I was fortunate enough to inaugurate a new teapot back in the fall. It’s not that the old one wasn’t good – but it just didn’t work as well as I wanted it to. Don’t get me wrong, I don’t regret buying it – I just ended up realizing how unpractical it is.
The old teapot is a Bodum teapot – Bodum is the firm behind most quality French press coffee pots in Denmark if I’m not wrong – and this teapot is derived from the French press idea; pressing the loose tea down to the bottom of the filter when the tea is done steeping. Very convenient for black teas, there are no holes in the lower part of the filter, preventing the tea from going bitter from the tannin.
But with time, a couple of problems with this teapot occured; 1) it is impossible to get the stains off of the filter, and 2) it’s just awkward to brew tea with teabags (yes, you heard me – I use teabags) in it; you can’t use it without the filter since the opening is otherwise too wide to support the lid.
Then one day, I saw this teapot and small matching mugs in a store in central Aarhus – and I fell in love.
The irony? The teapot and seven mugs (the number of my study group at the time) didn’t cost much more than half of what the Bodum teapot alone cost me. This teapot also has a filter for lose tea, but the design of it is so subtle that no matter what, the lid of the teapot fits the opening like a glove. This means that I can use it for both lose tea and for teabags. Yay! On top of that, the filter is very easy to clean. Double-Yay!
I celebrated the new teapot with muffins made from a new recipe (rather: new at the time of the inauguration) – they are so freakin' easy and are made from ingredients I usually have in the kitchen anyway, and the end result is an appropriate (as in: not overwhelming) number of muffins. So I almost need an excuse not to make them these days. You can find the recipe in the previous post on this very blog.