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Premium Silver Needle White Tea Baihao Yinzhen CBY02
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28 white tea lights in aluminum holders
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AAA Grade Bai Hao Yin Zhen Silver Needle White Tea 50g FREE shipping
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Lovely Porcelain Chinese Blue White Tea Pot with exquisite design handle
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CHINESE HAND WORK BLUE AND WHITE PORCELAIN TEA POT ARMORED LION
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Chinese Gaiwan Tea Cups

Until the 14th century and the invention of the teapot, the Chinese prepared tea in, and consumed it from, bowls. These bowls varied in size from small, holding perhaps one to four cups of tea, to very large ones for serving many guests.

The Gaiwan, a traditional Chinese teacup, is quite distinct from other, more modern versions of the same instrument. It includes a small bowl or cup equipped with a lid and a saucer. The lid fits neatly onto the bowl, and both strains the solids from the tea and keeps the drink hot. The saucer, which is held under the cup, prevents the drinker from being burned and holds the whole apparatus level.

The majority of Gaiwans are made of clay, but porcelain and glass sets are not uncommon. The inner surface of the bowl is most often white, which allows for a clean background against which the color of the tea can be easily appreciated for its beauty as well as examined to see if it is fully steeped. The outside of Gaiwans, including the lid and saucer, are frequently painted with Chinese decorative characters, flowers, or other scenes.

Although any tea can be made in a Gaiwan, they are traditionally used for green or white teas. The white interior of the bowl allows these semi-translucent teas to be admired, and, since they steep at lower temperatures than black teas, it is more practical as well. Connoisseurs insist that the Gaiwan enhances the green and white tea drinking experience in savoring the appearance, aroma (owing to the wide mouth of the cup), and flavors.

In order to make tea in your Gaiwan, run the bowl under hot water in order to warm it up; this prevents a cold cup from cooling off the tea too quickly. Once the Gaiwan is empty, place it on the saucer and add one or two teaspoons of tea (for the desired strength) and pour hot water over the leaves, filling the bowl. Cover with the lid and steep for one to three minutes.

You may either drink your tea right from the Gaiwan or pour it into another cup. Either way, carefully and gently tilt the lid slightly into the center of the bowl to capture the leaves while letting the liquid pass. The best way to do this is to place one hand on the lid while letting the other support the bottom of the Gaiwan with the saucer.

This can take a little practice; have patience, and, if you like, practice the pouring motion with cold water first to avoid scalding (or wasting tea!). One you get the hang of it, preparing and drinking tea with a traditional Gaiwan is a delicious and fascinating addition to your tea-drinking passtime.

Add style to your tea time with a Yixing teapot, cast iron teapot, or kyusu.

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