I'm Ian, Rare Tea's in-house American in charge of all things creative. London is home now, and I'm by no means a tea expert — but I've noticed some interesting differences across the pond. Here are a few I thought were worth sharing.
What's the difference?
As an American in London, the cultural differences range from subtle to startling. The walls of my first flat were teabag thin: I could hear rummaging, conversations and a ubiquitous 'click' of unknown origin. For weeks, I would take my large stainless steel pot, fill it with water, and place it on the hob to bring to a boil and (what seemed like hours later) pour into my questionable cafetiere or mug of tea.
One day, my roommate came down and caught me in the act. She pointed out the kettle in the corner that I had entirely missed. With the click of a switch, I could have had my hot water in a matter of moments. Aha! That's what the click was coming from next door.
What I was doing wasn't technically wrong but was at least gently idiotic.
Calling the teapot the kettle...
But this wasn't my only tea faux pas (don't worry, I never heated the water in a microwave… at least not recently).
Many Americans call the stove-top kettle a teapot or conflate the words entirely - calling the kettle the teapot or vice versa. Electric kettles are less common and the shape of a stove-top kettle is often reminiscent of a teapot, complete with handle and spout, which might cause this confusion.
Kettles are used only to heat up and boil water, while teapots are made to infuse tea. American tea or coffee enthusiasts might have an electric kettle but it is not seen as essential in the States (unlike in the UK, where no kitchen is complete without one).
There is also some confusion around tea strainers versus infusers - while they look similar in form, their functions are distinct. An infuser is used inside a mug or teapot - an elegant and easy way to infuse your loose leaf tea. Meanwhile, a strainer is used over a cup or mug to strain your loose leaves coming from your teapot.
Infuser (L) and strainer (R).
Why British kettles are faster
In America, most household outlets run at 120 volts, while the average British household's outlets run on 230. With nearly double the electrical clout, an electric kettle in the UK can boil in just two minutes, but you might have to wait longer in the US. This could partially explain the divide across the pond between electric or hob-based kettles.
In London, popping on the kettle is a small ritual pause, like punctuation in the day, before carrying on. Whether receiving bad news, awkward silences, or just the need to feel that the day is moving along with momentum, putting the kettle on adds a comforting rhythm to life's symphony.
In the US, it's a bigger production, complete with a grand whistling finale. I never had an electric kettle growing up, so the stovetop kettle's whistle was the way to know the water was boiled.
I've learned now that when it starts to hiss, it's at about 70°C (158°F). It won't be as precise as a temperature-controlled kettle, but that sound lets you know your water might be ready to infuse the green tea that prefers that range (like Japanese Genmaicha - an incredibly comforting tea). You let it roll and boil, rattling against the hob as the kettle roils with the water- for an English Breakfast tea, British style with a generous splash of milk.
With an electric kettle you can be deaf as a post. It makes the infusion much easier and more accurate and so potentially more enjoyable (except from an acoustic point of view).
Why temperature matters for tea
Temperature is one of the three key aspects of making great tea (the other two being leaf-to-water ratio and infusion time). Using boiling water haphazardly on any tea might make the tannic flavours jump onto your palate, while you'll miss the subtle range of notes you would find by using less hot water. That's because the amino acids and flavonoids that have so much flavour in the tea are overpowered by the tannins that emerge at the highest infusion temperature. Tannins attach to proteins in saliva and make them insoluble, drying your mouth, with strong flavour that overpowers the complex subtleties of top notes. This also explains why cold infusions are so sweet - the bitter flavours in the tea need higher temperatures of water. It is also why we always recommend boiling water to make tea with milk - so that there is enough body to balance the milk.
That's why a temperature-controlled kettle helps to make a perfect infusion each time. And you'll save money because it doesn't always take the water to boiling point. Another thing I've learnt (especially with the cost of energy being what it is) - it's best to only fill the kettle with roughly as much water as you'll need. I've noticed it can be a hard habit to break when someone says - pop the kettle on - not to fill it all the way up.
If your beautiful, temperature-controlled kettle has a swan-neck spout, it's important to pour away a little of the water before you fill your teapot. This is because the water in the elegant spout doesn't warm up to the same temperature as the body of the kettle. It stays much cooler, even cold, and so can change the temperature of the water in your teapot quite considerably.
Why warm the teapot when making tea
I've learned that both teapots and kettles can quickly drop the temperature of the water and your infusion. So it's always a lovely trick (and mini-ritual) to add a little hot water to them before getting on with the tea-making. If you make your tea in a freezing cold teapot all your efforts to get the water temperature spot on will be foiled. A warmed teapot will fix that - and it's also a good way of giving it a rinse and making sure there are no old leaves or water inside.
And if you have friends who love their tea piping hot but they want a really good green tea that infuses better at a lower temperature - I have another trick for you.
Heat the cup with boiling water. Then you can infuse your exquisite Gyokuro at the right lower temperature - pour it off the leaf and into the hot cup. It won't change the flavour of the infused tea but the sensation of the hot cup against your lips can be very reassuring.
What is the best type of kettle for tea?
The best kettle is one without plastic inside - such as stainless steel or glass designs. You don't need microplastics creeping into your lovely pure loose leaf tea.
The most important thing to know about tea?
Tea isn't a box on a supermarket shelf. Tea is people - families, farmers, and communities, growing and crafting something remarkable through sheer passion and grit. And often in the face of substantial adversity.
I'm heading to the Himalayas to meet some of them. More soon.
Ian Douglass
