Beginner Teapot

[brad4419]

I never thought about heating my teapot for the second or third brewing with leaf already inside. My first thought though is that for green tea the temp. range recommendation is "usually" between 160-195. Personally I like to brew low around l60 but if you were worried about the second infusion being too cold because the teapot is not preheated you could just heat your water higher around 180 and Im sure it would be hot enough to make tea and within the range.

The second option is to get a bowl large enough to submerge your teapot in to pre-heat it before the infusion. Im sure there are more ways of doing this but these seem practical to me.

Because you like green tea I would recommend either a glazed on the inside kyusu if your drinking sencha or if you like chinese greens/whites a glass teapot.

My first teapot was a large 360ml glass teapot and even now I use this teapot more than any other brewing device because its so versitile. I even use it for Fukamushi shincha . As long as I pour slowly it works fine even for small broken leaves.
Here is my exact onehttp://cgi.ebay.com/Chinese-Clear-Glass ... ltDomain_0 and they have all different sizes or styles heres another good place to check out for teaware http://www.yunnansourcing.com/store/cat ... y=11192170

Good luck choosing, it seems overwhelming with all the choices but Im sure you will be happy with any of these options recommended from Tchaters.

[msurads06]

With my porcelain teapots i will usually preheat because they seem to absorb more heat from the water and cool it too quickly if i dont. i usually rarely use them for a tea i will make multiple infusions of (the ones i have right now are just too big). But with my gaiwan (i do 90% of brewing in one of these), i dont bother.

[Tead Off]

I generally don´t pre-heat my pots...most people consider it optional. You do get slightly different results if you preheat or not though. Also I have seen others resting their pots inside a bowl or on top of a tea tray that can drain the water away and pouring hot water over the outside of the pot between infusions.

In Chinese and Korean tea culture, the pot or gaiwan is always warmed first. This has the benefit of cleaning anything that might have accumulated on it (hygeine) and preparing it for the tea. One of the pleasures is smelling the dry leaves in a warmed pot. Hmm. Since every brew will take place in a 'pre-warmed' pot, why not make the 1st brew uniform with the rest of them? It's not mandatory but why not do it with Japanese kyusu? It's simple and also serves to cool down the water when emptied into the cups and water cooling pitcher.