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Soundtrack: "Jollification" by the Lightning Seeds

The handle

The handle is a special part of a teapot that makes it easier to hold and pout tea from. On most teapots, the handle lies on the same axis as the spout, that is the handle and spout are in line with each other. Some teapots have a side handle located at a right angle to the spout, while others feature an overhead hangle placed above the shoulder of the teapot. Here are some essential reference points for making a practical handle:

- Both ends of the handle should lie on the same axis.
- The dimensions of the handle, including the space inside it, should be meticulously arranged in proportion to those of the spout for a single teapot. This is to achieve a balance of form along the central axis of the teapot.
- A smooth, rounded handle designed with a thumb grip makes it easier and more comfortable to hold the teapot.
- An overhead handle should not be so high that the user has to bend his or her hang at a large angle to pour the tea.
- The space enclosed by the handle and the body should be adjusted in line with the size of the teapot. However, sufficient space should be allowed to avoid direct contact between the user’s hand and the body of the teapot when it is filled with hot tea.

The spout

The spout is a device that allows the tea to flow out smoothly from the teapot. It is generally located along the same axis as the handle of the teapot etc. Here are some essential points for making a well-functioning spout:

- The highest points of the spout and the handle should ideally lie in the same horizontal plane as the mouth of the teapot. If the spout is placed at a much higher level than the mouth, tea will leak from the lid when it is poured. On the other hand, if the spout is located at a much lower level, tea will gush out from the spout while the teapot is still being filled with water.
- Hints for making a drip-free spout:
-The length of the spout should be approximately one half the diameter of the body of the teapot.
-The tip of the spout should be roughly parallel to the base of the teapot.
-The tip of the spout can point slightly downward, as this is better for preventing the tea from dripping and dust from collecting.
-The wettability of the glazed surface of the spout should be low, that is the surface should not absorb any liquid, but let it flow smoothly.
- With a sharp-edged lip and a smooth interior, the spout will allow the tea to flow straight, swift and strong.
- The shape of the spout should gradually narrow to prevent tea gurgling down the tip.
- The small holes drilled at the base of the spout function like a strainer. Their total area should be larger than the outlet of the spout. An appropriate number of correctly dimensioned holes can effectively reduce tealeaves from either blocking the flow or rushing out through the spout.

The lid

Located on the top of the teapot, the lid helps to retain the heat inside the pot an keep dust out of the tea. There are three main types of lid:
1. The recessed lid, set into the mouth of the teapot.
2. The pressed lid, placed onto the mouth of a teapot. The diameter of the lid can be equal to or slightly larger than the rim of the mouth.
3. The truncated lid, forming an integral part of the teapot. The curved or straight lines of the lid should merge into the form of the body.

Here are some essential reference points for making a lid of a teapot:

- Whatever type of lid it is, the design should complement the form of the neck, shoulder and belly as well as the contours of the teapot to give a sense of unity.
- Some extra parts for the lid and mouth of the teapot help make them function better:
- A gallery – a recessed strip built along the mouth to support the lid.
- A flange – a strip that protrudes from the base of the lid to help keep it securely in the mouth of the teapot.
- The lid and the body of the teapot should be made at the same time and placed together when they are fired. Since they will then shrink and expand at the same rate, a lid that fits well into the mouth will thus be produced.
- The knob, located in the center of the lid, should be:
1. Convenient so that the user can place his or her fingers on it to prevent the lid from galling off when pouring the tea and also to prevent direct contact with the heated lid.
2. Made in an appropriate size to make it easy to hold the lid.
3. Drilled with a tiny hole in the center to allow ventilation inside the teapot, which helps produce a steady flow and makes it easy to pour the tea.


And not forgetting

The body

The body of the teapot is an essential part for holding and steeping the tealeaves. It is also the main part to which the other sections, such as the spout, the handle and the lid, are attached. Here are some essential reference points for making the body of a teapot:

- The mouth should not be too small, otherwise it will be difficult to clear the tealeaves after steeping.
- The body should be free from cracks to avoid leaks.
- The foot at the base of the body should rest in a horizontal plane on the table. A well-polished foot will protect the table from abrasion.
- The thickness of the clay body is closely associated with its ability to keep the tea warm for a long time. In general, a thin clay body facilitates heat dissipation while a thick clay one helps retain the heat.
- The body should not be too large or too heavy, otherwise it will be difficult to handle and may also results in the over-steeping of the team leaves by the excess infusion, which will then give the tea a bitter taste.

Next time, different teapots for different teas...

# posted by Steph @ 9:28 pm