[Alex]
> Dominic I agree that yixing is more forgiving, but I think gaiwans are
> fine if you watch the clock and make sure that the water is the right
> temp. It's also really useful to have a totally neutral way to
> evaluate what you are drinking, and they give you the flexibility to
> try anything. Anything, including Liu An basket tea - what the hell is
> that stuff? Does anyone know how you make it taste good?

[Michael]
I sure do, and glad you asked: Wait around 50 years.
It'll be soft and sweet and delicate. New ones are an
acquired taste, eh? (I've been drinking some of these
older versions and can attest.)

Anyway, hope this helps.

Michael