Infrared heat is infrared heat. Whether the source is charcoal or electric, the generated heat will touch the water container and the heat from the source transfers, through conduction through the kettle into the water. If the heat source is mainly below the water, then the water closest to the heated kettle will warm faster. Warm water rises and is replaced by the upper surface of the water, in a convection process. The water in the kettle moves around in the kettle as it is heated. Mind you, a large charcoal fire will heat the bottom and sides of the kettle. It will have a small impact on the convection of the water within the kettle, but not enough to change the basic dynamics. The real differences are: kettle material may impart a flavor to the water. Boiled water in a stainless steel container will taste slightly different from water boiled in an iron kama. Boiling water expels the dissolved air and thereby makes the water taste flatter. The 'flavor' can be restored by cooling the water and scooping up water to pour through the air. Minerals in the water impact the flavor. Depending on which minerals are present, the flavor of the water will change. That is why distilled water tastes so unusual. All of these flavors are more pronounced in usucha (thin tea) than they are in koicha (thick tea). If you want, you can do a side-by-side test using distilled water. The iron kettle will add flavor to the water. The fumes from the charcoal and incense will impact any air that is newly dissolved into the water as it cools... most noteworthy in the overall aroma of the room where the water is drank. Steam thickness is caused by the temperature of the water. The closer it is to the boil, the thicker the steam. The faster the water is heated, the less 'whispy' the steam will appear. Other factors impacting it are the shape of the kettle and lid. If the kettle/lid help condense the water vapor, then the volume of stream will be reduced. Having said this, I'm not sure the steam's texture has ever been an issue in my tea ceremonies, other than overly heated water can burn one's hand when removing the lid. Yes, the flavor of the water impacts the flavor of the finished product. There is something to be said about looking at the glowing charcoal as opposed to an electric element. And a traditional iron kettle makes for a more pleasing appearance. Discussing the flavor of a tea needs to include the impact of the tea itself. The thicker the tea, the less impact the water flavor has on the beverage. The longer the tea sits in the heated water, the more flavor is extracted. The more agitation while the tea is in the water, the more tannic acid is extracted, making the tea more bitter.
Hello Tyas. Wonderful video. I live in NYC and I have been making my own distilled water for over 30 years now. I have an at home water distiller made by Waterwise. I make about a gallon a day and I use it for drinking and making Tea Crane Tea. 😊 I am very concerned with climate change so I do not use a gas flame for cooking any longer. I purchased a Zojirushi water boiler about two years ago and I use that to heat the water for your wonderful tea products. One great thing about putting distilled water into my Zojirushi water boiler is that I never have to clean it. I also like the water boiler because it gives me a more precise temperature reading. No more guessing or using a thermometer as the water cools. Just set it at the proper temperature as stated on your brewing instructions and the Tea Crane Tea is delicious. Thanks again for all that you do for us tea minds.
I leave in the north of the northern hemisphere. Our tap water is very soft and odorless. My way is to leave the water for the next day breath overnight and then warm it up with an electric kettle to the needed temperature. I let then the water rest for a few minutes (my kettle keeps the temperature) before brewing my Japanese teas. The result is, in my opinion, very good. I agree that a different heat source adds quality but personally I seldom have access to that.
HAPPY NEW YEAR I HAVE A QUESTION CAN I USE CLAY POT A (NABE) IN BEHALF OF IRON OR ELECTRIC KETTLE OR IRON POT TO MAKE MY MATCHA TEA ⁉️DOES IT NOT AFFECT THE TASTE OF WATER OR MY MATCHA TEA⁉️ THANK YOU FOR SHARING
That certainly is also a possibility. Depending on the clay again the mineral content of the vessel will differ and the way it affects the quality of the water will differ too.
Infrared heat is infrared heat. Whether the source is charcoal or electric, the generated heat will touch the water container and the heat from the source transfers, through conduction through the kettle into the water. If the heat source is mainly below the water, then the water closest to the heated kettle will warm faster. Warm water rises and is replaced by the upper surface of the water, in a convection process. The water in the kettle moves around in the kettle as it is heated. Mind you, a large charcoal fire will heat the bottom and sides of the kettle. It will have a small impact on the convection of the water within the kettle, but not enough to change the basic dynamics.
The real differences are: kettle material may impart a flavor to the water. Boiled water in a stainless steel container will taste slightly different from water boiled in an iron kama. Boiling water expels the dissolved air and thereby makes the water taste flatter. The 'flavor' can be restored by cooling the water and scooping up water to pour through the air. Minerals in the water impact the flavor. Depending on which minerals are present, the flavor of the water will change. That is why distilled water tastes so unusual. All of these flavors are more pronounced in usucha (thin tea) than they are in koicha (thick tea). If you want, you can do a side-by-side test using distilled water. The iron kettle will add flavor to the water. The fumes from the charcoal and incense will impact any air that is newly dissolved into the water as it cools... most noteworthy in the overall aroma of the room where the water is drank.
Steam thickness is caused by the temperature of the water. The closer it is to the boil, the thicker the steam. The faster the water is heated, the less 'whispy' the steam will appear. Other factors impacting it are the shape of the kettle and lid. If the kettle/lid help condense the water vapor, then the volume of stream will be reduced. Having said this, I'm not sure the steam's texture has ever been an issue in my tea ceremonies, other than overly heated water can burn one's hand when removing the lid.
Yes, the flavor of the water impacts the flavor of the finished product. There is something to be said about looking at the glowing charcoal as opposed to an electric element. And a traditional iron kettle makes for a more pleasing appearance.
Discussing the flavor of a tea needs to include the impact of the tea itself. The thicker the tea, the less impact the water flavor has on the beverage. The longer the tea sits in the heated water, the more flavor is extracted. The more agitation while the tea is in the water, the more tannic acid is extracted, making the tea more bitter.
Thank you for contributing to the conversation! Very insightful 🙏🏻
Hello Tyas. Wonderful video. I live in NYC and I have been making my own distilled water for over 30 years now. I have an at home water distiller made by Waterwise. I make about a gallon a day and I use it for drinking and making Tea Crane Tea. 😊 I am very concerned with climate change so I do not use a gas flame for cooking any longer. I purchased a Zojirushi water boiler about two years ago and I use that to heat the water for your wonderful tea products. One great thing about putting distilled water into my Zojirushi water boiler is that I never have to clean it. I also like the water boiler because it gives me a more precise temperature reading. No more guessing or using a thermometer as the water cools. Just set it at the proper temperature as stated on your brewing instructions and the Tea Crane Tea is delicious. Thanks again for all that you do for us tea minds.
Thank you! I’m really happy to hear about the care you take in enjoying our teas to the fullest 🙏🏻
I leave in the north of the northern hemisphere. Our tap water is very soft and odorless.
My way is to leave the water for the next day breath overnight and then warm it up with an electric kettle to the needed temperature. I let then the water rest for a few minutes (my kettle keeps the temperature) before brewing my Japanese teas.
The result is, in my opinion, very good.
I agree that a different heat source adds quality but personally I seldom have access to that.
Thank you for your input! 🙏🏻
HAPPY NEW YEAR I HAVE A QUESTION CAN I USE CLAY POT A (NABE) IN BEHALF OF IRON OR ELECTRIC KETTLE OR IRON POT TO MAKE MY MATCHA TEA ⁉️DOES IT NOT AFFECT THE TASTE OF WATER OR MY MATCHA TEA⁉️ THANK YOU FOR SHARING
Some clays have a higher iron content, which make them a possible replacement for iron kettles.
What about boiling water, as chinese people recommend it, in an earthen ware vessel?
That certainly is also a possibility. Depending on the clay again the mineral content of the vessel will differ and the way it affects the quality of the water will differ too.
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