But coming from a serious tea drinker there is one flaw in the design – you can’t remove the leaves after a minute or two. This means you can pour one cup (generally tea is not consumed from a pint glass) and then the remaining tea will become over-brewed and bitter.

Thanks for your comment Jefferey. When I was sketching concepts for my ideal teapot two years ago, I specifically wanted to avoid using a mesh basket. I’ve found that tea tastes best when the leaves are given full run of the teapot’s interior and can expand and circulate freely. You’re right that the way to control infusion time is to completely pour the tea into cups. I designed Sorapot with this in mind, and restricted its capacity to 11oz, which is just enough to comfortably fill one mug or two teacups. Like a traditional Yixing pot, the idea is to pour out all the tea at once after an infusion. When you’d like a second cup, you can add more water to the leaves, letting them steep slightly longer. High-quality teas respond well to multiple infusions, and reveal different characteristics each time you add water.

Who’s going to manufacture the teapot? Any ideas about MSRP?

Hi Alexander, Sorapot is the first one that’s actually being produced. The first run will arrive in February. If Sorapot’s successful, more of my concepts will hopefully follow.
Beautiful visualizations on your site by the way!
-Joey

so excited, hehe | idriss