Are You Confused About Types of China?

Are you confused about the different types of tableware such as bone china, porcelain, earthenware, and fine china? This is probably the most often asked question that we receive from our website guests at The Teapot Shoppe. To better explain this we need to start at the beginning. Many cultures around the world started with kiln fired clay, more commonly referred to as pottery. The simplest form of pottery is earthenware, which includes anything that is kiln-fired at a low temperature. (600–1200 degrees). This type of pottery is commonly used for home use and the more refined pieces can be mistaken for china.
The ancient Chinese were responsible for the introduction of stoneware, a much sturdier form of pottery due to the fact that it was fired at a much higher temperature. (2500 degrees). Additional ingredients were added to the process such as kaolin and salt to make a more heat resistant product. Europeans began making stoneware in the 17th century and this technology is still used today for products needing durability.
After the Renaissance, when Italian craftsmen started using a higher quality of clay (kaolin or “china clay”), they began to experiment with different techniques for making pottery. This is when Porcelain was born as a result of purer ingredients matched with higher temperature techniques.
Of course, Bone China is considered the most expensive and refined pottery. Thanks to English craftsmen, who realized the benefit of adding calcium phosphate to porcelain, we now enjoy the fine white, translucent English Bone China that has been popular for the last two hundred years. English bone china is still produced today by highly skilled craftsmen who know that these popular, classic pieces are in high demand and last for many years.

A Fine Cup of English Tea

Irish breakfast tea leaves
Milk
Sugar Cubes
Lemon slices
Honey
Fill a kettle with cold water and set it to boil. As the water nears a boil, pour a little of it into a teapot to warm it, swirling the water around and then discarding it.
For each cup of tea desired, place a spoonful of loose tea leaves into the empty, warmed teapot. Pour the boiling water into the teapot and let the tea steep 3 to 6 minutes, depending on the type of tea leaves.
Gently stir the tea before pouring it through strainers into teacups. Serve with milk and sugar cubes, or lemon slices and honey.