Gaiwan is an indispensable path device. If you have learned to use it, then you know that the gaiwan deeper opens up the flavors and aromas of many teas. But the inhabitants of several Chinese provinces – Sichuan, Zhejiang, Hunan, Anhui – disagree with you. Green teas are grown here, and here it is believed that the appearance of tea – this is an important indicator of its quality. And the aesthetics of cooking are important, like nothing else. And if during cooking you should always observe the behavior of the tea leaf. It’s a tradition.
That is why they use glassware in these provinces of China, and most often you can see how tea is made in two hundred grams of transparent glasses. I never argue with the Chinese, but I personally have not agreed to such a method of cooking.
In order to make tea deliciously and at the same time follow local traditions, I found a glass of gaiwan. The glass gaiwan is a supercommissive. By boiling the tea, you can observe all these magical processes that take place with tea leaves.
Keeta glass gaiwanis Zhuetszin or Mandin Huang Ya – is incredibly interesting. You can watch a dance as the road buds line up vertically and fall up or down one by one. Boil in this Teguanin is even more interesting – on your eyes the toast turns from twisted pieces into large and gorgeous leaves. It’s an aquarium. And that’s tea meditation.
Transparent gaiwan will definitely give you new visual sensations. But this should not be the only means of cooking. It’s definitely an addition. In normal life, I use porcelain dishes. But if I need to make a new and especially beautiful green tea, then I take out a glass gaiwan. I pour boiling water over and sit down to see how the tea leaves behave.
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