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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
too small. not really 150 ml. maybe 100 ml. or 120. too thick material for so small gaiwan. bad to handle. not like real traditional carrycase design using thinner porcelain.
i recognize these pieces exactly what they are. i think the only one good enough for real use is the 160 gaiwan. the travel sets in bamboo trays are not good use.
zen and tea are not separatable. tea is always important element in buddhism in china and japan. longjing was first made by a monk before qian long emperor made it famous. the first tea gardens in japan were created by monks.
