Tippy Interviews Li Juan the Gaiwan

lijuan

Hello Dearies! A little while back I did my very first interview. It went so well, that I decided it was time for another! Today you’re going to learn about Li Juan, a very beautiful Chinese Gaiwan. Li Juan now lives with Kat’s friend Sansan, who brought her back from a trip to China a few years ago. The gaiwan is used to steep tea in the gong fu style. You can learn a little more about this method and see another picture of Li Juan right here. But I’ll let you learn more about this beautiful vessel in our interview below!

How are you used? I hold a large amount of tea leaves with a small amount of water. You can use the highest quality leaves you can find, because I extract as much flavor as possible from those beautiful leaves. I steep the leaves very quickly, only a few seconds for the first couple of steepings. I can be tricky to use, as you have to balance my lid and often my saucer in one hand while pouring out the tea.

What’s your favorite thing about steeping tea in the gong fu style? I love how I get to give the tea taster a full flavored brew. I give you a true taste for the tea. I also love that with each steep you can watch the leaves start to unfurl while they change in flavor. Using a gaiwan helps you get more interactive with your tea. It is also quite meditative.

Are you usually used with any other teaware? You could pour the tea I steep right into little tasting cups, but it’s best to first pour the tea liquor into a fairness pitcher, or cha hai. This is a small pitcher used to make sure everyone’s tea is steeped exactly the same. It’s easier to distribute and pour into the cups using a pitcher, and it even lowers the temperature of the tea a little bit, which makes it a bit more comfortable to drink.

What teas do you work best with? I urge you to try and steep all different types of tea in your gaiwan and see what the results are like. Play around with the amount of leaves and see what you like best. But I am mostly used for oolong, puerh, and Chinese white and yellow teas. But as I said, have fun experimenting!

What is your favorite tea to steep? I love many types of teas but my most favorite to steep are raw puerh teas. I just love that you can steep these aged teas for many, many infusions. Sometimes you can enjoy them all day long! The flavors greatly change over a period of steepings. Some of my favorite raw puerh teas have surprising flavors such as sweet fruit and woodsy notes.

Is there anything important you’d like to tell my readers about using a gaiwan? well I’d ask that you please make sure to practice on a sturdier gaiwan before trying a more delicate vessel like mine. It takes bit of practice to pour the water into the fairness pitcher. Don’t forget that if you’re using black teas or roasted oolongs, the temperature of the water can be quite hot, and it takes practice not to burn your fingers! Don’t be ashamed in quite a bit of practice before trying a fancier gaiwan!

Oh thank you so much Li Juan for taking the time for this interview! Dearies, I hope you enjoyed learning a little bit about being a gaiwan as much as I did.

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