Using a gaiwan

[jbenenson]

I use a gaiwan on a regular basis (when I'm not breaking them ) I generally use next-to-boiling water, then pick up the lid, gaiwan, and saucer to pour when the tea is ready. I have seen photos and videos of people using gaiwans, and they pick up the gaiwan and lid only. If I did this I would burn my hand! Am I using water that is too hot, or what?

[Selaphiel]

I hold the gaiwan and lid only, index finger holding the lid in place, thumb + middle finger and ring finger holding the rim of the gaiwan. That usually works fine, had some incidents though. But enough tea accidents and you start to get blacksmith hands

[scruffmcgruff]

Be sure to hold as close to the rim as possible without losing your grip. Sometimes I find that I can get a slightly stronger hold on the gaiwan (and avoid some pain) if I use the first knuckle of my index finger on the gaiwan lid instead of my fingertip. It's kind of hard to explain, I guess, but just play around and you'll figure out what works best.

[chrl42]

That happens even among some tea practitioners at teashops..
I can know by looking on their faces..proving their fingers are not of metals.

Try pouring in a quicker time and be sure your leaves don't get fallen as well

[Salsero]

I don't know why Scruff didn't mention his own most excellent Beginner's Guide to Gaiwans, wherein he demonstrates the sissy method of holding the gaiwan while pouring. (Check out my note in the comments section of that post.) This is the same method that I use. You hold the nob on the lid with your thumb, use the rest of your fingers under the plate, and adjust the tilt of the lid with your other hand. I find this very comfortable with even a thin-walled gaiwan.

There is also a modified gaiwan style designed specifically to make the traditional grasp a little easier and less painful.

Now if you plan to work serving tea in a Chinese teahouse, you will have to stick with the more stylish (and self immolating) technique.

[hop_goblin]

Or, alternatively, you could find a thicker porcline gaiwan.

[chamekke]

And here I've been using the both-thumbs-on-the-lid, remaining-eight-fingers-under-the-saucer, at-least-I-can't-drop-it-this-way "power grip for clumsy persons"...

The one-handed approach looks much more elegant, I have to admit!

[Geekgirl]

And here I've been using the both-thumbs-on-the-lid, remaining-eight-fingers-under-the-saucer, at-least-I-can't-drop-it-this-way "power grip for clumsy persons"...

The one-handed approach looks much more elegant, I have to admit!

I use that grip with the big gaiwan and the "sissy" grip with my little ones.

[Salsero]

both-thumbs-on-the-lid

That sounds supiciously Japanese!

[chamekke]

I use that grip with the big gaiwan and the "sissy" grip with my little ones.

Sheesh, if that's the sissy grip, I hate to think what my clumsy-person grip is called

So what's the macho grip? Brewing it in your bare hands, I suppose? Or Wesli's famous mouth brewing?

[chamekke]

both-thumbs-on-the-lid

That sounds supiciously Japanese!

Wow, that's one talkative Japanese gaiwan. But at least it's polite.

The word susuri, as far as I can make out, means "sob" or "sobbing" (not S.O.B.!). No idea why susuricha is so called, unless the gaiwan is "weeping" tea at the drinker?

[MarshalN]

Or, alternatively, you could find a thicker porcline gaiwan.

False, the thicker it is the hotter it gets. You want thin walled -- as thin as possible.

[orguz]

MarshalN,

I have a thicker walled zisha pot 85ml, quite heavy. In your opinion can a thicker Z pot still have high pitch when lightly struck with its lid. Does a less high fired zisha pot make it necessarily poorer in its function. I would appreciate your view on this question.

Thanks in advance

[Chip]

The word susuri, as far as I can make out, means "sob" or "sobbing" (not S.O.B.!). No idea why susuricha is so called, unless the gaiwan is "weeping" tea at the drinker?

I know there is "drop tea" which is a boat load of gyokuro leaf in a smidge of water. It is called drop because the brew pours drop by drop. One drinks it in a Japanese gaiwan like this. Perpaps the "sobbing" refers to this. I posted on this a while back. I will look for a link.

In regards to the saucer, I am a wuss and use the saucer. I like to keep the feeling in my fingers for now, and my fingerprints as well.

EDIT: Here is a link for the topic Shizuku cha, Gyokuro "drop tea" Includes a link for a video.

[tenuki]

--> Here's <-- how the cool kids do it...