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.
The majority of Gaiwans are made of clay, but porcelain and glass sets are not uncommon. The inner surface of the bowl is most often white, which allows for a clean background against which the color of the tea can be easily appreciated for its beauty as well as examined to see if it is fully steeped. The outside of Gaiwans, including the lid and saucer, are frequently painted with Chinese decorative characters, flowers, or other scenes.
Although any tea can be made in a Gaiwan, they are traditionally used for green or white teas. The white interior of the bowl allows these semi-translucent teas to be admired, and, since they steep at lower temperatures than black teas, it is more practical as well. Connoisseurs insist that the Gaiwan enhances the green and white tea drinking experience in savoring the appearance, aroma (owing to the wide mouth of the cup), and flavors.
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.
Whether you want to pour the tea into a separate cup or enjoy it directly from the Gaiwan, carefully place one hand over the dimple on the lid and tilt the lid slightly into the center of the cup; this prevents the leaves from escaping while allowing the hot tea to pour out or be consumed.
While this operation is delicate and requires a little time and patience, once mastered it provides a new dimension to your enjoyment of fine teas. (If you’re having trouble with the pouring motions, you may want to practice with cold water so you don’t scald yourself.) 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.
Add style to your tea time with a Yixing teapot, cast iron teapot, or kyusu.
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