pgho wrote:I like the color and the dragon motif is really cool indeed. How is the feel, does it feel hot on the fingers when pouring?
I've been using it extensively this past week. It takes a little longer to heat up with hot water than other gaiwans, but the advantage here is that the thicker edges and top mean you can handle it without singing your fingers while pouring. It pours very nicely, by the way.
Here's my current technique. I keep dropping the cheap gaiwan (and knocked a hunk out of the lid), so I'm being careful to use this gaiwan as a drinker rather than a brewer.
I pre-heat the dragon with water appropriate to the temperature of the I'm making while I'm brewing the tea itself in a cheap thinwalled gaiwan. Once the tea is ready for drinking, I pour out the water in the dragon and then pour the tea into the dragon and drink from that.
Even if I'm using boiling water for pu'erh or black oolong, the dragon is thick enough that I can actually hold the cup without burning myself. It's HOT, make no mistake, but with the thin walled gaiwan I'd be in pain and dropping it. This is going to be especially enjoyable in the winter time, as the dragon holds plenty of heat with greens that you can cup it in both hands to warm your hands up.