| Your teapot is a beautiful and efficient way to brew | | | | recommended time, depending on the kind of tea |
| a tasty cup of tea. Brewing in a ceramic, glass, or | | | | you are brewing, usually 3 to 5 minutes. |
| cast iron teapot has the advantage of eliminating the | | | | Do not over brew. Leaving the tea to brew too long |
| "pot" flavor that can result from brewing in a | | | | will result in a bitter tea. Instead, if you prefer strong |
| stainless or aluminum container. | | | | tea, add more tea. Or, if you prefer a second cup, |
| Porcelain, ceramic and glass teapots are preferred by | | | | prepare a second brewing. |
| the English and others, while cast iron teapots are | | | | During brewing, swirl, shake, or stir the pot once or |
| popular in Japan because of their heat retaining | | | | twice to blend and circulate the infusion. Let the |
| properties. The tiny tea pots and cups found in Asian | | | | leaves settle before pouring. |
| markets are used for brewing and enjoying Oolong | | | | If your teapot has a built in strainer of sufficient |
| Tea. Whatever kind of teapot you choose, the steps | | | | quality, you can pour the tea directly into the cup. If |
| to a perfect cup of tea are the same. | | | | not, you may prefer to pour through a strainer, |
| Start with fresh, cold water. While it may seem more | | | | unless you are using a tea ball. If you are using a fine |
| efficient to begin with hot water, hoT water has lost | | | | quality cup that might break with the sudden addition |
| many of its gases and will leave the tea tasting flat. | | | | of very hot tea, you might prefer to warm the cup |
| Fill an empty kettle with cold running water and bring | | | | before pouring. I have never done this, but my china |
| to a rolling boil. | | | | is not of the thin porcelain or antique that might be |
| Pre-heat the teapot by filling it with hot water. | | | | at risk. |
| Pre-heating the teapot will keep the water hot longer | | | | When the tea has brewed the required time and is |
| and yield a better brew. | | | | ready to pour, you should pour all the tea |
| As the water approaches the proper temperature | | | | immediately. Do not allow the tea to continue to |
| for brewing your tea, empty the teapot and add the | | | | steep, as it will get bitter. If you have prepared |
| appropriate measure of tea leaves for your size pot. | | | | enough for a second cup, pour the tea into a |
| It is customary to use a teaspoonful of tea per cup | | | | separate heated pot. When using tea bags, remove |
| of tea, plus "one for the pot". | | | | the tea bags from the teapot and squeeze them |
| You may use tea bags, or loose tea. When using | | | | gently to extract all the tea flavor. |
| loose tea, most people employ a strainer or tea ball | | | | If you prefer a stronger tea, you should add more |
| to keep the leaves out of their cup. But, doing so | | | | tea rather than steeping longer. You cannot judge |
| means there will be no tea leaves to "read" later. | | | | the strength of the tea by its color, as many teas |
| Do not allow the water in the kettle to boil for long | | | | are pale in color when properly brewed. You now |
| as gases will be lost. Use the water as it just reaches | | | | have a perfect cup of tea, ready for drinking. You |
| the boiling stage. Add the hot water, boiling or just | | | | can add milk, sugar, honey, lemon, or whatever |
| under boiling depending on the tea you are brewing, | | | | flavorings you prefer now and enjoy. |
| to the teapot. Allow the tea to infuse for the | | | | |
