David R. wrote:the water inside the teapot doesn't fill till the top and air is trapped under the cap. (I hope I am clear...

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As it is a very fine teapot, previously devoted to yan cha, I still want to use it. So I was wondering which kinds of tea really need a "water-sealed" teapot and which don't.
There is one thing I don't all get, the part where there is a gap of air (under the lid? or in the pot under the rim) because the beak is diminished. When you fill the pot and let water flow over, what happens exactly ? is some water "escaping" through the beak ? I'm sure there's something I don't figure right.
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EDIT : thinking about it : if the beak is a not curved shape (less length) or is only the "minimal length" then I see how it would fail to retain all of the water, is that it ?)
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EDIT 2 : : an artisan jeweller could do something about it.
>> to give you my 2 cts on what teas really need a water sealed vessel, I would say none. when you brew in a gaiwan you can brew any tea and there is not a water seal... and this does not minor the quality of the brew. same goes for any vessel.
now a "w/ water seal result" might differ from a "w/o water seal result", but this would be one difference amongst other differences so if you have lost the water seal you need not worry and can just go on using your pot as you did.
But, it is true that some teas would benefit from a vessel not filled totally : green, white and yellow (if you use a pot and close the lid your best aromatic interest would be not to fill completely) -- but you were probably not thinking of these teas I guess.