Glass Infuser Teapots

Glass infuser teapots

Every glass teapot here is borosilicate — the same glass used for laboratory ware. It matters for one practical reason: borosilicate expands very little when heated, so it takes boiling water poured into a cold pot without crazing or cracking. Ordinary soda-lime glass does not reliably survive that.

Why brew in glass

• It holds no flavour. Glass is non-porous, so a spiced chai leaves nothing behind for the next brew. Ceramic glazes are close, but unglazed clay genuinely does carry scent between teas.
• You can see the strength. Judging by colour is more reliable than judging by clock, especially with a tea you have not brewed before.
• The leaves are the point. Watching a rolled oolong or a flowering blend open up is most of the reason people move to loose leaf in the first place.

Shapes

The flask and tower forms are tall and narrow, which suits leaves that sink. The round pearl shapes are wider, giving large-leaf and floral blends more room to circulate. The stemmed steamer pot is the specialist option, with more control over infusion for delicate teas that punish a long steep.

Care

Hand wash. Dishwasher detergent will cloud borosilicate over repeated cycles, and the whole point of a glass pot is that you can see through it. Rinse the basket before the leaves dry onto the mesh.

Related

If keeping the tea hot for longer matters more than seeing it, see the ceramic teapot sets. For brewing away from the kitchen, the infuser bottles use the same glass.