Tips About Teapots
by Linda Leamer
Selecting the Right Teapot for Everyday Use
A good teapot keeps brewing water hot for faster infusion, and
it retains the heat so the steeped tea stays hot.
When the English first saw oriental pottery, they were amazed by
its quality as it was better than any found in Europe. Honoring
its country of origin, they named it "china."
The Dutch and Portuguese brought the first teapots to Europe from
China in 1610. These teapots were quite small, so everyone could
have their own individual pot. Cups likewise were small and held
only a few thimblefuls of liquid.
The true perfectionist will want separate pots for black, green,
smoked, and flavored teas. Experts agree that china pots are best.
Aluminum turns tea black; and although silver pots seem very elegant,
purists think they distort the flavor of the tea.
When choosing a teapot, pay special attention to the spout.
The top of the spout should come up to the same level as the top
of the pot so the pot can be filled without tea running out. Also
look at the spout opening. More elongated ones (i.e., with oval
versus round openings) are less likely to drip.
Pots with small holes at the top are said to help with even pouring
by letting air into the pot. However, one expert feels that the
holes only make a difference when the pot is really full or if the
lid is particularly tight fitting. Lids with a small protrusion
to hold them in place are more secure, and those with larger knobs
on top are less likely to be dropped.
Fill the pot with water and test to make sure the pot pours
evenly and that it's not too heavy. Also check the handle to see
if it's well balanced and comfortable. Be sure your knuckles clear
the hot pot and that steam from the spout won't burn the hand that
steadies the lid while pouring.
A Brown Betty teapot is found in nearly every British and
Irish home, and there's a good reason - it's the best pot for everyday
use. The dark brown or black color doesn't show any staining; and
its round, pot-bellied shape causes the leaves to be gently swirled
around as boiling water is poured onto the leaves.
Round pots are also the easiest to clean out. When selecting one,
run your fingers up the inside of the pot. Avoid pots with a prominent
ridge on the inside of the opening as the wet leaves will catch
there when you try to scoop them out.
Unfortunately, many pots these days do have this ridge as it holds
a cylindrical ceramic infuser. Although trapping the leaves for
easier clean up seems like a good idea, these ceramic infusers don't
brew well, and generally produce weak, flavorless tea.
The best infusers are mesh baskets as they allow water to circulate
while containing the leaves for speedier cleanup. However, connoisseurs
prefer loose tea alone in the pot and don't mind the 30 to 60 seconds
involved in the scooping and rinsing process to clean the pot.
Don’t throw away chipped teapots, ones missing their
lid, or teapots that don't work well. Filled with flowers, these
teapots make excellent centerpieces - the perfect height for uninterrupted
conversation at tea time or other meals.
Whatever teapot you select for everyday use, treat it with
respect and care. It will become a treasured possession, providing
cup after cup of that marvelous brew that relaxes, refreshes, warms,
cheers, and gives you a new lease on life.
Copyright ©2002 Linda Ashley Leamer
Reprinted from The
TeaTime Gazette.
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