Yixing Gaiwan?
It’s a shame there is no seal of authenticity, from a governing agency.
That would be wonderful! I believe someone mentioned that Yunnan Sourcing offers info like that on their yixing. Unfortunately they only have one gaiwan and it’s just not my style. I wonder if anyone else offers some guarantee of authenticity.
My Mandala pot came with a card that’s all written in Chinese… no idea what it says, but it looks like a “specs sheet” there are headings then something handwritten in beside it…
I think though based on the article that Marzipan posted – just because it’s real clay from the right region doesn’t mean that it’s safe, it could still contain pollutants, or be created in a factory that isn’t following safety standards.
I still feel that you buy from a reputable vendor and hope that they have sourced from reputable suppliers…
What are the main advantages of a Yixing Gaiwan as compared to a porcelain or ceramic one?
I understand that Yixing Gaiwans hold heat well and are thus best-suited higher-temperature teas such as oolong, black, and puerh.
Which tea(s) do you most enjoy brewing with your Yixing Gaiwan?
Thanks!
Its a more traditional way of serving Chinese teas. The pots themselves gather a natural flavor of the teas over time too, which is nice if you brew a lot of the same tea in them. Porcelain and ceramic on the other hand are not pores and do not collect a natural flavoring. . I mainly use mine exclusively for oolongs.
I’ve previously read about Yixing teapots and figured that a Yixing gaiwan would have the same porus benefits.
Are there any other differences between a yixing gaiwan and a porcelain, ceramic, or Ru kiln gaiwan, such as heat-retention?
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Reviewing this thread (87 replies):
Pro:
Per SarsyPie – “Gaian is easier, IMO. No hunting for tea leaves stuck in a tiny little teapot. That’s really all it comes down to for me.”
Con:
Per Dexter – “clay gaiwan can only be used for one type of tea. Clay absorbs the flavor of the tea over time. Once it’s well used it gives that flavor back. Most people who buy yixing buy pots not gaiwan – but if you are ok with the one type of tea situation, then I see no reason why you couldn’t use one.”
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Per TeaVivre – “Gaiwan is convenient for us to watch the color of tea liquid, smell tea aroma, taste tea flavour, observe the tea leaves and also easy to clean. Meanwhile, the Yixing Zisha teaware can enhance the fragrance of tea. Teavivre’s Yixing Zisha Gaiwan combines both advantages of them, which can not only brews more fragrant and delicious tea but also easy to clean.”
https://m.teavivre.com/product/view/yixing-zisha-gaiwan.html
Glass – porcelain – glazed ceramic are taste neutral. All things being equal, you tea should taste the same every time you make it.
Unglazed clay is more alive – when you vessel is new it will/could give off some clay/mineral notes into the tea. It will also steal tea flavor from the tea. As you use it, that changes. The pot changes absorbs less, gives off less mineral taste – then as it is really loved and used it will start giving back tea flavor into the tea.
I love clay pots – I have tons of them. I like how they evolve, how you tea is different. I think they are beautiful. It makes me happy.
In most situations, I prefer to use a tea pot to a gaiwan. That’s just me, that’s my personal preference.
I love clay – I love teapots – so I have clay tea pots.
The questions for you should be. Do you want the unique experience clay brings to your tea? If yes – then consider clay. If no then stick with ceramic/glass etc. Then – if you want to be considering clay – do you prefer teapots or do you prefer gaiwan.
I don’t think the question should be “what’s special about clay gaiwan?” that’s two questions – what’s special about clay – what’s special about gaiwan.
For what it’s worth that’s my thoughts and opinions
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