Perfectly Practical #172 - Coffee or Tea Pot?
Y'all know I love estate sales but it never ceases to amaze me how the vendors sell all sets that have cups and a carafe of some sort as a "tea set."
Not all sets are created equal.
There are teapots and there are coffeepots.
Then there are also the specialized Asian and ceremonial style teapots, Eastern European style coffeepots, espresso pots, Middle Eastern/North African style mint teapots, and let's not forget the chocolate pots...another time...
When serving coffee or tea the proper shape is important.
- Generally come in two sizes the larger of the two for boiling water (often has a stand over a flame to keep it hot referred to as a kettle) and the smaller of the two for steeping tea
- Because tea was so expensive in the past, only a small amount would be used at a time; thus the need for a smaller pot
- The hostess can make whatever strength of tea that her guests require by using the strong tea from the small pot and topping up with the boiled water until the desired strength is achieved
- Tea leaves float therefore the spout starts lower on the pot as to not get as many leaves pouring out (one would use a strainer as well to prevent tea leaves in the cup)
- Speaking of floating, the bulbous nature of a teapot encourages the movement of the floating tea leaves helping to release the flavor
- Taller and straighter than a teapot, a coffeepot limits the movement of the grounds
- Coffee grounds sink so the spout joins the body of the coffeepot at a higher point so as not to pour out grounds in the coffee
This is what Works for Me.