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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. 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 is attributed to Gongchun. 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.
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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. It was probably derived from ceramic kettles and wine pots, which were made of bronze and other metals and were a feature of Chinese life for thousands of years.
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The teapot was invented in China during the Yuan Dynasty. 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. Tashilhunpo, TibetĪ 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.