TeaForum.org

Brent D wrote: ↑

Mon Oct 30, 2017 11:33 pm

My first brewing vessel was a gaiwan. I hate the thing. Many burned fingers and spills. I have 2 porcelain teapots. Done with the gaiwan.

Hello Brendt.
You can show your porcelain teapots
for oolong.

Thank you

Lluis Abad

I could never bring myself to like gaiwans, I do not like the way they look nor how they handle and brew the tea. I find myself having much more control with a teapot. For neutral testing I just use a porcelain teapot. For anything else Taiwanese glazed(outside only) or woodfired. Hello, thanks to ...

Yes. Gaiwan, or teapot, or shiboridashi, glazed or unglazed or porcelain or glass, or grandpa-style in the tea bowl: I use all of these depending on the tea and the situation. I use the pots I have and adapt the tea to them at this point, rather than the other way around. Mostly brew vessels have c...

I am about to buy a Zini, between a 60 and a 110, I do not know which to choose,
any advice.
I have also seen a bargain but red clay of 180 for about 13 pounds,
but I think it's too big for me.
My gaiwan is 50, maybe it's getting a bigger 100 maybe
I do not know what you think

cheers

CWarren wrote: ↑

Sat Oct 28, 2017 11:29 pm

Depends on mood and oolong type. Bone china, hongni, celadon, modern zhuni, purion, nosaka, miscellaneous glazed, they’ve all been used for various oolongs. Back handles, side handles, gaiwans, shibos, etc. Various shapes and sizes too but rarely over 150ml.

hanks for your advice CWarren

It really depends on the oolong. Roasted High Mountain & DongDing I use Hokujo stoneware. For LiShan or DaYuLing I use Hongni or Japanese red Shudei clay....More wabi sabe with clay pot. Simple clean with porcelain. Many people I know prefer porcelain gaiwan, I rarely use though. Hokujo 250ml Stone...

Victoria wrote: ↑

Sat Oct 28, 2017 2:38 pm

Okay, a sort of gaiwan I use sometimes, Imari Edo period lidded bowl and Canton Tea bowl.
46ED21C5-AF0D-4B76-97C4-590F84D7E70D.jpeg
96E02780-4FB6-45AE-BC9A-C4D50A6EC084.jpeg

you can indicate capacity of each

Goodnight,
for the oolong tea you prefer gaiwan or teapot?
why?
can you show some snapshot?

Grateful

cheers

Lluis Abad

Very nice pots,
It hurts that they are of greater capacity also for me

cheers

Lluis Abad

I publish this interesting bet by the craftsmen with YiXing clay in this century, if any fellow are interested here have this website: http://www.homeanddecor.com.sg/articles/95359-shopping-contemporary-ceramic-tableware-inspired-zisha-clay-pots Nice designs by British artist. Have you touched or o...

I publish this interesting bet by the craftsmen
with YiXing clay in this century, if any fellow
are interested here have this website:

http://www.homeanddecor.com.sg/articles ... -clay-pots

Good afternoon,
a partner has
experience or have a "Guangxi Nixing Teapot"
can you give us your opinion

Thank you

Cheers

Lluis Abad

I was just drinking a compressed white tea at work, so I'll mention that to start in on posting. It's nothing too standard, pressed in a candy bar sort of shape some teas are made in now, to facilitate breaking off one square. The taste is decent. As with compressed whites in general it's on the me...

A tea with similarities to balhyocha, yellow, oolong and black but yet with its very own unique identity. Nice notes of sweet roast, cocoa and figs. Beautiful deep red, light chocolate color as well. Hwang Cha Gold, a South Korean partially oxidized pan-fired first flush tea from Honam Tea Estates ...

Having my own tea-themed trip this week in the Kyoto area: yesterday I took in a tea tour at Obubu Tea Farm in Wazuka, which included a tour of local tea fields on tiny little mountain roads that looked more like hiking paths than roads for autos; a tour of the factory and review of the tea process...