Here is the latest version of this set. This new stand is bigger and more stable. It has to fit a new, more powerful and adjustable burner that is now now able to bring the 1 liter kettle to a boil within 15 minutes (provided you use a denaturated alcohol with a high alcohol content%).
This may still seem long in our fast world, but a Cha Xi is not a race, on the contrary. 15 minutes is about right to decide which tea you want to taste, prepare your accessories in accordance, smell the dry leaves, observe their characteristics and calm down.
Here is how it works: - Left. Position is open. Flame is biggest to heat the water,
- Middle. Position is closed. Less air means a small flame to keep the water warm.
- Right. Cover is on. This stops the flame. (It's also OK to put the cover on the flame air flow adjuster.)
BEWARE: Hot water and fire are dangerous and can cause painful burns. Be careful and focused when you handle a kettle. Don't let kids play with it.
The water from this ceramic kettle is lighter than from my iron tetsubin. That's the reason why I use it more with unroasted Oolongs or green tea.
I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.