My new teapot, the Fujigata from Rishi. The name translates to shaped like (Mt.) Fuji.
I like this pot's rustic feel, thicker clay, and mottled color. It is a 9 oz pot with a very fast pour, 6-10 seconds.
Tuesday, March 25, 2008
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I love tea but don't know much about the rules and etiquette of tea. Why is pour time relevant for a teapot?
That's a good question. The shorter you steep you tea, the more pour time can make a difference.
If you are brewing black tea for example, and you steep it 4-5 minutes, it wont matter much if your pour time is 10 seconds or 30 seconds.
However, in regards to gong fu, if you are steeping tea for 10, 15, or 30 seconds, than pour time is extremely important and must be taken into consideration.
Even with sencha, say fukamushicha, I take pour time into consideration, so that I am careful not to over-steep the tea.
I hope that answers your question.
Sorry if I wasn't clear on this: while you are pouring the tea, the tea is still steeping, so like I said, if you want to steap your tea for 30 seconds, but it takes another 20 seconds to pour the tea, you may end up with over-steeped tea.
When I brew fukamushicha, my second steep is only 30 seconds, but fuka tends to be comprised of tiny particles that can clog the filter and increase the pour time. So I take that into consideration: steep tea for 10 seconds plus 20 second pour time equals 30 second infusion. Perfect. :)
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