Does anybody know where one can purchase a non-enameled tetsubin for
strictly boiling water? Thanks.

Phyll

Phyll wrote:

Wouldn't the esteemed M. Erler be able to provide it, just like
everything else he talks about on his blog?

MarshalN
http://www.xanga.com/MarshalN

MarshalN wrote:

Thank you so much for your very kind words and reference! I kind of
answered your question here:
http://teamasters.blogspot.com/2006/09/my-iron-tetsubin.html

In summary, the iron cast pot keeps the heat longer, and since
non-enameled tetsubin are porous, the water also remains 'fresher',
with the iron adding a nice sweet taste that improves the quality of
most teas. And last, for me, it also looks great and fits my tea set
better than a shiny stainless steel kettle.

This one, by the way, is the one to which I 'upgraded' this Christmas:
http://teamasters.blogspot.com/2006/10/dragon-tetsubin.html

Best would be to try out for yourself and see the difference and see
why so many tea fans in Japan and Taiwan use one.

St

Michael Plant wrote:

Tetsubin are more fragile than they appear. Avoid heating the tetsubin
over a single flame (like from an oil lamp). Best would be over a
brazier, but it's also possible over a gas stove or an induction plate
at a low/medium strength.

Good luck!

St

"Tea Masters Blog" yahoo.com> writes:

I wonder how much iron actually enters the water heated by an unglazed
tetsubin. The reason I ask is that, beyond a certain point, dissolved
iron can ruin tea's taste and texture with a scummy film.

/Lew

Maybe the iron from the tetsubins is good for the taste of green teas
only?

Michael Plant wrote:

While I know nothing about matcha prep and enjoyment, I have heard that
the very best of matcha used by the Ura Senke and Omote Senke is
prepared meticulously. Those who know their matcha would likely
dissent your statement. As far as I've been told, the fundamental
differences of top notch matcha from loose leaf tea are:

- The stems and veins of the tea leaves are all removed. Only the
softest, fleshy part of the plant is used for authentic matcha
production. This is a very time consuming step.

- The tea leaves have to be ground into a fine powder using granite
wheels, at a very slow pace. Only 1 oz of product is made with over 1
hour of grinding. Any faster, and the friction will "cook" the tea
and kill its nutritional properties.

At this quality level, it can cost USD $2,500/lb.

MarshalN wrote:

I'm still trying weighing this question. The ensuing discussion is
helpful.

MarshalN wrote:

I recently bought some green tea powder to compare in consistency to
commercial matcha. They both are powders. I would say the grinding
produces a lighter hue than darker because either is brighter than any
leaf I have. The powder stays suspended making a soup if you don't
use too much. In a way, nothing goes to waste. Even if you use too
much you will get a lighter taste than say Turkish coffee. From an
earlier discussion the Chinese initially made the tea leaf into a
powder and hence the more recognizable Japanese terms koicha and usucha
for thick and thin. At some point the Chinese started brewing the leaf
but the Japanese turned it into a ceremonial requirement. One of these
days I might grind some leaf with a mortar and pestle and see if it
affects taste.

Michael Plant wrote:
When this thread

Good luck with your experiment. But make several ones. Whisking matcha
well makes a great difference on the result of your tea. The water must
be hot enough and you must whisk continuously so to achieve a thick
layer of fine bubbles and no deposit on the bottom. The foam will be
thickest where you take the bamboo whisk away, creating like a little
island.

Stephane

Hi Michael,

All in the spirit of learning and sharing of info... :)

Aiya Corp, as far as I know, is the largest grower/manfacturer/supplier
of green matcha in the world.

Here is the source of my information through my blog discussion with
Brian Takeda:

http://www.tching.com/index.php/2006/11/22/review-matcha-in-europe/

This is his bio...he's the regional director in Canada.

http://www.tching.com/?author=44#posts

Regards,

~ Phyll

Michael Plant wrote: