On Wed, 03 Jun 2009 14:38:20 GMT, dogma_i > wrote:

>Square Peg wrote:
>> What's a "big" gaiwan? 5 oz?
>
>About 6 oz. It's one of those superb handcrafted Ming-era antiques
>available at Kam Man in NYC for $2.95. (I had one of their fancier $3.95
>ones, but gave it away.)
>
>> Do you then heat the tea or drink it at room temperature?
>
>RT. I'm partway into a crossover experiment with cold-brewing and
>reheating, hot-brewing and cooling, and comparing with as-brewed in each
>case. For a number of types, heating cool-brewed tea seems to make an
>infusion that's inferior to both cold-cold and hot-hot. But maybe it's
>just unfamiliarity.

You find reheated tea inferior? I wonder what's going on there?

Lewis said that leaving tea (at least a Darjeeling) in a thermos for
hours would turn it bad. I haven't notice that, but maybe I'm just
undiscerning.

>> How is using a gaiwan different from using my ingenuitea with the same
>> parameters?
>
>Heck of a lot easier to clean. That's why I use a gaiwan, when a glass
>pot would be so much more fun to watch.

It's hard to imagine how it could be much easier. I just rinse the
ingenuitea 1-2 times and it's done.