The tea is considered to be drinkable only when it has foam on top. With colorful tea glasses, they are part of the Moroccan tea ritual. Moroccan teapots are heat resistant and can be put directly on the stove. In Morocco, stainless steel teapots are an essential to make Moroccan mint tea. The most significant improvements were the refinements of the shape and the extensive use of the "overhead" handle that makes carrying of the teapot easier. Yixing teapots became very popular in Japan, with the Banko ware in particular being a close copy of the Chinese originals. Porcelain, being completely vitrified, will withstand sea water without damage, so the teapots were packed below deck whilst the tea was stowed above deck to ensure that it remained dry. The majority of these teapots were painted in blue and white underglaze. The ships that brought the tea also carried porcelain teapots. Some Gongfu practitioners designate their unglazed pots for specific types, sometimes even specific varietals of tea.įrom the end of the 17th century tea was shipped from China to Europe as part of the export of exotic spices and luxury goods. This allows the clay to absorb the flavor of the teas brewed over time, and enhance the flavor of the tea going forward. Yixing and other regional clays are left unglazed. Many traditional Chinese teaware is yixing ware. Clay is a popular material for teapots, as they tend to retain heat very well. Teapots made from pottery materials such as clay have been hand-fired for tens of thousands of years, originally in China. This allows the tea to be skillfully brewed, and for the flavor changes to be experienced through the various infusions. After brewing, tea would then be decanted into a separate vessel, and distributed into the small cups of several drinkers, and brewed again. They use a higher ratio of leaves to water, which enables the brewer to control the variables of brewing to create several small infusions. Įarly teapots, like those still used in modern Gongfu tea ceremony, are small by western standards meant for the individual consumption of tea. The earliest example of such 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 is attributed to Gong Chun, the "father of Yixing teapot". There are early examples of teapots, like the ones made in Jun ware and the eight-lobed celadon pots of the Song-Yuan times, but an expert on Yixing ware, Kuei-Hsiang Lo, believes that the first teapots made especially for tea appeared around 1500 as copies of much earlier Yixing wine pots. By the Ming dynasty, teapots were widespread in China. Written evidence of a teapot appears in the Yuan dynasty text Jiyuan Conghua, which describes a teapot that the author, Cai Shizhan, bought from the scholar Sun Daoming. Song dynasty tea was made by boiling water in a kettle then pouring the water into a bowl with finely ground tea leaves. In the Tang dynasty, a cauldron was used to boil ground tea, which was served in bowls. Tea preparation during previous dynasties did not use a teapot. When tea preparation switched to infusion (during the late Yuan dynasty ), at first an ewer-like vessel were used for this purpose. It is hard to exactly pinpoint the time of the invention of a teapot, since vessels in the shapes similar to the modern teapot were known in China since Neolithic period, but were initially used for water and wine, as boiling or whipping tea did not require a specialized container. The switch to specialized vessel for tea brewing was powered by the change from the powdered tea to leaf tea and from whipping to steeping that occurred in China. History China Chinese porcelain hand painted blue and white teapot, 18th century Glass teapot containing mint leaves, being warmed by a tealight, Kashgar, Xinjiang, China In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too rapidly. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. Some teapots have a strainer built-in on the inner edge of the spout. Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand and a spout through which the tea is served. Dry tea is available either in tea bags or as loose tea, in which case a tea infuser or tea strainer may be of some assistance, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured. It is one of the core components of teaware. A Brown Betty teapotĪ teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea. For other uses, see Teapot (disambiguation). For the Teapot asterism, see Sagittarius (constellation).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |