A gaiwan or two is a key for making great tea. To be honest, I tend to stick with the standard China ones from Fujian’s DeHua. Basic, even shape, even thickness, good lids, good pure colour, low cost. Available in a wide range of sizes almost everywhere in the world.
Tend to use a standard size for most teas, though sometimes use a larger gaiwan for Sheng Puerh.
Have flirted with JingDeZhen ones, however the problem with handmade gaiwan’s is that the lid is often never quite right and sometimes the porcelain is actually too thin.
Would be interested in hearing others views on their preferences. Thanks to Tea Guardian for a great online resource.
