Zisha wares, before it became works of art, was traditionally used for boiling water and cooking. These wares are unlike what we have today and does not have any chop marks.
Although my filtered water tastes fine, I'd like to improve the way it interacts with tea, especially when using a gaiwan. I'm looking to move away from stainless steel, not quite prepared to plunk down big money on volcanic stoneware or a Purion kettle, and not really interested in adding charcoal bamboo to an electric kettle.Now, my tip for this session is not to use any of the above boiling appliances [metal or glass kettle] but instead use a Yixing Zisha teapot to boil the water. The difference or improvement is just plain fantastic! Your tea taste sweeter and have more substance than before. Alternatively, instead of using a teapot, buy a zisha clay kettle to boil water. Your tea is guaranteed to taste different, but how much different will depend on the water used. I recommmend using normal chlorinated tap water for best results.
I was thinking of something along the lines of this, though I'd lose the warmer and use it on a gas burner or standalone hot plate (assuming, of course, there isn't something wrong or dangerous about this type of setup).
Any thoughts or experiences?
