Tea Masters Blog wrote:
> Since the main Japanese tea ceremony is using matcha (directly inspired
> from the Sung dynasty), we can conclude that the traditional use for a
> Japanese tetsubin is to boil water (not to make tea in it).

Yes, if we are speaking solely about Japanese tea ceremony then this is
correct. However, not many modern folks do in Japan or abroad but many
still use the tetsubin in their homes and in almost every case I see
them actually brewing tea in them not just heating water. These are the
new tetsubin that are made of an alloy not supposed to rust and come
with the strainer built in that you can buy in home stores and kitchen
shops.

This excerpt is taken directly from the Joyce Chen line of Tetsubin
sold everywhe

"While this traditional Asian teapot cries out for green tea, it's
such a joy to use that it would be a shame not to put it to work every
day. The well designed lid won't fall off even when you're pouring
out the very last drops of tea. It comes with a stainless steel infuser
so you can remove the leaves after steeping--especially important when
you're preparing delicate green teas."

> For me, I find my tetsubin very convenient and stress free, because
> once the water has boiled it stays at a very high temperature and I can
> brew my tea several times without thinking about water temperature
> anymore. (I wrote an article about it in my blog this week, by the
> way).

I guess it depends on what kind of tea you drink and how you brew it, I
still find completely drying the teapot inside each time to be a bit of
a drag when so many other alternatives are out there that also retain
heat well. I also have a personal dislike of metal in my tea brewing
process, so I'm admittedly biased.

> It's interesting that Dominic mentions the Yixing teapot used as a
> kettle. I hope it doesn't sound like I want to contradict him (I
> respect his tea passion very much), but it actually makes perfect
> sense. Teapots are the 'descendants' (a better word may be evolution)
> of ewers that were used to boil water in earlier dynasties.

No contradiction at all! I think it's cool, and it is actually how they
were used way back in the day over open fires. The patina it has is
really amazing. I just cringe at this semi-delicate Yixing that is at
least 60 years old (and nicer than even my best yixing that I care for
with untold delicacy) being wailed on by high gas flames on a stove
burner... it just *seems* wrong, not that it is.

- Dominic
Drinking: no tea yet... need to stop typing and go make some!