Kettles.

It heats water to a specific temperature and holds it there, letting you match the water to the tea. Green tea scalds at boiling; a kettle set to 175 °F gives you the right window without guessing.

Fill to the minimum line, set your target temperature (or bring to a full boil for black tea), and pour directly into your cup or teapot once the indicator chimes. A gooseneck spout gives slower, more controlled flow for careful pours.

Descale every few months with a 1:1 white vinegar and water solution. Fill, let sit 30 minutes, then rinse two or three times. For stainless interiors, avoid abrasive scrubbers—they scratch the finish and trap mineral buildup.

Any tea benefits from precise water temperature. A variable kettle pays off most with green, white, and oolong teas that need sub-boiling water. Black tea and pu-erh can handle a full boil, but accurate temperature still helps consistency.

The long, curved spout narrows the pour to a slow, controlled stream. Standard kettles dump water fast, which disrupts leaves and can over-extract. A gooseneck is standard equipment for pour-over coffee and loose-leaf tea for the same reason.