Tea connoisseurs adhere to the art of tea, and their choice of tea ware must align with this principle.As it is written: “To enjoy good tea, one must use a Gaiwan.” Among numerous bowls, cups, pots, and mugs, why is the gaiwan particularly praised? There are reasons behind this.
A gaiwan is a type of teaware that consists of a lid, a base, and a bowl. It is also known as a “three-piece cup” or “three-piece bowl,” with the lid representing heaven, the base representing earth, and the bowl representing humanity, symbolizing harmony between heaven, earth, and mankind.The base prevents scalding your hands, while the lid preserves the aroma. A gaiwan can be used for solitary drinking or as a teapot for groups; at home, it allows for continuous brewing, and when traveling, it is convenient to carry. It is truly a versatile tea vessel.
The Delicacies of Drinking from a Gaiwan
In the past, there were many etiquettes associated with drinking from a gaiwan.
When savoring tea from a gaiwan, you lift the bowl by its base using the saucer and gently scrape the surface of the tea with the lid a few times to mix the contents. Light scraping results in a lighter taste, while heavier scraping intensifies the flavor, allowing for personal preference. This is one of the advantages of using a gaiwan over other tea vessels.
When visiting someone's home and they serve you a gaiwan of tea, you should sip slowly. If you wish for another serving after finishing your tea, leave a little bit of liquid at the bottom. The host will understand and refill your gaiwan. Conversely, if you drink all the tea, the host will not offer more water.
In a teahouse, placing the lid on the table signifies that you have finished your tea, and someone will come to refill it. If you need to step away momentarily, place your gaiwan on a bamboo stool, and the server will keep an eye on your tea and any accompanying snacks.
The Origin of the Gaiwan
Gaiwans first appeared during the Xuande period of the Ming dynasty and became popular in the Qing dynasty. They come in two main shapes: flared-mouth and straight-mouth with a folded rim. The lid usually fits inside the bowl's opening but can occasionally sit on top of it.
The body of a gaiwan is typically made of either porcelain or purple clay. Common varieties include blue-and-white, powder glaze, cloisonné enamel, and monochrome glaze. There are also jade or gold gaiwans, but these are mostly for display purposes.
During the Kangxi era, gaiwans came in various sizes and shapes, marking a significant improvement in tea-drinking utensils.
In the Tang Dynasty, as tea consumption became widespread, specialized tea cups were developed, followed by the invention of saucers. From the Song to the Yuan and into the Ming and Qing dynasties, lids were added, forming a set consisting of a cup, lid, and saucer – the precursor to the modern gaiwan.
The combination of a cup and saucer was both practical and aesthetically pleasing, giving the tea cup a dignified appearance that has been passed down through generations.
Personal Use vs. Group Use
A gaiwan was originally intended for individual, single-use occasions, where the brewed tea is directly served to guests or consumed by oneself. In this context, the gaiwan functions as a cup.
A gaiwan can also serve as a teapot, allowing you to see the tea liquor and easily control its strength. You can directly observe the leaves after Steeping and remove them more conveniently than with a teapot. When paired with a sharing pitcher, it becomes a different form of tea set.
Personal Use Brewing Method
Warming the Bowl
Rinse the gaiwan with appropriately heated water.
Adding Tea
Add an appropriate amount of tea. For a standard 140ml gaiwan, if you plan to brew only once, we recommend using 2 grams of tea. Adjust according to personal preference.
Pouring Water
Brew with appropriately heated water.
Steeping
Fill the gaiwan almost to the brim, then cover it with the lid and let it steep for a moment.
Serving
Serve the tea. Lift the lid and inhale the aroma lingering on the underside of the lid. Use the lid to stir the tea liquor, admiring its color and the unfurled leaves while ensuring even concentration. Tilt the lid slightly on the gaiwan, leaving enough space for water to flow out while filtering the leaves. Hold the lid knob and drink from the bowl. In formal settings, lift the gaiwan with the saucer.
Group Use Brewing Method
Warming the Bowl
Rinse the gaiwan with appropriately heated water.
Adding Tea
Place the tea leaves in the gaiwan.
Appreciating the Tea
Hold the gaiwan to appreciate the tea leaves, then allow guests to do the same. Smell the tea by holding the bowl and lid together, then immediately cover it again.
Brewing the First Infusion
Pour hot water of the required temperature into the gaiwan in a circular motion, ensuring each leaf is fully saturated and warmed, releasing its fragrance. Pour the water so that it does not reach the lid.
Steeping
Stir the leaves with the lid to ensure they fully unfurl. Cover the gaiwan and let it steep for a short time before pouring out the tea.
Pouring
When using the gaiwan as a teapot, tilt the lid slightly, leaving enough space for water to flow out while filtering the leaves. Hold the lid knob and quickly pour the tea liquor into a sharing pitcher.
Serving
Pour the tea from the sharing pitcher into cups.
Serving Tea
Place the cups on a tray and invite guests to take them themselves.
Between the lid and the base, the gaiwan represents a person standing between heaven and earth, embodying the dignity of a gentleman who stands firm. The tea liquor within, whether strong or light, reveals the subtle sweetness on the tip of the tongue after enduring trials, much like life itself.