Guess its price :D

Show u guys my new tea set :)

https://youtu.be/r5j98LOvJdc

Relax with friends today. Man's happiness is so simple.

1. It Doesn’t Absorb Flavor — It Preserves the Tea’s True Character

Material advantage:
Porcelain gaiwan have a smooth glazed surface with very few pores. Unlike Yixing clay teapots, they do not absorb aroma or flavor.

Result:
No matter what tea you brew, a gaiwan presents the tea’s original aroma and taste in the purest and most complete way possible. This is one of the things experienced tea drinkers value most.

2. Fast Pouring Speed Makes It Easy to Control Strength

Flexible control:
The gap between the lid and the rim can be adjusted freely. After pouring in water, simply tilt your wrist and the tea liquor flows out quickly and completely.

Advantage:
For teas that require quick infusions — such as delicate green teas, high-quality black teas, and oolongs — gaiwan can separate tea from water within seconds, preventing bitterness and over-extraction.

3. It Allows You to Observe the “Leaf Bottom”

After pouring out the tea, the leaves remain fully opened inside the gaiwan, allowing you to directly inspect:

• Leaf quality: whether the buds are plump, the leaves are intact, and whether there are impurities.
• Processing quality: whether there are red stems, burnt edges, and whether the leaves still look lively and elastic.

For many tea enthusiasts, observing the leaves is an important part of evaluating tea quality.

4. The Size Makes Tea-to-Water Ratios Easy to Control

Standard capacity:
Most everyday gaiwan hold around 110ml–150ml, which pairs perfectly with common tea brewing ratios.

Examples:

• Oolong tea: about 8g of tea with a 110ml gaiwan.
• Black tea / Pu-erh tea: about 5–7g of tea with a 120–130ml gaiwan.

Because the size is standardized, it becomes much easier to brew consistently good tea.

5. Easy to Clean

The smooth glazed surface rinses clean very easily. It does not retain tea stains easily, and you don’t have to worry much about lingering flavors or detergent residue.

Floral and woody notes intertwine, accompanied by creamy and nutty aromas, a distinct bean-like note emerges, while the finish shifts from nuttiness into coffee and cocoa flavors.

The tea soup is very thick with a rich, viscous mouthfeel. The woody character is strong, with notes of old wood, bamboo leaves, dry moss, and tree bark. The hui gan and sheng jin are also amazing. I’m not sure if you guys experience hui gan and sheng jin when drinking rock tea, but good rock tea can have a hui gan and sheng jin as strong as Pu’er tea.

Honestly, I'm not sure what the exact English name for this is. In China, we call it "Qinghua Youlihong." If anyone knows the proper English term, please let me know. If you like this kind of teacup, I'll share more in the future. Thank you!

Not sure if this will match everyone’s aesthetic taste haha.

The paintings on the tea tray feature two classic Ghost Valley Master Descending the Mountain and Xiao He Chasing Han Xin Under the Moon themes from Yuan blue-and-white porcelain.Btw, the Yuan Blue-and-White Ghost Valley Master Jar was sold at Christie’s in London in 2005 for about 28.08 million USD, setting the world record for Chinese artworks at the time.

I don’t know if you’ve seen porcelain like this before, but if you enjoy it, I’ll keep sharing beautiful pieces here in the future.

I spent 200 💲 on a 125g brick of 2016's Wu Jin.honestly, it was worth every cent. I used 10g of tea in my 150ml Yixing clay teapot, and it was incredible. The tea has a rich woody aroma with a subtle medicinal note, layered with a pretty noticeable caramel sweetness. Super sweet, super smooth, just insanely comforting. If you truly love tea, you probably understand this kind of pleasure. So far, this is the best ripe Pu-erh I’ve ever had. Not sure if any of you have tried it before. btw it tastes way better brewed in a Yixing clay teapot than in a gaiwan.