For the tea lovers, especially in Great Britain, having that hot cup of perfect morning beverage is a daily essential. These experts know the difference between a classical tea result and that mixture of plain tea leaves with some sugar. Furthermore, these caffeine addicts advise the first step to reaching that wonderful product all depends on what kind of kettle it was produced in. Their recommendation is Brown Betty teapots.

Dating back to 17th century, this vessel embeds characteristics that make it stand out from the rest. It is made from special red clay indigenous to the Stoke-on-Trent, England location. This is the key component of the success behind the tea-making process. This is because the qualities of the clay aid the heat in staying strong for a longer time.

The Rockingham Glaze is another material that separates the cauldron from other vessels of its kind. This glaze is special in the fact that it gives the product its trademark finishing touches, which is the streaking elegantly falling on the sides of the container.

The design also gives the vessel its qualities. When first invented, many experiments were conducted. Originally, the shape was tall and lean. However, through further trial and errors, the current round and stubby shape was finally decided. This development helps leaves to move in patterns which fully stimulate flavors and make them long-lasting.

Since this beverage was highly popular in the 17th century, this was the ideal time for the Betty to make its appearance. The people who benefited the most were the common, middle class men and women. The reason for this was the affordability of the pot.

Today, people use Brown Betty teapots to get that original effect. However, in the past few years, their quality has declined. The developing process has been replaced by machines which do a hurried job. The manufacturing license has been given to different companies in hopes of fixing this, but it is not the same as before. The customers' main complaint is the lightness of the pots.

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