JRS22 wrote:I just received my 65 ml gaiwan set from Shawn and put it to use immediately. I chose this "larger" gaiwan, which still holds only 1/4 cup, because I'm planning on using it with chinese greens. One aspect of the design of this beauty which is not obvious from the photos is how comfortable it is to use. Because of the deep rim on the gaiwan cup, and the generous knob on the lid, it's easy to pour with one hand, without coming near the hot part of the gaiwan. While i've mastered, thanks to Teachat, the art of using the saucer and lid to pour hot tea from a gaiwan without burning myself, this arrangement is very natural and comfortable.
I'm glad it arrived and is being put to work
I've been using a couple of these myself. I'll offer one tip that I'm finding helpful. When filling the cup, over-fill, like to the rim. When you place the lid on water will spill over into the saucer, using the lid slightly tip the cup so that the water above the rim spills into the saucer even more, until your water level is slightly above the rim so it seals. Brew and then just use the 3 point method with the lid and cup the pour off the brew. I don't mean to tell you what to do, but personally I'm finding I'm getting a better cuppa with this method. I think because of the size of these, using the saucer like a tea boat to retain temp. is important. I just had a yummy gyokuru session in this way by both preheating the ware and using the above method to keep temp. Thanks and enjoy!