Introduction: One of the earliest traditions of tea drinking in China included drinking tea from a large bowl. Detailed account in this regard can be found in the book Cha Ching (authored by the tea scholar Lu Yu). It is this custom that got expanded into the more famous Japanese tea bowls used in the tea ceremony. During the Ming Dynasty, this custom gave birth to a new tradition of using a smaller bowl, easy to hold, called Gaiwan (covered bowl). Sometimes, it is also called Gai Bei (covered cup).
Making tea in a Gaiwan offers the tea drinker a chance to appreciate the color of leaves as they infuse, experience the aroma as it exudes and provide simplicity in preparation. The lid is used as a strainer to pour the brew into another cup, or to drink from directly. The saucer helps avoid the heat while holding the Gaiwan.
Although, there are several colors and shapes of Gaiwans available today, the recommended ones are those that have a good fitting lid, smooth finish, and display the color of the brew well.
Made with high baked red clay. With regular use, the clay will change patina and become smoother. Since it is unglazed, it will also season over time and absorb the flavor of the tea. This type of Gaiwan is a favorite among tea lovers to use for only one type of tea. Good seasoning helps enhance the flavor of the tea.
Care Suggestions
We recommend washing with hot water. Avoid soap as it will get absorbed and distort the flavor of tea.
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