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the first one. but it is a bit small if u not good with using gaiwan. very popular size in southern china in all teashops. but not all people have so good quality or design.
no need to thank me. i have asked leo to teach people more about choosing good gaiwan. he is very good in it and tell me which is the better one between these, even they are almost the same price. very strong reasons and experience he has.
ha ha ha ha, i know exactly one real person in hong kong like that, and he runs a big teahouse. the wood of the guqin is the only thing of real quality. ha haha ha. thank you for the link.
soaking tealeaves in a cup, mug, gaiwan, teapot or anything has been practiced anywhere in the world. if you know what to do, even very good tealeaves can be used with good taste this way.
you waste tea quality if add other tastes to high quality tea. add things to low quality tea is okay. like cooking. no rules.
you are right, no need temp control. boil only enough water for immediate use. no need fill kettle. this make boiling quicker. 500 ml usually about 2 minutes for 1500 w kettle. quicker with 2000 w kettle
