Scott Dorsey wrote on 16/1/24 5:44 am:
> Daniel65 <
dani...@nomail.afraid.org> wrote:
>> It is a common design, not sure if it's baked clay, but that sort
>> of thing, with a lid, a handle and spout .... and a little aluminum
>> (I think) insert (that fits snugly in the top of the pot) which I
>> thought would be where you placed the leaves and then you'd pour
>> the water in through this insert and it would then flow into the
>> pot proper .... except the insert doesn't have a mesh bottom so the
>> water can't flow through the leaves and out into the pot proper.
>>
>> So what's the go?? What is the purpose of this little metal
>> insert??
>
> It's not a ring with a missing bottom to hold the string of a
> teabag, but a solid cup that fits into the pot?
A solid cup about an inch deep and two inches diameter... with a rim
folding out to fit/sit on the inside rim of the actual teapot and a
little bit cut out of its rim so the notch on the pot lid can fit under
the rim of the pot.
> Perhaps it is for holding discarded leaves after steeping or when
> removed from your cup? That is, it's a thing for use outside of the
> pot, and just kept in the pot when not in use.
So you put the leaves in the pot, add water and then, when the tea is
brewed, pour the tea out so you can reclaim the leaves which you then
put in the 'bucket' then put the 'bucket' back in the pot??
Really??
> I'm curious though what Sydney Breakfast and Singapore Breakfast teas
> are. --scott
>
I'm guessing just different flavours like English Breakfast tea and
Irish Breakfast tea.
Thanks for responding, Scott. I had just about given up hope of a
response, thinking everyone might have moved over to Facebook .... which
I don't do!!!
--
Daniel