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TheTea House Times Guest Blog featuring DHARLENE MARIE FAHL

March 2017 Posts

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Choosing a Teapot, Part 2 - Guest Post by Dharlene Marie Fahl

Monday, March 13th 2017 @ 2:54 PM

..Continued from PART 1 - - I shop regularly at antique stores, thrift shops, at yard sales and estate sales, so I encounter many teapots. I see many stained ones, many that are missing their lids, many that have mismatched lids, and many with chipped spouts. It tells me its story its life. A truly beautiful and vintage teapot with no lid still goes home with me. If you break a lid use the pot for a lovely fresh flower centerpiece. I do it all the time, and the pot lives on.

I've also purchased teapots that had been around for decades, and with clear evidence, had never been used.

If you prefer Chinese and Japanese loose-leaf teas the vintage English-style pots are not a good match for your tea service of course, they will work, but choose a more Oriental-style pot because they have been designed for those teas.


Many Japanese pots have a long handle that seems to mystify the novice tea person. It's a pouring handle, and you'll get used to it.

Iron teapots keep the tea much hotter than regular pots. If you keep the leaves in this type of pot they will continue to steep and quickly pass the point of perfection. Even after straining the leaves, tiny particles of the leaves remain in the pot and carry on steeping. The taste and quality of your tea will change in the hotter water.

Any interior-unglazed-Oriental teapot will absorb the tea because its pores are open. Avoid using flavoured teas of any kind in these pots. Designate them for green or oolong teas only. Unglazed crockery in modern styles will absorb flavours, too, but could be used for unflavoured black tea. Do not use bleach in these pots, ever.

Oh, you will learn some of these lessons the hard way as I have done hopefully, these few tips will help. If you love the pot buy it then create a use for it based on its design.

Please know that teapots are NOT designed to heat water. They are the vessel in which you pour the boiled water to steep and serve the tea.

 

~ Dharlene Marie Fahl - http://www.dharlenemariefahl.com

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DHARLENE MARIE FAHL is a Certified Tea Specialist, World Tea Traveler, Author, Poetess, Tea Goddess, Blogger, Mother of Two College Kids, and Lover of Life. Dharlene says, “Tea brings me great joy and I share that joy with as many people as I possibly can. I see tea as the bridge to other countries and cultures. While people are sipping the tea I make them -- I take them across that bridge.” - Learn more about Dharlene’s work at http://www.dharlenemariefahl.com

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