Electric tea kettles are a good alternative for the preparation without tea eggs or bags. They work in a similar way to water kettles and have both an additional sieve and a temperature regulator. From oolong to jasmine, you can use them to make your favourite teas. We've tested five of these handy devices for functionality and ease of use. Our test winners are the Arendo glass tea kettle and the H.Koenig TI600 tea kettle: both products are of high quality and work quickly and reliably. Our favorites with the test grade 8,9/10!
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The Electric tea kettle von Arendo is particularly light and intuitive to use. It is also one of the fastest devices in the test. Two lids are conveniently sent with this electric tea kettle, so it can also be used as a water kettle. Disadvantages of the glass design are a high outside temperature and always visible limescale deposits.
The Electric tea kettle by H. Koenig offers not only a high-quality and intelligent design, but also easy handling. It is also very quiet in operation. Only the high outside temperature and the visible limescale deposits were found to be negative in the test. In addition, when boiling tea, a smaller amount of water should be added to the pot than specified.
The Rommelsbacher TA 2000 Tea- and Water Boiler comes with a modern design and high-quality workmanship. It offers many functions: 11 temperature levels, adjustable brewing time and a keep-warm function. Handling and cleaning are also easy.
The 2 in 1 kettle from WMF scores with its compact and elegant design and light weight. In addition, the handling and operation is very simple. Only the high outside temperature and the visible limescale deposits were negative in the test.
The PC-TK 1165 from Profi Cook was processed with high quality. The electric tea kettle has the lowest capacity of the products tested by us. The capacity is completely sufficient for a cosy evening for two or the peppermint tea in the morning. After 3 minutes at the latest, the water is heated and the tea strainer can be lowered by you. The appliance is easy to use and comfortable to use. You select the different levels using a touch display. In addition, the current temperature of the water is shown on an LCD display, so you always have the temperature in view. The limescale that becomes visible after just a few operations is a problem.
The Electric tea kettle by Rosenstein & Söhne allows you an easy handling, but is the slowest device in the test. The tea kettle also does not have a second lid, so the sieve is always inside the cooker. Cleaning is easy, but there is no removable filter. In addition, the design causes limescale deposits to always be visible.
The Electric tea kettle Severin is the fastest device in the test, but unfortunately the handling needs getting used to. The automatic warm-keeping function and the consumption in standby also cause high power consumption. Cleaning is made easier by the removable edge. However, the screen is difficult to clean.
The TK 3715 from Clatronic has only one temperature level. After you have started the electric tea kettle, which is a bit sluggish to operate, you have to wait 9 minutes until the water has heated up to 90 °C. The water is then ready to be used. The device is by far the slowest of all the products tested. In addition, the kettle will not be able to heat the water above 90°C. On the positive side, the handle is well insulated and you can pour the finished tea pleasantly, without drops.
The quantity of tea is decisive for the taste and aroma of the tea. The basic rule is: one teaspoon of tea per cup. Of course, it is only a guideline value, which both the type of tea and your own preferences should be considered. If you like a strong tea, you should use more tea leaves.
The quality of the water in Germany is basically harmless, so it can be used for the tea. However, there are regional differences. Water containing lime and chlorine in particular should be boiled beforehand. Alternatively, spring water can also be used.
The temperature and infusion time have a decisive influence on the development of taste and aromas. Not every type of tea can be infused with boiling hot water, which destroys the flavour and burns the tea leaves. Instructions are usually found on the tea packaging.
Tea should also be stored in a cool, dry and airtight place. Otherwise the tea loses its aroma.
In the run-up to the test, we defined practical requirements and the following test criteria:
Safety and security
In order to evaluate these criteria, we have defined several tests for the tea kettles. First, the scope of delivery and functions are checked and the appliances are pre-ranged according to the manufacturer's specifications. In the test runs, different types of tea were prepared in kettles (if possible with and without a sieve). Meanwhile, the time required for heating is stopped, the power consumption checked and the temperature measured at regular intervals.
The temperature of both the water and the appliances is measured. The main focus is on whether there is a risk of burns. Safety is also taken into account when pouring. During the entire test phase, handling and user-friendliness are evaluated. Finally, the cleaning effort for the inside and outside of the kettle is assessed.
In order to rule out errors and to ensure the load of everyday use, each test takes place in several rounds.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.
Product selection Our product selection is based on observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).
The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.
As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.
Escape from the daily hustle and bustle, a few minutes break, some enjoyment. This is what we mean when we prepare a tea and enjoy it. The tea also serves as an aid and support for colds. In some cultures it is used as a medicine and its beneficial effect can not only have a positive effect on the soul, but also alleviate sore throats or coughs and contribute to general well-being, depending on the type of tea. Drinking and preparing tea enjoys a special status in many cultures and is celebrated in many different ways. In our culture, making tea itself is done quickly compared to the preparation processes in Japan or Tibet. But is the tea always properly prepared? Not all tea herbs tolerate the temperatures of boiling water. Therefore, letting the water stand a little before the infusion can help to reach the right temperature for the respective tea. But is the water still hot enough to pour the tea without any health risks?
A special electric tea kettle is an aid for effortless and perfectly matched tea cooking, because it automatically allows the preparation of tempered tea. However, the electric tea kettle is not only used for making tea, but can also be used as a water kettle.
Electric tea kettle, tea machine or tea vending machine. The modern appliances for automated, electric tea preparation have many names, but they all serve to prepare the light and above all correct aromatic infusion drink, which is popular all over the world.
In German households, tea is usually prepared using the best known and simplest method to date: pour the tea bag into a cup, pour boiling water over it and then let it steep for more or less a long time. This form of preparation is harmless to health due to the boiling water and is not fundamentally wrong. Many types of tea can be prepared in this way and require a boiling hot infusion. But with some types of tea, this method of preparation can result in an abundance of taste intensity and thus the real tea enjoyment or even the effect is lost.
For example, both green and white tea and some Chinese tea specialities cannot fully develop their flavour if they are prepared with boiling water and left to steep for too long. They need a water temperature of 70 to 80° C and a short infusion time of maximum three minutes for optimal flavour development. Tea makers are designed for the infusion of such special teas. However, the lower water temperature of the tea water is perfectly sufficient to be harmless to health.
The quantity of tea is decisive for the taste and aroma of the tea. The basic rule is: one teaspoon of tea per cup. Of course, it is only a guideline value, which both the type of tea and your own preferences should be considered. If you like a strong tea, you should use more tea leaves.
In this modern electric tea kettle, the water is heated either to boiling point or to an individually adjusted temperature at the touch of a button. The rising water vapour causes an overpressure and the tea water is finally pressed into the container, in which the tea can then brew. The water rinses around the tea in a sieve, which usually consists of loose tea leaves. After a brewing time has expired, which in the best case has been set beforehand using an integrated timer, the ready-to-drink tea runs through a valve at the bottom of the brewing vessel into the teapot. The teapots are often made of glass, but other models are also available, such as stainless steel. They stand on a heating plate and house the finished hot drink. Often a light or a sound signal also indicates that the tea is ready.
This type of heating of the tea water to an exact temperature and the subsequent maintenance of this water temperature favours the perfect development of the taste of more sensitive tea varieties.
In comparison to a kettle on a stove, a special electric tea kettle is much more time-saving and also more energy-efficient. With an electric tea kettle, not only is the tea prepared quickly and gently at lower temperatures when needed, it can also be used to simply heat and boil water. The normal kettle, on the other hand, is heated over the hob until the water is hot enough. Not only can more energy be lost, but the water becomes so hot that the optimum infusion temperature for some teas is exceeded. The same is true for the electric kettle, which makes the water just as hot and the temperature can only be determined optimally by means of a measurement.
Some electric tea kettles even allow the preparation of coffee or soup. There are various attachments or additional functions for these models, so that the tea does not taste like coffee or soup later on. In this respect, electric tea kettles are not only very practical, but also very versatile compared to standard kettles or water kettles.
On the one hand an automatic switch-off serves as overheating protection, on the other hand it protects the tea from being exposed to excessively high temperatures for too long and thus suffering in taste. Because too long brewing and too much permanent heat would destroy the aroma of some types of tea. For example, the taste is negatively affected by the release of bitter substances.
Boiling the water in a pot on the stove is the most unfavourable energetic option because of its duration.
In electric tea kettles, loose tea is used more often than a tea bag due to the sieve insert. This is not only reflected in the wallet by saving a few cents per cup, but it also protects the environment by eliminating the waste from individually used bags. For the infusion of loose teas in a cup or pot, a suitable tea strainer is additionally needed.
Often it can be stated that the tea prepared with the electric tea kettle to the point tastes clearly more intensive and therefore less diluted and above all is more digestible than the variant brewed with the tea bag method and boiling water. The electric tea kettle, which heats the water up to boiling point regardless of the type of tea used, is thus far superior in terms of taste and energy efficiency. In addition, it is more convenient to simply wait for the right time after pressing a button and enjoy the freshly brewed tea immediately.
In the trade there are most different models of different manufacturers at prices of under 50,00 EUR up to the high three-digit price range. From the very wide range of models you can choose according to your individual needs and - concerning the design - also according to your personal taste and furnishing style of the kitchen.
Before purchasing an electric appliance for making tea, it is advisable, in addition to determining the budget and design requirements, to consider which functions and features are required for the new tea maker so that the appliance really fulfils all purposes.
Electric tea kettles with adjustable temperature and integrated timer for the brewing time are advantageous for the enjoyment of many different types of tea. So no further egg timer is necessary or restless glances at a clock are superfluous. For the more frequent consumption of green, white or Chinese tea and other teas that do not tolerate boiling temperatures, a tea cooker is therefore a sensible purchase.
A tea maker should have the different temperature levels for the most common teas, i.e. 70 °C for green tea, 80 °C for Chinese Oolong tea, 95 °C for black tea and 100 °C for fruit and herbal tea. This ensures that every type of tea can be properly prepared with a tea maker.
The temperature and brewing time have a decisive influence on the development of taste and aroma. Not every type of tea can be infused with boiling hot water, which destroys the flavours and burns the tea leaves. Instructions are usually found on the tea package.
A scale filter is suitable for water with a high scale content and protects the appliance.
The purchase of an electric tea kettle can also be a sensible option when looking for a new kettle, especially if the kettle is to be used often or mainly for preparing tea. Simply boiling water is also possible with the electric tea kettle and purchasing the tea kettle saves some space by combining it in one appliance. Additional applications such as cooking soups or combining with other functions such as coffee enjoyment are only recommended if these functions are also used afterwards. If this is the case, it is possible to save even more space by saving the tea maker these additional appliances as well.
Plastic models should be free of bisphenol A (BPA).
The types differ apart from the functionality or the additional features mainly in the material from which they are made. The most common materials used are plastic, stainless steel and glass. Each material has its own advantages and disadvantages. The decision for or against a model must therefore be made according to individual taste and handling.
Plastic They are inexpensive and heat-resistant. There is a great variety of designs and colors to find the right model. Very inexpensive plastic models, however, often do not have good insulation. In addition, a smell of plastic immediately after purchase can impair the enjoyment of making tea. However, the smell disappears after thorough cleaning or repeated use (initially without tea).
Stainless steel A model made of stainless steel is visually appealing, it looks high-quality and is odourless. Compared to glass, a stainless steel vessel is very robust and allows less timid handling. Stainless steel insulates well, is easy to clean and rustproof due to the material. The outer walls quickly become quite hot, so caution is advised when preparing tea. A higher purchase price for a stainless steel model than for a plastic tea kettle is due because of the choice of material.
Glass Electric tea kettles with glass teapots are very popular because of their modern appearance. Like stainless steel, the glass is also easy to clean and prevents the tea taste from being falsified, which greatly enhances the full development of the aroma during preparation. Glass, however, is susceptible to breakage and must therefore be handled more carefully than models made of stainless steel or plastic. If the water contains a lot of lime, it must be cleaned more frequently to avoid visible unappetizing limescale deposits on the glass.
The teapots are now available with LED lighting and without, the signal tone can be switched off on some models if required, the housing shapes differ depending on the manufacturer. The product variety is large, but with the right approach - thinking about what makes the most sense in your own household - you can find the right model for every budget and every kitchen.
China is regarded as the country of origin of tea, because already about 5,000 years ago the Chinese knew about the healing and soothing effect of the plant infusion both for the soul and for the body. The tea was not only a drink, it was a spiritual medicine and is still drunk today ritually and for medical reasons.
Numerous theories of tea discovery have been handed down over the millennia. The emperor Shennong is said to have drunk only boiled water. After a tea leaf accidentally blew into his still hot water and gave it colour and a good taste, the tea ("Tschai") was born.
In India, on the other hand, it is believed that Missionary Darma could spend another two years without sleep by eating tea leaves. On a seven-year trip to China, he hoped for divine support and promised not to sleep during the nights, but to devote himself to meditation. Finally, after five years of nightly meditation, his eyes closed. He chewed tea leaves, which woke him up and made it easy for him to spend the last two years sleepless.
No matter how the tea was discovered, many cultures are still influenced by the up to 5,000 year old customs around tea. Tea was not only a stimulant, later it was also more actively traded with it.
From China the tea was brought by monks in the direction of India. Also in Japan tea became a popular drink, there the tea probably arrived also by monks, who smuggled the desired property. In Japan, a special type of tea reserved exclusively for the emperor was even guarded under special security conditions in the imperial tea gardens.
It was not until about 850 A.D. that tea was traded as a commodity and then spread rapidly throughout Europe. It was the English who promoted tea cultivation in several countries. At the end of the 17th century, English immigrants brought tea to North America. There tea quickly became the number one imported product in the New World. In the upper classes, tea was invited to dissolute parties. At that time the Americans were still under the rule of the English king, who was financially shaken by the seven-year war. He increased the taxes on all imports to New England for the economic rehabilitation of England. The inhabitants of the New World then boycotted the British goods. As a result, the tax increases were reversed - with the exception of the tax increase for tea, one of the most popular imported goods.
In December 1773, three English sailors with tea on board who had just entered the port were stormed by Bostoners dressed up as Indians. The entire cargo was thrown off board, including over 340 cases of tea, hence the ironic name "Boston Tea Party". With this incident the American War of Independence began, which ended with the emergence of today's United States of America (USA).
After water, tea is the most consumed drink in the world and is therefore drunk almost all over the world. Tea preparation techniques and tea ceremonies have evolved and developed over the centuries and millennia. Tea is very versatile due to the possibility of different blends and can not only be enjoyed in a bag or loosely brewed, but also refined with jam, milk or even butter.
In England, for example, tea is traditionally prepared with milk. A black tea is infused with milk and enjoys world fame because of its centuries-old tradition in the English royal house. In addition to tea in the afternoon, the British also enjoy their Early Morning Tea, Breakfast Tea and other cups of tea daily. The perfect preparation of the English tea succeeds after a certain recipe under consideration of special procedures: A teapot is rinsed hot to promote the development of the aroma. The tea is put loosely or in a fabric bag into the pot. The quantities are measured with one teaspoon per cup and one additional teaspoon for the pot. After the water has been boiled, it must stand for a few seconds and is then poured into the pot. Depending on the desired intensity, the tea must be brewed for three to five minutes and is finally allowed to pass through a sieve or the cloth bag is removed. A teapot is used to keep the tea warm.
If the tea is drunken stronger and more bitter, the tea leaves remain in the pot. The tea is diluted by infusing it several times with hot water. The milk leads to a mild taste of the black tea, which tastes strong at first. It can be argued whether the milk is added to the tea or vice versa. Slowly pouring the tea into the milk creates beautiful visual effects and protects precious porcelain. Nevertheless, the "tif" method (tea-in-first) and the "mif" method (milk-in-first) differ in England.
In Russia, tea is prepared with parallels to Turkish tea traditions and those of Asian peoples. The Russians rely on the classic samovar. Samovar literally means "self-cooker" and is - like the tea maker - a machine for making tea, but works a bit differently. The bronze or copper kettle is heated with wood, coal or nowadays also technically with electricity. On the samovar the "Tscheinik" is placed, a small pot in which very strong black tea is cooked. Several times washed whole tea leaves are used for this. The samovar itself is only filled with continuously hot water and functions like a hot plate for hot water. Depending on personal preference, some of the concentrate from the Tscheinik is placed in a tea glass and diluted with the hot water from the samovar. The samovar has a small tap that opens and closes. The tea is often enjoyed without milk, but with lots of sugar or jam. The jam is either stirred into the tea or eaten with it. In a country as large as Russia, however, individual regions such as Mongolia or Georgia have their own traditions with regard to tea enjoyment, which differ depending on the rural region.
The tea ceremony is a part of everyday life in East Frisia. East Frisian teas are special blends of black tea, called Swantje or Hajo, for example. Aromatic tea blends are made from up to 20 tea leaf varieties, which are mostly coloured copper red brown and have a tart, very strong and aromatic taste. East Frisian tea is never prepared touchingly, but in three different layers in the cup. First a piece of candy sugar is placed in the cup, followed by the tea and then unbeaten sweet cream is added. If a teaspoon is served, it is only for the sake of symbolism. The teaspoon should only be used to signal to the host that he does not want to give any more tea. The spoon is symbolically placed in the empty teacup.
Also in Tibet in its special climate region with very hard winters tea is not only a drink, but food. The Tibetans drink Yak butter tea, the so-called "Po cha", which has a very high nutritional value and calorie content and is therefore considered a food and is drunk especially by Tibetan nomads who work hard. This type of tea is also widely consumed in Nepal and Bhutan. The tea is salty, digestive and one of the most popular beverages. Butter tea is made by crushing pressed tea brick pieces. The resulting powder is cooked in a kettle over the fire for many hours. The Tibetans put the tea concentrate obtained in this way into elongated wooden containers and mix it with yak butter and salt, hence the salty, slightly greasy taste. Butter tea can also be prepared without yak butter by boiling 200 ml of water. One to two teaspoons of black tea are added, after a brewing time of about three minutes the tea is put into mixed or pureed butter (one teaspoon) with three to four tablespoons of milk. Add a pinch of salt and after thorough mixing or mashing the tea is enjoyed Tibetan style.
The typical mint tea belongs to Morocco. There it is preferably drunk after the meal like a dessert and is therefore very sweet. The tea is made with a tablespoon of tea leaves of green tea and a little water in a jug by first boiling a brew. In order to remove the bitterness of the green tea from the later mint tea, the brew is not used but disposed of. The remaining tea leaves remain in the pot and are supplemented by a bundle of freshly harvested Moroccan mint. The mixture is filled up with about 400 ml of water, boiled well, then taken off the heat or stove and the jug filled with about 150 g of sugar, usually stick sugar. After the sugar has dissolved, the pouring is especially celebrated. Decorative tea glasses are arranged in a circle on a traditional silver tray. The teapot is held approx. 30 to 40 centimetres above the glasses and the tea glasses are specifically filled with a thin jet of liquid. The tea from the tea glasses is then returned to the jug. After a repetition of up to five times, a mixture of aromatic tea and sugar foam is formed.
In Japan, tea not only has a long historical, but also a special cultural and economic significance. Tea masters have been cultivating the Japanese tea ceremony for centuries. The ritual of drinking tea takes place in tea houses specially set up for this purpose. As a rule, they are traditionally built Japanese buildings made of wood. There are no differences in class while drinking tea. Only green tea is drunk, which is called "thick" or "thin". The tea is served in iron jugs and tea bowls without handles. Ritual tea drinking is close to Zen, which is an important part of classical Japanese education. It enables all people to meditate and thus reach higher spiritual levels. The ritual tea drinking begins with an invitation, afterwards the guests gather in the garden of the selected tea house and go together into a waiting room. In the presence of everyone, the host cleans a stone basin, which is then filled with fresh water. This water is used by all guests to wash their mouths and hands. Afterwards the simply furnished and with mats laid out tea house is entered. Traditionally a small meal is served. After enjoying the meal, all guests return to the waiting room until the host invites them to the tea room again. In the meantime, everything has been prepared for the ceremony. The host or a dedicated tea master continues the ritual. Without speaking, the "thin tea" or the "thick tea" is prepared first, depending on the training of the tea master. All objects used for this are cleaned with a silk cloth. For the preparation of tea, powdered green tea is placed in tea bowls with a bamboo spoon and infused with hot water. The tea bowl is first passed on to the main guest. After three small sips, the bowl is passed on to the next one until the bowl is empty. This complex process follows rules and procedures that have been laid down for centuries. Since the old traditions are to remain unaltered, time-honoured teachers pass on the rules for the tea ceremony to interested pupils. A tea ceremony with about five guests can last four to six hours. During this time all guests have the opportunity to achieve inner peace.
Tea has also been drunk in South America for many centuries. The Central American tea culture is similar to that of South America. In South America, mate tea predominates, but catuaba and lapacho teas are also drunk a lot during traditional rituals and social gatherings. Mate tea is called "drink of the gods" or "green gold of the Indians" in South American countries and is drunk especially in southern Brazil, Paraguay and Argentina. There it is made from the leaves of a species of holly. The green leaves are roasted, dried and then crushed and pulverized. In South America the Mate tea is mainly appreciated for its caffeine content and the spicy, smoky taste is very popular there. The caffeine contained in Mate tea is bound to tannins and is gradually absorbed by the body. The stimulating effect of Mate tea therefore lasts longer than that of coffee. The brewing time of mate has the same effect as black tea. While a short brewing time of up to about five minutes has a stimulating effect, this effect decreases with a longer brewing time.
The Catuaba tea is native to the north of Brazil. It is made from the bark of trees in the rainforest. The bark is carefully removed from the tree in approximately 15 cm wide strips. The bark grows back again and thus represents a very sustainable source of income for the inhabitants. Catuaba tea is said to have a healing effect. It is regarded as an aphrodisiac with potency-promoting effects. This is very important in the local environment. The enjoyment of Catuaba is refreshing and invigorating, the tea is said to increase blood circulation, soothe the stomach and relieve cramps. Catuaba is therefore also added to soft drinks because of its taste.
Lapacho tea is obtained from the red inner bark of the lapacho tree. For many South American peoples this tea is a remedy for almost everything. In addition to its pain-relieving and oxygen-enriching effect, lapacho is said to have an invigorating and revitalising effect, but is also said to be antibacterial and even antiviral. Therefore it is used in Indian peoples for the treatment of inflammations and in the context of wound healing. The tea has therefore been used for centuries by the Indians as a naturally extracted "antibiotic".
In South America the "calabash" is used for drinking tea. This is a special vessel consisting of a bottle pumpkin. The pumpkin is hollowed out and its dried skin makes it easy to keep. Since it is particularly suitable for Mate tea, it is also called "Mati" and is inseparably linked to the enjoyment of Mate tea.
What is the filling quantity?
As a rule, about 1.5 litres of tea and 1.8 litres of water can be heated or cooked.
What functions do electric tea kettles offer?
With electric tea kettles, tea can be brewed at the right temperature and with the right brewing time. It is also possible to boil water. Depending on the model, the appliances also have precise temperature sensors, warm-keeping functions and various brewing time programs.
Is it possible to make coffee in an electric tea kettle?
If the electric tea kettle offers the additional function for brewing coffee, this is possible. However, the chosen model must be expressly suitable for this purpose.
Can I cook with the electric tea kettle in any other way?
Only if the appliance is expressly suitable for making coffee or soup can it be used for this purpose.
Do you need a tea strainer?
Most tea makers have an integrated tea strainer in which the loose tea finds its place.
How much power does an appliance have?
Depending on the model, the electric tea kettles usually have about 2200 to 3000 watts, so tea or water can be boiled quickly.
What material are electric tea kettles made of?
They are made of plastic, stainless steel and heat-resistant glass.
How much do electric tea kettles cost?
The price range for household appliances goes from less than 50.00 EUR up to about 600.00 EUR. Electric tea kettles for the catering trade can cost more because they can prepare larger quantities of tea.
In addition to electric tea kettles, there are also kettles with this function for various temperature settings. We have also tested these extensively for you. You can find all information and measurement results here.
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