...without getting your fingers burned? (a question from London)
On the above picture, you can see how it's done: the thumb and the middle fingers hold the gaiwan by pressing against the rim and not the gaiwan's walls. The forefingers holds the top like a filter: the space left for the tea to flow out must be adapted to the size of the leaves.
Neue Ankunft von koreanischen Chawan
3 hours ago