The largest of the three, for a full table
This 1.5-litre kettle was built after the smaller two sizes kept running dry mid-session at gatherings of four or more. Metal kettles, however well-made, whisper a faint metallic note at the edges of a delicate green or a wild raw pu-erh — barely perceptible alone, obvious once you’ve brewed the same tea in glass. That is the reason the whole kettle line, small as it is, stays in borosilicate rather than metal.
Each kettle is blown from a single gather of low-expansion borosilicate, chosen for neutrality as much as heat resistance — the aim is water that tastes of nothing but itself. The wide base sits stable on both induction plates and gas burners, and the slender spout pours with the same precision as the bench’s gongfu vessels. The handle is a seamless loop of the same glass, shaped to stay cool enough to hold through a full session.
As with the smaller kettles, this size is a sideline to the main gaiwan work, so it comes and goes with whatever bench time a season allows. What stays constant is the moment that matters most: a group leaning in as the first bubbles break the surface, waiting for the water rather than rushing it.