A First for Everything: Tea Set.

[Firemoss]

I'm a little confused. I've been trying to figure out what would be the best pot/cup combo for a beginner. I really enjoy greens and whites. I've got oolong samples coming. I will be trying pu'er soon enough. What kind of pot and cups set up should I get in order to enjoy all these teas? Once I figure out what I like, then I'd look into several different pots/cups. But I'm not rolling in the green (paper or leaves--yet ), so any suggestions for the best all around set up would be most helpful...

Oh, and just because I'm a beginner doesn't mean I settle for cheap products. I'm looking for quality. I just don't want to end up with several sets until I learn more...dig it?

[Herb_Master]

If you buy unglazed teaware then it is not overly wise to use it for such the diverse range of teas that you have in mind.

If you are looking for quality items you could considder porcelain.

But as you live in the woods, I think that an artisan potter like Petr Novak might suit you better.

He makes stunningly attractive teaware, that is solid enough to survive falling onto a mossy bank. If you take it outdoors, I think his treebark finish would be very suitable.

https://picasaweb.google.com/1182362173 ... 8378510738

[CasualConnoisseur]

I concur on the porcelain teaware. I have a small porcelain teapot (10oz; I usually brew western-style) and two teacups and find it suits me nicely if I want some tea while working on a paper, etc. They're durable and easy to clean. Although my teapot isn't artisan, I have some lovely plates/cups/bowls of the non-tea variety that are artisan pottery and they hold up very well. I find that the mugs never seem to get too hot to hold.

[the_economist]

get a white gaiwan and a few white porcelain cups. to me, that is the most versatile set up. changing from tea to tea will not affect the performance of the gaiwan/cups (unlike unglazed clay pots/cups). most of all, the gaiwan allows great control over steep time, which is particularly important when moving between different teas.

as to which particular gaiwan, the range is huge. super cheap ones tend to be less well constructed, and then you can have luxury ones with hand painted designs on the outside (which are pleasing to the eye but generally add little to the brewing technique). if you're drinking alone, i suggest 60-80ml as a starting size.

good luck!

[David R.]

I couldn't agree more with the_economist.

With a gaiwan, you'll see, you'll smell, you'll learn and you'll brew everything.

You say you are looking for quality, then look for bone china. Sadly the Mandarin's Tea Room gaiwan looks to be sold out. The Tea Gallery's gaiwan are said to be great. The website looks down but I am sure you could contact them.

[Firemoss]

Thank you, everyone. Your replies are very much appreciated.

Sorry, I forgot to mention that I'm vegan; bone china wouldn't make for a peaceful cup of tea for me. Know what I mean?
But a gaiwan is definitely what I'm looking for:

With a gaiwan, you'll see, you'll smell, you'll learn and you'll brew everything.

When it comes to porcelain, how do I tell a good quality porcelain from a poor one? Or does anyone have suggestions for Good Quality Porcelain Selling Sites?

I've tried TTG...I guess they are offline for a bit. Are Petr's pieces glazed inside? Gorgeous stuff. I will have to contact him. What about glazed ceramics? Celadon? Do those take on flavours? Regardless, I'll look for porcelain first...but I'm curious.

Thanks again. There is so much to learn and I really do appreciate any and all help.

[debunix]

Some of Petr's pieces are glazed inside and some not. You would need to ask for details of any pieces you were particularly interested in. Many of the teaware artisans on TeaChat make pieces both ways.

[teaisme]

personally I have just never grown to like gaiwans much.

Many tea's I have just prefer clay. Also the aesthetics of a pot just appeal more to me (not saying gaiwans are boring or ugly, in fact they look very refined to me). But my suggestion to you would be a nice glazed ceramic pot. Versatile enough for most teas, and at least with my experience rounds the sharp edges more then a gaiwan.

Hidden away at Houde there is a nice 120ml korean set that looks like it would fit a variety of teas (though it seems to have a green emphasis). My gut tells me it will work well for others though.
http://www.houdeasianart.com/index.php? ... 01a085b6d8

Very fair price $72 for pot, 2 cups and water cooler/faircup imo. Damn I prob should have pmed you...

[David R.]

When it comes to porcelain, how do I tell a good quality porcelain from a poor one? Or does anyone have suggestions for Good Quality Porcelain Selling Sites?

One thing is sure, it is almost impossible to tell a good porcelain from a bad one relying on most internet shop info/photos. That's why you need to deal with reliable shops.

Try an email to TTG anyway, there may be someone to answer. You could also ask toki from the Mandarin's Tearoom (TIM on Teachat) if he is going to restock on his gaiwan. It is such a great instrument...

From my part, I am very happy with the one I bought at Postcard Teas, a totally handmade Jingdezhen gaiwan.

One advice : you have to like the object so that it will become a real pleasure to use, whether it is a gaiwan a teapot or anything else.

[Proinsias]

I've got a soft spot for small, cheap white gaiwan, this sort of thing.

[Firemoss]

Thanks, again, all!

debunix, I think I'll check out more of the artisans on this site...thanks for sparking that idea.

Teaisme, I have been looking at that set for awhile. I think I might actually get a pot AND a gaiwan to start. I just can't seem to decide between the two...

David, thanks for that link. I had no idea Postcard Teas existed. TTG emailed me back and said they were offline for a bit but will be back shortly. And thanks for the advice...You made me stop and think a little more.

Proinsias, cheap gaiwan are gaiwan, too... Thanks for the link, I didn't know about that one either.

[Chip]

To echo a bit ... if you are going to be brewing Japanese greens, a kyusu is a must IMHO, especially if you will be regularly.

Petr under our TeawareArtisans does some nice alternative kyusu-s ... though might be a bit challenging for fukamushi due to the screen. But I purchased a "snakeskin" one from him (he made it special order), and I have been brewing a LOT with it, really nice and I love how his handles fit in hand.

Since you are doing OTTI 11 2011 Sencha ... sooner would be better than later.

If you are going to brew a lot of different teas in it, one of Den's glazed kyusu-s would be a good first kyusu ... and when you get another, you can use it as a "travel kyusu." These are not the finest you can find and are a bit heavy (bomb proof), but at 19 USD, hard to go wrong. http://www.denstea.com/teapots-cups-shi ... 5_327.html

[David R.]

Oh yes, I didn't realize that there were japanese greens involved, for which a gaiwan won't be very useful at all ! Sorry. That's the only kind of tea I know which won't work with a gaiwan. You'll need a special brewing vessel for them with the right kind of filter and all. Just follow Chip's advice.

[Firemoss]

Thanks Chip and David!

I've decided to get a kyusu and a gaiwan to start.
There are a few good sets I've found locally... But I have one last question in two parts:

If I'm brewing for my husband and I mostly, occasionally just for myself, what size kyusu should I get? What size gaiwan?

[Chip]

Kyusu size ... one of each size available would be about right!

OK, seriously ... you can help answer this actually. How big will your steeps be, what will you brew, how high a grade? When I first started drinking greens extensively, I brewed 200 ml everytime. Now generally 120 - 150 for Japanese greens and less for higher grades and for Chinese greens (I usually usually do not use a kyusu for Chinese greens ... personal preference).

You will find a lot in the 270 ml (generally to the rim) +/- category. Practical size is around 3/4 of that given for leaf displacing water, etc.

This is a good size for a first kyusu keeping in mind that you do not have to fill it for greens. Most times I fill a kyusu 1/2 - 3/4 full with no ill effects on brewing ... and some positive ones. I usually brew 5 ounces (150 ml) for sharing sencha with the Mrs. When brewing for myself, I will usually brew 4 ounces (120 ml) and will usually reach for a slightly smaller kyusu in this case, probably 170 - 220 ml max to the rim capacity.

If you plan on brewing only the finest/highest grades, then go smaller. Ultimately if you stick with brewing tea, you will want a smaller one too.