Teapot for loose leaves

[Converted2Tea]

Helloe Fellow Tea Lovers:
Very new to loose leaf tea. I have loved the bags but I'm ready for the real deal. I just purchased tea's of black, oolong, and the green varieties and wish to purchase a teapot with an infuser in it (removable). Any recoomendations?

One requirement would be 32 ounces or higher.

I liked the glass but will this work well for black and oolong (staining?). Other than that, i beleive a ceramic one might be nice but any rec. is great.

Any recommendation will be looked into.

Finally - (here's how new i am to loose leaves) - do you brew your tea on the stove top with the infuser or heat in a seperate pot and then pour into a teapot with the infuser in it?
Thanks!!

[Beidao]

An infuser basket has it shortcomings (not much place for the leaves to unfurl which is said to lessen the taste), so you could think about bying another model, but be sure to buy whatever makes you happy.

All stains are removable (well, almost). Baking soda works well. But the best is to just clean them directly when used. I have never had a glass pot that got problems with staining.

It's is best to pour the already hot water into the pot. Buy a kettle, preferably one that lets you choose water temperature. This will be needed for the greens.

Good luck!

[Converted2Tea]

I see your point. So, if no infuser, what do you do? Scoop out the tea?

[Beidao]

There should be an inbuilt infuser between the spout and the "body". To clean, rinse it with water and all leaves will follow the water out

[Converted2Tea]

Good Lord. I told you i was a newbie, right?
Thank you. That makes sense.

[auggy]

If you plan on making up a large amount of tea to sip on through the day, leaving the leaves in the pot will give you some pretty nasty stuff by the end of the pot. That's the main real reason I'd use an infuser - you can remove the leaves when the steeping is done and not have to pour all the tea out (either into a cup or another vessel). If the teapot didn't have a strainer at the base of the spout, then an infuser can work (or a hand held strainer). Infusers aren't the best option (I vote for strainers for that), but it will work and it works best for when you don't plan on either drinking all the tea you have brewed at once or decanting it into another pot. Most people here tend to brew a cup at a time so removing the leaves from the pot isn't an issue while brewing. And they are easy to rinse out.

As for glass teapots, I am a huge fan - so pretty. Sometimes there are a few spots that get a little stained on mine (the metal strainer in the spout tends to get discolored after frequent use) but it's pretty easy to get rid of the stains. Just dip it in some hot water with a little bit of Clorox for about 5 minutes. Then it is just like new.

I'm bored and caffeinated - I think I've rambled a bit. Sorry!

[Converted2Tea]

Auggy,
Thank you. I'm learning.
OK. I was under the impressionmost brewed a few cups at once and just removed a strianer and let it sit.

I currently use bags (just ordered loose leaves) so i am used to brewing one cup at a time. Is that the way to go?

In that case, tell me if this is right. Heat water in kettle, place loose leaves in a teapot (enough for one cup), pour one cup of heated water from kettle, steep for desired amount, pour tea from the pot to the cup. Then....Remove tea? Use again? What is the next step? Since your bored and caffinated...

[Converted2Tea]

Fianlly,
An 18-24 ounce now seems more appealing. i was looking at the "Curve Teapot". This has an infuserin it but if I take it out, how will i know it has a screen between the spout and body...before buying it.

[toastedtoads]

Fianlly,
An 18-24 ounce now seems more appealing. i was looking at the "Curve Teapot". This has an infuserin it but if I take it out, how will i know it has a screen between the spout and body...before buying it.

We actually sell the Curve teapot (from Forlife) at work. The infuser does come out, there is not a screen at the spout. If you are looking at the 24oz pot, the infuser is actually fairly generous in size and should be a good basic starter pot. I have one at home and love it. It pours very well, usually with no drip (sometimes there's the smallest little droplet that hangs on the end). Also, every part of it can go in the dishwasher, which is highly convenient.

Not trying to make a sale, just love my teapot.

[JP]

If you are brewing only a cup at a time, then most pots with infusers work well. The infuser is large enough to allow the leaves room to move around.

[auggy]

OK. I was under the impressionmost brewed a few cups at once and just removed a strianer and let it sit.

I currently use bags (just ordered loose leaves) so i am used to brewing one cup at a time. Is that the way to go?

In that case, tell me if this is right. Heat water in kettle, place loose leaves in a teapot (enough for one cup), pour one cup of heated water from kettle, steep for desired amount, pour tea from the pot to the cup. Then....Remove tea? Use again? What is the next step? Since your bored and caffinated...

I think most people here brew one cup (or serving) at a time. And you've got the steps right. After you pour the tea into the cup, you've just got the wet leaves in the teapot (make sure to drain all the liquid - any liquid left in there will continue to steep and will get bitter). Then you can leave the leaves there until you are ready for a second cup. Resteeping used leaves tends to work best with oolongs, greens and whites, but you can resteep blacks too - I'd say just give it a shot and if it tastes good to you then yes, you can resteep the tea. To resteep you typically increase the steep time (the exception being Japanese greens when you want to do a super-short steep). Then, when you are either done drinking that tea or have worn the leaves out so subsequent steeps don't taste good, you can dump the leaves out (I put them down my garbage disposal, my mom composts them, so whatever floats your boat). Hope that helps.

Also, most teapots that come with an infuser don't have the strainer at the base of the spout since, if you use the filter with it would be redundant. But for those with just an infuser you can take the infuser out of the pot, brew the tea, and then when you pour the tea into the cup, you can pour it through the infuser to catch the leaves that come out of the spout so they don't get into your cup.

And just because infusers aren't always the best way to brew tea (especially with a leaf that expands a lot), it still works so feel free to use them. Ultimately there isn't a right and wrong way to make tea - just as long as the end result is something you like to drink.

Wow, that's long. Sorry! Avoiding work.

[jasonowalker]

I noticed no one seems to have mentioned other kinds of pots and tea filters.

Porcelain or glass work well if you are going to be making different kinds of tea over time in the same pot.

If you were going to use one pot for one kind of tea, an yixing could be the way to go. They are often made with the strainer part on the inside of the spout to keep your leaf in the belly of the pot. Most important, the porous clay absorbs tea flavors, allowing you to cure the pot and make tastier tea as the pot seasons. You don't need to pay a lot for an yixing, but you need to be able to recognize clay qualities (as best you can) by appearance when ordering online.

If cleanup is a concern, you could try tea pockets and tea filters. You put your loose tea in the disposable filter pockets. You want your leaves to have extra room to expand, so you may need 2 or more pockets per use. Filters are a good choice when using Japanese greens that have small particles you don't want in your cup.

Jason
walkerteareview.com

[Converted2Tea]

Thank you for all of your respnses.