From Newsgroup: rec.food.drink.tea

I've really been heavily favoring my gaiwan these days to steep my teas. I find it works especially well with unruly, longer in the leaf stuff like dancong. I used to be solely zhisha teapot.
With rolled Taiwanese oolong, it's so much easier to see if it's ready to poor with a gaiwan.
So, what do you guys prefer using? Right now, I love using my small, white 5 rmb gaiwan!
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