Gaiwan - Chinese tea drinking vessel.
Gaiwan (蓋碗, gàiwǎn) or zhong is a traditional Chinese vessel for brewing and drinking tea.
The gaiwan appeared during the Ming Dynasty (1368–1644), when the Chinese began to appreciate the finer flavors of whole tea leaves and transitioned from powdered tea (characteristic of the Song Dynasty) to brewing whole leaves.
⚙ Components:
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Bowl – for placing tea leaves and water
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Lid – used to control brewing and retain aroma
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Saucer – protects hands from heat and facilitates serving
🍵 Usage
The gaiwan is used for both brewing tea (especially in the gongfu cha style) and for direct drinking. The lid acts as a "strainer" – holding back the tea leaves when sipping.
Interestingly, in China, it is often considered a more elegant and "cleaner" brewing method compared to a teapot, as it allows for greater precision in controlling the process.
1. Preparation
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Warm the gaiwan – pour hot water into the bowl, swirl, and discard. This warms the porcelain and helps to better extract the aroma.
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Measure the tea leaves – usually 4–6 g for a small gaiwan (100–150 ml).
💧 2. Brewing
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Place the leaves in the bowl.
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Add water – the temperature depends on the type of tea:
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Cover with the lid and leave briefly (5–20 sec. for gongfu cha, 1–3 min. for standard brewing).
🍃 3. Pouring / sipping
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When pouring – tilt the lid slightly to hold the leaves back while the tea flows out.
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When drinking directly – hold the lid slightly open and sip from the rim.
✋ 4. How to hold the gaiwan
There are several ways, but the classic is:
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Thumb and middle finger – hold the rim of the saucer.
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Index finger – holds the knob of the lid.
This way, you control the opening and closing without getting burned.
🔄 5. Multiple infusions
Most high-quality teas can be infused 5–10 times. The brewing time for each subsequent infusion is slightly increased.
💡 Small trick: if you're a beginner, use cooler water and fewer leaves – it will be easier to control the taste and prevent bitterness.
