/ck/ - Food & Cooking

>>19324752
Trying to explain gongfu tea brewing to sceptics (which is 99.99% of people) is rather difficult. They often look confused, and often feeling petty for the person who's brewing. They see gongfu brewing as inconvenient, and a waste of time for something that does nothing. They cannot comprehend that tea leaves are very sensitive to how they're brewed, and the subtle flavors change from different growing regions, all the way down to how we add water.

We have to keep in mind that the average person in public has fried taste buds from all that high fructose corn syrup; highly synthetic chemical induced drinks and food. They cannot taste subtleties of tea and aroma, because all the foods they consume overpower tea.

In your guy's experience, do thicker gaiwan walls make the pouring sloppy? Are thinner walls preferred for pouring? Looking into buying pick related on YunnanSourcing.us.

I know that thicker walls have far better heat retention which suits my needs for black & puerh tea. And thicker should make it far more durable, however, I wonder if pouring will make the water flow drip down the sides of the gaiwan far more than thinner walls.

Any experience with this?