After getting all over confident with my first experience with a gaiwan, I have to humbly admit I burned the pudding out of my fingers steeping this one. Gungfu (with skill) not so much. I tried using the traditional method of pouring by grasping the rim edges and the lid. Ouch and double ouch. My novice approach of fingers under the saucer and thumb on the lid was much less painful. I switched back but the damage was done. Nothing serious. I’ll be over it by morning.
Second point I used a lot of leaf this time. I wanted the true gungfu experience. Normally I would use about 2 g. Today I used something like 8. This filled up the gaiwan after a couple steeps. That seems to be what others shoot for. Personally, I thought it added little from my perspective. Your mileage may vary.
1st steep at 20 sec was lightly smoky which I have never caught before.
3rd steep was the most fragrant. Wonderfully white tea aromatic.
5th was similar to third and woodsy as it cooled.
2, 4, 6-8 I poured into a mug so I could feed the Splenda monkey. I’m trying but golly the monkey thought it was much more flavorful this way.
