Introduction:The gaiwan is a common and practical tea-brewing tool in tea ceremonies, consisting of a bowl, a lid, and a saucer, often made from porcelain, clay, or glass. This article delves into how to properly use a gaiwan for warming the vessel, placing the tea, pouring water, and extracting the liquor, while also introducing three common and practical ways to hold the gaiwan. It helps you avoid burns, control temperature precisely, and explores whether you can drink directly from the gaiwan. For beginners, it recommends suitable gaiwan sizes and materials, allowing you to quickly master the essentials of brewing tea with a gaiwan.
The gaiwan is an indispensable tea-brewing utensil in traditional Gongfu tea ceremonies, generally composed of a bowl body, a lid, and a saucer, commonly made from porcelain, glass, or clay. This design is not only aesthetically pleasing but also effectively preserves the aroma of the tea and makes it easy to observe changes in the color and strength of the tea liquor. To brew tea with a gaiwan, the first step is to warm the utensils—pouring hot water over the inside and outside of the gaiwan to clean it and raise its temperature, which helps to enhance the aroma of the tea leaves. Then add an appropriate amount of loose tea, let it sit for a few seconds, and you can begin to smell and appreciate the initial layers of aroma released by the tea.
When pouring hot water, the water level should be kept below eight-tenths full to avoid overflow or finger burns when pouring. It is generally recommended that the water does not exceed the edge of the lid to facilitate smooth extraction later. After pouring, allow it to steep briefly, then gently tilt the gaiwan to pour out the tea liquor—this process is called extracting the liquor. Each infusion can follow this same procedure, and by adjusting the water temperature and steeping time, the unique flavors of different types of tea can be fully revealed.
The correct way to hold a gaiwan is a crucial part of the tea-brewing process, affecting not only operational stability but also your ability to avoid high-temperature burns. Common methods of holding the gaiwan can be roughly divided into three types: the three-finger method, the grip method, and using a tea tray.
The three-finger method is the most common way to hold a gaiwan. When using it, slightly tilt the lid to help the tea liquor flow smoothly out while blocking the tea leaves from entering the cup. Use your thumb and middle finger to gently pinch the rim of the bowl, while your index finger lightly rests on the lid knob. Be careful to only touch the rim and avoid direct contact with the hotter parts of the bowl. Then steadily tilt the gaiwan to pour the tea liquor into the cup.
The grip method is suitable for users who want more stable control. The method involves slightly tilting the lid, using your non-dominant hand to hold the saucer, while your dominant hand uses the middle and ring fingers to support the bottom of the bowl and the thumb to press down on the lid. This allows full control over the angle of the gaiwan and the speed of the liquor extraction. Once you’re familiar with this method, you can gradually stop using your non-dominant hand and complete the entire motion with one hand.
Using a tea tray is the most hand-protective way to hold the gaiwan. Tilt the lid slightly to allow the tea liquor to flow out while preventing tea leaves from escaping. When operating, grip the edge of the tea tray with your thumb and ring finger (with the little finger assisting for stability), and lightly press the lid knob with your index finger. Ensure the gap between the lid and the bowl for pouring is located between your thumb and index finger. This way, not only is the operation stable, but it also prevents heat transfer to your palm.
Many people wonder if the gaiwan can be used directly as a teacup. The answer is yes. If you choose to drink directly from the gaiwan, it is recommended to lift both the bowl and the saucer together to ensure the bowl remains stable without wobbling. Before drinking, you can slightly open the lid and use the edge of the lid to gently push floating leaves to the side, reducing the chance of tea leaves entering your mouth. Alternatively, you can keep the lid on and use its edge as a leaf barrier, or even remove the lid entirely and use your teeth to filter out the tea leaves—adjust according to your personal habits and comfort.
For beginners who are just getting started with using a gaiwan, choosing the right gaiwan is especially important. It is recommended to prioritize styles that fit the size of your palm and are easy to hold, and it is suggested to start with a standard capacity of about 110 milliliters as the ideal entry-level choice. This capacity is suitable for most types of tea and also helps control each infusion’s duration and the strength of the tea liquor.
In terms of material, porcelain gaiwans, due to their thin walls and fast heat dissipation, are easier to handle compared to thicker-walled Yixing purple clay or clay gaiwans, making them particularly suitable for less experienced users. Additionally, white porcelain gaiwans, with their smooth surface and non-absorbent qualities, are widely compatible with various types of tea such as green tea, oolong tea, and black tea, making them a top choice for many tea beginners. In contrast, unglazed Yixing gaiwans, while offering a unique texture, have strong heat retention, making it harder for beginners to control the temperature, which can easily lead to burns or overly strong tea. It is recommended to
The above content is compiled by CoffeeHunters, a coffee news website.
