It can make my $3 huangjingui taste like $30 huangjingui.
Well, maybe I’m exaggerating a little, since the tea is still weak and a bit flat, but at the same time, I got the most incredible throatiness for what is certainly a mediocre tea today, and the only variable is the kettle used. For people like me who look for such things and appreciate them in tea, it’s a nice plus. The taste also changed a bit — cleaner, as I’ve mentioned before, and a little sweeter. Tetsubins can be heavy sometimes for the lighter teas, and huangjingui is on the light side of things.
And for those who remain skeptical — the difference should be obvious, not subtle. My friend who owns a silver kettle said the same when he first tried it — he thought it would only be a minor difference, but it turns out the changes are quite dramatic.
This, however, is not an endorsement to go out and buy a $3000 kettle. They’re not worth that much money.