I've been doing a lot more Gong Fu brewing in my Yixing teapots lately
since the weather is turning colder and I'm moving into more oolongs,
but I've also pretty much completely converted to gaiwans for
everything else or at work. I was looking through some of Stephane
Erler's amazing photography on Tea Masters and the simplicity and
design of the competition tea tasting sets really spoke to me and my
design tastes. I picked up a couple sets from Guang at HouDe and I
have to say that I may have found my new solo brewing vessel of
choice. Easier to deal with and pour than a gaiwan and just so simple
and clean.

Had I noticed that Stephane Also sells them (minus the spoon but with
an extra display plate) I probably would have gone that way as the
spoon is of little use in daily drinking. Either way at about $12 is
is a super economical set for both beginner and devote alike. I just
never thought twice about using them daily. I figured I'd share just
in case anyone similarly somehow overlooked the idea.

- Dominic

"Dominic T." > writes:

> I've been doing a lot more Gong Fu brewing in my Yixing teapots lately
> since the weather is turning colder and I'm moving into more oolongs,
> but I've also pretty much completely converted to gaiwans for
> everything else or at work. I was looking through some of Stephane
> Erler's amazing photography on Tea Masters and the simplicity and
> design of the competition tea tasting sets really spoke to me and my
> design tastes. I picked up a couple sets from Guang at HouDe and I
> have to say that I may have found my new solo brewing vessel of
> choice. Easier to deal with and pour than a gaiwan and just so simple
> and clean.

Can you pour one-handed without risking, uh, lid elopement?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On Nov 14, 3:29*pm, Lewis Perin > wrote:
>
> Can you pour one-handed without risking, uh, lid elopement?
>
> /Lew
> ---
> Lew Perin /

Actually yes very easily because you basically set the cup with the
lid into the larger teacup (bowl) on a slant and it is matched
perfectly so it fits snugly (holding the lid tight) and drains
quickly. It is actually very simple and elegant, much easier and less
chance of mishap than a gaiwan so if you can pour successfully from a
gaiwan it is actually way easier. I did burn the hell out of my index
finger though on my second pour due to how heated it had become from
the first brewing and then slightly hotter water for the second... but
that was user error and I learned fast what I did wrong. Hook your
index finger in the little handle and your thumb holds down the lid
tight and you can pour just like a gaiwan, one-handed.

- Dominic

You know how some people say "theory is different from practice"?
Well, when I was in Fujian, it was like that. I expected to see "tea
competition tasting sets" - but everywhere I looked I never saw them -
not even 1 set. Even professionals who had tea-tasting credentials -
they didn't use them. I asked. They said, "No, I never use that". But
what they did have instead were several white gaiwan, some small white
porcelain bowls, and white porcelain spoons. One guy said the gaiwan
was better - because you could use it just like the cup anyway. And it
was more versatile because you could use it for regular gong-fu
brewing and drinking; or for tea tasting and evaluation. And it was
easier to pop out the brewed leaves and examine the leaf stack on the
gaiwan lid.

Now, that's not to say that "tea competition tasting sets" aren't
used. But I never saw anyone I met using one. Strange isn't it? But
that's what I always saw. So in theory, they're used. But in actual
practice - who the heck uses those?

"Dominic T." > writes:

> On Nov 14, 3:29*pm, Lewis Perin > wrote:
> >
> > Can you pour one-handed without risking, uh, lid elopement?
>
> Actually yes very easily because you basically set the cup with the
> lid into the larger teacup (bowl) on a slant and it is matched
> perfectly so it fits snugly (holding the lid tight) and drains
> quickly. It is actually very simple and elegant, much easier and less
> chance of mishap than a gaiwan so if you can pour successfully from a
> gaiwan it is actually way easier. I did burn the hell out of my index
> finger though on my second pour due to how heated it had become from
> the first brewing and then slightly hotter water for the second... but
> that was user error and I learned fast what I did wrong. Hook your
> index finger in the little handle and your thumb holds down the lid
> tight and you can pour just like a gaiwan, one-handed.

Yes, but if I'd rather use my favorite cup for drinking, a cup that
the brewing vessel doesn't fit snugly into, could I still do it one-handed?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

niisonge > writes:

> You know how some people say "theory is different from practice"?
> Well, when I was in Fujian, it was like that. I expected to see "tea
> competition tasting sets" - but everywhere I looked I never saw them -
> not even 1 set. Even professionals who had tea-tasting credentials -
> they didn't use them. I asked. They said, "No, I never use that". But
> what they did have instead were several white gaiwan, some small white
> porcelain bowls, and white porcelain spoons. One guy said the gaiwan
> was better - because you could use it just like the cup anyway. And it
> was more versatile because you could use it for regular gong-fu
> brewing and drinking; or for tea tasting and evaluation. And it was
> easier to pop out the brewed leaves and examine the leaf stack on the
> gaiwan lid.
>
> Now, that's not to say that "tea competition tasting sets" aren't
> used. But I never saw anyone I met using one. Strange isn't it? But
> that's what I always saw. So in theory, they're used. But in actual
> practice - who the heck uses those?

They certainly use them in India.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On Nov 14, 4:52*pm, Lewis Perin > wrote:
> "Dominic T." > writes:
> > On Nov 14, 3:29*pm, Lewis Perin > wrote:
>
> > > Can you pour one-handed without risking, uh, lid elopement?
>
> > Actually yes very easily because you basically set the cup with the
> > lid into the larger teacup (bowl) on a slant and it is matched
> > perfectly so it fits snugly (holding the lid tight) and drains
> > quickly. It is actually very simple and elegant, much easier and less
> > chance of mishap than a gaiwan so if you can pour successfully from a
> > gaiwan it is actually way easier. I did burn the hell out of my index
> > finger though on my second pour due to how heated it had become from
> > the first brewing and then slightly hotter water for the second... but
> > that was user error and I learned fast what I did wrong. Hook your
> > index finger in the little handle and your thumb holds down the lid
> > tight and you can pour just like a gaiwan, one-handed.
>
> Yes, but if I'd rather use my favorite cup for drinking, a cup that
> the brewing vessel doesn't fit snugly into, could I still do it one-handed?
>
> /Lew
> ---
> Lew Perin /

Sure, the second bit I posted there about hooking the index finger and
holding top with thumb and you can pour into anything with a much more
directed stream than from a gaiwan. The novelty may wear off
eventually but right now it seems like everything and more that I
currently enjoy about my gaiwans.

- Dominic

On Nov 14, 4:43*pm, niisonge > wrote:
> You know how some people say "theory is different from practice"?
> Well, when I was in Fujian, it was like that. I expected to see "tea
> competition tasting sets" - but everywhere I looked I never saw them -
> not even 1 set. Even professionals who had tea-tasting credentials -
> they didn't use them. I asked. They said, "No, I never use that". But
> what they did have instead were several white gaiwan, some small white
> porcelain bowls, and white porcelain spoons. One guy said the gaiwan
> was better - because you could use it just like the cup anyway. And it
> was more versatile because you could use it for regular gong-fu
> brewing and drinking; or for tea tasting and evaluation. And it was
> easier to pop out the brewed leaves and examine the leaf stack on the
> gaiwan lid.
>
> Now, that's not to say that "tea competition tasting sets" aren't
> used. But I never saw anyone I met using one. Strange isn't it? But
> that's what I always saw. So in theory, they're used. But in actual
> practice - who the heck uses *those?

I've seen them used in tea grading and when with a friend to purchase
some tea from a grower. I also see that it tends to be much more in
use with Taiwanese oolongs and people. I'm not saying they are as
common as gaiwan or Yixing but I have seen them in use a few times.
Like I said initially though it wasn't something I ever even thought
about using daily or in everyday life, I kind of thought of them as
special or one-use items. It really does work well though.

- Dominic

That was the technique shown in David Lee Hoffmans All In This Tea. I
dont think any technique is complete without viewing the spent teas.
There are whole leaves that you could use on a salad as I do
occasionally. Im sold on my Bodum Pavina for elegance. Throw in some
tea leaves and boiling water and pretend you are a fish in an
aquarium. Im developing an appreciation for the stew nature of puer.

Jim

On Nov 14, 2:43 pm, niisonge > wrote:
> You know how some people say "theory is different from practice"?
> Well, when I was in Fujian, it was like that. I expected to see "tea
> competition tasting sets" - but everywhere I looked I never saw them -
> not even 1 set. Even professionals who had tea-tasting credentials -
> they didn't use them. I asked. They said, "No, I never use that". But
> what they did have instead were several white gaiwan, some small white
> porcelain bowls, and white porcelain spoons. One guy said the gaiwan
> was better - because you could use it just like the cup anyway. And it
> was more versatile because you could use it for regular gong-fu
> brewing and drinking; or for tea tasting and evaluation. And it was
> easier to pop out the brewed leaves and examine the leaf stack on the
> gaiwan lid.
>
> Now, that's not to say that "tea competition tasting sets" aren't
> used. But I never saw anyone I met using one. Strange isn't it? But
> that's what I always saw. So in theory, they're used. But in actual
> practice - who the heck uses those?

Space Cowboy > writes:

> That was the technique shown in David Lee Hoffmans All In This Tea. I
> dont think any technique is complete without viewing the spent teas.
> There are whole leaves that you could use on a salad as I do
> occasionally. Im sold on my Bodum Pavina for elegance. Throw in some
> tea leaves and boiling water and pretend you are a fish in an
> aquarium.

Those things are elegant, but they're made of polycarbonate, AKA
Bisphenol A.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Pavina is made of Borosilicate Glass AKA Pyrex not plastic. I do miss
a lid for sniffing.

Jim

PS You dont want to know what is leaching out of an unglazed gongfu
pot.

On Nov 15, 3:40 pm, Lewis Perin > wrote:
> Space Cowboy > writes:
> > Im sold on my Bodum Pavina for elegance.
>
> Those things are elegant, but they're made of polycarbonate, AKA
> Bisphenol A.
>
> /Lew
> ---
> Lew Perin /

Space Cowboy > writes:

> Pavina is made of Borosilicate Glass AKA Pyrex not plastic. I do miss
> a lid for sniffing.

Hmm, you appear to be right. I threw out a couple of Pavina glasses a
while ago when I was convinced they were polycarbonate. I wonder if
Bodum's changed the material recently.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On Nov 17, 9:51*am, Lewis Perin > wrote:
> Space Cowboy > writes:
> > Pavina is made of Borosilicate Glass AKA Pyrex not plastic. *I do miss
> > a lid for sniffing.
>
> Hmm, you appear to be right. *I threw out a couple of Pavina glasses a
> while ago when I was convinced they were polycarbonate. *I wonder if
> Bodum's changed the material recently.
>
> /Lew
> ---
> Lew Perin /

Yep, I just used a new one last week and it certainly was plastic.
They did used to be glass but I have no idea when it changed. I was
bummed because the new plastic ones get those small cracks throughout
from the heat which makes them look cheap and cloudy. Sadly, nothing
is quality anymore and with the current economic environment companies
are using it to go even further downhill. It's a pity that people just
don't care either so it is tolerated and accepted.

That is exactly why I happily buy sets like the competition tasting
set which is still made well and sold at a reasonable price. I'd
rather give my money to that than a brand name that at one time had
some semblance of quality. I've given up what little vestiges of
consumerism I had and now just buy good quality and enjoy it rather
than a constant treadmill... and I've also re-purposed almost all of
my Yixing to a type of tea instead of a single one. And, no, I
probably don't want to know the heavy metals and who-knows what else
they leech out.

- Dominic

"Dominic T." > writes:

> On Nov 17, 9:51*am, Lewis Perin > wrote:
> > Space Cowboy > writes:
> > > Pavina is made of Borosilicate Glass AKA Pyrex not plastic. *I do miss
> > > a lid for sniffing.
> >
> > Hmm, you appear to be right. *I threw out a couple of Pavina glasses a
> > while ago when I was convinced they were polycarbonate. *I wonder if
> > Bodum's changed the material recently.
>
> Yep, I just used a new one last week and it certainly was plastic.
> They did used to be glass but I have no idea when it changed. I was
> bummed because the new plastic ones get those small cracks throughout
> from the heat which makes them look cheap and cloudy. Sadly, nothing
> is quality anymore and with the current economic environment companies
> are using it to go even further downhill. It's a pity that people just
> don't care either so it is tolerated and accepted.

No, I think the change was from polycarbonate to borosilicate. Or, at
least, that's what it looks like when you google for "Bodum Pavina".
Maybe you got a closeout special?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On 2008-11-17, Lewis Perin > wrote:
> No, I think the change was from polycarbonate to borosilicate. Or, at
> least, that's what it looks like when you google for "Bodum Pavina".
> Maybe you got a closeout special?

Bodum's Pavina line isn't now, and hasn't ever been, plastic. I've
been breaking and replacing these for years now. Perhaps y'all were
using some other product that looks like them?


N.

On Nov 17, 12:12*pm, Natarajan Krishnaswami > wrote:
> On 2008-11-17, Lewis Perin > wrote:
>
> > No, I think the change was from polycarbonate to borosilicate. *Or, at
> > least, that's what it looks like when you google for "Bodum Pavina".
> > Maybe you got a closeout special?
>
> Bodum's Pavina line isn't now, and hasn't ever been, plastic. *I've
> been breaking and replacing these for years now. *Perhaps y'all were
> using some other product that looks like them?
>
> N.

Nope, I was at Border's Bookstore and ordered the teapot service which
consists of a french-press-like glass Bodum teapot and two Bodum
double-walled glasses... which are normally glass. The last time we
were there they were out of glasses so the girl walked out and grabbed
a box off the shelf and went back to wash them and when she set them
down they were certainly plastic and when I poured into them they had
little striation/cracks which formed from the heat. We were there for
a few hours and from the first use they were pretty ugly already.

My guess is that either they sell two levels of quality or they sell
different cheaper line at Borders... but they were definitely Bodum
and definitely plastic. I'll be there again within the week, I'll snap
a photo.

- Dominic

On 2008-11-17, Dominic T. > wrote:
> My guess is that either they sell two levels of quality or they sell
> different cheaper line at Borders... but they were definitely Bodum
> and definitely plastic. I'll be there again within the week, I'll snap
> a photo.

Yeah, Bodum has sold many polycarb products over the years. I meant
to single out the Pavina product line (in which I've only seen
glassware), rather than Bodum as a whole. But I guess that isn't
really an interesting distinction if you buy a set expecting it to be
glass and get plastic instead.

The cheaper line hypothesis would also explain why I haven't seen them
at other Bodum retailers (like Amazon).


Carry on,
N.

Im curious. Ill check out my Borders for the plastic version. Its
been about a year since I stocked up for the occasional gift at a mall
gourmet kitchenware store next to Teavana. If I find out theyre now
made of plastic I want my gifts back.

Jim

On Nov 17, 11:09 am, "Dominic T." > wrote:
> On Nov 17, 12:12 pm, Natarajan Krishnaswami > wrote:
>
> > On 2008-11-17, Lewis Perin > wrote:
>
> > > No, I think the change was from polycarbonate to borosilicate. Or, at
> > > least, that's what it looks like when you google for "Bodum Pavina".
> > > Maybe you got a closeout special?
>
> > Bodum's Pavina line isn't now, and hasn't ever been, plastic. I've
> > been breaking and replacing these for years now. Perhaps y'all were
> > using some other product that looks like them?
>
> > N.
>
> Nope, I was at Border's Bookstore and ordered the teapot service which
> consists of a french-press-like glass Bodum teapot and two Bodum
> double-walled glasses... which are normally glass. The last time we
> were there they were out of glasses so the girl walked out and grabbed
> a box off the shelf and went back to wash them and when she set them
> down they were certainly plastic and when I poured into them they had
> little striation/cracks which formed from the heat. We were there for
> a few hours and from the first use they were pretty ugly already.
>
> My guess is that either they sell two levels of quality or they sell
> different cheaper line at Borders... but they were definitely Bodum
> and definitely plastic. I'll be there again within the week, I'll snap
> a photo.
>
> - Dominic

Lewis Perin wrote:
> ... Yes, but if I'd rather use my favorite cup for drinking, a cup that
> the brewing vessel doesn't fit snugly into, could I still do it
> one-handed? ...

If you'll give the inside diameter of your favorite cup, I can try with my
Tasting Set.

'http://www.teacraft.com/Tearoom_Equipment.html' shows 2 sizes: 140 ml and
285 ml. The leaf strainer on the rim is available with small teeth for CTC
teas or large teeth for Orthodox leaf grades: vvvvv VVVVV

My small Tasting Set is from Taiwan and has one "U" shaped strainer hole on
the rim.