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Modern gaiwan

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The concave slopes of this modern style Gaiwan are a brisker, more modern variation on the gentler antique form. This piece is relatively small and compact, keeping tea leaves closed together for a slower release, making it particularly suited to oolong teas, which are often prepared with densely packed leaves quickly infused many times. Of bright white and sturdy porcelain, it can fit well in one hand for very controlled pouring and goes well with other teaware.

 

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 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.

  • MATERIAL:  Porcelain
  • CAPACITY:  100 ml
  • WIDTH:  8.4 cm
  • HEIGHT:  5 cm (cup only)

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