I would recommend a glazed gaiwan!The Taiwanese looks a little too shiny. On the other hand, the round shape is good. So, I wonder if... Maybe the stone teapot is better then, but I haven't tried stone yet. In theory, it doesn't handle and keep heat as well as clay. But a hard material would be good...Best is to try. And please report your findings!
So which did you end up using?
I am going to us the Taiwanese 麥飯石 Maifan stone pot for brewing today.
Hi Toki,Thought you may be interested in Tracing Tea, an expedition researching the history and cultures involved with tea. See www.TracingTea.org for more details.Regards,Neilneil@tracingtea.org
Post a Comment
Top tea blogs