Any Japanese tea ware enthusiasts here?

4 comments

1. Usually in Japan you have a separate electric hot water pot to boil and keep hot the water. Then just pump that into the tea pot, that’s why it’s unnecessary to put the tea pot on the stove. I think this is the best combination

2. You don’t want to heat tea up over the stove because it’s almost impossible to control the exact temperature of the water that way.

   You want to get a kettle that has different temperature settings. Most japan green teas will do best at around 190f.

   You pour that water at peak temperature into the pot and let it sit for a minute or so before pouring into cups.

   Best taste is usually just a combinations of:

   1. Quality tea leaves
   2. Quality and temperature of the water (filtered water at the right temperature for the type of tea)
   3. Right amount of steeping time.
   4. The tea pot you’re using.

   The tea pot’s main job is to even disperse the tea leaves around the pot and retain heat for brew time. Typically you’ll want to brew only as much tea as you plan on consuming in one sitting, and your tea pot should only me be large enough for this amount. Any larger and the temperature of your tea will reduce more quickly. If you can’t drink it within one sitting, it will sit too long in the pot and get bitter + colder which will be a waste of good tea.

   I would definitely go with a kyusu. Something like a 360ml would be good.

3. Most Japanese don’t use the cast iron for either the pot or the kettle. In fact, I’m not sure that I have seen a cast iron pot. Most are beautiful pieces of pottery. Spend your money on your tea and your tea cups.

4. If you have a chance to buy an authentic tetsubin, do
   it now. They are quickly becoming more and more expensive, and rarer. I fear in a decade or so, the number of craftsmen able to make them will dwindle down even more. Nothing beats boiling water in a traditional tetsubin.