What an eye and nose-opener! Steeping and decanting from a gaiwan isn't as tricky as it might appear. If you hold the lid and the saucer taughtly, like a sandwich, it isn't as likely to slip. If you're using good quality whole-leaf and rinsing first as recommended, you don't risk having fannings fall into your cup, either.The leaves literally came alive, and the first steep was vegetal - something I hadn't associated with Tie Guan Yin before, largely because I wasn't steeping it properly, and because this is likely a light-to-medium oxidized type. The second steep brought more of a balance between the signature vegetal and floral. I want to see where I can purchase more of this grade of Tie Guan Yin. Fabulous!
Leaves after final steeping - whole and lightly oxidized
Fancy Grade Tie Guan Yin leaves post-steep