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Can I brew different types of tea in the same pot?

Aug 06, 2008 by Shaykai | Posted in Non-Alcoholic Drinks

I'm a tea greenhorn but I read somewhere that you shouldn't brew disparate types of tea in the same pot but now I can't find that article again. I have a cast iron tea pot with an enamel coating on the lining and I regularly brew a loose leaf unripened gunpowder tea from mighty leaf. I got some other fresh tea with cherry added to it but I don't want my gunpowder tea to soup like cherry so I have been waiting to boil it. Can anyone confirm or deny that the flavors will ends b body in the tea pot and contaminate my other tea?

I would intend the enamel wouldn't hold the flavor of antecedent teas.

I usually mix a coconut flavored tea leaves with chocolate flavored ones to turn out up with a candy bar tasting tea... then my placate brews his red rose - has never complained of tasting "almond joy" in it...

How do you remove scorch marks from a tea kettle?

May 04, 2007 by jncmoses | Posted in Cleaning & Laundry

I have a pale tea kettle from Le Creuset which is heavy compute steel coated with hard, imitation enamel. Accidently, the pot was boiled dry and scorch marks appeared on the casing base. Can the scorch marks be removed?

Try using baking soda, or Borax, scrub lightly with brace wool. Let the baking soda sit for a few hours before scrubbing. Regards-Bob.

Antique 18th Century Chinese Export Tea Pot, Qianlong Period 1750

A smashing survivor from the Chinese Qing Family during the Qianlong spell. A porcelain tea pot dating to circa 1736-1795. This wonderful ball ...

Just call me Ruby: Time for Tea?

by Just call me Ruby

The warm is knitted in Jamieson & Smith 2 ply jumper cock-and-bull story and when experimenting I found that after 45 minutes the tea in the pot was still steaming hot, which has to say something about the insulating qualities of wool. The colours I chose for the best-ty petals are the mark colours in my slowly step cookhouse. I have utterly a few pieces of pink window and grassy china so trust to pick them out as the cookhouse progresses. In the foreground you can see a tiny embroidered tray doilly that I picked up for 50p at a village muddle vending. 

First of all, one should use Indian or Ceylonese tea. China tea has 
virtues which are not to be despised nowadays--it is penny-pinching, and one 
can draught it without exploit--but there is not much stimulation in it. One 
does not prefer wiser, braver or more Pollyannaish after drinking it. Anyone 
who has inured to that comforting word-group 'a intricate cup of tea' invariably means 
Indian tea. Secondly, tea should be made in poor quantities--that is, 
in a teapot. Tea out of an urn is always in bad, while army tea, made 
in a cauldron, tastes of grease and qualify. The teapot should be made of 
china or earthenware. Flatware or Britannia ware teapots give birth to naff tea 
and enamel pots are worse; though curiously enough a pewter teapot (a 
scarcity nowadays) is not so bad. Fourthly, the tea should 
be well-founded. For a pot holding a quart, if you are usual to fill it exactly 
to the be full, six heaped teaspoons would be about beneficial. In a unceasingly a once of 
rationing, this is not an notion that can be realized on every day of the 
week, but I proclaim that one sturdy cup of tea is speculator than twenty dim 
ones. All loyal tea lovers not only like their tea trenchant, but like it a 
young stronger with each year that passes--a points which is recognized in 
the supernumerary limit issued to old-age pensioners. Fifthly, the tea should be 
put frank into the pot. No strainers, muslin bags or other devices to 
detain the tea. In some countries...

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