- Tea Knowledge
This hand-painted baby gaiwan from Chaozhou is simple and elegant. The lid, cup, and saucer all feature fine double lines in traditional blue, with a delicate flower bud adorning the inside of the two latter. Attention has been given to using high quality white porcelain and producing a wafer-thin rim, making it a pleasure to use. Its small size makes it particularly suited to steeping tea in the Chaozhou manner, as well as for the Dancong oolong teas from the region, traditionally brewed strong with a lot of leaves; but the solo tea drinker is also sure to appreciate the compact size.
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.