Descaling the stainless steel kettles may contribute to an increased metallic flavor or unpleasant texture. So long as the kettle is working, there’s no need to descale them.Mobok wrote: ↑Sun Nov 20, 2022 2:55 amAre clay kettles an improvement to water taste? I have been using two electric kettles. One is the cheaper, classic kind, which boils the water. The other one is one of those fancy instant water heaters, with variable temperature and volume. My problem is that i keep feeling a faint metallic taste in my water, in the tea too. My parents tell me i'm imagining it, but i don't know, I can't stop feeling it. I am maintaining them, removing limescale periodically.
I was considering a Chaozhou clay kettle, from Chawang shop, since it's cheaper. Would it work well with a infrared ceramic plate?
Clay kettles can pleasantly alter the flavor and texture of your water depending upon the clay and glazes used.
I’m am unfamiliar with the kettles sold by Chawang but suggest you look through the posts on this site to find kettle recommendations. I have had great experiences with Japanese kettles, though they can be challenging to source.
If you go the clay kettle route, I suggest using a two kettle setup: pre-heat your water in an electric kettle, then pour into a clay kettle at the tea table and keep at temp. Doing it this way helps avoid the long wait times for heating a clay kettle.