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I’ll admit I’ve got some holes in my how-to.
Currently I only own two gaiwans (third one’s lid took a nose dive off a table, lives on as a cup) – one is 100ml filled to rim and the other is about 120ml filled the same way. The former is bell shaped and fairly thin, the latter bowl shaped and relatively thicker. I’ve done a little gongfu style stuff recently for a deep brown oolong (more experimentation required), but pretty generally I just pre-heat it, put the right about of leaves in (1g to 100ml of water or proportions there of) and the leaves sit until I’m done with them. The bowl one usually gets used for darker teas because it holds heat a bit longer, but the tiny button on it leaves a bit to be desired. On the whole, green teas do best in my experience – probably because the heat drop doesn’t effect them so much.So if I’m following along, I should invest in a larger gaiwan / cha chung, like this one for example: https://www.jkteashop.com/lucky-vine-flower-fine-porcelain-big-gaiwan-250cc-p-798.htmlAnd then I’d leave my smaller ones for gongfu sessions?
That is to say, my standard approach would probably be better served with something the size of the above vs the ones I have now, which I should make better use of in gongfu sessions.Thanks,M.Not so much, no; sort of just tossing it up on here day by day. I have given thought to starting an organized binder for recording thoughts and preparation methods for various teas I make myself, though. My adjectives for tastes and aromas are not so highly developed, though.
Speaking of which, today I tried the recently purchased Tieguanyin Deep Brown 2010. At the half strength brewing it retains a bit of sweetness, a bit of smokiness but not much “body” if I understand the correct usage of the word.M.I am sipping on the Yunwu wild bush “travel ration” tea right now. It has hints at it’s “regular” profile, but the only flavour I can really get much of is actually similar to the Congou I mentioned above. It’s weaker, but there’s a similarity there. Also noticed it makes the mouth feel a little dryer than any others tried so far.
M.
In the process of doing that now; I tend to be long-winded, so I have to double check I keep only what a prospective buyer might want to hear. I’ll see if I can find yours!
M.Oops; mine is 100ml (filled to rim). When I fill it to an easily carried level (no spills and whatnot) it tends to hover around the 50ml mark.
M.Congrats on the teaware line launch! I’ll be grabbing some of the small plain white gaiwan sometime soon for my up-and-coming attempts at launching a tea club. How will the line be expanding? I saw a few styles of plain white ones in the first post that I would also like to acquire.
Also, if it’s safe to ask, is user ChaWang involved in this new venture at all? I know in another post he mentioned regretting not having an online outlet.One other question – I noticed in the gaiwans section that every other was marked “tea bowl”. These are broader, shorter styles. Is it inappropriate to refer to these as gaiwan? The description says it can be used as one, but does some design detail or subtlety disqualify them from simply being called “gaiwan”? (the more I know and all that)Thanks (and congrats again!),M.Oh, almost certainly. Monday I plan to try the Yunwu Wild Bush thermo style. I’ll make it around 9, as I’m typically at my desk by 11 and it seems to ballpark that I don’t “get to” my tea for about 2 hrs on the above trials.
As for pu’erhs, I have noticed that the older shu cha I have appears to have changed in flavour more than the younger – the difference between the two being stated at 4 years. The younger seems to retain a pleasant woody / hay flavour – which isn’t as present in the older one – while the older pu’erh seems to have more “earth” and is more subtle. However, I have made more infusions with the younger pu’er, so I have more data points.M.LJ: If you’re not logged into TeaHong, it apparently allows you to type whatever name you wish. As for reviews in Chinese, there are questions in Chinese so I wouldn’t imagine it would be a problem. The rest of us have translate.google.com to help us along.
M.
