Brewing a tiny amount of tea

this is so kewwwttt!

Hahaha .. great one.

Yes, that picture sure has been making the rounds; but, the question you ask is a very serious one since someone *might* be in posession of, for example, as you say, 3 or 4 grams of a 100 year old puerh, and be struggling with the issue you raise. This is, of course, where gaiwans of only a fraction over an ounce volume come in handy, but then there's the issue of proper heat: It's particularly hard to keep the temperature sufficiently high in such a small gaiwan. Any thoughts on this in the specifics and in general? By the way, parenthetically, although I have no priceless "authentic" dahongpao on hand, I do have some little bits of damn tasty ones, so again let's be serious folks. I have spoken. Michael

is a very serious one since someone *might* be in posession of, for example, as you say, 3 or 4 grams of a 100 year old puerh, and be struggling with the issue you raise. This is, of course, where gaiwans of only a fraction over an ounce volume come in handy, but then there's the issue of proper heat: It's particularly hard to keep the temperature sufficiently high in such a small gaiwan. Any thoughts on this in the specifics and in general? By the way, parenthetically, although I have no priceless "authentic" dahongpao on hand, I do have some little bits of damn tasty ones, so again let's be serious folks. I have spoken.

Care to share what you little bits of "tasty" are?