Finally got my hands on the teas we like thin walled flared gaiwan!
It is thin and elegant as advertised. Also easy to use - tried it a few times with boiling water with no finger burn issue at all. For the price, this is great!
As a test, I brewed a chinese green that i typically brew in thick walled wide mouthed open kyusu from arita. In the kyusu, the infusion becomes yellowish if i go above 72 C. But with the gaiwan, following same leaf to water ratio and infusion time, the infusion is green even with boiling water. The taste is also more grassy and mineraly but much less buttery. I finally see now how this is the proper brewing vessel for chinese greens that need 80C or above temperature.
An interesting feature of the gaiwan is that it doesn't tip over! It has been designed so that it stands right back up even if you set it down on its side! I'm not sure if this is a common design feature of gaiwans, but it's probably mainly due to the flaring.
Now to nitpick, i noticed that at all edges, the unglazed areas are a bit sandy. My experience is that this means the clay behind the glaze is a bit lower quality, possibly fired at lower temperatures and may stain relatively easily. But for this price, i don't care. I am wondering though if i buy a more expensive gw from m&l, the unglazed edges would be more smooth and hard.
Edit: after a few more uses and cleanings, i noticed that the roughness has largely disappeared, and also there has been no staining issues. So whatever sandiness i felt there before must have somehow washed away.
Last edited by LeoFox
on Sat Nov 21, 2020 1:01 pm, edited 7 times in total.