How to use it
Use freshly drawn potable water, heat only what you need and pour with control. A narrow gooseneck is precise but slower; a broad spout transfers heat and water quickly for gongfu brewing.
How to choose one
Prioritize certified food-contact materials, an interior without exposed reactive parts, boil-dry protection and a handle that stays secure. Temperature control is useful when it is accurate and repeatable.
Cleaning and care
Descale according to local water hardness, rinse after any cleaner and do not let old water sit indefinitely. Replace kettles with rust, damaged coating or failing electrical parts.
Practical guidance
Brew one tea with filtered tap water and one low-to-moderate mineral bottled water, keeping all other variables equal. Choose the water that gives clearer aroma and body.
Identification and caution
Distilled or very soft water may taste flat, while very hard water can mute aroma and form surface film. No premium water label guarantees compatibility with tea.