Comments on: Phoenix oolong and the ‘Science of Water’ http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/ News from the Teahouse, about tea and more Fri, 30 Jul 2010 11:19:22 +0000 http://wordpress.org/?v=2.0.4 by: Oolong tea - Origin of the name | Oolong tea health benefits http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-47463 Thu, 07 May 2009 12:20:16 +0000 http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-47463 [...] Phoenix oolong and the 'Science of Water' | Ya-Ya's Tea-Board [...] […] Phoenix oolong and the ‘Science of Water’ | Ya-Ya’s Tea-Board […]

]]> by: Jo http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-42083 Wed, 11 Mar 2009 10:05:34 +0000 http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-42083 Hi Rory, I've also seen a lot of discussion about this subject. In my view, there should be no problem with heating your water in an enamel coated cast iron pot. My answer is based on the fact that enamel has been used for a long time in pots and pans that are intended to be used on a stove. There is the slight possibility of burning the enamel when you overheat the pot, but is is pretty slim and if you're using it to boil water, you should be fine (just make sure you don't boil the pot dry). BUT... You won't have the effect that I described in my blog post (at least not fully). I'm using a tetsubin, which is a un-coated cast iron kettle intended to heat water. Your pot, on the other hand, is a proper teapot, intended to brew tea in. This is why it has the enamel coat. It prevents the interaction with the iron and makes the pot much more rust-resistant. But since your pot shows a lot of wear in the enamel coat, you could definitely give it a try. But clean out the rust thoroughly before you use it to boil water. Hope this helps. Hi Rory,
I’ve also seen a lot of discussion about this subject.
In my view, there should be no problem with heating your water in an enamel coated cast iron pot. My answer is based on the fact that enamel has been used for a long time in pots and pans that are intended to be used on a stove. There is the slight possibility of burning the enamel when you overheat the pot, but is is pretty slim and if you’re using it to boil water, you should be fine (just make sure you don’t boil the pot dry).

BUT…
You won’t have the effect that I described in my blog post (at least not fully). I’m using a tetsubin, which is a un-coated cast iron kettle intended to heat water. Your pot, on the other hand, is a proper teapot, intended to brew tea in. This is why it has the enamel coat. It prevents the interaction with the iron and makes the pot much more rust-resistant. But since your pot shows a lot of wear in the enamel coat, you could definitely give it a try. But clean out the rust thoroughly before you use it to boil water.

Hope this helps.

]]> by: Rory http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-41756 Sat, 07 Mar 2009 07:59:57 +0000 http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-41756 Jo, Can I heat water in my Roji pot on the stove? It has an "enamel" and I've searched and search the internet but get mixed answers from: "NO WAY!" to "Yes but just don't let it boil dry"... Can you shed some light on this? (It does also look like alot of the enamel is/has come off. alot of light rust...) Cheers. Jo,

Can I heat water in my Roji pot on the stove? It has an “enamel” and I’ve searched and search the internet but get mixed answers from: “NO WAY!” to “Yes but just don’t let it boil dry”…

Can you shed some light on this?

(It does also look like alot of the enamel is/has come off. alot of light rust…)

Cheers.

]]> by: Jo http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-41137 Sun, 01 Mar 2009 18:43:46 +0000 http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-41137 Hi Scott, you can find a good overview about the Japanese tetsubin and its history on the website of the <a href="http://research.calacademy.org/research/anthropology/tetsubin/index.html" rel="nofollow">California Academy of Sciences</a>. One thing to keep in mind, though, is that while some teas - like <strong>Dan Congs</strong> - benefit from the additional iron that is released through the heating process in the tetsubin, it can have an adverse effect on other teas. Other teas that definitely benefit from the "tetsubin treatment" are Japanese greens that develop a richer flavour with water that was heated up in a cast iron kettle. Hi Scott,
you can find a good overview about the Japanese tetsubin and its history on the website of the California Academy of Sciences.
One thing to keep in mind, though, is that while some teas - like Dan Congs - benefit from the additional iron that is released through the heating process in the tetsubin, it can have an adverse effect on other teas. Other teas that definitely benefit from the “tetsubin treatment” are Japanese greens that develop a richer flavour with water that was heated up in a cast iron kettle.

]]> by: Scott http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-41083 Sun, 01 Mar 2009 10:10:12 +0000 http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-41083 WOW! I find your point about using a a cast iron tetsubin interesting. Where can I find out more information about this type of kettle? WOW!

I find your point about using a a cast iron tetsubin interesting. Where can I find out more information about this type of kettle?

]]> by: Jo http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-40991 Sat, 28 Feb 2009 19:48:23 +0000 http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-40991 Michael, I guess the 'tastiness' of the post is directly related to the tastiness of the tea. So it wasn't me, really, it was the tea that is responsible. BTW, the hardness of water DOES have a negative effect on the flavour of tea, besides the nasty looking film on the top of the cup (and the residue it leaves in both, cups and teapot). It dampens the flavour quite strongly, try it out with your Arya Ruby, if you have some left. Then either buy some bottled mineral water (with a moderate amount of minerals) or - better yet - buy a Britta Filter which will get rid of the hardness. I'm not sure how well the Dan Cong would fare in these extreme water conditions, but I think it would take it fairly well. Back to the heat-up-and-cool or heat-up-to-right-temperature discussion, it's a non-discussion for this tea. As the movie title goes, 'some like it hot' and dan congs do! You use boiling water for it, I was just careful with my wording so people don't get inspired to have the water at a full rolling boil for an extended amount of time and in the process boil out all oxygen. The ideal temperature is when the bubbles start to be big and reach the surface but there's no complete chaos yet. Michael,
I guess the ‘tastiness’ of the post is directly related to the tastiness of the tea. So it wasn’t me, really, it was the tea that is responsible.
BTW, the hardness of water DOES have a negative effect on the flavour of tea, besides the nasty looking film on the top of the cup (and the residue it leaves in both, cups and teapot). It dampens the flavour quite strongly, try it out with your Arya Ruby, if you have some left. Then either buy some bottled mineral water (with a moderate amount of minerals) or - better yet - buy a Britta Filter which will get rid of the hardness. I’m not sure how well the Dan Cong would fare in these extreme water conditions, but I think it would take it fairly well.

Back to the heat-up-and-cool or heat-up-to-right-temperature discussion, it’s a non-discussion for this tea. As the movie title goes, ’some like it hot’ and dan congs do! You use boiling water for it, I was just careful with my wording so people don’t get inspired to have the water at a full rolling boil for an extended amount of time and in the process boil out all oxygen. The ideal temperature is when the bubbles start to be big and reach the surface but there’s no complete chaos yet.

]]> by: Michael http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-40945 Sat, 28 Feb 2009 12:54:26 +0000 http://blog.yayateahouse.co.nz/2009/02/28/phoenix-oolong-and-the-science-of-water/#comment-40945 Great post, you really coloured the descriptions beautifully! One of your best tasting posts, in my unqualified opinion. I am interested to see that you didn't boil the water in the tetsubin for the Ba Xian Dan Cong. The 'to boil then cool' or 'to heat not boil' debate continues. Anyway, I agree that Christchurch has beautiful water for making tea. This is not true across New Zealand, as you've hinted. For example. my tea experience with Nelson water was nearly as pitiful as when I was in Bangkok. I am happy to report that the Munich water is very good. It is much harder though and sometimes you get a weird effect in the cup, where calcified segments float at the top of the cup and cling to the sides. It gives the appearance that oil is floating in your cup! This doesn't look too good, but you can't really taste it. Hard water is normally alkaline so I better order some Dan Cong today! Great post, you really coloured the descriptions beautifully! One of your best tasting posts, in my unqualified opinion.

I am interested to see that you didn’t boil the water in the tetsubin for the Ba Xian Dan Cong. The ‘to boil then cool’ or ‘to heat not boil’ debate continues.

Anyway, I agree that Christchurch has beautiful water for making tea. This is not true across New Zealand, as you’ve hinted. For example. my tea experience with Nelson water was nearly as pitiful as when I was in Bangkok.

I am happy to report that the Munich water is very good. It is much harder though and sometimes you get a weird effect in the cup, where calcified segments float at the top of the cup and cling to the sides. It gives the appearance that oil is floating in your cup! This doesn’t look too good, but you can’t really taste it.

Hard water is normally alkaline so I better order some Dan Cong today!

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