Seems like a glass canning jar would work. My glass gaiwans are nice
to look at but flimsy and the first thing you think cheap. Even if a
piece of art work I dont think practical for long term brewing. Not
enough volume. I never thought of cold brewing shu. Ill try that for
contrast when I start simmering shu.

Jim

On Aug 22, 11:45 am, dogma_i > wrote:
....if your newgroup server doesnt archive too bad
> Now that my main daily tipple is cool-brew shu Pu (and the occasional
> low-roast fragrant oolong), though, I've been finding a glass gaiwan
> ideal. With steep times running many minutes to a few hours, a glance
> across the room gives an immediate gauge of infusion strength. And since
> nothing is cooling, there are no deposits to clean.