reviewed Purple Clay Gaiwan (90ml) by Various
135 tasting notes

I got this years ago – it was my very first gaiwan, and my first encounter with any brewing style other than Western (except for matcha). It retains heat quite well for a gaiwan, presumably thanks to the zisha which makes up the bulk of its body. The white glaze inside prevents it from becoming seasoned and provides a nice background against which to view tea leaves.

It fits snugly into its base and is easy to use with one hand – even a friend of mine who has quite small hands was able to use it without a problem. However, the lid is actually a bit too symmetrical. It can create a tight seal which requires some force to dislodge, risking spillage and potentially getting hot tea all over one’s hand. So, it works well, but requires a tad of extra care to use.

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing


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