There are many ways to use a gaiwan properly. Thru out dynasties and period of tea trends, different parts of China had developed different ways of using it. Northern folks drink more greener Dragonwell and Jade Snail Spring or Red tea. Cantonese and Fujianese drink more roasted or light oolongs, and Southern folks drink puerh or black tea. All requires a different way of brewing using a giawan.
Nowadays, based on the Taiwanese tea movement after WW2, tea drinkers have adopted this style as a modern gaiwan Kung Fu method. So what are the differences? If we can have a gathering of videos or pics from the internet, and dig deeper to the understanding of the pros and cons of properly using a giawan. Hopefully we can all learn from each other....
of course the lid should be use inside instead of the other way.