"Dominic T." > wrote in message
oups.com...
> I have always been a stickler for pure white coating/enamel/porcelain
> for any of my teacups or mugs so that I can see the exact hue and the
> leaves as they should be. But I recently switched over to clear glass
> cups/mugs/gaiwans and I don't think there is any chance of turning
> back. Being able to fully appreciate the colors and the leaves in their
> agony has made the past month of tea even more enjoyable and
> fulfilling.
>
> I also have become a complete convert to gaiwans, and my poor Yixing
> has not seen much use for over a month. I'm sure I will eventually work
> back into it but I have seen the light and realized what I've been
> missing. I was pretty stuck in my ways and really didn't give the
> gaiwan much respect, until I began brewing and drinking directly from
> it. The other crazy thing is some teas I previously enjoyed I do not
> like so much in the more intimate setting of the gaiwan, and when I
> analyzed things more closely I found that the tea really has not been
> that great in comparison to some others. (some of my most expensive
> green kukicha is off my list forever) I have also found I am enjoying
> other teas that I previously did not.
>
> Sorry for such a "simple" post but it has had a profound effect on my
> enjoyment of tea and I owe thanks to this group for making me break out
> of some well-worn ruts, as well as highly recommend trying both or
> either if you have not.
>
> - Dominic
> Drinking: Numi Assam (in a clear glass mug
>
I purchased a glass gaiwan, my first, in August. I've been using it for
both greens and oolongs, and I find that it reveals nuances in the teas I
never noticed before. I tend to brew in the gaiwan then strain into a cup
for drinking, because this way I can closely control the steep times. With
some teas 10-15 seconds can make a noticeable difference, and I find that
I'm paying much more attention to how the tea evolves over 3 or 4 short
steeps. I find that many teas, including Darjeelings, seem to have a
tasting sweet spot around 130-140 degrees F, and straining into a separate
cup allows more precise control of brewing vs. tasting temperatures. It is
neat to watch the agony also, something particularly dramatic in glass.

Nice to meet a fellow traveler on this path.

Regards,
Dean
(drinking Keemun in a ceramic mug at work)