- Tea Knowledge
These large gaiwans of white porcelain provide a clean, neutral backdrop for your fine tea while keeping a self-assured stature and the gaiwan's classical elegance. With a wide, heavy saucer, they can easily be carried without singing fingers or toppling over. With the lightweight cup and lid pouring precisely and effortlessly, they make an excellent standard set for guests, tea parties, and side-by-side or blind tea tastings, where their uniformity—and discounts on orders of multiple—will come in handy. They make an equally excellent choice for any seeking an affordable entry into gongfu brewing. Or simply a large, white gaiwan. Call it your everyday china.
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.