These classic teapots are ideal for any puerh lover. Holding roughly 115ml, their squat, wide shape is perfect for allowing compressed cakes to expand. The thicker sides hold more heat, keeping the steeping conditions as hot as possible for puerh brewing. The size is great for solo or paired tea sessions. Because these pots are used to steep with boiling water, the covered vent hole makes a simple way to hold the lid without covering the slot or burning your finger. These are best for brewing shou cha or aged sheng puerh.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with how water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell. It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do lot let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to. Generally, taller pots are better for darker and fermented teas, and shorter pots are used for lighter and green teas. The thicker the walls of the pot, the more heat it will hold. To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaved again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled. Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
This compact little travel box is the perfect tea companion for any trip. Made of sturdy bamboo with padded, adjustable inner sections, it is versatile and practical. The lid becomes a tea tray with reservoir and it all fits conveniently into a linen bag.
You can either purchase just the case, or get it outfitted with a tea set. Both the porcelain pot and gaiwan hold about 8oz. of water and fill the cups perfectly without the need for a fair cup. You can store your teas in the upper level separate from the tea wares.
Spring is here and what better way to celebrate than tea picnics! This woven bamboo basket has moveable padded sections to keep all your tea wares safe. This is a staple that works both as a way to keep your tea items organized at home and is easy to pick up and take on a trip.
You can either purchase just the basket, or get it outfitted with a whole tea set. Both the porcelain pot and gaiwan hold about 8oz. of water. There is a glass pitcher included as well as a set of bamboo utensils.
The quintessential tool for anyone who enjoys a good pressed tea. This beautiful knife has a large handle to firmly grasp to help prevent any slips and is nice to look at too. The edges are beveled to a point to separate tea without being sharp enough to slice you. It comes with a nice little cover to help protect the knife (and you!)