>Hi all,
>
>One thing I like about the teakettle-that-shall-not-be-named

>is that
>it makes getting water at the desired temperature take nearly no
>attention.

>So I finally tried that Kapchorua CTC green again.
>
>Tastes much as I remember (so I think mason jars in a dark, cool
>cupboard really are a good storage method). Followed the brewing
>instructions as stated -- 170F water, 3 minutes, 1 tsp per 8oz. It's
>not as astringent as last time, and seems sweeter. Still has those
>metallic flavors, and especially in the finish they make me anticipate
>the next sip. More fruit aroma is noticeable now. As before not very
>"green" tasting/smelling, but still distinctive and pleasant.
>
>
>Two random bits. For those who live near a Muji store, they have a
>tea mug with infuser, and more importantly, replacement infusers for
>it. These are HUGE -- the small one is about the size of a Chatsford
>infuser, and the big one is the same diameter at the top, but a few
>inches taller. Sheet stainless steel, with hole in the side (solid
>bottom). They don't fit in my everyday teapot (too wide for the
>hole), but since it's late, I didn't want a lot of tea. On a whim, I
>decided to brew in a double-wall stainless tumbler, the bottom half of
>a shaker I got to make iced espressos:
> <http://www.lnt.com/product/index.jsp?productId=2051604>.
>It holds 20oz, and pretty much perfectly accomodates the larger Muji
>infuser.
>
>Since I was using an insulated vessel, and just about the right
>temperature water, I preheated the vessel, and measured the
>temperature at the start and end of brewing. Since I didn't preheat
>the moderately massive infuser, it was (solidly) 165F through the
>entire brewing. Not bad!
>
>But that makes me wonder: are there any double-wall teapots? (Or
>maybe this is absurd overkill and I should just make/buy a cozy, or
>wrap a towel around the teapot like I did in college.)