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A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water; it is often called a teaball (alternatively tea maker or tea egg). [1] The tea infuser gained popularity in the first half of the 19th century. Tea infusers enable one to easily steep tea from fannings and ...
A tea strainer with a bamboo handle A tea strainer on a teacup. A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves.. When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water.
Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too ...
By the end of the 14th century, the more naturalistic "loose leaf" form had become a popular household product and by the Ming era, loose tea was put to imperial use. The related teaware that is the tea pot and later the gaiwan lidded cup were evolved. It is believed that the gongfu approach began around the AD 18th century.
a large or small teapot; a sugar bowl with a cover and a plate to put it on; a creamer or milk jug; teacups and saucers (twelve of each). Tea cups at the time did not have handles. Larger sets also included: [2] a second teapot; a slop basin and a plate for it; a stand for the milk jug; a tea canister; twelve coffee cups (these already had ...
Dried teas as loose tea or tea bags are prepared for drinking by steeping the leaves in just boiled or heated water to release the flavour and nutrients in the dried tea into the water. This is often done in a cup, mug, teapot, pitcher or urn. A tea infuser or a tea strainer may be used to assist in this process.