To round out our rather spontaneous series about how we enjoy tea at work, I’m casting my vote for the porcelain gaiwan. I decant the tea into a small stoneware cup to drink, and use the leaves in the gaiwan multiple times.
I usually have a tea towel in my desk for quick cleanup of drips and spills, but it’s currently at home in the laundry basket.
I’m still a sucker for a good lavender Earl Grey, so I also keep an English-style cup and saucer at my desk for black tea days. My full-size teapot has an insulated hood to keep tea warm until lunchtime. It has a tall mesh basket included, so I don’t have to fuss with strainers and teaballs, and it gives the leaves room to expand.
For hot water, I have a white plastic Rival water kettle that sells for around $15. It has a range of temperature from barely simmering to a rolling boil. A few minutes with a thermometer would allow you to mark the settings that give you the temperatures you use most.
What do you use?
Possibly Related Posts:
- Chado: The Way of Tea, at ArtXchange
- Da Hong Pao among the mists
- New storage for pu’er
- The art of tea art: Infusions at SLAB Art
- Infusions: an exhibit of teaware by local Pacific Northwest artists