Chinese tea is not brewed in a large pot for a long time. It is brewed in a small one, very briefly, many times over.

Why everything is small

A small pot means a high ratio of leaf to water, which means the infusion is finished in seconds rather than minutes. Small cups mean each pour is drunk while still at temperature. Scale everything up and the method stops working.

How to use it

Warm the pot and cups with hot water and tip it away. Fill the pot generously with leaf. Pour the first infusion off as a rinse. From then on, steep in seconds and pour completely — leaving water in the pot over-extracts the next round.

Breaking it in

Unglazed clay takes on the character of the tea brewed in it. If yours is unglazed, dedicate the pot to one type of tea and never wash it with detergent.

Care

Rinse with hot water only. No soap, no dishwasher. Air dry with the lid off.

Details

• Small pot with matching cups
• Sized for short repeated infusions
• Rinse with water only — no detergent