Thick walled gaiwan?

i dont understand. how would the thickness of the gaiwan have anything to do with making the brew watery?

If anything, I would think the thick-walled gaiwan would make the tea watery. My first gaiwan was thick-walled glass and I hated it. Thick wall means that the gaiwan sucks the heat out of your tea, cooling it faster than it should. It’s also very inelegant.

If you preheat a thick walled gaiwan, you get a hotter, longer maintained temperature for your later steeps as it stays hotter longer. I’ve noticed this recently being stuck with thin gaiwan and my tea being cool and not resteeping well. If you don’t preheat a thick gaiwan, it’ll suck some temperature early on.

here’s a favorite thicker gaiwan http://teaware.house/collections/gaiwan/products/standard-white-ruyao-gaiwan-100ml (there’s a couple other colours)

You might also want to increase your leaf.