Product Name: Water Boiling Kettle "Yu Shu Wei"
Material: This kettle is crafted from fair-resistant natural clay, known for its durability and chemical-free composition, ensuring a pure and natural taste experience.
Capacity: The kettle has a generous capacity of 800ml, suitable for preparing multiple servings of tea, perfect for Gongfu tea ceremonies or everyday use.
Color Options: Available in both a classic brown and a clean white, these colors provide a traditional aesthetic that can complement any tea set.
Usage Instructions:
- Initial Preparation: Before the first use, submerge the kettle in cold water for 24 hours. This preparation step is crucial to temper the kettle after its creation in the kiln, cleansing its interior and ensuring its readiness for use.
- Heating Compatibility: The kettle is versatile, suitable for heating on various sources including direct fire and electricity. For optimal care, the use of an alcohol lamp or an electric stove is recommended.
- Temperature Management: To ensure the longevity of the kettle, avoid rapid temperature changes. Do not pour cold water into a hot kettle or vice versa; such shocks can lead to damage or even cause the kettle to crack.
- Natural Characteristic: Over long-term use, it's normal for a small amount of water to seep through the kettle's porous material. This is an inherent property of the natural clay and should not be a cause for concern.
This kettle combines traditional materials and modern functionality, making it a valuable addition to any tea lover's collection. Its construction from natural clay promises an authentic tea-making experience, enhancing the flavors and aromas of the tea.
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.
