Salted Water for Tea
Above: 0.15g (roughly) of kosher salt, thumbnail for comparison. Adding a pinch of salt to tea to improve its flavor was already common knowledge to tea drinkers by the year […]
Iron vs. Silver II
Following up on my previous post I would like to share information about brewing different teas with water boiled in an iron kettle vs a silver kettle. The test was […]
Building a Theory
Months ago, I wrote an article about my experience comparing water boiled in silver vs water boiled in iron. In the past few days I have had some motivation to […]
Iron vs. Silver
Recently I have found myself in a position to purchase a 990 grade silver tea kettle. It has been my goal for many years to contribute to the discussion on […]
Baking Soda
A can of worms indeed. Today as I was thinking about Hibiscus tea and wondering if I could put it through a Malo-Lactic fermentation similar to what is done in […]
Care for your Tetsubin!
Finally something important I feel I can contribute to the tea world — my poor habits of caring for my iron kettle (tetsubin) I am starting to develop some bad […]
The Flavors of Metal Imparted During Boiling
I’ve lost some important notes, likely because I procrastinated too long to write this post. I did a salt tasting a few months back and had the intent to post […]