The manufacturing process of the ‘Brown Betty Teapot’
A little insight into how we manufacture our Betty Teapots Range
- Stage 1 making the moulds – These are produced from a blend of plaster with (our secret ingredient) the mixture is then poured into a rubber case, left to set, and then released to form the mould which is dried ready for casting.
- Stage 2 forming the casting slip – Red terracotta clay (original recipe) is mixed in the blunger to the right consistancy with (our secret ingredient) to form casting slip. This is transfered into the arc which is gravity fed through a custom made casting gun system into the betty teapot moulds. When the casting slip has set and released from the mould you have a betty teapot in clay format which is left to dry naturally.
- Stage 3 preperation of clay teapot – The betty teapot is now ready to be fettled (removal of seams) and sponged to give an all over smooth surface
- Stage 4 first firing – The betty teapot is now ready for the kiln first fire (temperature is a trade secret) when fired you have the betty teapot in biscuit format.
- Stage 5 dipping – The betty teapot is now ready to be dipped into the rockingham brown glaze with (our secret ingredient) which is left to dry naturally.
- Stage 6 footwiping – When dry the betty teapot is footwiped to remove any surplus glaze to prevent the teapot base sticking to the kiln bats during second firing.
- Stage 7 second firing – The betty teapot is now ready for the kiln second fire (temperature is a trade secret) when fired you have the betty teapot in glost format
- Stage 8 – The brown betty teapot is now ready for packaging and dispatch
‘Rest assured that when you serve tea in a genuine Brown Betty teapot, you are holding a bit of British history and tradition in your hand.’
Did You Know?
In Victorian times when tea drinking was at its peak, brewing loose tea leaves in a Brown Betty Pot was always considered the best way to brew the perfect pot of tea.
Due to the unique design of the Betty Teapot, it allows the tea leaves free movement inside while the hot water is poured in, releasing more flavour with less bitterness.