gingkoseto wrote:David R. wrote:Tead Off wrote:Some drinkers feel that thick walled gaiwans will cook the green tea leaves too much because they retain the heat longer. I'm not sure if it makes that much difference.
I am rather interested in people opinions about this. I have just bought a gorgeous medium-thick walled gaiwan - one to rule them all ! - and I am wondering if I'll need a eggshell one to have better results on green tea. I couldn't make some tests as I am waiting for the new crop to restock.
Thick wall won't cause tea to be over-cooked, if the gaiwan is not fully covered. Traditionally when gaiwan is used for green tea, the bowl is not fully covered by the lid until the tea starts to cool down. Even if people use gaiwan in a "gongfu" style (which is not used traditionally for green tea), with the adjusted water temperature or by leaving the lid off, the leaves won't be cooked.
I don't believe I can use a thin-walled gaiwan for more than 2 0times without breaking it Am I the only one? Usually before I could notice it, there is already hair line on it - and my thin-walled gaiwan aren't even those with the thinnest walls in market.
Your squeezing it too hard!