Oh - that's also an advantage to cast iron pots and to handle-less teacups, now that I'm thinking about it. If it's too hot to touch, it's too hot for the more delicate teas like greens and whites.
Ohh, so that's what the deal is with handle-less teacups...? Or is there some other advantage to using them? I'd just thought it was to be old-fashioned/traditional, although impractical, because of the hand-burning thing.
I'm not sure if that's the actual reason. But I think of it this way. Europeans tend to do tea a bit more bitter. Asians tend to do the more delicate green teas. Bitter teas are made with boiling water. Delicate teas are made with water you can safely stick a finger into. European teacups have handles. Asian teacups do not. Therefore I came to this conclusion.
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