A gaiwan (盖碗, "lidded bowl") is a Chinese tea vessel consisting of a bowl, lid, and saucer, used to infuse loose-leaf tea. It dates back to the Ming dynasty and remains the primary brewing vessel in Gong Fu Cha today. Gaiwan is usually made of porcelain, glass, or clay. The ones made of yixing clay are particularly valued by tea experts (to learn why, see ‘yixing’ and ‘zi sha’). They come in many different sizes, with the standard size being around 110ml, which is roughly 3.8oz.
Gaiwan has been a part of traditional Chinese tea drinking since the Ming dynasty (14th to 17th centuries), emerging alongside the broader shift from powdered and compressed tea toward loose-leaf steeping. However, people didn't always use it in the same way as we do in today’s Gong Fu ceremonies. Back in the day, people drank tea directly from a gaiwan.
As far as Gong Fu Cha goes, today there is still much argument amongst tea connoisseurs of which brewing vessel is best. Is it the Gaiwan or the teapot?
We personally like to use both. It all depends on the occasion, the tea, and our mood. Ultimately, we believe there is no right or wrong vessel in the world of tea lovers!
How Did Tea Drinkers Originally Use The Gaiwan?
Since the 15th century, people would mostly use it as a cup rather than a “teapot.” Furthermore, people drank tea directly from the Gaiwan. First, people brewed the tea leaves directly in it. Then, they used the lid to hold the leaves while they sipped the brew directly from the Gawain bowl.
How Do Tea Drinkers Use The Gaiwan Nowadays?
Now, tea drinkers use it as a brewing vessel and not a drinking vessel. Fewer people nowadays drink tea directly from the Gaiwan.
Today, people brew the leaves in the Gaiwan for a short period of time. Afterward, they pour the brew into the Cha Hai and then into cups. When pouring tea from the Gaiwan into the Cha Hai, we hold the entire vessel with one hand (including the top and the saucer). It can take a bit of maneuvering in order to get used to it without getting burned.
Which Teas Are Best For Brewing In A Gaiwan?
This will depend on the material.
Traditionally, tea drinkers use porcelain and glass to brew green, white, yellow, and light oolong teas. The qualities of the porcelain are perfect for absorbing heat without damaging the tea leaves.
Although rarer, tea drinkers commonly use Yixing clay Gaiwans for brewing pu-erh and dark oolongs. The special clay helps round out the darker teas, adding more character.
Oh, and let's not forget about pu-erh. Although if you are preparing a tea that requires boiling water, many people believe it is better to use a teapot. This is because a Gaiwan doesn’t have as good heat-retaining qualities.
Tea Etiquette
Let’s say you're drinking tea at a teahouse. In this case, there are some special things you might want to know.
At tea houses, they will provide you with a Gaiwan, allowing you to brew and enjoy tea at your leisure. However, not all tea houses will provide you with hot water. Instead, the tea master will walk around refilling your vessel.
You can leave the lid of the Gaiwan half open atop of the bowl, rather than fully closed. This way tea masters will know when to refill it.
