Teapots

A teapot is a vessel for brewing and serving tea. It typically has a rounded body, a handle, a spout, and a lid. Tea leaves or bags are steeped inside before pouring.

Teapots originated in China in the 15th century, with porcelain and stoneware forms. Yixing clay pots, made from zisha clay, were especially prized for their taste-enhancing surface. European adoption followed in the 17th and 18th centuries.

Common materials include porcelain, stoneware, glass, and metals such as silver, stainless steel, and cast iron. Unglazed Yixing pots are valued for repeated use, which subtly seasons their surface; many pots also feature built-in infusers.

Key features include drip-resistant spouts, snug-fitting lids, and heat-resistant handles. Some regional designs, such as Japan’s Kyusu, use a side handle for precise pouring.

Regional varieties include Yixing teapots, English teapots, and Kyusu. Each tradition influences shape, material, and the brewing approach.

Brewing depends on tea type. Green tea: 70-80°C for 2-3 minutes; black tea: 90-100°C for 3-5 minutes; oolong: 85-90°C for 4-6 minutes. Pre-warming helps maintain temperature.

Care varies by material. Do not dishwasher porcelain or Yixing unglazed pots; rinse with warm water. Dry thoroughly; occasional mineral care may be needed for glass or metal.

Beyond utility, teapots are cultural and artistic objects central to tea rituals and collections, embodying regional aesthetics and craftsmanship.