While yixing clay teapots can make some incredible tea, they are not the ideal for everything. This is where the gaiwan comes in. It is the most popular and widespread brewing method in China for good reason. The bone-china gaiwan we use to demonstrate with in the video, like any gaiwan, will not absorb flavors like yixing. This means that you can use one gaiwan for all your tea. Green and white tea, or scented tea like jasmine particularly benefit from gaiwan brewing.
Gaiwans are also great because you can use them to serve a group of people by pouring into a pitcher, or you can sip your tea right out of the gaiwan. Just be sure to be careful about holding the gaiwan, as boiling water can be dangerous. Check out the video to see proper technique for holding the gaiwan safely.