CutieAgouti wrote:Hi Kitty! I really like the kyusu that you suggested!! I was wondering though for the gaiwan how do you steep the tea? do you need a tea ball or do you just put the tea in?
And Oni, I typically drink greens, blacks, and oolongs within a day. Sometimes I switch it up with a rooibos. The greens aren't japanese as far as I know.
Thanks for the replies!!
For the gaiwan, you put the leaves in the bowl part, add the correct temperature water, cover with the lid, steep for the required amount of time, tilt the lid so that the liquid can escape, but the leaves cannot, and decant the tea by using the lid to hold the leaves back. Gaiwans are great for oolongs, puerh, some black teas, and the occasional green or white tea. They are not too great for any teas with smaller leaves, as those ones are less likely to be held back by the lid than the larger leaf teas. You don't need a tea ball or any type of filter, but there is a bit of a learning curve in the decanting and pouring.
For an all around tea pot that can brew everything while you are getting starting, the kyusu is definitely a good option. I have the blue pot from Den's and have used it for pretty much everything including blacks, oolongs, and both Chinese and Japanese greens. You could also just get an English style porcelain teapot, but the kyusus have the built in filter and the nifty side handle that prevents you from burning your knuckles when you try to pour.
Rooibos might clog the screen and it is much easier just to brew that in fill your own tea bags. You might also want to consider an infuser basket that you can use in a mug or cup, as that is another versatile way to brew tea.
