Teaware lust?

OMG that middle one. 75ml! Adorable.

And I’ve already been oogling that last one… I love the greens and browns for my teaware.

I like that one too, it looks even nicer than the ruyao teapot I ordered from teaware house. Sadly, 75ml is too small for me.

These are all REALLY cute yyz! Aliexpress is DANGEROUS

The first one look like one I bought on EBay a while ago. It was more expensive though.

I really love the shape of the third one as well as the darker Celadon glaze.

Allan, do you like using it?

damn that last one.. does a djinn live inside?

Looks nice but doesn’t seem to say the size. Looks like a big pot for Western brewing.

So cute and very original

Extremely cute!

That larger one is a real beauty.

only thing with the larger one, Im thinking now it might be porous? I dont know if I can only use a certain tea with it or not

ive emailed them to ask

Yes with unglazed you are better off dedicating it to one type of tea. The description of that one says it’s unglazed on the inside.

It is unglazed, yes. I love mine. I just picked up the cha hai that matches it. I’m only using for one kind of tea, though, as suggested above. :)

ive fallen for the teaware lust then!

my friends dont drink puerh either! what would you dedicate it to – the like my oolong but the consensus is that oolong fares better in a smooth surface

Personally, I’ve been using mine mostly for Taiwanese blacks. Most of the ones I have have similar enough flavor profiles that I’m not super worried about mixing flavors. Plus, I’m not sure how porous it really is. But… I’m not a clay teaware expert by any means. :) I’d be curious to see what the seller says.

well heres the answer:
Hi Russ,

The interior of the gaiwan is unglazed and is slightly porous, but nothing
like Yixing, in my opinion. I think it is ok to switch between teas as
long as you are not brewing heavily fragranced teas like jasmine or earl
grey with oils, I think it will not retain that much residual flavor.

If you want to experiment, run ten sessions with the same type of tea.
Then, pour boiling water into the gaiwan, let it sit for a bit, and see if
you feel like the flavors have stuck around at all. For a lot of people it
comes down to personal preference. I think that clay won¹t be that
receptive to keeping flavors though.

sounds fine for my use, which is sharing when friends come round

Nice. Thanks for sharing the response!

Rasseru, thanks for that information. It makes it harder to not purchase this.

its lovely isnt it, but really the stars are the simple ones – they pour in one second flat the whole bowl, no bits, perfect for dan cong

All gaiwans pour fast, compared to say pots which take 10+ seconds to pour.

The standard ruyao gaiwan is what I use for all sheng and oolong, at least for the first time I try them. My initial teaware purchases were easy gaiwans, which I never use now as I far prefer the elegance and functionality of traditional gaiwans.

Here is how it looks now with some crackle in the areas more often in contact with tea – https://goo.gl/photos/tTqMBMsqztSd24DL7

@Psyck, what a beautifully composed picture! It made me want to just sit, drink tea and look at your gaiwan.

Yeah I know all gaiwans pour fast, but these wider ones pour faster than my taller profile old gaiwan because they have a wider opening but trap the same amount of leaf.

I can literally dump the liquor into my cup whereas before it was a pour, and if I opened too much leaf would come out

Mine are already showing lovely crackles :)

I’m a fool for a pretty gaiwan but this would be impractical for me. It would wind up on the shelf; something else to dust!

Too pretty to use!