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Well the variety of the tea could mean a lot of things... I'm sure there is lots of awful 'jin jun mei' out there as well as fantastic examples... if a tea has a lot of dust, especially if its not compressed that might not be a great sign. How you fill your pot makes a difference too - for things l...

I had and used a cheap metal mesh strainer for a long time. These days though I use nothing, and depending on what you drink you might not either. Some of my pots are multi-hole, some have mesh filters over a single hole, some are open single hole... I find if I am drinking decent enough tea it usu...

I use a couple of simple metal strainers similar to these, one has a very fine mesh and the one in the other is a bit coarser: ./download/file.php?id=12860 I find them very convenient for gong fu brewing, but I do agree with what wave_code mentioned about not even needing a filter. I also much pref...

I'd used my glass tea strainer with a cloth mesh until today when it fell and broke. Now I'm in search of the same one but it seems they don't produce those anymore. At least I can't find the one I like. So I was wondering what tea strainer do you use, if at all, and why? Would love to get your repl...

For bamboo material, it would be difficult to maintain. As the bamboo fibers expand and contract, its a matter of time when the bamboo would develop crack and mold. I have seen bamboo tray made from bamboo outer layer/skin which last a bit longer due to its nature water resistance. For wenge wood, ...

I've ordered my first tea tray. Well, actually 2: Wenge Wood tea tray and a smaller one Black Pottery Bamboo tea tray. I'm curious about how should I maintain my tea tray clean. 1. May I use a liquid detergent to clean a wood or a bamboo tea tray? 2. How do I clean it once I receive it? Hope the com...

Most are available in Europe but often marketed to coffee enthusiasts. You can find Stagg, Hario (incl. electric version) on cremashop.eu. Takahiro is not available in the EU (unless you want to buy from a Japanese online shop with intl'l delivery or using a forwarder service), but there's the Kali...

LeoFox wrote: ↑

Sat Sep 17, 2022 12:04 pm

I agree- full boiling is good for most teas except for conventional Japanese greens. And since konrud wants to focus on pu- going anything less than boiling is a waste

I don't want to restrict myself to only one type of tea, thus the question and a search for a kettle.

Konrud, You might read threads about electric kettles here. You will see Bonavita variable temperature kettles discussed & others. Then you go to websites perhaps because manufacturers may now produce kettles for European current that did not before. 1 L is much easier to handle (as Baiso advises)....

I had no love for pu until I started getting tea from this company. Pretty good prices from one of the most honest vendors out there - and you can order samples of almost every cake. https://www.yunnancraft.com/en/ https://www.teaforum.org/viewtopic.php?f=17&t=2138 Btw the owner wrote that blog pos...

Source for what? And why do you want this stuff? The real single tree gushu stuff is more expensive than gold - worth it? Is a 2000$ / bottle burgundy wine worth it? I'm not talking about some specific tea here. But even if I did, I'd love to have a source that I always can turn to should I need an...

It takes experience to eye ball on water temperature. I view this skill like a chef who season their foods without measuring every step. Konrud, you will pick up such skill once you had enough trials. If you ever want to learn, environment temperature is a factor to consider. Sure I agree with you ...

The rest are gimmicks. Your gimmick is my necessary tool. Especially if you drink a lot of Japanese teas, temperature control is vital to a happy drinking experience. Yes, people have been making tea without temperature control teapots for millenia, but not everyone has a tea guru handy to show the...

Bok wrote: ↑

Sat Sep 17, 2022 8:38 am

I use a Tetsubin. If I’m lazy an electric kettle. What matters to me only is that the inside that touches the water has no plastic and that it has a nice controlled pour. The rest are gimmicks.

How do you know the right temperature then, let's say for a green/white tea, using a Tetsubin?

Bok wrote: ↑

Sat Sep 17, 2022 8:57 am

... you need to know the bad to know the good.

I think you're right on that one.

I still hope that I'll be able to find some website / supplier to which/whom I'll be able to trust.
There has to be some trustworthy source out there I believe there is.