On Feb 25, 7:54 pm, "Melinda" wrote:
I suppose that if I were to want to actually work on this I'd start by
learning to pour water out of a gaiwan into another container without the
lid slipping and without any liquid dribbling down the side of the gaiwan.
It just seems easier (and also less disruptive to the whole gong fu-ing
experience) to use a glassware accoutrement for steeping greens though. My
trouble gongfu-ing wth the gaiwan though doesn't apply to everyone of
course, those who have a mastery of pouring out of a gaiwan have my
admiration.

-Melinda

Practice makes perfect, and a good gaiwan makes it all a hell of a lot
easier. The biggest problems I see are people using the wrong tea and
water temps. Gong Fu does mean skilled and it does take time and
effort. Make sure you are using lower temps and greens to get the hang
of it all... or for that matter just practice with cool water and no
tea.

As Lew mentioned a gaiwan with larger flaring around the rim helps.
Don't overfill the gaiwan either, less water makes it easier and less
heat at the rim and lid where your fingers are.

I darn near burnt my fingerprints off trying to do Puerh with too
little skill and too much/hot water in some of my first attempts. That
says a lot too since I can flip things I'm pan searing with bare hands
with no problem. Now I can do any tea and any water temp no matter how
full with ease, it just takes time.

Check Youtube or other video sites for video of people using their
gaiwans with proper technique and you should be on your way. Best of
luck.

- Dominic