Comments on: Types of Teapots

By: Price & Kensington Teawares « Tea Blog

Price & Kensington Teawares « Tea Blog — Fri, 02 Sep 2011 13:05:29 +0000

[...] Sadler Teapots Tetsubin – Asian Teapots Racing Car Teapot The Humble and Excellent Brown Betty Types of Teapots Share this:TwitterFacebookLike this:LikeBe the first to like this [...]

By: Patty

Patty — Sat, 06 Feb 2010 17:39:43 +0000

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By: Adam Yusko

Adam Yusko — Wed, 27 May 2009 20:10:43 +0000

Lainie,
I agree, though I have heard of people using glazed kyusu’s as general use teapots, mine is saved for my Japanese greens only.
The most interesting part of this is the Tetsubin while the name makes me think its japanese, the chinese have been using cast iron pots for heating their tea, for just as long, if not longer!
But if we start getting into tetsubins as kettles we scratch the surface of ways to enrich water and produce great quality tea. Something I think someone with more experience in those experiments would need to write a post about.

By: Lainie Petersen

Lainie Petersen — Fri, 22 May 2009 21:52:09 +0000

I am rather particular myself with regards to the brewing vessels for my tea. I never brew Chinese tea in a standard teapot, and never brew an Indian tea in my gaiwan.

Somehow tea does taste better when brewed in its proper vessel.

By: Tommy McLaughlin

Tommy McLaughlin — Fri, 22 May 2009 18:33:00 +0000

Thanks for the comment! It truly is amazing how much of a difference something as simple as teapot can make, that always has amazed me.

By: extrarice

extrarice — Fri, 22 May 2009 18:23:38 +0000

To truly enjoy sencha, gyokuro or other fine Japanese green tea a kyusu is an essential part of the preparation. It’s extremely difficult to properly prepare these teas in a western-style teapot. Having used both, I can say that my sencha has always tasted much, much better when prepared in a kyusu.