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    From =?UTF-8?B?TXlkbmlnaHQ=?=@21:1/5 to All on Wed Oct 7 14:29:11 2020
    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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