Cha-Hai
May have originated in Taiwan for use during the preparation of Chinese Tea. The Chinese, unlike Westerners, make tea in smaller teapots. The famous "Yixing" teapots are renowned for this purpose although any small teapot will do. The reason for these small teapots is to keep the tea from over brewing. Enough tea is brewed to be consumed immediately. That is not possible in a large teapot. The common large teapot is useful when serving a few people, so that all the tea is poured when serving. If, however, some tea remains for future pouring it gets bitter. The Chinese method allows for numerous infusions depending upon the tea. I have had as many as 7 infusions from some teas. When the tea reaches the right moment it is poured into the Cha-Hai and then poured into the small teacups used. This is repeated as many times as desired with the tea always tasting delicious. Interestingly, as the continuous brewing occurs the tea changes character allowing for a pleasant, and changing, tasting experience. The Cha-Hai is also used when preparing Green Tea, which requires cooler water. One pours the boiling water into the Cha-Hai and then pours it into the teapot over the leaves, thus cooling the water in the process. The Cha-Hai is also useful for serving cream or gravy.
