Gaiwans can be very inconsistent in build quality, even between different samples of the same one. This can result in spilling, burnt fingers, etc. Using a pitcher greatly reduces the frustration.entropyembrace wrote:I´m trying to pick out a little gongfu set but I´m wondering about something...I see gaiwans are very popular but I also hear a lot of talk about burned fingers...are they really that hard to use without burning yourself?
Would a small porcelain teapot like the 120ml ones from DTH be easier to use? (like these http://stores.ebay.com/Dragon-Tea-House ... 34.c0.m322 )
Is there any reason why a gaiwan would be better?
Also what do people think about those gaiwans with the spouts built in?
I´m curious what are everyones thoughts on using a gaiwan vs a small porcelain pot? Which is easier to use and which brews a better cup of tea?
In my opinion, if you have any doubts, go with the porcelain teapot or the spouted gaiwan with a filter, preferably one made in Taiwan. Glass teapots are also an option.
Since you're talking about glazed porcelain for both the pot and the gaiwan, I don't see that your brewing results should be any better in one over the other.
I am not anti-gaiwan! I have recently been using them for brewing most Chinese and Taiwanese teas. I still use my Yixings as well. However, more than half the gaiwans I purchased were given away or are in storage because I really hated using them. There are only two that I now use reguarly, they were more expensive, and I think they were worth the money. Much more so than some cheaper ones that I never use.