Every now and then, I hear friends complain about getting burned while using a Gaiwan to Brew Tea, saying their hands turn into “braised pig's trotters.” Both beginners and experienced users are not exempt. Is it really that tricky?

Newcomers Choosing a Gaiwan

This type of gaiwan has a relatively outward-sloping rim, with a significant distance between the highest water level and the edge of the gaiwan. With this shape, even when filled with water, holding it by the edge is not very hot.

Reasons for Getting Burned

▲This high-backed gaiwan has little space between the lid and the rim, making it narrower. This design makes it more likely to burn your hand.

▲Looking closely at the image, the rim of the bowl is quite flat. The entire bowl appears shorter. Using a gaiwan of this shape can result in tea easily spilling over and increased heat around the rim.

Another factor is the lid, where the knob is recessed, close to the lid. Placing your fingers on it can also be hot.

Water Volume

Tea leaves should only be covered with enough water once placed in the gaiwan, without overfilling. Some people like to fill the gaiwan completely, covering the leaves entirely, but this is bound to cause burns. Moreover, too much water results in a weaker tasting tea.

Pouring Technique

▲Hold the gaiwan straight, placing your fingers on the rim, not gripping the body. Slowly pour the tea down along the fair Cup, letting the tea flow out gently. This way, the tea won't touch your hand.

▲If you hold the gaiwan at an obvious angle, the tea will flow along the slanted position, making it easy to get burned. Furthermore, if you get burned while pouring, you have to stop, and the remaining tea will continue to steep the tea leaves in the gaiwan, altering the taste.