is a gaiwan worth it

As with any piece of hardware (both food-related and not), you get what you pay for.

I recently bought a stoneware gaiwan for $50, and I love it. If you're willing to pay a lot for something you're relatively certain will last a long time, it'll always seem like it was worth the money.

For you treasure most what you pay most for. :P

-Drew

Zarky Zork wrote:

Drew, I think it's a matter of personal aesthetics here. I often prefer gaiwans that are cheaper, not because they are cheaper, but I like the spontaneous brush strokes as opposed to the carefully wraught perfect designs of the most expensive types. As for lasting a long time, I can flip the lid of a forociously expensive gaiwan onto a cement floor as fast as I can destroy the lid of a cheap one. I think generally most gaiwans are equally destructable. BTW, stoneware gaiwans are much too heavy for my taste. But, this speaks about my taste, not about the quality of gaiwans, right?

We can talk about the ease of handling a given gaiwan. Old ones were *not* user friendly because the lid knobs were shallow and wide and hard to grasp. Size and shape also affect ease of handling. I suspect the size of your hand will influence your gaiwan choice. And then, the gaiwan lid should not fit as a perfect round within the cup, but rather be slightly off center. That way, you are not fighting to pour the tea from the gaiwan since a small iopen arc is created. Much to discuss.

I'm on record as really liking Jing and Seb's gaiwans. I've got a Bao Zhong in one right now, although sadly, I've also got a horrendous cold, so good tea is wasted on me this week. Yuk. Michael

[Drew] [Zarky Zork (could you be the famous Barky Bark?)]

I'll completely agree with that, Michael.

The world of wares, in general, is a confusing place, especially with the increase in mass production over the past century. I guess that since I'm an individual of a younger age, I'm quick to attach myself to a gaiwan I believe to have been handcrafted with care and good intent, especially since the rest of my world is so thoroughly filled with cheap and mass-produced crap that breaks when I as much as glance at it. I'm the same kind of young person who collects new music on vinyl, marvels at analog electronics, and believes the best things in the world were made in small quantities by a person with a full name who takes pride in their craft. Am I sucker, or am I just able to comprehend that everything in the world is relative and I'm just another individual in a world of ~7 billion people?

*stares at half-finished lab report, due in two hours*

-Drew

Michael Plant wrote:

I'm using a glass gaiwan I got at Wing Hop Fung in LA for $4. It's my first, and, when I have the time, I'm really enjoying exploring teas with it. I think a hand-painted porcelain one would be nice, but as Michael noted it's as easy to drop an expensive one as cheap, and with a cheap one I concentrate on the tea, not the tool. OTOH, if part of the tea experience for you is enjoying the art and craftsmanship the gaiwan represents, then cost is not an issue.

Dean

Yes.

I kinda resisted at first myself, but they quickly won a large spot in my heart and tea routine. Especially at work, where the ease of use and cleanup is great.

I will actually say to go for the cheaper ~$10 or less option myself. I bought a couple while I was in NY and I actually prefer the cheaper ones. I have to 100% agree with Michael that I will take a rough painted cup over a meticulously sculpted and painted one any day of the week. I do like the lid to fit well and the overall appearance to be nice, but I don;t have any need for the expensive ones. In fact I tend to let my teaware choose me, if I'm buying a Yixing teapot I will stand in front of the entire selection and go with the one that stands out to me without even looking at prices. And normally this tends to be the lower priced ones almost every time. I also like to have a connection or story behind each piece, more than just waltzing into a store and walking out with a new teapot/cup. I pick stuff up while on vacations to new places, or from a friend, or for a gift, etc. so that I have a bond that means much more than just a dollar value or an "experts" opinion on the quality/maker. It also makes it that much harder when, like Michael, I futz a lid onto the floor... but I even have kept a bamboo style Yixing that I knocked the lid knob off of... the teapot is till fine and the lid serviceable, it gives it "character." :)

All stories aside, pick one up. Price does not matter to get you started.

- Dominic Drinking: Vintage Oolong

Yes. Just one word of caution to what you wrote above: Mass produced wares are not by definition bad; some have style, excellent design, functionality, etc. A well designed glass mug that fits comfortably in your hand and pleases your eye is a lot better than the poorly crafted, albeit hand made junk so readily available. Sorry to pontificate. I feel strongly about the quality of craft we see. Sometimes the craftsmanship is flawless, but the design and form are dead and deadly dull. Those are my opinions, no more.

Michael

Gaiwans are form and function more than price. You'll spend more money on finding one that 'fits' your needs. They're far less forgiving than the pot and cup. My only advice look for the ones with the deep seated saucer. Buy a tea towel and spare parts. I brew in 1 liter glass pots and drink out of half liter glass cup so I think they're cute.

Jim

Zarky Zork wrote:

Space snipped-for-privacy@i3g2000cwc.googlegroups.com10/10/06

09: snipped-for-privacy@ix.netcom.com

Jim, what's the purpose of the deep seated saucer? Are you one of those three part grasp guys? I tried it and not only killed the lid, but the damned gaiwan itself popped out from between the saucer and the lid, and guess what happened to it? I make no claims for advanced technique. Michael

I have a feeling the OP is asking whether or not ANY gaiwan is worth the trouble.

In which case, I'd answer yes.

Gaiwans give you more c> Space snipped-for-privacy@i3g2000cwc.googlegroups.com10/10/06

Not to answer for him, but I agree with Jim, a nice deep-seated saucer is a big plus. I am a "three part grasp guy" and I like to see a 1/2" of the cup sit down into the saucer and fairly tightly, not sloppy. No chance of the gaiwan popping out this way.

- Dominic

Dominic snipped-for-privacy@h48g2000cwc.googlegroups.com10/10/06

11: snipped-for-privacy@gmail.com

I have *nothing* against the three part grasp. I will say however that I have *never* seen anyone engage it, even among my friends of serious Chinese origin, some of whom brew tea all day long. I think Roy Fong supports the TPG (not to be confused with the TPG, which stands for the "two part grasp"). Gasp! Michael

Michael, the saucer insulates your hand from a potentially hot cup. Yes, I'm a "3PG" person too. My cheap 3-4 oz glass gaiwan meets Dominic's specifications, and I find it easy to pick up and use. I rarely drink directly from the gaiwan - if I'm evaluating an oolong and want a 20 or

30-second steep, how can I do that and drink directly from the cup? I use it almost exclusively for brewing, and then quickly drain it into another cup for drinking.

My $0.02.

Dean

Really? In all of my experience and the paintings and photo's I have ever seen involving gaiwans, the individual is always employing the

3PG... in fact a cookbook I just picked up this weekend has a few very large photo's of a few old Chinese men drinking from gaiwans by only holding the rim of the saucer and no lids in place (one guy has a lid on).

I'm guessing there is no definitive answer or "correct" way, but I'm now intrigued and will look into this further to see if it is a cultural thing/varies by region. I do like the extra insulation it affords me while drinking from it though, and as long as it sits down in by a half-inch or so I've never had a problem.

- Dominic

Also very easy to clean, even away from running water - shake out the leaves and wipe dry.

Perhaps a holdover from lab days: I hold the rim between thumb and middle finger, hold the top on with forefinger, pour by pitching the wrist down and away. This gives enough control actually to adjust the pouring crescent in real time if leaves jam or start to come through. With some gaiwans, I put a piece of cork in the top for fingertip insulation. Never use the saucer.

Speaking of which, I've only found (and then lost) one web site that sells two-part gaiwans with a broader base. Can someone please identify vendors of such rarities?

Maybe time for another poll (or not).

-DM

My Gaiwan turns me into a lefty which is the only plus over a cup with handle. I use my right hand to place it into my left. I rest the saucer between the two middle fingers and use the thumb rest to push back the lid ever so slightly. You can also move the lid with the thumb but always secure with thumb rest. The deep seated saucer presents the cup from sliding. It has a ridge on the bottom to keep positioned between fingers. I cradle the rim of the saucer with the forefinger. At no point should the fingers touch the cup. My(only one) is the two oz size and my vulcan salute isn't good enough to pick it up with the left hand. With the pure left handed grip my thumb rests against my nose. This is where you try the look and feel before buying which is impossible over the Internet. It's like using chopsticks. Whatever works for you. My fundamental problem is I don't sip and the refills drive me nuts.

Jim

PS For the large Gaiwans I grip the saucer with the thumb and two foref> Michael Plant wrote:

Just some supporting web evidence. (that and a quarter, is worth about a quarter)

Most gaiwan web sources also hold to this same convention and general usage info. I've only found one so far saying to not use the saucer. The count so far is 6 to 1 in favor of the 3PG, but I've just begun the search.

I was wondering about the "three part grasp", too. There seems to be no consensus, with the combatants equally matched in number as far as I can (empirically!) tell.

Using the saucer is vital for me - I can't get a solid grip of the rim of the bowl due to the heat. Brewing tea is a pretty visceral experience for me: I like to slop the liquids around merrily. The saucer of the gaiwan is like the guard or quillions on a sword, protecting dainty fingers from combat damage. :)

Toodlepip,

Hobbes

I thought the English learned from the Chinese, one hand for the guy, two for the gal. I thought that originated from picking up gongfu cups.

Jim

HobbesOx> I was wondering about the "three part grasp", too. There seems to be

Hi Dean,

For the heat factor, you can try to grab the gaiwan with the big thumb on the lid (of course) and the 2 or 3 following fingers on the butt and then practice what could look like playing the piano.

Since the pouring of a gaiwan is very fast there is no problem with the heat using this technique. It has worked like a charm for me until I was able to handle the heat which is usually quite fast if you brew intensively.

SEb