Choosing Between a Gaiwan or a Teapot?

As tea drinking progresses, most people eventually opt for using a gaiwan. Why?
When I was younger, I used countless Yixing clay teapots, mainly because I wasn’t skilled at using a gaiwan and would occasionally burn my hands. So the reason for using a teapot was simple—I only knew how to use a teapot.

Ultimately, all tea utensils are meant to serve the process of brewing tea. For those who prefer using Yixing teapots, it may be out of personal preference or sentimental attachment. However, teapots are less conducive to observing the brewing process and learning the nuances of tea drinking. Inside a teapot, you can’t see the shape and condition of the tea leaves. On the other hand, the outward-flared edge of a gaiwan makes it much more convenient for practicing various brewing techniques and observing the tea leaves. For oolong tea, in particular, it is crucial to pour the tea quickly in the first couple of brews—something a Yixing teapot cannot achieve.

In summary, a gaiwan has several advantages:

1. Easier control of water flow.
2. Better control of water temperature.
3. Quick drainage of tea liquor.
4. Fast heat dissipation, preventing the tea from being over-steeped.
5. Easy observation of tea liquor color and aroma.
6. Convenient for inspecting the tea leaves' residue to judge their quality.
7. Relatively inexpensive, so it’s less painful if it breaks.