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Chinese Gaiwan
Until the 14th century and the invention of the teapot, the Chinese prepared tea in, and consumed it from, bowls. These bowls varied in size from small, holding perhaps one to four cups of tea, to very large ones for serving many guests.
The traditional Chinese Gaiwan tea cup differs from conventional, modern tea cups in both form and function. A Gaiwan includes a small bowl-shaped cup, a lid, and a saucer. The saucer is held in the hand, supporting the cup and protecting the user from heat. The lid serves both to strain the liquid (preventing the accidental consumption of leaves) and to regulate the temperature of the tea, insulating the liquid better than an open bowl.
Most Gaiwans are clay, although there are glass and porcelain examples as well. The inner lining is usually white; this shows off the color of the tea and also allows one to check to see if the tea is fully steeped. The outside decorations and color vary, though, and many are painted in Chinese characters or other designs.
Traditionally, these special teacups are used for green and white teas, as their delicate colors, aromas and flavors are said by tea enthusiasts to be enhanced by the presentation and configuration of the Gaiwan. That said, there is no reason one could not prepare delicious black tea in such a vessel! However, since the Gaiwan is practical for teas that steep at lower temperatures this is still the most common use.
Several steps are involved to prepare tea in your Gaiwan. First, gently run the cup under hot water in order to warm it, so that when hot water is introduced it will not immediately begin to cool off due to the temperature of the bowl. Second, add 1-2 teaspoons full of tea (depending on the desired strength) directly into the bottom of the cup. Third, fill the bowl with hot water and cover it with the lid, allowing it to steep for 1-3 minutes.
You may either drink your tea right from the Gaiwan or pour it into another cup. Either way, carefully and gently tilt the lid slightly into the center of the bowl to capture the leaves while letting the liquid pass. The best way to do this is to place one hand on the lid while letting the other support the bottom of the Gaiwan with the saucer.
This can take a little practice; have patience, and, if you like, practice the pouring motion with cold water first to avoid scalding (or wasting tea!). One you get the hang of it, preparing and drinking tea with a traditional Gaiwan is a delicious and fascinating addition to your tea-drinking passtime.
To brew the best quality loose leaf tea, you’ll need a Yixing teapot, cast iron teapot, or kyusu.
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