What to look for in a gaiwan?
What are the typical characteristics one usually looks for in a gaiwan? They seem to range in price, why is this? Are they all relatively the same but differ by the patterns on them? Are they made out of the same material? Also, I'm considering a glass gaiwan, any reason why I shouldn't?
Experts welcome to correct me...I don't know about typical characteristics to look for, but you probably want a gaiwan that is well made enough so the saucer, cup, and lid sit within one another and not wobble easily. There are lots of really cheap ($3 - $7.50) gaiwans in Chinatown gift shops that are poorly mass produced, and the lid is noticeably crooked sitting on the cup, or the cup has a bump on it's bottom that causes it to sit in an unstable way on the saucer. Ya don't want to spill and waste your delicious tea! These cheapos are are usually made of ceramic. May be useful for practicing using a gaiwan.
Moving up in price are other ceramic, mass produced ones but these are better made, more regularity in structure, costing around $10 - 25 from what I see. I have 4 gaiwans from Red Blossom, 3 smaller ceramic ones costing $10 each and 1 larger 6 oz. white porcelain one costing $16.
More expensive gaiwans are yixing types, handpainted, limited edition, master-made - stuff I haven't ventured into at this time.
Glass is beautiful, and you can see the leaves doing their thing in the water. Glass gaiwans tend to be thin walled, and IMO best suited for delicate teas like green or white. But nobody is going to stop you from brewing other teas in it. People say that certain materials and thicknesses of the brewing vessel affect the taste of your teas. Only way to find out is try it yourself. I tend to make darker oolongs and black tea in my thick walled ceramic gaiwan because I'm convinced this brews a tea with heavier body. For lighter oolongs and white tea, I like to use a thin walled white porcelain gaiwan, which also better shows more delicate tea colors.
Moving up in price are other ceramic, mass produced ones but these are better made, more regularity in structure, costing around $10 - 25 from what I see. I have 4 gaiwans from Red Blossom, 3 smaller ceramic ones costing $10 each and 1 larger 6 oz. white porcelain one costing $16.
More expensive gaiwans are yixing types, handpainted, limited edition, master-made - stuff I haven't ventured into at this time.
Glass is beautiful, and you can see the leaves doing their thing in the water. Glass gaiwans tend to be thin walled, and IMO best suited for delicate teas like green or white. But nobody is going to stop you from brewing other teas in it. People say that certain materials and thicknesses of the brewing vessel affect the taste of your teas. Only way to find out is try it yourself. I tend to make darker oolongs and black tea in my thick walled ceramic gaiwan because I'm convinced this brews a tea with heavier body. For lighter oolongs and white tea, I like to use a thin walled white porcelain gaiwan, which also better shows more delicate tea colors.
Jun 25th, '08, 13:33
Posts: 2299
Joined: Oct 23rd, '06, 19:46
Location: Seattle Area
Contact:
tenuki
Jun 25th, '08, 13:35
Posts: 1051
Joined: Jul 7th, '07, 01:37
Scrolling: scrolling
Location: Portland, OR
Contact:
ABx
The lid wobbling a bit isn't necessarily bad. From what I understand, some are made that way intentionally to prevent it from creating a seal and allowing you a very slow pour without having to position the lid. My bigger yixing gaiwan is irregular in a way that makes an almost perfect little spout that's great for finer teas. You would indeed want something that sits on the saucer evenly, though.
I actually have a few of the $3 mass produced ones, and quite often see these sold online for $15-$25. Dragon Tea House also has a nice yixing one for $3-$5, so I don't think you can make any real determination on price alone.
The main thing that is going to separate them is thickness. Many of the white ones will be very thin and dissipate heat very quickly, making them better for things like whites and many greens. Others will be a bit thicker or made of a denser clay like yixing, making them better when you want something that isn't quite as delicate. Glass is interesting because of it's heat properties (holds all the heat in for a short period and then releases the heat quickly) but isn't necessarily recommended. I wouldn't recommend it as a first gaiwan, but perhaps later on to see how different teas come out. My main complaint with the glass gaiwans I have is that tea pools up in the knob on the top and gets very hot, and the lip around the edge gives you a little less control on the pour (it dribbles if you try to pour slowly).
I actually have a few of the $3 mass produced ones, and quite often see these sold online for $15-$25. Dragon Tea House also has a nice yixing one for $3-$5, so I don't think you can make any real determination on price alone.
The main thing that is going to separate them is thickness. Many of the white ones will be very thin and dissipate heat very quickly, making them better for things like whites and many greens. Others will be a bit thicker or made of a denser clay like yixing, making them better when you want something that isn't quite as delicate. Glass is interesting because of it's heat properties (holds all the heat in for a short period and then releases the heat quickly) but isn't necessarily recommended. I wouldn't recommend it as a first gaiwan, but perhaps later on to see how different teas come out. My main complaint with the glass gaiwans I have is that tea pools up in the knob on the top and gets very hot, and the lip around the edge gives you a little less control on the pour (it dribbles if you try to pour slowly).
I would go with ceramic, personally. I think most ceramic ones will hold the heat a little better.
If you can feel it before you buy, I'd say that's the most important thing (pick it up and act as if you're using it to brew tea, and if possible even put some water in it). I have a range of gaiwans (all different sources, prices, and styles), and I find that feel is the most important thing. Some just feel really natural and comfortable, and others don't. Personally, I usually like one that's a little thinner and lighter. Also, the rim should ideally bell out enough that you can comfortably grasp it using the three finger on top method without burning your fingers.
I agree that sometimes it's good if the lid is slightly irregular, but not too much so. One way or another, it's helpful if you feel like you have control over how much space there is between the lid and the rim when you're pouring. And I like one with a lid that's somewhat flat (not entirely flat, but not really domed, either).
I have one from Best Tea House (the Canadian branch) that was fairly expensive (probably $35 US or so), but it's very nice porcelain and quite comfortable. I've got some cheap ones that looked fine, but in retrospect weren't very good purchases - they aren't that comfortable or well made.
Tea Gallery in NY has some on their site, which are a little expensive, but look like they'd be nice (though I haven't tried any yet), and come in a nice range of sizes.
If you can feel it before you buy, I'd say that's the most important thing (pick it up and act as if you're using it to brew tea, and if possible even put some water in it). I have a range of gaiwans (all different sources, prices, and styles), and I find that feel is the most important thing. Some just feel really natural and comfortable, and others don't. Personally, I usually like one that's a little thinner and lighter. Also, the rim should ideally bell out enough that you can comfortably grasp it using the three finger on top method without burning your fingers.
I agree that sometimes it's good if the lid is slightly irregular, but not too much so. One way or another, it's helpful if you feel like you have control over how much space there is between the lid and the rim when you're pouring. And I like one with a lid that's somewhat flat (not entirely flat, but not really domed, either).
I have one from Best Tea House (the Canadian branch) that was fairly expensive (probably $35 US or so), but it's very nice porcelain and quite comfortable. I've got some cheap ones that looked fine, but in retrospect weren't very good purchases - they aren't that comfortable or well made.
Tea Gallery in NY has some on their site, which are a little expensive, but look like they'd be nice (though I haven't tried any yet), and come in a nice range of sizes.
Jun 25th, '08, 18:52
Posts: 2299
Joined: Oct 23rd, '06, 19:46
Location: Seattle Area
Contact:
tenuki
one more thing, it should have a saucer it sits on.
Do something different, something different will happen. ( Gong Fu Garden )
I've just been through this with gaiwans, and I couldn't agree more; thick and heavy for darker oolongs and thin and light for lighter oolongs, green and white teas. Shape is also important; some gaiwans have very narrow bottoms and can prevent ball or pellet shaped leaves from opening fully.Tadpole wrote: People say that certain materials and thicknesses of the brewing vessel affect the taste of your teas. Only way to find out is try it yourself. I tend to make darker oolongs and black tea in my thick walled ceramic gaiwan because I'm convinced this brews a tea with heavier body. For lighter oolongs and white tea, I like to use a thin walled white porcelain gaiwan, which also better shows more delicate tea colors.
Mass produced ones are cheaper.
And gets priced if one's produced from Jing De Zhen, with their limited amount of a kaolin and skilled potters.
and methods can be used as well, including hain-painting, fen cai, tou cai, bo tai(extremely thin) or see-thru effect with a glaze.
And there is master-made gaiwan which is as expensive as master-made yixing.
But gaiwans in US are very over-priced.
And gets priced if one's produced from Jing De Zhen, with their limited amount of a kaolin and skilled potters.
and methods can be used as well, including hain-painting, fen cai, tou cai, bo tai(extremely thin) or see-thru effect with a glaze.
And there is master-made gaiwan which is as expensive as master-made yixing.
But gaiwans in US are very over-priced.
Jun 25th, '08, 23:35
Posts: 2299
Joined: Oct 23rd, '06, 19:46
Location: Seattle Area
Contact:
tenuki
and the cup part in the middle, it should have that too.
Do something different, something different will happen. ( Gong Fu Garden )
What is the point of having the saucer?? Mine broke a while ago and I really haven't noticed a difference. I suppose it just keeps the cup more stable (when its sitting there?) and maybe increases heat retention a little bit? Seems just kind of aesthetic to me though. I was going to buy a new gaiwan when it broke and then I asked myself why. I haven't really missed it.
I'd say all three parts tenuki mentioned are quite essential. You maybe had already figured that out though..tenuki wrote:and the cup part in the middle, it should have that too.
I bought a simple 5 oz white ceramic gaiwan (and matching teacup and cha he/tea displayer) on eBay from Dragon Tea House and I've been pleased with it. It's simple as it's my first gaiwan. I haven't been using it as much as I have my kyusu nor have I been drinking as many oolongs so my next goal is to investigate that category more and buy a yixing pot.
I haven't tried using my gaiwan without the saucer. Personally though, I'd think it's essential as I'm afraid I'd burn my fingers without it. I've gotten much more used to the heat from the lid when I'm pouring and I can maneuver my hand to avoid as much steam as possible, but I'd think my poor little fingerpads would end up burnt without a saucer on the bottom to protect them!greenisgood wrote:What is the point of having the saucer?? Mine broke a while ago and I really haven't noticed a difference. I suppose it just keeps the cup more stable (when its sitting there?) and maybe increases heat retention a little bit? Seems just kind of aesthetic to me though. I was going to buy a new gaiwan when it broke and then I asked myself why. I haven't really missed it.
I think the gaiwan's saucer is intended to increase the frustration level of its user. They do seem like they're all too easy to drop and break. I don't use it when I pour the tea for this reason, but I think the saucer may actually shield from the heat when pouring.greenisgood wrote:What is the point of having the saucer?? Mine broke a while ago and I really haven't noticed a difference. I suppose it just keeps the cup more stable (when its sitting there?) and maybe increases heat retention a little bit? Seems just kind of aesthetic to me though. I was going to buy a new gaiwan when it broke and then I asked myself why. I haven't really missed it.
A saucer is used when drinking directly from it. You grab the side of the saucer with a left hand and right hand on top of the lid then drink from a small gap of lid and body..greenisgood wrote:What is the point of having the saucer?? Mine broke a while ago and I really haven't noticed a difference. I suppose it just keeps the cup more stable (when its sitting there?) and maybe increases heat retention a little bit? Seems just kind of aesthetic to me though. I was going to buy a new gaiwan when it broke and then I asked myself why. I haven't really missed it.
OK, stupid newbie question here...
I got a gift from a friend a while back... looks like one of the asian lucky cats, but it's a vessel with a little lid on it that looks like a hat. I didn't know what it was designed for, but it was purchased at Teavana. Now I'm thinking... Duh, is this a gaiwan? Theres no saucer with it, though.
Sarah
I got a gift from a friend a while back... looks like one of the asian lucky cats, but it's a vessel with a little lid on it that looks like a hat. I didn't know what it was designed for, but it was purchased at Teavana. Now I'm thinking... Duh, is this a gaiwan? Theres no saucer with it, though.
Sarah
***This organic blend is earthy & spicy, with a fragrant aroma & smooth flavor to captivate the senses. Naturally sweetened in the Kentucky sunshine & infused with natural energy. Equally delicious when served piping hot or crisply chilled.***