Goodnight,
for the oolong tea you prefer gaiwan or teapot?
why?
can you show some snapshot?
Grateful
cheers
Lluis Abad
gaiwan or teapot?
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 Stoneware rich in iron, preserves aroma, builds body.
Hongni 100ml Yixing, allows sweet buttery notes to come out.
Hokujo 250ml Stoneware rich in iron, preserves aroma, builds body.
- E8CB2A92-236B-49B3-B0AF-95023F1B8D35.jpeg (97.8 KiB) Viewed 10532 times
- 16F6DB81-D060-429B-9E09-AA6782B4A21E.jpeg (196.1 KiB) Viewed 10532 times
Okay, a sort of gaiwan I use sometimes, Imari Edo period 100ml lidded bowl and 70ml Canton Tea bowl.
- 46ED21C5-AF0D-4B76-97C4-590F84D7E70D.jpeg (91.03 KiB) Viewed 10522 times
- 96E02780-4FB6-45AE-BC9A-C4D50A6EC084.jpeg (129.26 KiB) Viewed 10522 times
My smallest pot used for low roasted oolongs: Essence of Tea 70ml 1980's (early) TuHong Shui Ping, Factory 1 (It's really 56ml functionally) zisha, coated with a layer of hongni.
- 683F1048-FA75-4D67-96B2-E25E1FAA92D2.jpeg (492.63 KiB) Viewed 10516 times
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.
You take good care of Victoria,Victoria wrote: ↑Sat Oct 28, 2017 2:17 pmIt 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 Stoneware rich in iron, preserves aroma, builds body.
E8CB2A92-236B-49B3-B0AF-95023F1B8D35.jpeg
Hongni 100ml Yixing, allows sweet buttery notes to come out.
16F6DB81-D060-429B-9E09-AA6782B4A21E.jpeg
thanks for the info
hanks for your advice CWarrenCWarren wrote: ↑Sat Oct 28, 2017 11:29 pmDepends 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.
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
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
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 capacity of 100-150 mL, a few are up to 250 mL, depending on how thirsty I am.
High mountain light roast/green style oolongs are great grandpa style, and I most often enjoy these at home that way, or brewed up in an unglazed Tokoname teapot, but sometimes they are brewed in a small glazed teapot, or unglazed shiboridashi. And these are some of my favorite teas for cold brewing in a water bottle to carry with me on hotter days (wet leaves with water just of the boil, fill bottle with cold water after a few minutes, or a few hours later if going to the airport, to fill up after going through security).
Traditional roast oolongs I do most often in small unglazed stoneware pots, but Dan Congs most often in small (50-80 mL) glazed gaiwan or Chao Zhou unglazed clay pot. DHP or TGY can tolerate being prepared in a thermos in the morning for drinking throughout a day at the office where I do not have good access to kettle/pots etc.
High mountain light roast/green style oolongs are great grandpa style, and I most often enjoy these at home that way, or brewed up in an unglazed Tokoname teapot, but sometimes they are brewed in a small glazed teapot, or unglazed shiboridashi. And these are some of my favorite teas for cold brewing in a water bottle to carry with me on hotter days (wet leaves with water just of the boil, fill bottle with cold water after a few minutes, or a few hours later if going to the airport, to fill up after going through security).
Traditional roast oolongs I do most often in small unglazed stoneware pots, but Dan Congs most often in small (50-80 mL) glazed gaiwan or Chao Zhou unglazed clay pot. DHP or TGY can tolerate being prepared in a thermos in the morning for drinking throughout a day at the office where I do not have good access to kettle/pots etc.
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.
For anything else Taiwanese glazed(outside only) or woodfired.
Hello,debunix wrote: ↑Sun Oct 29, 2017 5:26 pmYes. 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 capacity of 100-150 mL, a few are up to 250 mL, depending on how thirsty I am.
High mountain light roast/green style oolongs are great grandpa style, and I most often enjoy these at home that way, or brewed up in an unglazed Tokoname teapot, but sometimes they are brewed in a small glazed teapot, or unglazed shiboridashi. And these are some of my favorite teas for cold brewing in a water bottle to carry with me on hotter days (wet leaves with water just of the boil, fill bottle with cold water after a few minutes, or a few hours later if going to the airport, to fill up after going through security).
Traditional roast oolongs I do most often in small unglazed stoneware pots, but Dan Congs most often in small (50-80 mL) glazed gaiwan or Chao Zhou unglazed clay pot. DHP or TGY can tolerate being prepared in a thermos in the morning for drinking throughout a day at the office where I do not have good access to kettle/pots etc.
thanks for clarifying the ideas a little,
I do not have the pleasure of having tried oolong high mountain
in "Tokoname teapot", I am a beginner in this world of tea;
but little by little I will come.
Best regards
Lluis Abad
Hello,Bok wrote: ↑Sun Oct 29, 2017 11:05 pmI 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.
thanks to the beginning cost me
I adapt to the gaiwan, but little by little
I've taken practice, for my opinion
it is easy to prepare, and very showy everything else
if it is white porcelain.
Best regards
Lluis Abad
One big problem I have with the gaiwan is that heat escapes quiker due to the larger opening, not so practical for my high mountain oolongs. I can imagine it being an advantage for more delicate greens, but i do not drink those…