Boiling tea is one of our favorite pastimes. There is nothing better than a long afternoon spent boiling some tea. We often serve boiled tea roadside to passersby. This is one of the best ways to serve tea, as you don’t have to worry about later steepings being less concentrated than earlier ones—the tea just gets better and better over time! We love to boil sheng puerh (young or aged), shou puerh and black tea (hei cha) especially, but we have also been known to boil green tea and even oolong (especially Yancha). You can read all about boiled tea by searching our Past Issues archive for the April 2018 issue.
These beautiful cauldrons rest perfectly on our braziers, which means you can use alcohol or charcoal to keep the water boiling, depending on whether you have the charcoal basket or not. Each set comes with a ladle that has a sieve for convenient ladling into bowls and straining out the leaves. They are attached to a bamboo handle that has been hand-cut and slightly sanded. We used a kind of stone-ground clay to cement the handle to the ladle so that no nasty glues would go into your boiling tea! Each set also comes with iron rings to lift the cauldron off the brazier when it is hot.