tag:blogger.com,1999:blog-7326672.post113021401932179003..comments2024-03-29T03:13:08.180+08:00Comments on Tea Masters: Gongfu Cha Brewing: Lesson 1, the equipmentTeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7326672.post-75057065605896223852007-05-06T04:45:00.000+08:002007-05-06T04:45:00.000+08:00Bonjour Stéphane!J'apprécie le thé depuis plusieur...Bonjour Stéphane!<BR/><BR/>J'apprécie le thé depuis plusieurs années mais me contentait de thé en poche individuelles bas de gamme de supermarché que je me contentait de mettre dans la premiere theiere ou tasse qui me tombait sous la main. <BR/><BR/>J'ai toutefois récemment voulu aller plus loin. Je me suis commandé plusieurs sortes de thés et me suis acheté deux belles théieres yixing. <BR/><BR/>Mais alors que je lisais votre blog, et certains autres, j'ai remarqué que vous utilisiez un gaiwan (ou gaibei). Remplace-t-il la théiere ou il la complete? Pour le pu-erh, devrais-je le préparer dans ma théiere d'argile ou dans un gaiwan en porcelaine? <BR/>Et finalement, pourriez-vous me recommander, si vous en connaissez, un site internet ou je pourrais me procurer un gaiwan de qualité?<BR/><BR/>Merci a l'avance et félicitation pour votre merveilleux blog. Grace a lui j'en apprends beaucoup!<BR/><BR/>MathieuUnknownhttps://www.blogger.com/profile/08255208275707634368noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-9789964722048065522007-04-03T21:14:00.000+08:002007-04-03T21:14:00.000+08:00Thanks Stephane for making this site, My name is S...Thanks Stephane for making this site, My name is Stewart <BR/>You have had a very good opertunity to learn with someone who is dedicated to Tea!<BR/><BR/>You mention the porcelin should be used, but out of preference and ever since I was taught by some Taiwanese Monks that Clay is the only way to go, I just find the earthy taste is a great addition to an earthy element, and my interpretation is in the early years of chinese/Taiwanese civilization clay would of been used, do I make any sense here?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1130305700370070802005-10-26T13:48:00.000+08:002005-10-26T13:48:00.000+08:00Hi David,Glass does not handle heat as well as por...Hi David,<BR/>Glass does not handle heat as well as porcelain. Glass is made at a temperature of around 650 degrees Celcius, while porcelain is made from 800 to 1400 degrees Celcius.<BR/><BR/>I have done the test a couple of times and suggest you do it too: brew oolong in a preheated glass and a preheated gaibei without the lid (to make conditions similar). I noticed the taste from the tea in the glass is blurred, fuzzy, compared with that from the gaibei. You can try other teas also. Here an experiment with Long Jin:<BR/>http://teamasters.blogspot.com/2005/05/dragon-well-long-jin-facts-and.htmlTeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1130273446374017442005-10-26T04:50:00.000+08:002005-10-26T04:50:00.000+08:00What is the reason for not using glass? It seems ...What is the reason for not using glass? It seems to me that it would have similar thermal and porosity characteristics to glazed porcelain.Anonymousnoreply@blogger.com