Chinese and Taiwanese tea but they can be messy and a real pain. I suggest if you choose this method you purchase a "sharing" pitcher wihich you use to pour the tea from the gaiwan into, then from the pitcher into the cups. This makes it much easier and results in less of a mess from spilled tea when trying to pour the tea directly from the gaiwan into those small Chinese cups.
Gaiwans can be very good for brewing Chinese and Taiwanese tea but they can be messy and a real pain. I suggest if you choose this method you purchase a "sharing" pitcher wihich you use to pour the tea from the gaiwan into, then from the pitcher into the cups. This makes it much easier and results in less of a mess from spilled tea when trying to pour the tea directly from the gaiwan into those small Chinese cups.
Re: Do tea Kettles effect quality?
Here's a good article on the subject: http://the-leaf.org/issue4/?p=25
Based on the article and my other readings, my understanding of the order of quality is stainless steel < glass < clay < cast iron < silver < gold.
As mentioned, and this is corroborated by the article, stainless steel kettles can introduce unwanted flavours into the water (and subsequently into the tea). Glass is very inert, and should not affect the water quality at all: What goes in is what comes out.
Now, the article claims that cast iron, silver, and gold kettles can enhance the flavour of your tea. He describes the water that comes out of the silver kettle to be "sweeter, softer and smoother". I don't have any personal experience with these.
If I were you, I'd stick with whatever kettle you have. Right now, your brewing methods and the quality of your tea are going to make a far greater difference. Once you have the technique down and you know what kind of tea you like, you can always upgrade.
Re your question on gaiwans: I think we need more information on what you're brewing. I drink a lot of oolong, and I find the taste far better when I use a zisha teapot.
Based on the article and my other readings, my understanding of the order of quality is stainless steel < glass < clay < cast iron < silver < gold.
As mentioned, and this is corroborated by the article, stainless steel kettles can introduce unwanted flavours into the water (and subsequently into the tea). Glass is very inert, and should not affect the water quality at all: What goes in is what comes out.
Now, the article claims that cast iron, silver, and gold kettles can enhance the flavour of your tea. He describes the water that comes out of the silver kettle to be "sweeter, softer and smoother". I don't have any personal experience with these.
If I were you, I'd stick with whatever kettle you have. Right now, your brewing methods and the quality of your tea are going to make a far greater difference. Once you have the technique down and you know what kind of tea you like, you can always upgrade.
Re your question on gaiwans: I think we need more information on what you're brewing. I drink a lot of oolong, and I find the taste far better when I use a zisha teapot.