A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water and serving the resulting infusion called tea; usually put in a teacup. It is one of the core components of teaware. Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand, and a spout through which the tea is served. 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 rapidly. Dry tea is available either in tea bags or as loose tea, in which case a tea infuser or tea strainer may be of some assistance, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured.
History
China
The switch to specialized vessels for tea brewing was powered by the change from powdered tea to leaf tea and from whipping to steeping in China. It is hard to pinpoint the time of the invention of the teapot since vessels in shapes similar to the modern teapot were known in China since the Neolithic period but were initially used for water and wine, as boiling or whipping tea did not require a specialized container. When tea preparation switched to infusion (during the late Yuan dynasty), an ewer-like vessel was first used. Tea preparation during previous dynasties did not use a teapot. In the Tang dynasty, a cauldron was used to boil ground tea and serve it in bowls. Song dynasty tea was made by boiling water in a kettle and then pouring the water into a bowl with finely ground tea leaves. A brush was then used to stir the tea. Written evidence of a teapot appears in the text Jìyuán Cónghuà (霽園叢話), which describes a teapot that the author, Cài Sīzhān 蔡司霑, inherited from the Yuan Dynasty scholar Sūn Dàomíng 孫道明 (1296-1376)， with the inscription "且吃茶清隱" “just drink tea clear up your secrets”. By the Ming dynasty, teapots were widespread in China. There are early examples of teapots, like the ones made in Jun ware and the eight-lobed celadon pots of the Song-Yuan times. Still, an expert on Yixing ware, Kuei-Hsiang Lo, believes that the first teapots made especially for tea appeared around 1500 as copies of much earlier Yixing wine pots. The earliest example of such a teapot that has survived to this day seems to be the one in the Flagstaff House Museum of Teaware; it has been dated to 1513 and is attributed to Gong Chun, the "father of Yixing teapot". Early teapots, like those still used in modern Gongfu tea ceremonies, were small by Western standards meant for individual tea consumption. They use a higher ratio of leaves to water, which enables the brewer to control the brewing variables to create several small infusions. After brewing, tea would be decanted into a separate vessel, distributed into the small cups of several drinkers, and brewed again. This allows the tea to be brewed skillfully and allows the flavor changes to be experienced through the various infusions. Teapots made from pottery materials such as clay have been hand-fired for tens of thousands of years, originally in China. Clay is a popular material for teapots, as they tend to retain heat very well. Many traditional Chinese teaware are Yixing ware. Yixing and other regional clays are left unglazed. This allows the clay to absorb the flavor of the teas brewed over time and enhance the taste of the tea going forward. Some Gongfu practitioners designate their unglazed pots for specific types, sometimes even particular tea varietals. From the end of the 17th century, tea was shipped from China to Europe as part of the export of exotic spices and luxury goods. The ships that brought the tea also carried porcelain teapots. The majority of these teapots were painted in blue and white underglaze. Porcelain, being completely vitrified, will withstand sea water without damage, so the teapots were packed below deck whilst the tea was stowed above deck to ensure that it remained dry.
Japan
The kyūsu (急須), a common and traditional teapot in Japan, differs from the Chinese teapot in that it has a handle facing sideways to the spout. However, some kyūsu, like their Chinese counterparts, have the handle opposite the spout. Kyūsu is frequently made of ceramics. The kyūsu has its origins in a Chinese tool used for tea ceremonies. Although the Chinese tool may have been used to boil water, it is unclear if it was used to steep tea back then. In Japan, kyūsu has been used since at least the 18th century. The side arrangement of the handle is considered unique to Japan. However, the same feature can be found in some Chinese tools mentioned above.
Morocco
In Morocco, stainless steel teapots are essential for making Moroccan mint tea. Moroccan teapots are heat-resistant and can be put directly on the stove. Colorful tea glasses are part of the Moroccan tea ritual. The tea is considered drinkable only when it has foam on top. Teapots have a long curved spout to pour tea from a height of around 12 inches (30 cm) above the glasses, which produces foam on the surface of the tea. Their designs can range from simple to heavily decorated.
Tibet
Teapots for butter tea in Tibet evolved simultaneously with teapots in China, eventually settling on a pitcher-like shape.
Europe
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