Thanks for the explanation, Pentox. I have been wondering the same thing as Auggy.Pentox wrote:Probably the best separation between a teapot and a gaiwan is a spout. A gaiwan is literally a lidded cup, where you use the lid as a strainer. An example like the one posted starts going into a hazy area there though, where there is an indentation / teeth / strainer for ease of use. This gets close to a hohin/shiborodashi which could be argued is simply a Japanese version of a gaiwan.auggy wrote: I do wonder, where is the line between teapot and gaiwan? Is it the outer handle? Or the style of lid? Or is there a line? I start getting confused about what makes a gaiwan and what the brewing benefits (if that makes sense) are if I get away from something that follows the strict definition of it (which come to think of it, probably ties in a bit with why using the gaiwan stressed me out a bit).
A traditional gaiwan vs a traditional teapot though is most notably in the differences between the spout and lids.
In my cup right now is a third infusion of my Soom first flush Darjeeling.
I also just finished the Intermediate TeaClass on Black Tea ... where I learnt that first flush Darjeelings shouldn't be steeped for more than three minutes, and in 180 degree water! (What's that in Celcius?) I did try steeping this for only three minutes, but it has a lovely flowery taste if I steep it for five. I'll try steeping it in cooler water, next time. It actually holds up pretty well to multiple steepings.
I also just finished the Intermediate TeaClass on Black Tea ... where I learnt that first flush Darjeelings shouldn't be steeped for more than three minutes, and in 180 degree water! (What's that in Celcius?) I did try steeping this for only three minutes, but it has a lovely flowery taste if I steep it for five. I'll try steeping it in cooler water, next time. It actually holds up pretty well to multiple steepings.
I kinda relate, Auggy - they are a bit tricky to get used to. Mostly I agree with your "brewing personality" statement. There is something to be said for every style I guess.auggy wrote: Well, I have no gaiwan and, even though I have one that I lust after, I have no intention of actually buying one. I used the one in the Oolong box pass and it turned out an awesome cup of oolong, however, using it stressed me out. I feel dorky admitting it now, but the whole process of making enough tea for me and DH to have smallish cups was not relaxing and so even though the tea was really good, I missed the calming aspect of my typical brewing. I'm sure part of that stress had to do with familiarity, but also, I think it isn't the best match for my tea brewing personality. Or something.
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Sep 25th, '08, 14:18
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Good explanation - thanks!Pentox wrote:Probably the best separation between a teapot and a gaiwan is a spout. A gaiwan is literally a lidded cup, where you use the lid as a strainer. An example like the one posted starts going into a hazy area there though, where there is an indentation / teeth / strainer for ease of use. This gets close to a hohin/shiborodashi which could be argued is simply a Japanese version of a gaiwan.
A traditional gaiwan vs a traditional teapot though is most notably in the differences between the spout and lids.
I really like the symmetry of gaiwans, but the ones with the little teeth are just too cute!
Ultimately, I think my brewing style is something that gives me 12 to 16 oz in a go. Hehe. But really, the gaiwans are really neat and I would probably find someone else brewing tea with one relaxing but not me.Victoria wrote:I kinda relate, Auggy - they are a bit tricky to get used to. Mostly I agree with your "brewing personality" statement. There is something to be said for every style I guess.
Sep 25th, '08, 14:42
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I thought so regarding the plural. I think similarly about Japanese as well, such as 2 kyusu?Maitre_Tea wrote: As for what the plural of gaiwan is, I think the word can be used both as a singular and as a plural. It's a Chinese word, so there's so "plural" form of it, you just indicate the plural by saying the actual amount.
Enjoying some Bai Mu Dan
I too am enjoying a Bai Mu Dan ... in a gaiwan or course. I sometimes forget how lovely other teas are when I am so focused on Japanese teas. This is remarkably sweet and smooth, yet quite flavorful!
Wait, Ito en, that would make you Joel, not Olivierco's evil twin.Pentox wrote:Lol I think your run in with a car rattled your brain about a bit. It's obviously from Ito-en.Chip wrote: I did not know O-Cha sold gaiwan.
blah blah blah SENCHA blah blah blah!!!
No, I think you're just confused from your accident. I'm obviously the Hibiki-an plant. Now with more oolong.Chip wrote:Wait, Ito en, that would make you Joel, not Olivierco's evil twin.Pentox wrote:Lol I think your run in with a car rattled your brain about a bit. It's obviously from Ito-en.Chip wrote: I did not know O-Cha sold gaiwan.
I only own ONE 
Crave another one SO bad. Actually went looking for a nice one today but didn't found any. I'm picky with gaiwans I guess! Instead, I took home four handle-less cups, a tea canister, two oolong and a puerh. Oh, and fourteen books, but that's another chapter.
Today I've been drinking lots and lots of tea. Kukicha, Peach Flower Oolong, Feng Huang Dan Cong Song Zhong, Feng Huang Dan Cong Gui Hua, Jasmine Tai Mu Long Zhu, Chennian Hongtaichang 2000 (shu puerh), some old Darjeeling that I'm trying to finish, some Kenilworth Ceylon and now an everyday sencha.
Crave another one SO bad. Actually went looking for a nice one today but didn't found any. I'm picky with gaiwans I guess! Instead, I took home four handle-less cups, a tea canister, two oolong and a puerh. Oh, and fourteen books, but that's another chapter. Today I've been drinking lots and lots of tea. Kukicha, Peach Flower Oolong, Feng Huang Dan Cong Song Zhong, Feng Huang Dan Cong Gui Hua, Jasmine Tai Mu Long Zhu, Chennian Hongtaichang 2000 (shu puerh), some old Darjeeling that I'm trying to finish, some Kenilworth Ceylon and now an everyday sencha.
The noise comes from the other side of the mirror
