Teas for Simmering
Kettles with built-in strainers make it easy to boil tea leaves and herbs directly in the pot, allowing for smooth pouring. This traditional technique unlocks deeper essences that regular teapots cannot extract. Historically, samurai brewed medicinal herbs over fires using copper Yakkan in battle camps—our selection of herbals and aged teas benefits from gentle simmering at controlled temperatures in the kettle. Since herbal teas lack caffeine, they can withstand extended steeping without bitterness. At the same time, oolongs and Sheng Puerh should be simmered only after multiple traditional infusions to draw out richer flavors without overpowering the brew.
