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A teapot with floral design
A teapot with floral design
A Chinese Yixing Zisha teapot
A Chinese Yixing Zisha teapot
A Chinese Zisha teapot - "Melon"
A Chinese Zisha teapot - "Melon"
A modern teapot
A modern teapot

A teapot is a vessel used for steeping tea leaves or a herbal mix in near-boiling water. A flower, also known as a bloom or Blossom, is the reproductive structure found in Flowering plants (plants of the division Magnoliophyta, also Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Water is a common Chemical substance that is essential for the survival of all known forms of Life. Tea may be either in a tea bag or loose, in which case a tea strainer will be needed to catch the leaves inside the teapot when the tea is poured. A tea bag is a small porous paper silk or nylon sealed Bag containing tea leaves for brewing Tea. A tea strainer is a type of Strainer that is placed over or in a Teacup to catch tea leaves Teapots usually have an opening with a lid at their top, where the tea and water are added, a handle for holding by hand and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of spout. A small hole in the lid is necessary for air access inside to stop the spout from dripping and splashing when tea is poured. In modern times, a tea cosy may be used to enhance the steeping or to prevent the contents of the teapot from cooling too rapidly. A tea cosy ( American English tea cozy) is a cover for a Teapot, traditionally made of Cloth or Wool, which is used to insulate Steeping or weltering may mean Soaking in Liquid until saturated with a Soluble ingredient as in for example the steeping of A tea connoisseur will warm the teapot by rinsing it with boiling water and then draining it completely before making tea.

Contents

History of the teapot

The teapot probably derived originally from the ceramic kettles and wine pots which were made in bronze and other metals and were a feature of Chinese cultural life for thousands of years. The earliest example of a teapot that has survived to this day seems to be the one in the Flagstaff House Museum of Teaware It has been dated to 1513 and attributed to Gongchun [1]

From the end of the 17th century tea was shipped from China to Europe as part of the export of exotic spices and luxury goods. The Flagstaff House is the oldest colonial-style building remaining in Hong Kong, China. The ships that brought the tea also carried porcelain teapots. Porcelain is a Ceramic material made by heating raw materials generally including Clay in the form of Kaolin, in a Kiln to temperatures The majority of these teapots were painted in blue and white underglaze. Underglaze is a method of decorating Ceramic articles the decoration is applied to the surface before it is glazed Porcelain being completely vitrified will withstand sea water without damage, so the teapots were packed below deck whilst the tea stayed on top in the dry. [2]

Tea drinking in Europe was initially the preserve of the upper classes since it was very expensive. Porcelain teapots were particularly desirable because porcelain could not be made in Europe at that time. It wasn't until 1765 that William Cookworthy devised a way of making porcelain and founded a works at Plymouth UK for the production of a porcelain similar to the Chinese. William Cookworthy ( 12 April, 1705 &ndash 17 October, 1780) was an English Quaker Minister, a successful Pharmacist Plymouth ( is a city and unitary authority area on the coast of Devon, England about south west of London. When European potteries began to make their own tea wares they were naturally inspired by the Chinese designs.

Teapot care

detail of a sterling silver teapot, hallmarked London
detail of a sterling silver teapot, hallmarked London

Unglazed teapots are recommended not to be washed in a dishwasher or soapy water. A dishwasher is a mechanical device for cleaning dishes and eating utensils They can be found in Restaurants and private homes They should be rinsed with warm water only and left upside down to dry. If unglazed teapot is used with different teas, it is advisable not to mix them and have dedicated teapots for every tea variety to preserve the taste. Natural tannin sediment in an unglazed teapot should be left untouched as over time it will enhance the flavouring without flaking off as in a glazed teapot. Tannins are Astringent, bitter plant Polyphenols that either bind and Precipitate or shrink Proteins The astringency from the tannins is what To remove build-up of tannin in a glazed teapot one can use boiling water and a couple teaspoons of baking soda and leave it overnight, then wipe and rinse to desired state. Sodium bicarbonate or sodium hydrogen carbonate is the Chemical compound with the formula NaHCO3

Teapots in non-teamaking contexts

The Utah teapot
The Utah teapot
Sagittarius' teapot
Sagittarius' teapot

A teapot has a rather peculiar shape, and its fame has often nothing to do with its primary function.

In architecture

See also

Further reading

External links


Tea
v  d  e
Black tea | Blended and flavored teas | Green tea | Masala chai | Oolong tea | Post-fermented tea | White tea | Yellow tea
Ceremonies and methods Related to tea
China | India | Japan | Korea | Morocco | Turkey Tea house | Teapot | Tea and health

References

  1. ^ Collecting teapots Leah Rousmaniere ISBN 0-375-72045-6
  2. ^ Teapots Paul Tippett ISBN 0-8212-2269-4
Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Black tea is a variety of Tea that is more oxidized than the Oolong, green, and white varieties Tea blending describes the process of blending different teas together to produce a final product Green tea is a type of Tea made solely with the leaves of Camellia sinensis, that has undergone minimal Oxidation during processing Oolong ( → wūlóng) is a traditional Chinese Tea somewhere between green and black in oxidation Post-fermented teas are a class of Teas that have undergone a period of "aging" in open air from several months to many years White tea is the uncured and unfermented tea leaf Like green, oolong and Black tea, white tea comes from the Camellia sinensis plant Yellow tea ( Chinese: 黃[[wikt 茶|茶]] pinyin huángchá usually implies a special tea processed similarly to Green tea, but with a slower drying phase Tea culture is defined by the way Tea is made and consumed by the way the people interact with tea and by the aesthetics surrounding tea drinking Chinese tea culture refers to the methods of preparation of Tea, the equipment used to make tea and the occasions in which tea is consumed in China The Japanese tea ceremony is called chanoyu (茶の湯 lit "tea hot-water" or also chadō or sadō (ja For the information regarding various types of Korean tea see Korean tea The Korean tea ceremony or darye is a traditional Moroccan tea culture (اتاي - Ataí) is defined by the way Tea (exclusively Green tea) is prepared and consumed in Morocco, where it is widely Turkish tea ( çay) is a type of Tea that is drunk by most people living in the Turkic speaking world the Arabic-speaking world, and the Horn of Africa A tea house or tearoom is a venue centered on drinking Tea. Their function varies widely depending on the culture and some cultures have a variety of distinct This article only deals with the effects of tea which is made from the plant Camellia sinensis (i

Dictionary

teapot

-noun

  1. A vessel for brewing and serving tea.
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