Cha Pan

In Gong Fu Cha (工夫茶), water is everywhere: rinsing the teaware, warming the cups, discarding the first steep. A Cha Pan (茶盘 – Tea Tray) is what keeps it from becoming a mess.

Our collection covers three forms of tea trays, each suited to a different context and brewing style.

Cha Pan (茶盘 – Tea Tray)

A full Cha Pan is a relatively large draining tray designed to hold the entire Gong Fu Cha set: the teapot or gaiwan, the fairness cup, the cups, and, of course, the tea pet. Water drains from the surface into a removable tray below, so the table stays dry throughout, even during a long session. Our Tree of Life Cha Pan is hand-carved from alder wood by Serhiy and Olga – Ukrainian woodwork masters whose passion for Gong Fu Cha and craftsmanship is evident in every piece. Each tray is made-to-order.

Cha Chuan (茶船 – Tea Boat)

A Cha Chuan is a smaller, simpler vessel – designed to hold a single teapot or pitcher and catch the rinse water and overflow that come with each brew. It is a more compact alternative to a full tray, suited to smaller tea sessions or minimalist setups. Our Sandalwood Tea Boat is carved from natural sandalwood and engraved with the Lu Star (禄星 – the Chinese symbol of prosperity and good fortune). Its round form and warm grain make it a grounding presence at the tea table.

Hu Cheng (壶承 – Teapot Rest)

A Hu Cheng is the most minimal form in this category: a shallow, wide dish that holds the teapot and catches small amounts of rinse water and drips during brewing. It is less a drain system and more a considered place for the pot to rest, keeping the aesthetic of the table clean and composed. One of our Hu Cheng pieces is a ceramic plate featuring Wang Xizhi's philosophical reflection on the fleeting beauty of gatherings and the nature of existence. Another is handmade, from Jianshui Zitao (建水紫陶 – Jianshui Purple Pottery). Unglazed, with a smooth matte surface, it develops a deeper sheen with use over time.

Choosing the Right Form

The choice depends partly on your setup and partly on how you brew – specifically, whether you practice Shui Pao (湿泡 – Wet Brewing) or Gan Pao (干泡 – Dry Brewing).

Shui Pao is the traditional approach: water flows freely throughout the session – warming the teapot, rinsing the cups, discarding the first steep – all directly over the tray. It is generous with water. A full draining Cha Pan is essential here; the volume of water involved makes a Cha Chuan or Hu Cheng impractical.

Gan Pao is the cleaner, more controlled approach: water is poured into the vessel, and discarded into other designated vessels. The surface stays largely dry. Here, a Cha Chuan or Hu Cheng is entirely sufficient and often preferred, for the simplicity and elegance it brings to the table.

If you are new to Gong Fu Cha and unsure which approach you'll settle into, a Cha Pan gives you the most flexibility. A Cha Chuan works well for daily brewing at home or when traveling. A Hu Cheng is a good choice when space is limited, or when the teapot itself is the visual center of the table and you want everything else to recede.