This video is super encouraging! Thanks for all the tips and education! One tip I saw before getting a gaiwan was to look for a lid that sits nicely atop/ just inside and doesn’t slip and slide around the top of the bowl.
Using small (100 to 150mL) porcelain/thin-walled gaiwans to brew green teas is a good place to start - quick heat dissipation and lower brewing temperatures makes it more forgiving both in the cup and on your fingers! Then eventually you work your way up to thick clay gaiwans using rolling boils for dan cong and other fancy-pants teas!
@@teaformeplease What seems to matter to me is the shape. The longer upright ones leak steam out the back and that burns my hand. The shorter and wider ones leak the steam different. For little hands that are closer, hot steam matters just as much as the hot liquid on the rim.
I am ok up until around the 5th infusion when it gets really hot. I have basically decided to use the gaiwan for water under 190 for greens and whites but use a clay pot for black tea.
Ooo now I’m worried, I ordered a thicker walled one for my first attempt. Bye fingers. Just for reference, what’s the size of the big celadon gaiwan you used in the demo?
It's hard to know until you actually use a gaiwan. If it gets too hot, it helps to stop pouring hot water a little lower than full capacity. You can also hold the saucer with the gaiwan while you pour. The celadon gaiwan holds about 175ml, depending on the tea I'm brewing.
@@teaformepleaseThanks! Update: I did burn my finger but that was from ladling hot soup and not from using the gaiwan oddly enough. Anyway my first brewing session went smoothly and I was surprised at how much I could stretch my oolong tea into like 10+ infusions. I fell asleep soon after from drinking so much tea haha.
I also ended up finding the knuckle hold to be the most comfortable and stable because the gaiwan was on a smaller side and my fingers were too long for it. I like that the finger looks like it’s kneeling which seems suitable since the act of pouring tea for someone is a courteous gesture.
Watching tea vloggers helped me start brewing with a gaiwan.
It's definitely helpful to watch videos.
This video is super encouraging! Thanks for all the tips and education!
One tip I saw before getting a gaiwan was to look for a lid that sits nicely atop/ just inside and doesn’t slip and slide around the top of the bowl.
I'm so glad to hear that! 😊
I'm new to this channel & I love the content!
Welcome! I'm so glad that you're enjying my videos.
Using small (100 to 150mL) porcelain/thin-walled gaiwans to brew green teas is a good place to start - quick heat dissipation and lower brewing temperatures makes it more forgiving both in the cup and on your fingers! Then eventually you work your way up to thick clay gaiwans using rolling boils for dan cong and other fancy-pants teas!
Thin walled porcelain is definitely a good starting point. I love my thicker clay pieces, but boy do they get hot sometimes. 😂
Good tips❤
Thank you!
Great video for beginners. I never grab the saucer too. My hands aren’t big enough.
Thank you! It definitely depnds on how big your hands are. I have a hard time pouring very tiny gaiwans for that reason.
@@teaformeplease What seems to matter to me is the shape. The longer upright ones leak steam out the back and that burns my hand. The shorter and wider ones leak the steam different. For little hands that are closer, hot steam matters just as much as the hot liquid on the rim.
I always burn my fingers on the edges from the residual heat so I bought a porcelain teapot lol
Your fingers do get used to the heat the more you do it. Teapots are definitely an easier pour. 😂
I am ok up until around the 5th infusion when it gets really hot. I have basically decided to use the gaiwan for water under 190 for greens and whites but use a clay pot for black tea.
Gaiwans can definitely get pretty hot with consecutive infusions. I built up a resistance while working at a tea house years ago. 😂
Ooo now I’m worried, I ordered a thicker walled one for my first attempt. Bye fingers.
Just for reference, what’s the size of the big celadon gaiwan you used in the demo?
It's hard to know until you actually use a gaiwan. If it gets too hot, it helps to stop pouring hot water a little lower than full capacity. You can also hold the saucer with the gaiwan while you pour. The celadon gaiwan holds about 175ml, depending on the tea I'm brewing.
@@teaformepleaseThanks! Update: I did burn my finger but that was from ladling hot soup and not from using the gaiwan oddly enough. Anyway my first brewing session went smoothly and I was surprised at how much I could stretch my oolong tea into like 10+ infusions. I fell asleep soon after from drinking so much tea haha.
Congrats on having your first brewing session! I still learn something new every time I make tea.
I also ended up finding the knuckle hold to be the most comfortable and stable because the gaiwan was on a smaller side and my fingers were too long for it.
I like that the finger looks like it’s kneeling which seems suitable since the act of pouring tea for someone is a courteous gesture.
Was the knuckle hold the one you did at the tea shop? Or the first pour style you showed?
It was the second pour style. The owner thought it was more elegant.
So.. just put ur fingers on the saucer to just avoid risk of burns altogether? It's just sitting there...
There are many different ways that you can do it. I personally find it clumsy to pour with the saucer.
@@teaformeplease well either clumsy or +500% chance to get burned? I choose clumsy