General Discussion • Boiled tea flavour

I remember that when I was boiling tea in my stainless steel pan, it would always turn out different than when brewing in a gaiwan or in a thermos. The taste was strong, all right, but it was always kind of equalized, minty, not very interesting. Good when you want to extract the leaves quickly and make a lot of tea, but not quite the way to do the tea justice. I'm talking heicha and shoumei.

I've heard that people use clay kettles to boil (or simmer) tea. Is it possible that stainless steel is not very suitable for boiling tea, just like silver teapots rarely enhance it?

Statistics: Posted by Bourder — Sat Jan 13, 2024 11:30 am

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