@OCTO Beautiful set up
I bet it’s a joy to use
I have been loving boiling water in Zisha. Clay boiled water really suits what my palate craves
@OCTO Beautiful set up
I find myself following the same principle. I like to keep the water fresh and energetic.
I’ve used rice water, just boil rice with more water than you’d typically use, filter rice water into kettle and simmer for a while. Rinse kettle and simmer clean water in kettle.maitre_tea wrote: ↑Mon Oct 19, 2020 8:42 amDoes anyone have instructions for the congee/cornstarch method to "seal" clay kettles - I have one that sweats like crazy and would like to minimize it if I can. Thanks!
this year it is a new kettle (*):
There are many ideas around this for ceramic kettles: rice water, flour, tea, etc. Personally, I do not season with anything other than the water I plan to use the most. I'll let the minerals in the water do their work. I don't want to taste off flavors from starches and teas.Do you season your kettles, like you season your Yixing pots (cooking with used tea leaves)?
I know about the rice water seasoning, but mainly because of sealing leaking pots/cups (low-fired and/or coarse clays like Hagi-yaki etc.). I nevertheless avoided this procedure and just used the cups with a little towel the first few times, until the tea particals sealed them up.
That’s great to hear!smx wrote: ↑Sat Jan 08, 2022 9:30 amthank you!
I know about the rice water seasoning, but mainly because of sealing leaking pots/cups (low-fired and/or coarse clays like Hagi-yaki etc.). I nevertheless avoided this procedure and just used the cups with a little towel the first few times, until the tea particals sealed them up.
I can only hardly image to let something else into my ceramics than water and tea.
I've now just boiled fresh water several times in the new kettle, and now the earthy taste has nearly completely vanished. it is now quite pure sweetish flavour and feels much softer, than the same (filtered) water out of the eletric kettle.
A 1 liter and 1.2 liter both weigh 650 grams. Both feel light to handle.wave_code wrote: ↑Sun Jan 09, 2022 5:01 amI'm still considering getting a small bofura or something similar to try out over steel and iron. The tetsubin is great, but gets a little fatiguing when it sees so much daily use. Baisao I know they are hard to get a hold of, but do you happen to know what the roughly empty weight of your Ichikawa kettle is?