Sencha with gaiwan

Made from leaves that have not been oxidized.
Jan 12th, '09, 11:13
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Sencha with gaiwan

by Deleted User #17669 » Jan 12th, '09, 11:13

For my birthday my friend give me a gaiwan as a gift. I am a Sencha lover, so the question arises spontaneously...

I know that similar topics have been already discussed, but I just would like to know if drinking sencha, in general (not talking about fuka), with gaiwan is considered quite a heresy or not.
Thanks,

Carlo
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Jan 12th, '09, 11:56
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by Sydney » Jan 12th, '09, 11:56

Not heresy. I'd say give it a go, and see if your hand, your gaiwan, and your sencha play nice together.

I've even made fuka in a gaiwan just as an experiment, and it was a near 100% success.
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by Chip » Jan 12th, '09, 14:29

It can be partially dictated by personal preference and the sencha being brewed. The finer the leaf the more particle will want to escape the gaiwan (or the pour may be slowed). Most asamushi will be fine, but fukamushi will be more challenging, though not impossible as El Padre has mentioned.

There is actually a version of a gaiwan used to make very, very rich and indulgent gyokuro using A LOT of leaf and a Japanese gaiwan-like device for brewing and actually drinking. There is a topic I started on "drop tea" that takes this to an extreme. I will have to look it up again.

Anyway, yeah, go for it. The worst thing that could happen is you decide to get a kyusu (if you do not have one). And that is not such a bad thing ... :wink:
blah blah blah SENCHA blah blah blah!!!
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by Salsero » Jan 12th, '09, 14:37

Chip wrote: The worst thing that could happen is you decide to get a kyusu
...or worser still: branch out into some Chinese oolong or Chinese green!
Jan 12th, '09, 15:32
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by Deleted User #17669 » Jan 12th, '09, 15:32

Salsero wrote:
Chip wrote: The worst thing that could happen is you decide to get a kyusu
...or worser still: branch out into some Chinese oolong or Chinese green!
Oh, no, that will never happen ;-)

Of course, I already have a kyusu;

Thanks!
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by Chip » Jan 12th, '09, 15:39

carlobruce wrote:
Salsero wrote:
Chip wrote: The worst thing that could happen is you decide to get a kyusu
...or worser still: branch out into some Chinese oolong or Chinese green!
Oh, no, that will never happen ;-)

Of course, I already have a kyusu;

Thanks!
... then another kyusu, of course :idea: :!: :arrow:
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by Vulture » Jan 13th, '09, 14:55

Salsero wrote:
Chip wrote: The worst thing that could happen is you decide to get a kyusu
...or worser still: branch out into some Chinese oolong or Chinese green!
...or worser still: try Mouth Brewing
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by bcos » Jan 13th, '09, 15:38

lmao @ the Matcha Mouth Brewing variant:

Image
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Jan 13th, '09, 15:39
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by Cinnabar Red » Jan 13th, '09, 15:39

Vulture wrote:
Salsero wrote:
Chip wrote: The worst thing that could happen is you decide to get a kyusu
...or worser still: branch out into some Chinese oolong or Chinese green!
...or worser still: try Mouth Brewing
I know a mother in law who does this regularly with no ill effect. :twisted:
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by Oni » Jan 14th, '09, 06:45

This is sick, mouth brewing.
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by gerTEA » Feb 6th, '09, 06:30

bcos wrote:lmao @ the Matcha Mouth Brewing variant:

Image
tea-hee! love the mouth brewing method - bet you have to watch the water temp, though :-)
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by kyleroden » Feb 14th, '09, 04:49

I'm using a gaiwan for the sencha premiere I got from adagio, and it works fairly well. Pouring is a bit slow, and a couple of leaves escape with every decant, but since the leaves(at least of this variant) stay on the bottom, it's not really an issue.