I am sure that most of us are familiar with teapots. Probably you have tried brewing teas on your antique teapots or precious teapots, and most of those have their own designs. However, when we talk about the English teapot, we usually question the difference or the distinction of it from the other teapots. So in this article, I will mainly tackle the discussion about the English teapot.

English TeaPot

From many sources, the English teapot, like so many other classes of teapots, is a vessel in which most of the Englishmen concoct their tea leaves with boiling water and is done either inside a tea bag or loose. In this method of fermenting the English tea in the English teapot, a tea strainer is needed to hold and catch the leaves when the English tea is petrified. The same with an ordinary teapot, the English teapot typically has an opening on the upper part with a cover. In that opening of the English teapot, the English tea is added and poured.

English teapot usually has various designs and functions. It is considered that the black teas are best fermented in a stoneware English teapot. Aside from that the stronger teas such as Assam and Ceylon are much advisable to be brewed in pewter, iron, or silver English teapots. On the other hand, the much lighter teas such as green teas are best fermented in porcelain English teapots. It is however noted that in using the English teapots, there must be proper care and different teas must be brewed in different English teapots.

In using the English teapots, it is important to note that the English teapots should never be washed in a dishwasher and oven in soapy water. The proper care is done by washing the English teapot with warm water and must be placed upside down for drying. In addition, since the tea plant contains tannins that create a comfortable effect on the human central nervous system, it is not surprising to find a build-up of tannins in the English teapots when it is used. To remove the tannins in the English teapot, the proper washing is done by using boiling water and a couple of teaspoons of baking soda and by leaving the English teapots overnight.