- Tea Knowledge
The modern profile and fine execution of this gaiwan is overshadowed by its most prominent feature: the white, high-quality porcelain is embellished with an explosion of colour, swirling around the cup. These rippling, abstract patterns were created by the artist Hanya by dipping the ceramic into a glaze floating on water, like techniques used for centuries for marbled paper. Each gaiwan is therefore unique, with a watery swirl all its own ready to spark your fantasies.
The blue pools with green streaks may suggest flowing streams, or the dragons often associated with water in East Asia.
Why do I need a gaiwan?
The gaiwan is the most common tea vessel in China. It comprises three pieces: a thin-walled, handle-less cup, a saucer, and a lid. The cup is given a flared lip to hold it without burning one’s fingers.
According to custom, you should brew only the precise quantity of tea that you need to serve you and your guests. Several infusions follow; only freshly brewed tea is dispensed in the cups. This procedure guarantees best results.
Unlike Yixing teapots, the gaiwan does not retain odours. So you can brew different kinds of tea in the same gaiwan.
Usage: steep the leaves in the gaiwan and pour the brewed tea into a second pot for serving. Use a strainer if necessary. Repeat several times, refilling the gaiwan.