What is Gaiwan?
A gaiwan (盖碗) is a traditional Chinese tea brewing vessel that consists of three main parts: a lid, a bowl, and a saucer. The word "gaiwan" literally means "lidded bowl," and it has been used for tea brewing since the Ming Dynasty (1368–1644). It is especially popular in gongfu tea ceremonies, where precision and technique are essential to extract the best flavors from tea leaves.
Structure of a Gaiwan:
1. Bowl (碗): This is the main part where the tea leaves are placed and infused. Typically, it's made of porcelain, glass, or clay and holds between 90 to 150 ml of liquid, depending on the size.
2. Lid (盖): The lid is used to cover the bowl during brewing. It helps retain heat and aroma while allowing the tea drinker or brewer to control the steeping time by adjusting its position slightly. It also serves as a filter when pouring, as the lid can be tilted to keep tea leaves in the bowl.
3. Saucer (托): The saucer serves as a base for the bowl, making it easier to handle and protecting the hands from the heat. It also adds elegance to the set.
Purpose and Benefits of Using a Gaiwan:
- Versatility: A gaiwan can be used to brew many different types of tea, including green, white, yellow, oolong, and puerh teas. It’s ideal for loose-leaf tea, allowing the tea leaves room to expand and release their full flavors.
- Control: The brewer has precise control over the brewing time and tea-to-water ratio, making it perfect for multiple short infusions, typical of gongfu tea preparation.
- Aromatics: The wide shape of the bowl allows for easy appreciation of the tea's aroma. Lifting the lid during brewing releases the fragrance, enhancing the sensory experience.
- Simplicity: Its simple design makes it easy to use and clean. There’s no need for a separate teapot, and it doubles as a cup from which to drink directly.
How to Use a Gaiwan:
1. Preheat the gaiwan by filling it with hot water, then discard the water.
2. Add loose tea leaves (typically around 5 grams) to the gaiwan.
3. Pour hot water over the tea leaves, usually between 80-100°C, depending on the tea type.
4. Place the lid on the gaiwan and steep for a few seconds to minutes, depending on the tea.
5. Tilt the lid slightly to hold back the leaves, and pour the tea into a fairness cup or directly into individual cups.
6. Re-steep the leaves multiple times, enjoying the changing flavors with each infusion.
Gaiwan in Tea Culture:
The gaiwan holds a special place in traditional Chinese tea rituals, symbolizing simplicity, harmony, and refinement. It is often used in gongfu cha (工夫茶), a traditional Chinese tea ceremony that emphasizes the art of making tea. The careful handling of a gaiwan, including pouring and controlling the lid, is seen as part of the aesthetic and meditative aspects of the ceremony.
Because it is so versatile and offers a highly personalized brewing experience, the gaiwan remains one of the most beloved tools for tea connoisseurs worldwide.