Gaiwan

Not to be confused with Gawain.

Gaiwan
Three gaiwan in front of a tea tray
Traditional Chinese	蓋碗
Simplified Chinese	盖碗
Transcriptions Mandarin - Hanyu Pinyin gàiwǎn

A gaiwan (trad: 蓋碗; simp:盖碗) is a Chinese covered bowl used for the infusion and consumption of tea and was first created during the Ming Dynasty.

It is sometimes also known as 蓋杯 (pinyin: gàibēi; literally, "lidded cup“) or 焗盅 (pinyin: júzhōng; literally, hot-steeping vessel)

A lidded porcelain gaiwan

History

Tea leaves steeping in a gaiwan

Prior to Ming Dynasty China, tea was normally consumed from the vessel in which it was prepared. As described by the tea master Lu Yu, this special bowl had to be large enough to accommodate the implements and actions of tea brewing, though compact enough to be held comfortably in the hands for consumption. The term for this versatile piece of equipment was simply "cháwǎn" (茶碗 lit. “tea bowl”). It was during the Ming dynasty that the innovations in both tea ritual and tea preparation gave rise to the gaiwan. The gaiwan of the Ming Dynasty and Qing Dynasty were larger than the gaiwan used today for brewing tea for several people. The gaiwan of today are generally smaller and more leaves are used in brewing.^[1]

Function

An open porcelain gaiwan

The gaiwan is considered by many tea connoisseurs to be the preferred method for brewing teas with delicate flavors and aromas, such as green tea and white tea, although without the lid in these cases. The versatility of the gaiwan is also noted in the preparation of oolong infusions because of this particular tea's ability to be infused multiple times, but the gaiwan is suitable for any type of tea. The gaiwan is important in tea tasting due to its open and glazed surfaces: the former allows the tea to be viewed while brewing, and the latter prevents altering of the flavour and aroma of the tea during brewing. The gaiwan consists of a saucer, bowl, and lid. The lid allows the tea to be infused right in the bowl and either be drunk right from the bowl (traditionally using the lid to block the leaves for ease of consumption), or decanted into another container. The gaiwan itself can be made from a variety of materials, including porcelain and glass. Gaiwans made from Yixing clay or jade are particularly prized by collectors of tea paraphernalia.

Gaiwan is the preferred method for brewing green and white teas as the gaiwan's porcelain absorbs the heat and does not damage the tea. Gaiwans are less suitable for black teas as the large lid allows heat to escape too quickly during the steeping process. They are especially common in the north of China for enjoying scented teas like jasmine tea.

Holding

Usually all three parts are held at once with both hands. Hold the saucer with the 4 fingers of your right hand and let your thumb rests on the edge of the bowl. Use your left hand to hold the lid, with which to brush away any tea leaves before bringing the rim of the bowl to your lips. As the liquid is hot it can take some practice doing this.

See also

• Chinese tea
• Tea
• Chawan

References

1. ^ Chinese-Tea-Culture.com, "Brewing Green Tea". http://www.chinese-tea-culture.com/brewing-green-tea.html. , www.chinese-tea-culture.com

External links

• How to Brew Gaiwan Tea
• How to Brew Gaiwan Tea from Wikihow