Someone posted a link here pointing out that induction heating causes recurring stress to specific points of a pot due to the nature of the technology's rapid heating; it effectively warned against using any nice tetsubin with an induction kettle.Tead Off wrote:I think most tea drinkers would not use glass for a kettle. The idea of using the tetsubin is to change the structure of the water because of the iron content giving a better flavor to certain teas when brewing. And, you can use a tetsubin with induction heat. Of course, you can use glass, but, watch out for the tea gestapo!
Could be true but not all induction heaters are constructed the same way. I think it needs more research.hooksie wrote:Someone posted a link here pointing out that induction heating causes recurring stress to specific points of a pot due to the nature of the technology's rapid heating; it effectively warned against using any nice tetsubin with an induction kettle.Tead Off wrote:I think most tea drinkers would not use glass for a kettle. The idea of using the tetsubin is to change the structure of the water because of the iron content giving a better flavor to certain teas when brewing. And, you can use a tetsubin with induction heat. Of course, you can use glass, but, watch out for the tea gestapo!
I use a completely glass (non-induction) kettle, and I've used a glass kettle with a metal base (also non-induction) in the past. For me, the biggest drawback is the slow boil (which many people agree is not ideal for water, and of course it's also a little test of one's patience at times) -- about 15-20 minutes to bring 3/4 of the kettle to a boil after the hot plate is completely warmed up. I assume this is because all of the heat is coming from one part of the kettle, whereas a kettle that conducts / retains heat more would heat the water faster. I assume the induction one would be faster than these other kinds, but I don't know by how much.I think most tea drinkers would not use glass for a kettle.
There are always exceptions but think about why a teashop would use a glass kettle if what you say is true about it being a very slow way to heat water. Doesn't make sense to me as it would cost more for the shop to use and waiting time for customers would be greater. Maybe these shops are pushing glass kettles. They can be very attractive as yours is. OTOH, if you're using a red clay teapot for your oolongs, it won't matter what the water was boiled in as it will change its flavor and aroma.wyardley wrote:
I can think of a number of people who know a lot more than I do about tea who use and / or recommend glass kettles. Best Tea House in HK (and Canada), Tea Gallery in NY, I believe Wisteria Teahouse in Taipei uses them, etc. etc.
I think most tea drinkers use stainless steel and / or plastic kettles, and in comparison to those, glass has some advantages. Glass kettles are also fairly practical (don't rust), fairly light and easy to handle, and make it easy to see exactly what the water is doing. An earthenware or iron kettle will probably retain heat longer than glass, which I would say is good in some situations, maybe not as good in others.
I think it's safe to say that a glass kettle is unlikely to improve the water, but on the other hand, it's also pretty safe to say it won't hurt it. And you can use things like bamboo charcoal, gypsum, maifan stones, broken up teapots, etc. if you want to try to improve the flavor of the water.
Happy brewing!
This presumably does not include Malaysia which is right on your doorstep!Tead Off wrote:I think most tea drinkers would not use glass for a kettle. The idea of using the tetsubin is to change the structure of the water because of the iron content giving a better flavor to certain teas when brewing. And, you can use a tetsubin with induction heat. Of course, you can use glass, but, watch out for the tea gestapo!
Do you notice that red clay teapot on the table?!!Herb_Master wrote:This presumably does not include Malaysia which is right on your doorstep!Tead Off wrote:I think most tea drinkers would not use glass for a kettle. The idea of using the tetsubin is to change the structure of the water because of the iron content giving a better flavor to certain teas when brewing. And, you can use a tetsubin with induction heat. Of course, you can use glass, but, watch out for the tea gestapo!
Everywhere I went - almost exclusively - it was Glass Kettles in use in the Tea Shops - eschewing thermometers the use of 'Shrimp Eyes' 'Fish Eyes' 'Dragon Eyes' to determine when the water was hot enough for the tea in question was made easier by use of a glass kettle. Some of the fancier / speciality shops in Chinatown or upmarket shopping malls sold the Clay Kettles, but brewed tea for you to taste in a Glass Kettle AND smaller neighbourhood outlets only sold Glass Kettles.
Some of the shops keep their water supply in large urns to improve and then boil it in Glass kettles.
This badly taken photo of mine from Wisdom Arts in Kuala Lumpur Chinatown - shows both the water container and Glass kettle - used by a large group of tea drinking enthusiasts with over 30 years experience of drinking tea, regular visits to China, and collecting top quality tea.
alot of the tetsubins sold here are lined (enamel or otherwise), and are not suitable for boiling water on a stove of any type.teachaite wrote:Wait so can you put a cast iron on the stove to boil water?
Say Will, which set up do you prefer? The tea tray or the teaboat? Btw, both are very nice indeed!wyardley wrote:I use a completely glass (non-induction) kettle, and I've used a glass kettle with a metal base (also non-induction) in the past. For me, the biggest drawback is the slow boil (which many people agree is not ideal for water, and of course it's also a little test of one's patience at times) -- about 15-20 minutes to bring 3/4 of the kettle to a boil after the hot plate is completely warmed up. I assume this is because all of the heat is coming from one part of the kettle, whereas a kettle that conducts / retains heat more would heat the water faster. I assume the induction one would be faster than these other kinds, but I don't know by how much.I think most tea drinkers would not use glass for a kettle.
I can think of a number of people who know a lot more than I do about tea who use and / or recommend glass kettles. Best Tea House in HK (and Canada), Tea Gallery in NY, I believe Wisteria Teahouse in Taipei uses them, etc. etc.
I think most tea drinkers use stainless steel and / or plastic kettles, and in comparison to those, glass has some advantages. Glass kettles are also fairly practical (don't rust), fairly light and easy to handle, and make it easy to see exactly what the water is doing. An earthenware or iron kettle will probably retain heat longer than glass, which I would say is good in some situations, maybe not as good in others.
I think it's safe to say that a glass kettle is unlikely to improve the water, but on the other hand, it's also pretty safe to say it won't hurt it. And you can use things like bamboo charcoal, gypsum, maifan stones, broken up teapots, etc. if you want to try to improve the flavor of the water.
That tray is actually Phyll's; none of mine are that nice. But these days I mostly don't use one except at work. Partially just to make myself think more and be less sloppy.hop_goblin wrote: Say Will, which set up do you prefer? The tea tray or the teaboat? Btw, both are very nice indeed!
