100

WORTH EVERY PENNY. My only quarrel is the teeny-weeny tea scoop that hardly looks like it holds even half a tsp. Minor stuff.

I made two pots of tea in this baby yesterday, both black — Nepal Black (Jun Chiyabari Estate) and Assam (Kopili Estate) — and almost fainted in bliss. The basket cycle is glorious. I used to wonder if the tea steeped properly, seeing as the leaves spend a fair bit of time ascending back up the pole, and if you’re only making a small amount of tea, the basket will leave the water. It’s not an issue. If I want the tea strong, I scoop in a little extra. The basket cycle gets the tea stirred as it steeps and makes for complexities of flavour and aroma that you can’t get making tea one cup at a time. A weekend pleasure.

Yes, it’s expensive. But it makes good tea even better. What else might you spend that money on that will give you such lasting, and repeated, pleasure?

Michelle Butler Hallett

I use it as a variable-temp kettle throughout the week when making tea one cup at a time.

Michelle Butler Hallett

Oh yeah — the Keep Warm feature. Turn it on. Get caught up in your work and forget you made tea — then remember — and drink MORE HOT TEA. (The Keep Warm feature lasts for an hour, and you do have to turn it back on every time you lift the pot from the base.)

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Michelle Butler Hallett

I use it as a variable-temp kettle throughout the week when making tea one cup at a time.

Michelle Butler Hallett

Oh yeah — the Keep Warm feature. Turn it on. Get caught up in your work and forget you made tea — then remember — and drink MORE HOT TEA. (The Keep Warm feature lasts for an hour, and you do have to turn it back on every time you lift the pot from the base.)

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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