Gyokuru in a gaiwan?

[bongoman]

What might be the pitfalls of brewing gyokuru in a gaiwan?

At this stage I don't want to buy a dedicated gyokuru vessel (houhin etc) but want to try it, given that I love sencha.

My kyusu is rather large at around 270ml and am thinking that a small porcelain gaiwan would work better, assuming I can strain the tea from the leaves properly.

If gyokuru were to work it's way into my life, then I'd love to invest in something like this tiny houhin (60ml)
but in the meantime can't really see the functional difference between that a gaiwan, except perhaps for subtle details.

Any clues on this?

[Chip]

As long as the gyokuro does not consist of too fine particles, go for it. Gaiwan are great for trying new teas, why not Japanese as well.

[olivierco]

If gyokuru were to work it's way into my life, then I'd love to invest in something like this tiny houhin (60ml)
but in the meantime can't really see the functional difference between that a gaiwan, except perhaps for subtle details.

Any clues on this?

Nice houhin (or shiboridashi). In fact I bought one. For gyokuro however, there are better options than Tamayura.

[miginaustria]

I brew my gyokuru in a 60ml eggshell porcelain gaiwan from the Tea Gallery. Works perfectly, I can't really imagine another vessel doing a much better job. The leaf bits never come out when I pour as well.

[verus]

I did brew gyokuro in a gaiwan with great results.

There was some fine leaf and dust in there but I didn't drink from the gaiwan, I poured from the gaiwan into a cup and put a little sieve on top of the cup to filter it out.

[Chip]

A little bit of gyokuro leaf in the brew is considered quite acceptable. If fact, it is common practice to eat the gyokuro leaves after several steeps. Tasty!