Beginner gaiwan

[bliss]

how do you use the saucer? i assume its something like thumb on the "gai" part of the gaiwan and the rest of the fingers on the saucer?

I can't say for others, but when I use the saucer I pinch around the saucer with thumb + ring finger / pinkie, and use index finger on the knob on top to keep the lid in place. I use it when I've poured too much water into the gaiwan and it's too hot for me to handle in any other way.

[the_economist]

If you've poured too much water in the gaiwan, one thing I do is to tip it using the lid knob to reduce water level before pouring out the tea:

http://www.youtube.com/watch?v=_x8hOPj0ziA&t=1m0s

[debunix]

how do you use the saucer?

Like this

[JRS22]

Perhaps this has been discussed on other threads, but what kinds of tea is the OP planning to use the 'beginner gaiwan' for?

While it might be possible with practice to brew anything in a gaiwan, some teas, such as Japanese greens, are exceedingly difficult to brew in a one. Why not begin with something a bit easier for a beginner to use, such as a hobin or even a shiboridashi?

[wyardley]

I think the normal maneuver with the saucer is more like the one shown here:
http://www.teanerd.com/2007/03/beginner ... iwans.html
lift the saucer with the non-dominant hand, then use two fingers underneath and the thumb on the button.

I use the three-finger / no saucer method, but use whatever works for you. I don't use a saucer underneath because I use the tipping maneuver mentioned by the_e. This does run more risk of burning your fingers, but I feel like I have a little more control of the pour this way.

A gaiwan that's fairly thin with good flare on the rim will help to reduce the likelihood of burned fingers.

[debunix]

That series of photos shows a grip I have also used, but it gives me less control of the lid, and while I need to tip the lid before I pick it up, I have less risk of it flipping too far open accidentally when I pour. But as mentioned, I'm not the most coordinated kid in the class.

[yalokinh]

That's about right, thumb and ring finger hold for me. The pointing finger on the knob or whatever its called. The middle finger just hangs out and watches the world go by haha.

[wheeeee]

Perhaps this has been discussed on other threads, but what kinds of tea is the OP planning to use the 'beginner gaiwan' for?

While it might be possible with practice to brew anything in a gaiwan, some teas, such as Japanese greens, are exceedingly difficult to brew in a one. Why not begin with something a bit easier for a beginner to use, such as a hobin or even a shiboridashi?

mostly taiwanese oolong, some maofeng green and some yunnan puerh

i was thinking about a gaiwan for the exact reason you just stated- that it is possible to brew anything.

i assume that the puerh will be challenging with its smaller leaves, so i am going to work on the oolong (which i drink the most of anyways because its my favorite), and then the green and then the puerh

[entropyembrace]

I feel like the "hand burning" from using a gaiwan is exaggerated. My experience with a porcelain gaiwan is that sometimes it can be uncomfortable to hold if I've overfilled it, but I've never managed to actually burn myself by picking up the gaiwan.

Also it does have some advantages over tea pots You can use a gaiwan for many more types of tea, which makes it probably the most flexible brewing vessel, and it pours very fast which can often make for a better cup than a slow pouring pot.

I think don't be scared of the gaiwan, get a small porcelain gaiwan and it's hard to go wrong. They're practical brewing vessels and are not really difficult to use

[PaddyB]

Another beginner gaiwan user here! I agree with what entropyembrace said about hand burning feeling.
I use almost identical gaiwan to one that is in the pictures in wyardley's link. but for me, it feels easier to use the three finger method (index on the lid, thumb and middle hold the cup). I have never had problems with cup getting too hot to hold, even though I was quite worried about that at the beginning. I guess it depends on material and wall thickness. Sure, thin walled gaiwan would be warmer and more difficult to handle. But do different grades or qualities of ceramic also have an effect on how hot the gaiwan feels?

Not to get too off topic here, I think one of the major pluses of gaiwan when compared to teapot is that it is less messy (no strainer full of soaked leaves) and easy to clean because of it's shape. Oh, and of course, it looks wonderful.

[kyarazen]

Another beginner gaiwan user here! I agree with what entropyembrace said about hand burning feeling.
I use almost identical gaiwan to one that is in the pictures in wyardley's link. but for me, it feels easier to use the three finger method (index on the lid, thumb and middle hold the cup). I have never had problems with cup getting too hot to hold, even though I was quite worried about that at the beginning. I guess it depends on material and wall thickness. Sure, thin walled gaiwan would be warmer and more difficult to handle. But do different grades or qualities of ceramic also have an effect on how hot the gaiwan feels?

Not to get too off topic here, I think one of the major pluses of gaiwan when compared to teapot is that it is less messy (no strainer full of soaked leaves) and easy to clean because of it's shape. Oh, and of course, it looks wonderful.

not only the thickness but the type of glaze as well, the material etc.

the hardest to handle is usually those stone/jade types, especially when they spin it really thin. the easiest to handle in my opinion, is ru yao celadon or yang zhi you (goat fat glaze) type of gaiwans

[Misou]

I use an "easy gaiwan". Its like a miniature houhin. The sides have ears that keep your fingers from the hot rim and a spout. The lid fits snuggly but has holes to pour through. You make tea in it as with any gaiwan but the design of most seem to be wider than tall. I dont know how small they come. Mine is 150 ml and is really too big for just me. I bought mine from yunnan sourcing. Forgive lack of a link. I dont know how to do it and Im not embarassed at all.

[Poseidon]

Forgive lack of a link. I dont know how to do it and Im not embarassed at all.

Let me do that for ya!

http://yunnansourcing.com/en/gaiwans/18 ... 150ml.html

[Misou]

Perfect! Thanks!

[Poseidon]

Perfect! Thanks!

No problem! Speaking of your "easy gaiwan", I have one that is being delievered today! How do you like yours? Does it brew well? Im quite excited for mine!