Higher-end gaiwans

by **Alex** » Jan 30th, '13, 15:31

Re: Higher-end gaiwans

by Alex » Jan 30th, '13, 15:31

They look good to me. I'd be happy with those :mrgreen:

. Size wise is good for me as well. I mostly drink green and whites 90% of the time these days.

They are like the same studio as the painted gaiwans they sell

http://www.redblossomtea.com/teaware/ga ... ossom.html

Which again shows the difference in price quite well, and is basically the same as the plain ones I got Jerry to have made for me. $25 vs $100+

by **iGo** » Jan 30th, '13, 17:29

Re: Higher-end gaiwans

by iGo » Jan 30th, '13, 17:29

GARCH wrote:Well since we're on this topic, anyone knows where I can get a nice and small eggshell porcelain gaiwan? Volume range somewhere around 80ml to the brim? I've been looking high and low for them but can't seem to find any that small and with thin porcelain

So far I only managed to find one at Teahabitat and a mini qingbai gaiwan from Teamasters. Anyone knows if Stephane's gaiwan uses thin porcelain?

Hi Garch,

I have Stephane's gaiwan. It's quoted as 85ml, maybe 60ml usable. It's become my go to for solo brewing. Elegant feel. Maybe not the thinest gaiwan I have, but also not the thickest.

Best,
iGo

by **GARCH** » Jan 31st, '13, 08:08

Re: Higher-end gaiwans

by GARCH » Jan 31st, '13, 08:08

iGo wrote:Hi Garch,

I have Stephane's gaiwan. It's quoted as 85ml, maybe 60ml usable. It's become my go to for solo brewing. Elegant feel. Maybe not the thinest gaiwan I have, but also not the thickest.

Best,
iGo

Thank you iGo! If I really can't find anything else I will definitely try the mini gaiwan from Stephane

by **edkrueger** » Jan 31st, '13, 20:24

Re: Higher-end gaiwans

by edkrueger » Jan 31st, '13, 20:24

For proper gaiwan usage you really need to fill them to the top.

by **Chip** » Jan 31st, '13, 20:33

Re: Higher-end gaiwans

by Chip » Jan 31st, '13, 20:33

edkrueger wrote:For proper gaiwan usage you really need to fill them to the top.

To the rim or to practical fill to where the lid rests on the cup?

by **NOESIS** » Jan 31st, '13, 21:14

Re: Higher-end gaiwans

by NOESIS » Jan 31st, '13, 21:14

This is how I was taught. Has always worked for me.

http://teaguardian.com/how-to-make-tea/ ... tea-2.html

by **edkrueger** » Jan 31st, '13, 21:19

Re: Higher-end gaiwans

by edkrueger » Jan 31st, '13, 21:19

Chip wrote:
edkrueger wrote:For proper gaiwan usage you really need to fill them to the top.

To the rim or to practical fill to where the lid rests on the cup?

It depends on how careful I am being. If I am being careful I fill all the way to the rim and tip the excess into the saucer before pouring. (This is part of the reason that I think gaiwan with itty bitty saucers aren't the best, but its irrelevant if you have a place or teaboat to put the gaiwan on.) If I'm being casual, I just fill so its at the lid, but the tea isn't as good this way.

by **Chip** » Jan 31st, '13, 21:22

Re: Higher-end gaiwans

by Chip » Jan 31st, '13, 21:22

Thank you Noensis.

I will check more of the site/video out in a bit. Busy weighing oodles of beautiful NOTTI sencha at the moment! :mrgreen:

[EDIT, was posting when Ed was posting] Thanks Ed. I never really thought about this too much, just filled it up to the lid ...

by **bagua7** » Jan 31st, '13, 21:27

Re: Higher-end gaiwans

by bagua7 » Jan 31st, '13, 21:27

This is a good video, Chip:

http://www.youtube.com/watch?v=_x8hOPj0ziA

by **brandon** » Feb 2nd, '13, 13:36

Re: Higher-end gaiwans

by brandon » Feb 2nd, '13, 13:36

Careless tea tastes careless