Tea Kettle (Sui Shou Bao)
Most gongfu tea requires boiling water, but the “boiling water” from many machines is only about 80ºC which is not suitable for tea brewing. A tea kettle is the most popular and convenient water boiling tool in tea brewing.
Tie Guan Yin Classic
$12.00 – $44.00
Dry Leaf: vanilla, caramel
Liquor colour: amber
Liquor nose: gentle sweet floral
Liquor flavor: hints of malty sweetness, creamy aftertaste
Mouth Feel: rich and smooth, complex
Gaiwan Lid: creamy sweet, light orchid floral
Tie Guan Yin Classic has always been one of our favorites and this year’s is no exception. The ‘classic’ in Tie Guan Yin Classic comes from the production method, which leaves the dry leaf in stips like a dan cong or a rock tea and not in balls or pearls like most tie guan yins we see nowadays. This classic method definitely changes the experience for the better, the first scents of the dry leaves takes us to a happy place, vanilla, caramel abound in a backdrop of thick roasty sweetness! The liquor is a glistening deep yellow with a tinge of orange and gives us floral hints and more suggestions of sweetness, imploring us to take that first sip. As wonderful as the dry leaf and liquor aromas are, nothing compares to the amazing full flavor of the sip! The powerful flavor and aroma are inexorably combined in a daunting sensory overload. Malty grains, gentle sweetness, delicate but luscious orchids all present themselves simultaneously and so ‘politely’ that it becomes hard to describe the experience. Don’t forget to give some attention to the mouthfeel and lingering aftertaste, and for even more orchid floral notes smell the gaiwan lid while brewing. We brewed many consistent infusions of this graceful tea and we’re sure that you will love it too!
Anxi, Fujian Province.
May 4, 2021.
3g/125ml at 100°C for 30 sec, add 10s for successive infusions. 5-7 infusions.
Sealed well in a cool, dry, dark location
It is popular for boiling tea, can easily boil water, and guarantees water temperature.
In ancient times, the main water boiling tool is feng lu (a pottery kettle). Nowadays there are different kettle materials such as stainless steel, iron, pottery, and glass. The heating system could be electric, induction, alcohol, or charcoal.
In general, the most popular kettle is the stainless steel kettle heated with electricity. Many are glass or pottery kettle with an alcohol or gas burner. Pottery and iron kettle can also work with charcoal. The iron kettle is sometimes matched with an induction heater too.
- New kettles, especially pottery or iron kettles need to be prepped before first use. Fill them with water and bring to a boil. Then let it sit for a while in order to eliminate any odor.
- When brewing tea outdoors without access to electricity, charcoal with pottery or iron kettle is a great choice.
One of the most prominent teaware is the teapot, the king of teaware.
The teapot is one of the main tea brewing vessels.
Teapots have different types, such as Zisha teapots, porcelain teapots, glass teapots, etc.
A good teapot should meet the requirements below:
The spout pours fluidly and stops decisively without splashing.
The lid and the body of the teapot match closely. The spout and the opening of the pot should be at the same level. The pot should be shallow rather than deep and the lid should fit tightly.
There should be no earthy, dirty, or any other odor.
The pot should be able to handle the drastic changes in temperature, without leaking or cracking.
The material should match the tea being brewed in it, bringing out the best of the tea’s character.
It should be easy to put the tea leaves in the pot, and the volume should be sufficient.
The put should have good heat retention so that the water temperature won’t drop too fast. This guarantees that the tea releases the proper amount of substance during a short infusion time.
- The standard way to hold a teapot is: thumb and middle fingers pinch the handle, using the wrist strength to lift the teapot. Index finger put on the lid without blocking the air hole. The pinky finger is unused but held close.
Two-handed use: this is a great hold for those who are new to teapots. Using the middle finger of one hand to press again the lid button, the other hand using thumb, index finger, and middle finger to hold the handle.
- Whichever way the teapot is held, be sure not to block the air hole.