Green Tea Teapot
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Aug 18, 10:16 PST
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Product Dimensions: 7.5 x 5 x 3.9 Inches, Diameter: 5 Inches
Infuser Dimensions: 2 x 2 x 2.4 Inches, Diameter: 2 Inches
All Hiware teapots are made of heat-resistant glass produced from main materials, such as silica, borax and boric acid refined from 100-percent natural minerals. With a generous size stainless steel mesh strainer any tea can be brewed to a great taste, black, green, white, oolong, or herbal. Stylish appearance.
MAKING GREAT TEA
Drop your desired amount of loose leaf tea into the infuser and gently pour boiled water through the infuser into the teapot. The tea will gain color and expand comfortably in the infuser giving you an elegant and high class tea experience. This teapot is a must for anyone that loves gourmet loose leaf tea!
MATERIALS AND HANDLING
The Hiware is made from heatproof borosilicate glass which is the perfect material for handling hot liquids like boiling water as it is very similar to test tube glass. The Hiware is dishwasher safe, but to avoid being knocked around or getting hit or damaged in the dishwasher, we recommend gently rinsing it out after use with some soapy water to keep it like new. The JOLIETTE uses only high grade stainless steel for the lid and filter system. The premium borosilicate glass is guaranteed against becoming cloudy even after years of use.
Please contact Seller through Amazon email for ANY questions or concerns.
1. Material: Made from the Amazing 304 Stainless Steel so it will last forever.
2. Handles: two Handle designs, perfect for resting in teapots, mugs, cups, or glass bottles. Easy putting and lifting, avoid being scalded by the hot steam.
3. Mesh - Fine Mesh avoiding floating leaves in your cups, No mess at all.
Brewing tea by the tea infuser has never been so easy. The infuser gives you a perfect brew every time and enables you to brew fine teas such as Rooibos tea and Oolong tea. Ipow new upgrade tea infuser can help you get the better flavors and health benefits from your tea. Have one at the work place and one at home. Excellent gift for all occasions.
Primula Black Cast Iron Tea Pot 40oz. w/ Stainless Infuser and Loose Green Tea
Primula Black Cast Iron Tea Pot 40oz. w/ Stainless Infuser and Loose Green Tea
Yes, the food at Albina was superb, the drinks choice was great and the service was brilliant. But if that’s not enough to attract you, try this – the restaurant playlist includes Spitting Image’s immortal Chicken Song. A couple of weeks ago, Albina tweeted a cry for help: “So we served FOUR people last night. Just four customers on a Saturday night. And it, combined with a sneaky look at Albina’s menu, also reminded me that I should return, as I did on Wednesday. Right away, we were welcomed into Albina by the bearded, brace-sporting front-of-house star who goes by the name of Mr Wain. Throughout our visit he was passionate about the food, full of knowledge about the menu, and an all-round enthusiast. Albina has a long menu with sections including Nostalgia, Colonial and Historical, and each dish is dated by its year of origin. There’s Buttered Yorkshire kale from 100BC, for example, or even Chicken Kiev from 1960. It also offers a great beer selection, all displayed on the blackboard at the back. Then there’s that playlist, ranging from the sublime (Common People, the Dangermouse theme) to the ridiculous (The Lady In Red). There aren’t many restaurants where you’d expect to hear The Chicken Song – maybe opening line “Hold a chicken in the air” is a mantra for Albina’s owners. While we waited, we nibbled on some root vegetable crisps with delicious crispy sage leaves (£3). The slivers of Woody Jerusalem artichoke and sweet beetroot had been given just a dusting of salt, enough to make them a perfect match for my beer –... Those crisps were a fine dining take on pub food, I’d say. And the same was true of my starter, the Monkfish Scampi (£6). Scampi is my cheap pub food of choice, though it’s normally a rather guilty pleasure – orange-coated bites of reformed meat. No guilt here, though – this, was as good as fried seafood gets. There were three large chunks of monkfish, meaty yet tender and steaming hot inside the thin breadcrumb coating. The seaside tartare sauce alongside with its finely diced capers was, like the scampi, a cut above – no, a massive leap above – any pub food equivalent. They were made even better with a dash of the rich “artisan malt vinegar” enthusiastically recommended by Mr Wain. Told you Albina was eccentric. M started with the Garden pea and mint soup (£4) – dated 1390. After a mint hit, the whole thing was fresh, tasty and creamy with the mint leaves in top adding a zingy touch. Plus, I feel obliged to add, it was very, very green indeed. Never has something so fluorescent tasted so fresh. M’s main was similarly fresh, but her Purple sprouting broccoli with chip shop scallop (£10) was really all about contrasting textures. The potato scallops were creamy inside but with a light, crisp, fluffy coating, worthy of the finest chippie. The broccoli, still with a bit of bite, was served with a soft smooth puree, crispy slivers of garlic with a crunch and an intense flavour, and popped and toasted seeds. There were more contrasting textures of very different kinds in my main – a Scottish Mixed Grill (£18), ordered as it promised a plate packed with variety. The square sausage was made of loosely-packed coarsely ground sweet minced meat, while the contrasting pork faggot was a little tightly-packed ball of herb-studded flavour. A morsel of soft, lusciously salty haggis came deep-fried in a thick soft-centred batter. In the middle of the platter was an egg with a crispy coating, yolk spilling out when cut into. And even the tomatoes on the side – something I normally ignore in a mixed grill - were sweet and flavoursome. There were more wee vegetables in the form of little cubes of fondant “neeps and tatties” – potatoes and swedes. And just to cut through the richness, the were little dabs of sharp brown sauce mayo. But it wasn’t– it was a surprisingly small plate with tiny but flavour-packed morsels of each item, as dainty as a mixed grill gets and as good a meat feast as I’ve had in a long time. So I had plenty of space for a dessert from Albina’s retro offering and. nudged by Mr Wain, I chose a Jam roly poly (£5) made the old-fashioned way with beef suet. The cake was agreeably heavy and almost savoury, but a light vanilla custard and a concentrated fruit jam brought the sweetness. Source: www.liverpoolecho.co.uk
Put the tea into an infuser, strainer, or add loose into the tea pot. Steeping without an infuser or strainer will produce a more flavorful tea. Start with one heaped teaspoon per cup of tea, or follow the instructions on the tea package. The
Plus, I feel obliged to add, it was very, very green indeed. Never has something Even the teapot was eccentric – when the egg timer emptied, we had to press a button so the tea flooded out from an infusion chamber into the pot itself. Albina seems
The procession of miniature courses starts with a morsel of raw yellowtail splashed with green tea broth poured from an iron teapot. It sets a tone of playfulness and attractiveness maintained throughout two separate review dinners. Next is a six-piece
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We are proud of Quality and Value. We have Tea Farm in Kyoto, Japan.
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