So over the last week I’ve been telling myself I need a thick-walled gaiwan for brewing high-temperature teas like shou. Basically the theory is that thick-walled gaiwans retain heat better on longer steeps, making later steeps more flavorful. Anyway, I don’t have the money to buy teaware at the moment so I decided to make my own.

May I introduce you to…the double-boiler gaiwan!
http://imgur.com/1TvdU9V

Yeah, so I happen to have two of the same gaiwan cups (the lid broke on my first one), and decided to try filling the lower one with boiling-ass water and steeping the top one with equally hot water. So does it work? Yes! Not only is the gaiwan sizzling hot to the touch, but the tea inside (2011 Hui Run from Yunnan Sourcing) is much richer and more intense in later infusions. Maybe I should switch my major to engineering…

Matu

Brilliant. I’d find every way to burn the hell outta my fingers doing that though haha

JWhisk

Ha yeah, I definitely singed my fingertips a little. The goal is no fingerprints by age 30

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Matu

Brilliant. I’d find every way to burn the hell outta my fingers doing that though haha

JWhisk

Ha yeah, I definitely singed my fingertips a little. The goal is no fingerprints by age 30

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