A cast iron pot does something porcelain can't: it stays hot. Pour your first cup, talk for half an hour, and the second one is still tea rather than lukewarm water. That's the whole point of this shape, and the reason it has barely changed in China and Japan for centuries.

The Hao is the green one of the four, with the relief cast into the iron itself. Seven hundred millilitres, so three decent cups. It's enamelled inside, so your tea picks up no iron taste and you don't have to season it like a pan. The stainless steel filter comes with it, so you can brew loose leaf from day one.

I'd put leaf tea in it that you can infuse more than once — a sencha, an oolong, a sturdy pu-erh. Only fill the filter halfway; leaves swell a lot. Pour off the first infusion after a minute and let the second steep a little longer. With this pot that's no bother — it sits there keeping warm in the meantime.

This pot is for brewing, not for heating: keep it off the hob and out of the dishwasher. Rinse it out with warm water after use and dry it straight away.

Cast iron with relief, enamelled inside. Capacity 0.7 litres. Height 18 cm, diameter 7.5 cm. Stainless steel filter included. Made in China.