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Heat sources for tea (Ranked, with pros and cons)

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In this video, we will look at the different heat sources to boil water for your tea.
We will list methods from bad to good in our opinion.
1:01 Induction: Induction uses a magnetic field to heat iron (or other magnetic metal) and so heating your water. The good is that induction is available, fast and efficient. The downside is that it makes bad water for tea. And you need to have a specific kettle for it to work.
1:58 Electric kettle: Electric kettles use a heating element to heat your water. Pros: Easy to use, fast, available and efficient. The downside is that most use alot of plastic and water is not that good.
3:26 Infrared: Infrared uses a coil that emits infrared light to heat up your water. It makes good water but is more difficult to get, slow and stays warm after turning it off. Our klarstein infrared plate is a nice option: (www.leaveswith...)
6:13 Gas: Heats up fast, makes good water and portable. The downside is that it uses canisters.
6:50 Charcoal: The best way to heat water for your tea! It is possible to take it outside. The downside is Carbon monoxide if using indoors. You'll have to light it well in advance, and it is not efficient/environmentally friendly.
8:33 Sidenote for Alcohol: Good for keeping kettle warm but not for boiling your water. It does make good water.
9:21 What to do with this information?
9:41 What I use personally
What is your favorite heat source for tea? Let us know in the comments below.
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Опубликовано:

15 авг 2024

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Комментарии : 9

@onixxx1984 3 года назад

I was obsessed with kettles and boiling water, eversince I went to a tea house that heated water in a tetsubin over charcoal. I bought a tetsubin from horaido teashop, the type with the bronze lid that is not treated with urushi, and I tried in with gas and infrared, and infrared was the most comfortable to use, because a gas flame can make the bottom rust, it is a wet heat. Later in I got a white banko clay bofura kettle, without the ryoro stove, again it makes great water on infrared, I also bought a Lins ceramic kettle, I used it a lot on infrared, and my latest addition is a Chao Zhou Shia Dao kettle 400 ml from chawangshop, I planned on ordering the kettle first, playing with it on an infrared heater and later on order a clay stove with olive pit charcoal and try heating the water over charcoal for those special aged oolongs that I really like, or some nice wuyi, or a good aged sheng, but covid situation came along and shipping got very expensive and now I have to wait. By the way laying the charcoal and heating water is a whole chapter in the japanese tea ceremony.

@teastudent9794 4 года назад

You rock!

@leaveswithhugs 4 года назад

Thank you!

@kcersk 3 года назад

Amazing video! I wonder how is that charcoal tea stove is called? Or where can I get one? I wonder if I can make one out of flower pot sand and ash. Because I use brass mortar and pestle with ash for burning resin incense and it doesn't heat up that much. Thanks, will wait for new videos!

@boucaa 4 года назад

Have you tried to blind test water from different heat sources? I don't really see a reason why water boiled in an electric kettle should taste differently than water boiled over charcoal or anything else. From the point of physics it should be the same - a water container and a heating element at the bottom of the container. The only factor then should be speed, so you could just use a slow electric kettle and be fine? But even then, why should it taste differently?

@leaveswithhugs 4 года назад

Yes, I've done blind taste test loads of times. Even let other people at try and most notice the difference between charcoal and infrared. I've tried slowly heating the water on the infrared plate but it made little difference. And I agree that it makes no sense, I cannot think of a reason why charcoal would be better than infrared. Both get the water to the same temperature right? It could be that charcoal distributes the heat in a different way, has a different temperature or radiates more into the object it heats. I would love to find out. But from tasting the water, it is pretty easy to taste the difference. If you even get an opportunity to try, you might be pleasantly surprised (like I was when I tried).

@dannywong999 4 года назад

@@leaveswithhugs Can't you just use an induction and put it on low and achieve the same result as infrared? And you missed the Japanese iron pot method.

@leaveswithhugs 4 года назад

@@dannywong999 Never tried as I don't own an induction plate but doubt it will make it better. But I will see if I can use some friends stove and find out. And yes this list isn't a comprehensive guide alas. Do you use the iron pot method and does it make good water for you?

@dannywong999 4 года назад

@@leaveswithhugs I have a tetsubin at home which I bought from a Japanese master. I must say one has to use it a lot to harness its characteristics. It has a very strong iron presence in the water when you use it at first and if using it only for boiling water. It suits a certain type of tea only and is not really for the light aromatic ones imho. Some recommend using it only for water boiling only. There are ones who use it for tea boiling as well. Using it directly for tea reduces the iron flavour in the long run as the tea oil reduces the rusting. I can see that you have very detailed senses in tasting (like myself). To preserve its pristine appearance, you can use induction; otherwise, it is perfect for your charcoal or radiant endeavours.