The kettle is the same as here. What has changed is the stand and the burner. The previous stand was smaller and simpler. And the lamp, or burner, was weaker. It would just be enough to keep the kettle hot.
This new and elegant stand includes a more powerful and adjustable burner that is now now able to bring a kettle to a boil within 15 minutes (provided you use an alcohol with a high %).
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 are all the parts: (from left to right):
1. the stand (14 cm high)
2. the kettle (1.5 liter)
3. the burner
4. the white porous stone
5. the cover
6. the air flow adjuster.
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 used it with a Japanese Sencha from Kagoshima (cultivar Asatsuyu). (See below). It is also a good fit with light Oolongs.
Dancing with a 2007 CNNP 0701 HK
1 day ago