Gaiwan
A gaiwan is a Chinese lidded bowl on a saucer. It brews any tea.
Pour it without burning your fingers
Fill below the rim
Stop a little under the flared lip. That dry lip is where your fingers go.
Grip the rim, not the bowl
Thumb and middle finger go on the rim. Your index finger rests on the lid knob and holds it at a slight tilt.
Leave a gap, pour fast
Slide the lid to open a sliver. Tip it in one quick move. Practice with cool water first.
Traditionally: lid for heaven, saucer for earth, bowl for people.
What makes a good one
Gaiwan
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Good to know
How do you use a gaiwan?
Add leaves and hot water, hold the rim with the lid slightly open, and tip it to pour through the gap. Steep for seconds, pour everything, repeat.
Do you drink directly from a gaiwan?
You can. In Sichuan teahouses people sip straight from it, using the lid to hold back leaves. For gongfu brewing, pour into a pitcher or cups.
Gaiwan vs teapot: which is better?
A gaiwan is better for your first set. Porcelain holds no flavor, so one gaiwan handles every tea and you can see the leaves. A clay teapot suits one tea.
