|
Gaiwan
I have been thinking about experimenting a bit - that is to say, using a gaiwan instead of my 4 oz. yixing tea pots to brew my oolongs. I have by accident discovered that they seem to be more flavourful if they have more room to open during the brewing process.
In the mid-80s I was visiting Japan and my host gave me this delightful little tea pot. Only recently have I begun to put it to use. It kind of looks like a gaiwan - but with a handle and a spout. I think it might be called a tokoname (that guess is based on some happenstance Googling). I started using it to brew my green teas and I found the results amazing. So now, I am thinking about moving to a real gaiwan. I am undecided though as to whether I should go with an yixing gaiwan or a porcelain one.
I am leaning towards yixing, but when I think about the extensive use made of the lid of the gaiwan in the brewing process, I think the yixing might be more susceptible to chipping than a porcelain on.
Please be invited to offer whatever advice you wish that may or may not be even faintly related to the topic. And in the meanwhile, Happy Valentine's Day to those for whom this event is smile-causing.
|