I've been using a small pyrex jug and decanting into another jug (the yellow one) with a strainer, occasionally I brew a few leaves in a gaiwan and drink directly from the gaiwan. I use water around the 70 degrees mark and try and judge the temp from the rate the steam rises.
I read about a taiwanese teamaster who recommends brewing good quality green tea in a porcelain gaiwan with boiling water. I was almost afraid to try this at first but after sacrificing some level 1 Liu An Gua Pian to boiling water and almost zero brewing time I have to say it didn't ruin the tea although it may require a little more practice. http://teamasters.blogspot.com/...
Is anyone else brave/stupid enough to brew green tea with boiling water and is there likley to be any difference in taste between the jug and the gaiwan. The site mentions the higher temp using in making a gaiwan as opposed to glass as proof of better ability to handle hot water, I'm suspicious regarding green tea.
Nice Japanese teapots. I may have to invest in one - the built in strainer sounds handy. I have been adding a little dried pepermint to my gemai cha in the morning and a little japanese teapot would be a nice change from a cafetiere.