# Sovereignty Module: Steep the Leaf

## Complete Teapot Making: From Wheel to Tea Ceremony Vessel

The teapot is pottery's most complex functional form, combining a thrown body, spout, handle, lid, and strainer. This campaign covers teapot design, component making, assembly, and pouring dynamics.

### Chapter 1: Teapot Components

| Component | Method | Critical Factor |
|---|---|---|
| Body | Thrown on wheel | Volume, shape, balance |
| Spout | Thrown or hand-built | Pour angle, drip-free cutoff |
| Handle | Pulled, extruded, or bamboo | Comfort, heat resistance |
| Lid | Thrown, fitted to gallery | Secure fit, steam hole |
| Strainer | Pierced holes in body | Catches leaves, allows flow |
| Foot ring | Trimmed | Stability |

### Chapter 2: Body Throwing

Teapot body: 1) Center 1.5-2.5 pounds of clay. 2) Throw a round, full-bellied form. 3) Height: 4-6 inches (before trimming). 4) Maximum diameter: 5-7 inches. 5) Leave rim thick (for gallery). 6) Throw gallery: interior ledge for lid. 7) Gallery depth: 1/4-3/8 inch. 8) Gallery must be level and round (lid sits on gallery). 9) Volume: 16-32 oz (2-4 cups).

| Teapot Size | Clay (body) | Height | Diameter | Volume |
|---|---|---|---|---|
| Small (2 cup) | 1.5 lbs | 4 inches | 5 inches | 16 oz |
| Medium (4 cup) | 2 lbs | 5 inches | 6 inches | 24 oz |
| Large (6 cup) | 2.5 lbs | 6 inches | 7 inches | 32 oz |

### Chapter 3: Spout Making

Thrown spout: 1) Center small amount of clay (1/4-1/2 lb). 2) Throw narrow cone shape. 3) Cut from wheel, allow to firm. 4) Cut to length (3-4 inches). 5) Cut opening at wide end (attaches to body). 6) Trim tip to thin edge (clean pour cutoff). 7) Spout tip must be at same height as rim (or slightly higher). 8) If spout tip is lower than rim, teapot overflows before full.

| Spout Factor | Specification | Why |
|---|---|---|
| Tip height | Equal to or above rim | Prevents overflow |
| Tip thickness | Thin, sharp edge | Clean pour cutoff |
| Internal diameter | 3/8-1/2 inch at tip | Controlled pour rate |
| Curve | Gentle S-curve | Smooth flow |
| Attachment angle | 30-45 degrees from body | Natural pour angle |

### Chapter 4: Assembly

Assembly sequence: 1) Wait until all components are leather-hard. 2) Mark spout position on body (opposite handle). 3) Pierce strainer holes at spout position (before attaching spout). 4) Strainer: 7-15 small holes (1/8 inch) in a circle. 5) Score and slip spout attachment area. 6) Attach spout, blend joint thoroughly. 7) Attach handle opposite spout. 8) Fit lid to gallery. 9) Pierce steam hole in lid (1/8 inch). 10) Allow to dry slowly (cover all thin parts).

| Assembly Step | Timing | Critical Factor |
|---|---|---|
| Pierce strainer | Before spout attachment | Holes must align with spout interior |
| Attach spout | Leather-hard | Strong joint, proper angle |
| Attach handle | Leather-hard | Opposite spout, comfortable grip |
| Fit lid | Leather-hard | 1/16 inch clearance |
| Pierce steam hole | After lid fitted | Prevents vacuum during pour |
| Slow drying | After assembly | Prevents cracking at joints |

### Chapter 5: Pouring Dynamics

| Pour Factor | Good Teapot | Poor Teapot |
|---|---|---|
| Stream | Clean, focused | Dribbles, splashes |
| Cutoff | Sharp, no drip | Drips down spout |
| Flow rate | Steady, controllable | Gushes or trickles |
| Lid retention | Stays in place when tilted | Falls out when pouring |
| Balance | Balanced when full | Tips forward when full |
| Steam hole | Allows smooth pour | Causes gurgling, dribbling |

### Reference Card

1. The spout tip must be at rim height or above (if the spout tip is lower than the rim, the teapot cannot be filled completely; tea overflows from the spout before the body is full). 2. The strainer must be pierced before the spout is attached (the strainer holes are pierced from inside the body at the spout location; once the spout is attached, the strainer area is inaccessible). 3. The steam hole prevents vacuum (without a small hole in the lid, pouring creates a vacuum inside the teapot; this vacuum causes tea to gurgle and dribble instead of flowing smoothly). 4. The spout tip must be thin for a clean cutoff (a thick spout tip causes tea to run down the outside of the spout after pouring stops; a thin, sharp tip creates a clean break). 5. The lid must stay in place during pouring (a lid that falls out when the teapot is tilted is dangerous and impractical; the gallery and lid flange must be designed to retain the lid at pouring angles). 6. The handle must be comfortable and heat-resistant (the handle is gripped while the body is full of boiling water; it must be comfortable, secure, and positioned so that heat does not transfer to the hand). 7. The teapot is pottery's ultimate test (a teapot requires mastery of throwing, trimming, spout making, handle pulling, lid fitting, strainer piercing, and assembly; every pottery skill is tested in one piece). 8. A great teapot transforms the tea experience (the ritual of brewing and pouring tea from a handmade teapot elevates a simple beverage into a meditative practice; the teapot is the heart of the tea ceremony).