Using a Gaiwan

[ummaya]

After having used the "western" style to brew my Oolong , I started several days ago to brew the Gong Fu style and I get fantastic results. I brew according the following video: http://www.youtube.com/watch?v=gqP3lFPd ... re=related

My problem is that after steeping for 20 - 30 second the tea in the Gaiwan is around 175F (79.5C ) and I find it quite difficult not to get the tips of my fingers burnt when I hold the Gaiwan to pour the tea into the drinking cup

Are my finger tips too sensitive, my Gaiwan of poor quality or maybe both of them?

[AdamMY]

How full are you filling the gaiwan? I think a good rule of thumb is try to leave as close to, if not exceeding an entire centimeter between the level of the water vs the rim of the gaiwan. Also be sure you are gripping on the rim, as it will be the coolest place.

Also a trick I have learned is to wait a bit between infusions, to allow the gaiwan to cool more before adding the hot water.

[beecrofter]

Fortunately I have blacksmith fingers.

One thing that works well is to not fill the gaiwan to the rim and the edge stays much cooler and easier to handle.

[debunix]

A variation on the grip can also help protect your fingers when infusing teas with very hot water, easier to show than to describe, that keeps fingers away from the cup itself:

[ummaya]

Thanks.

I forgot to indicate that my Gaiwan is a 125ml.

So now, instead of pouring 120ml of water onto the leaves as I did before (enough leaves to cover the bottom of the Gaiwan - around 3g of leaves for most Oolongs), I now pour only 100ml and the level of the water is less than the level of the rim: my finger tips do not get burnt anymore (my index finger which presses the lid still feels very hot but does not get burnt like before). Since part of the water is absorbed into the leaves, what I get is about 90ml of tea to drink.

[IPT]

There is a style of using a gaiwan that I teach my customers that have the same problem.

Put your thumb on the knob on the lid.
Tilt the gaiwan towards you.
Put your index finge under the foot of the gaiwan
Pick it up and pour it. When your index finger gets hot, switch fingers.
After a bit of practice, you can do it very smoothly.

[ummaya]

Put your thumb on the knob on the lid.
Tilt the gaiwan towards you.
Put your index finge under the foot of the gaiwan
Pick it up and pour it. When your index finger gets hot, switch fingers.
After a bit of practice, you can do it very smoothly.

Interesting, I'll try this the next cup of tea

[wyardley]

A gaiwan with thinner walls or more flare might help.

When using the three finger method, try to keep as little of your finger as possible on the rim, while still keeping a secure grip.

[TIM]

A gaiwan with thinner walls or more flare might help.

When using the three finger method, try to keep as little of your finger as possible on the rim, while still keeping a secure grip.

+1

I think the further the practice, the more elegant it should be. Griping the 3 pieces with the thumb on the knob might not be the most presentable way

[brad4419]

A variation on the grip can also help protect your fingers when infusing teas with very hot water, easier to show than to describe, that keeps fingers away from the cup itself:

hey debunix I have the same gaiwan and I love it. It was very easy to learn with.

I think I hold my gaiwan differently or probably the wrong way but I use my thumb on the top of the lid and my other fingers under the saucer. This way Im not touching anything thats hot.

[ummaya]

Put your thumb on the knob on the lid...Put your index finger under the foot of the gaiwan

I tried this and it is great. No more burnt fingers! It may not be the "traditional" way or the most elegant way but since my tea does not taste better with my burnt fingers,it's fine for me. Thank you for the tip.

[IPT]

My pleasure. I'm really glad it works for you. With practice, it can actually be quite elegant. I taught some of my employees to do it and they do it with a hand embelleshment that makes it quite nice. Once you've done it for a while, you can do it quickly and smoothly.

Enjoy your tea.