Brewing tea in a bowl is brewing tea in a gaiwan. It's just a small bowl with a lid. A slightly different shape in the bowl won't make a big difference. Therefore, I propose that you can use the exact same technique you described in a gaiwan.Bok wrote:Well, basically you put the leaves in a bowl (preheated), add water (no rinsing) and then use a spoon to level the tea delicately into the cups. The kind of Chinese soup spoon. This way of making tea is quite difficult as the water cools quickly and all the parameters are tricky to control. But - very good for delicate teas like White and yellow tea..m. wrote:Can you please expand on this method? How do you use the spoon?Bok wrote:My teachers in Taiwan tend to brew White teas with the spoon and bowl method, rather than a gaiwan or teapot.
Also there will always be some water left in the bowl with the tea, which is why this method should be reserved for high quality teas with little astringency. Or so I was told, I am in no way an expert in this way of brewing.
One can use a small gaiwan, or a much larger one. Regardless, a bowl and a large gaiwan are virtually the same vessel. The technique is more or less exactly what I suggested; adding the leaves to the water gently (not the reverse).
In reality, using a bigger, wider vessel makes it easier, not more difficult, to brew white tea. Even with a small bowl, the parameters are just as tricky if not moreso, and the heat dies just as quickly.