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I tried baking in my home oven and failed too, but only less than one kg and many years before I read that essay by Mr Leo. It was a big waste. I am glad that traditional baked style tieguanyin is available in the market again now, but cannot find a god one yet.
That used to be true, but the porcelain center has moved away from Jianxi to southern Fujian and Chaozhou many years now. The gaiwan produced in these two tea regions are much better designed for real use. The quality has been improving and the price is a lot more reasonable. I have been using gaiwans from either of these places for many years now. I get mine from a neighborhood teashop, which compares well in price with those in the internet.
Teaguardian.com has a very good article about selecting a gaiwan. I am not going to add to their well written essay here, but I can tell you that only the extremely expensive handmade ones from Jianxi (in particular the town called Jingde) is worth the investment as a collection. Others are just over-priced mechine-made or half mechine made stuffs.I agree that the higher the temperature, the more release of EGCG, but I think the amount of EGCG released in which infusion does not depend on which number of infusion but rather on the duration of each. The tea variety also affect the pattern of release significantly.
I have searched the internet for buying the kind of original and non-smoked Lapsang Souchong in teaguardian.com, but could not find any shop carrying it. Any help please?
Most people use the same gaiwan for everything. Ripened puers are much, much, much better in the yixing teapot. Raw puer can be in the gaiwan.
As far as my experience is concerned, most gaiwans sold in the internet in English language are not good for tea making. Most have thick rim and bad lid cap designs. This seems to be a good market vacuum for those who are interested in opening such an internet shop.
The Shuixian I ordered in yumcha restaurants looks different from the Shuixian in your Wuyi page. How come?
