Friday, April 02, 2010

How-to use a Gaiwan


Gaiwan brewing for Pre-Ming Longjing Green Tea.

8 comments:

Tony said...

I was taught a little trick, if you pick up the gaiwan's bottom piece as well, you can minimize the chances of burning your fingers -- 2 fingers on the bottom and one on the top picking up all three pieces at once.

toki said...

Good Trick Tony. What I experience was, if the gaiwan's rim did burn your fingers, it might be too thick or the quality is lesser. Choosing the right quality will safe a lots of red fingers. Cheers ~ T

diprey said...

Confused... I never cover a gaiwan when brewing a white or a delicate green tea. (The same goes for a Japanese jade tea, which I rinse with room-temperature water before the brew.) Would I achieve a better result if I fill it up and then cover it?

toki said...

Hi diprey - Covering a gaiwan while brewing a delicate green could awake more aroma, comparing to uncovering it. Its all the matter of the water temperature, if the temp. its right, the result should be more savory. White tea do needs a high temp. profile than green, I would brew it the same as a Eastern Beauty oolong. Hope this helps ~ T

MarshalN said...

Tony: I find the "hold the bottom dish" method to be extremely risky.

tieguanyin said...

Your educational post are quite good. Really enjoy them. Would it be possible to number the photo sequence similar to the Tea Cupping Steps post? I am little confused on the sequence for the Gaiwan post.

TGY

PS: Congratulations on the store front =D!

toki said...

TGY - Hope the revised sequence helps. Enjoy ~ T

tieguanyin said...

Thank you Toki. It does =D!

 
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