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Victoria That's probably due to loss via surface though, I think with ladling from Chagama what would happen is you immerse the ladle inside Chagama, which heats up the ladle, then you ladle it into your teapot in 1-2 seconds if you are quick, and so I would expect the only loss would be through su...

Victoria You mean the opening and closing of the lid, right? I'm not sure about Yancha, but it's also fairly common to use less than boiling temp for young Shengs and for practical reasons, for long sessions, water cools down anyway even if you are drinking aged Sheng or Shou that ideally needs boi...

Thoughts / experiences with Chagama Kama? It seems like a classier way to do a tea ceremony vs. a kettle, and water ladles are cheap and widely available even on amazon (are they good, did anyone try them?) [Edit: and they seem to be quite cheap on jauce!]

@DailyTX Thanks! That tetsubin looks beautiful, I might look for another one like that if I don't like the one I'm getting now. The one you ended up getting looks fantastic btw!

.m. wrote: ↑

Sat Oct 31, 2020 2:56 am

rainy Everything points to it being a cheap enameled teapot. In fact, one cannot prepare tea in an actual iron tetsubin, it would not taste good.

Thanks, I have ordered a different tetsubin from ebay, antique and looks legit. I will update when I get it!

Thanks @Victoria , their description says it can be used on stove top and for boiling water. It does seem to be made in China. But because they explicitly allow its use on stovetop, I assume it can't be enamel? I will ask them..

Hi, I've been drinking tea all my life and started learning and drinking rare teas around 20 years ago. Nowadays I only drink Sheng Puer because of complexity and variety and because it's just that good!

Using a small dutch oven instead of tetsubin?

Did anyone try this? Good tetsubins are around $250 or so, and dutch ovens are ~30-50, and can be used with a ladle to scoop up water like in a japanese tea ceremony. It seems like a viable option if you usually make tea in the kitchen near a stove.

Due to long heat retention, they're good for some herbal teas, e.g. rooibos and camomile, but many others as well.

Tetsubin question:
Hi, I was thinking of buying this tetsubin, to use as a kettle (the description seems to say it can be used both as teapot and kettle, which is a little odd):

https://www.etsy.com/listing/787063836/ ... tage-style

Does it look like a decent tetsubin?