Lin Fei Ying-Tea Kettle

Product name: Liquid heater (steaming teapot)

Capacity: 800ml

Size: 140mm x 225mm

Materials: High borosilicate glass body, 304 stainless steel

Cautions: The plug of this teapot (10A 250V) is only suitable for China general socket, please adapt the plug model to the local area adapter plug.

100V: Japan, Korea 2 countries
110 to 130V: China, Taiwan, USA, Canada, Mexico, Panama, Cuba, Lebanon, and 30 other countries
220 to 230V: China, Hong Kong (200V), UK, Germany, France, Italy, Australia, India, Singapore, Thailand, Netherlands, Spain, Greece, Austria, Philippines, Norway, and about 120 other countries

Rated voltage: 220V Rated frequency: 50Hz Rated power: 1000W

This steaming teapot is launched by the sub-brand Lin Fei Ying of Zheng Shan Tang, the pot body is made of high borosilicate glass, which both reveals the tea soup and has a stronger safety performance than ordinary glass. Put on the tea filter can steam tea, take away the tea filter can boil tea, a pot multi-purpose.

Steps for making tea:

1. Assemble and wash the pot.

2. Put 6g Shoumei white tea and a piece of peel, add hot water from above the tea leaves to 1/2 of the pot, the amount of water to not touch the tea leaves is appropriate.

3. After putting on the base: press the button for the first time to select the mode: "steaming tea" mode. Press the button again to confirm and select the time: adjust the time to "08" (8min). Press the button again to confirm, that is to start steaming.

4. When the time is over and the soup turns orange-red and bright, you can drink it.

5. A cup of sweet and mellow white tea with the aroma of peel is finished.

6. When tea kettle left to stand for a long time, it can be adjusted to mode "keep warm" and the time can be adjusted according to demand. Thereafter, you can add water to steam several times a day until the soup(water) turns light yellow and tasteless when it is no longer drinkable.

What is the difference between steamed tea and boiled tea?

Boiling tea is to put tea in direct contact with water, after the water boils, put in 3-5g of tea, wait for the water to boil again, and then you can drink it.

Steaming tea, on the other hand, uses a tea strainer to separate the tea and water, putting tea on top and boiling water on the bottom. Putting the right amount of tea, add cold/hot water (no more than the tea leaves), and set the time.

The steaming kettle transports the large amount of water vapor generated by boiling water through the tube inside the tea filter to the tea, allowing the tea's inner substances to be slowly released.
If you look closely, you will be able to see the tea soup falling drop by drop from the filter mouth into the bottom of the pot. The water vapor that keeps on rising carries the fragrance of tea, lingering all over the room.

 In a word, boiling tea is faster and takes less time, but the tea flavor is quickly precipitated and needs to be changed after boiling once, and the tea soup tends to be too bitter and strong after steeping for a long time.

Steaming tea is slower, but the tea flavor is slowly leached out and the tea flavor is higher. However, whether steaming or boiling, the amount of tea should not be too much, and the steaming time should not be too long, otherwise, it will precipitate out too much tea polyphenols and caffeine in the tea leaves, which will make the tea soup bitter and astringent and difficult to taste.