The Chaozhou "Yu Shu Wei" water boiling kettles are an essential pair for the Chinese Gongfu tea ceremony, offering both aesthetic appeal and functional design. Available in elegant white and classic black, these kettles are made from fire-resistant natural clay free of any chemicals, ensuring a pure and authentic tea experience.
With a capacity ranging between 835 - 900ml, they are perfectly sized for brewing several cups of tea, suitable for personal enjoyment or for serving guests. Their design is modern, yet rooted in traditional tea-making principles, with clean lines and a sturdy handle that provides a comfortable grip.
To ensure the longevity of these kettles and to maximize their performance:
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It's recommended to immerse the kettle in cold water for 24 hours before its first use. This process helps to prepare the kettle's material after kiln firing and aids in the initial cleaning of the interior.
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The kettles are versatile and can be heated using direct fire or electricity. For the best experience and to maintain the integrity of the clay, using an alcohol lamp or an electric stove is advised.
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To prevent thermal shock and potential damage, avoid rapid heating or cooling. Never pour cold water into a hot kettle or hot water into a cold one, as such abrupt temperature changes can cause the kettle to crack or even shatter.
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Over time, slight seepage may occur due to the natural porosity of the sand mud clay. This is a normal characteristic and should not raise any concerns about the kettle's quality or performance.
Whether chosen for practical use or as a thoughtful gift for a tea lover, the "Yu Shu Wei" kettles combine tradition with modern simplicity, making them a sophisticated addition to any Gongfu tea ceremony setup.
Note — why this kettle may “sweat”: This kettle is made of unglazed Chaozhou clay with a fine, natural pore structure. When it is heated — especially while it is new — tiny beads of moisture may appear on the outside, most noticeably at the bottom, much like sweat. This is not a leak: the kettle does not leak when cold, and there is no crack or hole. The micro-pores are there for a reason: while the water boils, they gently absorb impurities and off-flavors from the water — such as the chlorine taste of tap water — while the minerals in the clay soften and round out the water in return. That is why water boiled in a clay kettle like this tastes soft, smooth and slightly sweet, and why Chaozhou gongfu tea drinkers have boiled their water this way for centuries. The sweating is strongest at first and gradually lessens with regular use, as the pores take up minerals from the water and settle. It does not affect the kettle’s function.
