- Tea Knowledge
A cute gaiwan featuring an original illustration evoking the atmosphere of the seaside, with red-head carps and seaweed. Each gaiwan is hand painted and therefore a unique specimen.
The round shape and compact size are ideal for newbies of gongfu cha, while the absence of saucer and a tall cup base make of it a minimalist and original gaiwan, interesting for gongfu cha purists and collectors.
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 odors. So you can brew different kind 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.