With the resurgence of traditional Chinese culture, Tea artistry has become a popular hobby among young people. During our recruitment for tea artists, we have noticed an increasing number of young candidates with tea artistry certifications. However, merely having a certification is not enough to truly enter the world of tea brewing. Friends who observe our recruitment process are often surprised when well-presented and certified candidates are eliminated after the initial interview, asking, “Why?” The main reason is their lack of proficiency in handling the Gaiwan, indicating that they focused solely on obtaining a certification rather than developing a genuine love for tea through regular practice. Such individuals are not true tea enthusiasts but rather individuals who have casually learned a skill for livelihood. Therefore, the manner in which one handles a gaiwan is a critical factor in determining whether someone has truly entered the realm of tea artistry.
In daily tea tasting sessions, we do not object to using various vessels for brewing tea. We also acknowledge the remarkable effects of brewing tea with a Yixing clay teapot. However, there is a fundamental difference between tea tasting, tea testing, and tea artistry. When testing tea, we always use a gaiwan, regardless of the type of tea, as it allows us to experience the true flavor of the tea leaves without any influence from the vessel. This approach mirrors the use of standardized ceramic cups in laboratory evaluations. In a social setting, the brewing process and method may be adjusted based on the host's habits or the guests' preferences, aiming for a pleasant and relaxed atmosphere.
Tea artistry can be divided into performance-based and substantive forms. Performance-based tea artistry is commonly seen at celebratory events and tea-related gatherings, where lively tea performances enhance the ambiance. Substantive tea artistry, on the other hand, requires a tranquil environment and a limited number of participants, focusing on the shared experience of a perfectly brewed cup of tea and the joy it brings. When presented with an exceptional cup of tea, our first choice for brewing would be a gaiwan. Since such teas possess unique qualities, we aim to fully appreciate these characteristics. Brewing with a Teapot might mask some flaws but also diminish its distinctive attributes. The impartiality of a ceramic gaiwan remains its greatest value.
The design and decorative patterns of gaiwans are also essential elements in daily tea artistry appreciation. Gaiwans with saucers are called sancai (three talents) cups, while those without saucers are known as tiandi (heaven and earth) cups. You can pour the tea from a gaiwan into a fairness cup to share with others, serve it directly into tea cups like the Chaozhou style, or enjoy it individually like the Chengdu custom, admiring the tea liquor while savoring it alone. As a tea aficionado, having a gaiwan means you can brew and share tea anywhere, anytime.
The deep-rooted significance of gaiwans creates an insurmountable barrier in the hearts of tea enthusiasts. Regardless of whether you are a certified tea artist or a wealthy individual with a vast collection of Yixing Teapots, if you cannot handle a gaiwan proficiently, you will be immediately excluded by tea enthusiasts. For them, the true essence of a cup of tea is far more important than flashy performances. In regions where Gongfu tea is not practiced, the ability to use a gaiwan becomes the best marker distinguishing casual tea drinkers from true enthusiasts. Once you can use a gaiwan with ease, the myriad pleasures of tea artistry naturally unfold. As a result, the gaiwan has become a universal tool used by everyone from ordinary people to high-end tea houses, transcending social status and focusing on technique.
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