Talk:Gaiwan

Oolong teas

The article contradicts itself, extolling the ability of the gaiwan to facilitate multiple infusions of oolong tea in the one paragraph, and then calling it "unsuitable" for brewing oolong in the next paragraph because too much heat will escape.

This should be cleaned up, and ideally sourced, but informally speaking, the former is common practice and the latter is incorrect.24.18.223.55 (talk) 12:44, 7 November 2008 (UTC)

WPFood assessment

Mid rated C-class article about a classic method for preparing Chinese tea dating back to the Ming Dynasty.

This article needs:

• Proper sources
• Copy edit for grammar and punctuation.

--Jeremy ( Blah blah...) 01:14, 24 June 2008 (UTC)

Terrible understanding of the Gaiwan and the culture of tea in this article

Firstly the gaiwan is not a 焗盅. The latter is a different utensil although there are people confused with the names and the look of the two. Secondly the original model of the gaiwan came about in Tang dynasty though the modern form is perfected during Ming. Thirdly, during Tang dynasty the tea was not brewed, so the size of the tea bowl in those days was not due to the "implementation" of brewing. Fourthly, there were no "tea ritual" requirements during Ming for a gaiwan to be designed. It was developed for utilitarian objectives. Fifthly, I do not know if the writer means to say whether the tool is used for oolongs or whether it is for green or white tea, cause he/she said two contradicting lines. A gaiwan is actually a versatile tool for preparing most kinds of tea by way of steeping.

This article is not an appropriate or accurate representation of the tea ware category and should be re-written. Kwanchungleung (talk) 15:40, 16 February 2011 (UTC)