Utensils & kitchen tools · Teapot

Teapot

A lidded pot with a spout and handle for brewing loose-leaf tea or tea bags and serving it.

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Photo: Mendhak, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

A round or squat vessel with a spout, a handle and a lid, often with a built-in strainer or removable infuser basket. It is a serving and brewing vessel, not a heater: hot water is poured in from a kettle. Indian chai, by contrast, is usually boiled in a saucepan.

What it’s for: Steeping tea leaves in hot water and pouring it into cups without the leaves.

How to use it

Warm the pot with a little hot water and pour it out.
Add loose tea or bags, about one teaspoon of leaf per cup.
Pour in water at the right temperature for the tea type.
Steep for the recommended time, then pour, or remove the infuser to stop the brew.

Good to know

Tasks: brewing black, green and herbal teas, serving tea at the table, making iced tea concentrate
Materials: ceramic, porcelain, glass, cast iron, stainless steel, clay
Care and cleaning: Rinse after each use. Unglazed clay pots are rinsed with water only, as they absorb flavours. Remove tannin stains with baking soda.
Limitations: Not for heating water; leaves left in too long make tea bitter.

Safety

Hold the lid while pouring.
Cast-iron teapots get very hot; most are not meant for direct heat.

If you don’t have one

French press / cafetière — Brews loose tea and separates the leaves with its plunger.
Tea infuser / strainer — Brews straight in the cup.

Equipment guide

How it works: A teapot holds leaves and hot water together for a set time so flavour and caffeine can extract, then lets you pour the liquor away from the leaves. A heavy or pre-warmed pot keeps the water hotter for longer; a built-in or basket strainer separates leaves from the tea.

Material	Good	Watch out
Porcelain or bone china	Non-porous, does not hold flavours, good for any tea.	Can chip and crack.
Unglazed clay	Traditionally said to round off flavour; holds heat.	Porous, so it absorbs flavours and is usually kept for one type of tea; must not be washed with soap.
Borosilicate or tempered glass	Non-reactive, lets you see the browning on the sides and base; holds heat well once hot.	Slow to heat; can shatter with sudden temperature changes (e.g. cold liquid into a hot dish, or from fridge to hot oven).
Cast iron (enamel-lined)	Retains heat very well.	Heavy; not for boiling water on the hob unless designed for it; lining can chip.

Western teapot: Large pot for bags or leaves.
Teapot with removable infuser basket: Easy to stop steeping.
Small gongfu pot or gaiwan: Short, repeated infusions of high-leaf tea.

Buying guidance

Starting out: A 600–1000 ml porcelain or glass pot with a removable infuser.