|
Teapot
A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water and serving the resulting infusion called tea; usually put in a teacup. It is one of the core components of teaware. 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. Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. 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. 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. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teapot Dribble
The teapot effect, also known as dribbling, is a fluid dynamics phenomenon that occurs when a liquid being pouring, poured from a container runs down the spout or the body of the vessel instead of flowing out in an arc. Markus Reiner coined the term "teapot effect" in 1956 to describe the tendency of liquid to dribble down the side of a vessel while pouring. Reiner received his PhD at TU Wien in 1913 and made significant contributions to the development of the study of flow behavior known as rheology. Reiner believed the teapot effect could be explained by Bernoulli's principle, which states that an increase in the speed of a fluid is always accompanied by a decrease in its pressure. When tea is poured from a teapot, the liquid's speed increases as it flows through the narrowing spout. This decrease in pressure was what Reiner thought to cause the liquid to dribble down the side of the pot. However, a 2021 study found the primary cause of the phenomenon to be an interaction of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yixing Ware
Yixing clay ( zh, s=宜兴泥, t=宜興泥, p=Yíxīng ní, w=I-Hsing ni) is a type of clay from the region near the city of Yixing in Jiangsu Province, China, used in Chinese pottery since the Song dynasty (960–1279) when Yixing clay was first mined around China's Lake Tai. From the 17th century on, Yixing wares were commonly exported to Europe. The finished stoneware, which is used for teaware and other small items, is usually red or brown in colour. Also known as zisha ( zh, c=宜興紫砂, labels=no) ware, they are typically left unglazed and use clays that are very cohesive and can form coils, slabs and most commonly slip casts. These clays can also be formed by throwing. The best known wares made from Yixing clay are Yixing clay teapots, tea pets, and other teaware. Clay types Zisha can be broadly categorised into three colours: purple, red and beige. The deeper the colour the higher the concentration of iron in the clay. *''Purple: Zi sha'' or ''zi ni'' ( or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Cosy
A tea cosy or tea warmer is a cover for a teapot,Article of the'' Boston Journal'', 25 November 1879 traditionally made of cloth. It insulates a teapot, keeping the contents warm, with its properties based on low thermal conductivity of the air trapped underneath and inside the cosy. In this respect the cosy is similar to a thermos flask that had become popular in the beginning of the 20th century. Sometimes, if the tea is served in a restaurant or in a hotel, the teapot is covered with a tea cosy that has a metal exterior to protect the inner fabric of the cosy from wear and tear and also to further improve the insulation of the teapot. A typical cosy is easy to put over or pop off the teapot in order to pour the tea, but some are wrapped around the teapot and have holes for the spout and the handle (so called "bachelor" teapots). The " crinoline lady" cosies include a porcelain doll on the top, with her flowing skirts providing the thermal insulation. Tea cosies may have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teaware
Teaware is a broad international spectrum of equipment used in the brewing and consumption of tea. Many components make up that spectrum, and vary greatly based upon the type of tea being prepared, and the culture, cultural setting in which it is being prepared. This is often referred to as the ''tea ceremony,'' and holds much significance in many cultures, particularly in northwestern Europe and in eastern Asia. A complete, cohesive collection of tea ware makes up a tea set. Components Alternatives / Others *Chaki, the caddy used at Japanese tea ceremonies. *Chawan, tea bowl used in East Asian tea ceremony, East Asian tea ceremonies *Coffee cup, instead of tea cup *Gaiwan, lidded cup for brewing and decanting or tea may even be drunk out of the vessel directly *Japanese tea utensils, used in their tea ceremonies *Mug, instead of tea cup *Tea draining tray, for the Gongfu tea ceremony Construction Tea equipment may be constructed of many materials, from iron in Japan to porc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gongfu Tea
''Gongfu'' tea ( Teochew: gang1 hu1 dê5) or ''kung fu'' tea ( zh, c= or zh, c=, p=''both'' gōngfū chá, labels=no), literally "making tea with skill", is a traditional Chinese tea preparation method sometimes called a "tea ceremony". It is probably based on the tea preparation approaches originating in Fujian and the Chaoshan area of eastern Guangdong. The term Gongfu (工夫) in Chaoshan dialect means the technique is meticulous, subtle, graceful and exquisite as well as requiring patience and experience to perfect. The practice involves using smaller brewing vessels and a more potent leaf-to-water ratio than in Western-style brewing. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwanese origin, and by aficionados and trained masters as a way to fully realize the taste of a tea selection, especially a finer one. History Attention to tea-making quality has been a classic Chinese tradition. All teas, loose tea, coarse tea, and powdered t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Strainer
A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves. Despite the invention of the tea bag, it continues to be used widely as of 2025. Function When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water. As the leaves themselves are not consumed with the tea, it is usual to filter (water), filter them out with a tea strainer. Strainers usually fit into the top of the cup to catch the leaves as the tea is poured. Some deeper tea strainers can also be used to brew single cups of tea, much as teabags or brewing baskets are used the strainer full of leaves is set in a cup to brew the tea. It is then removed, along with the spent tea leaves, when the tea is ready to drink. By using a tea strainer in this way, the same leaves can be used to brew multiple cups. Continued use after invention of tea bag Despite the fact that tea strainer use has declined i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of '' Camellia taliensis''. After plain water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcelain
Porcelain (), also called china, is a ceramic material made by heating Industrial mineral, raw materials, generally including kaolinite, in a kiln to temperatures between . The greater strength and translucence of porcelain, relative to other types of pottery, arise mainly from Vitrification#Ceramics, vitrification and the formation of the mineral mullite within the body at these high temperatures. End applications include tableware, ceramic art, decorative ware such as figurines, and products in technology and industry such as Insulator (electricity), electrical insulators and laboratory ware. The manufacturing process used for porcelain is similar to that used for earthenware and stoneware, the two other main types of pottery, although it can be more challenging to produce. It has usually been regarded as the most prestigious type of pottery due to its delicacy, strength, and high degree of whiteness. It is frequently both glazed and decorated. Though definitions vary, po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flagstaff House Museum Of Teaware
Flagstaff House, built in 1846, is the oldest example of Western-style architecture remaining in Hong Kong.Antiquities and Monuments OfficeDeclared Monuments in Hong Kong: Flagstaff House It is located at 10 Cotton Tree Drive, Central, Hong Kong, Central – within the Hong Kong Park. It has been a longtime residence of the British Forces Overseas Hong Kong, Commander of the British forces in Hong Kong during History of Colonial Hong Kong (1800s - 1930s), colonial times. Today Flagstaff House houses the Flagstaff House Museum of Tea Ware. History Flagstaff House had been named as Headquarter House until 1932.Eric CavalieroProud house on a hill, The Standard (Hong Kong), The Standard, 16 January 1997 The site chosen was a small bluff above Victoria Barracks, Hong Kong, the barracks and above Queen's Road, Hong Kong, Queen's Road, then at the waterfront. The building was designed in Greek Revival architecture, Greek revival style. Historians suspect it was designed either ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loose Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of ''Camellia taliensis''. After plain water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Tea
is a finely ground powder of green tea specially processed from shade-grown tea leaves. Shade growing gives matcha its characteristic bright green color and strong umami flavor. Matcha is typically consumed suspended in hot water. Matcha originated in China, but the production of the raw material for matcha was banned in China in the 14th century. Shade growing was invented in Japan in the 16th century and most matcha is produced there today. The traditional Japanese tea ceremony, typically known as or , centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice. Matcha is also used to flavor and dye foods such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes, and a variety of Japanese ''wagashi'' confectionery. For this purpose, matcha made green by color additives instead of expensive shade-grown matcha is often used. Definition Strict definitions of matcha are given by the International O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steeping
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
