How To Use Chinese Teapot at Toby Brunson blog

How To Use Chinese Teapot. In ancient china, ground or whole tea leaves were compressed into a mold forming a tea brick. Tea bricks made the tea easy to transport and were commonly used as currency in trading. Fill the teapot (so it won’t float) and the pot with cold water so that the teapot is underwater. Your first step on the yixing path is to select a pot that suits you. Yixing pots are traditionally small in size and volume, with the intent that you would perform several short infusions at once, serving quickly into a small vessel (or pouring straight into your mouth!) allowing much tighter control of steeping and cooling. The traditional method of making tea before teapots were either brewed in open pans or prepared in the actual cup by whisking a paste from powdered tea. Add the tea to the pot. This helps to remove any impurities and prepare the teapot. Place your teapot on a clean cloth in the bottom of a cooking pot. The pot should be big enough so that there is space all around the teapot and so that the teapot can be submerged. While it’s not required, it’s definitely helpful in avoiding a big mess. The old rule used to be of one for the pot, and one for each person. Fill the teapot with boiling water and let it sit for a few minutes.

The old rule used to be of one for the pot, and one for each person. Add the tea to the pot. Yixing pots are traditionally small in size and volume, with the intent that you would perform several short infusions at once, serving quickly into a small vessel (or pouring straight into your mouth!) allowing much tighter control of steeping and cooling. Fill the teapot with boiling water and let it sit for a few minutes. Your first step on the yixing path is to select a pot that suits you. In ancient china, ground or whole tea leaves were compressed into a mold forming a tea brick. While it’s not required, it’s definitely helpful in avoiding a big mess. Fill the teapot (so it won’t float) and the pot with cold water so that the teapot is underwater. Place your teapot on a clean cloth in the bottom of a cooking pot. The traditional method of making tea before teapots were either brewed in open pans or prepared in the actual cup by whisking a paste from powdered tea.

Teapot Chinese, for European market The Metropolitan Museum of Art

How To Use Chinese Teapot Place your teapot on a clean cloth in the bottom of a cooking pot. This helps to remove any impurities and prepare the teapot. Add the tea to the pot. Yixing pots are traditionally small in size and volume, with the intent that you would perform several short infusions at once, serving quickly into a small vessel (or pouring straight into your mouth!) allowing much tighter control of steeping and cooling. The traditional method of making tea before teapots were either brewed in open pans or prepared in the actual cup by whisking a paste from powdered tea. The old rule used to be of one for the pot, and one for each person. While it’s not required, it’s definitely helpful in avoiding a big mess. Tea bricks made the tea easy to transport and were commonly used as currency in trading. The pot should be big enough so that there is space all around the teapot and so that the teapot can be submerged. Fill the teapot with boiling water and let it sit for a few minutes. In ancient china, ground or whole tea leaves were compressed into a mold forming a tea brick. Your first step on the yixing path is to select a pot that suits you. Place your teapot on a clean cloth in the bottom of a cooking pot. Fill the teapot (so it won’t float) and the pot with cold water so that the teapot is underwater.