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A gaiwan is a type of Chinese teacup that is used for brewing all kinds of tea, not just green tea. It is usually made from porcelain, but some of the more expensive versions are made from Yixing clay. Gaiwan literally means ‘lidded bowl’ in Chinese. A gaiwan has a small opening, which is covered by a lid when brewing tea. The lid is designed in such a way that it holds the heat in the vessel. A gaiwan has a special shape that makes it easy to hold and pour tea. The spout is small and narrow, which allows the user to pour the tea freely and in a steady stream. The bottom of the gaiwan is wide enough to accommodate a tea filter, which is also called a tea sock. With this technique, you can brew all kinds of tea, whether it is green tea or oolong tea. Some people use a gaiwan to brew Pu-erh tea or other types of tea, but it is not the most efficient way of brewing tea. A gaiwan is also used for drinking tea. You can brew your favorite tea in it and then enjoy the tea right out of the gaiwan.
The gaiwan is made of white porcelain with a bowl-like lid. The lid can be made of porcelain, glass, or another material. The shape of the gaiwan is simple and elegant, and it is commonly used in Chinese tea houses. Typically Gaiwan is made of Yixing clay.
It is an all-purpose teapot that is used to brew any kind of tea. The Gaiwan is very convenient, easy-to-use, and durable and it is the most commonly used teapot in China and Hong Kong.
Tea brewed with a Gaiwan has a brisk and clear taste. Its unique feature is that it allows you to taste the natural fragrance of teas. The Gaiwan can be used to brew any kind of tea. It creates an ideal environment for the infusion of tea leaves with water. Though the Gaiwan can be used to drink any kind of tea, it is particularly appropriate for brewing Oolong tea, Puer tea, Black tea, and other such teas that are rich in flavor.
It is important to know that the size of your gaiwan (if this isn't obvious) actually does matter when it comes to making tea! If you use a 90ml capacity gaiwan with only 6g of tea inside, then you're basically making a very light brew that you wouldn't be able to taste. Try instead using a 120ml gaiwan which can hold up to 7 or 8grams of tea depending on your preferred strength.
In addition, one should look for craftsmanship levels that are sufficiently qualified before purchasing a tureen because poor workmanship can lead you to toss away an otherwise delightful cup of tea! The ideal gaiwan has clean lines such as those in a circle, square, oval, etc., so steer clear from buying any teaware with straight sides because the quality will obviously be questionable!
We would like to tell you about the most popular way of brewing tea using Gaiwan. The method is very simple, however, it might be tricky for beginners.
First of all, in order to brew tea using Gaiwan, make sure that your water is simmering or boiling (100°C) when you pour it into a cup or a Gaiwan.
Next, put tea leaves into the Gaiwan and pour about 80°C water onto it. If you are going to drink green tea brewed this way, don't leave it for more than one minute as you will miss all its features. If you want to taste a lot of different flavors and aromas, brew tea for two or three minutes. As a rule, most black teas and some green ones (such as Da Hong Pao) need to be brewed in boiling water.
Wait until the leaves unfold and pour more hot water into your cup or Gaiwan. This way you can make your tea stronger and more aromatic.
If you are not going to drink the tea immediately, don't forget to remove leaves from your cup or Gaiwan after your first brew. If you leave them in, they will begin cooking and their aroma will be spoiled. You can pour more hot water into your cup or Gaiwan right away if you want to make your tea stronger.
When you are done, pour remaining leaves from your cup or Gaiwan onto the tray to waste as much residue as possible. This way your tea will be more clear-tasting and aromatic next time you brew it.
While you'll have to spend a bit of time learning how to perfectly pour loose leaf tea, it's something that can be easily accomplished if you take your time and don't rush through the process. With just a couple of simple steps, anyone can avoid making the common mistake of pouring their tea too quickly or incorrectly and will learn how to properly hold their gaiwan while pouring with ease!
Originating way back during the Ming dynasty, a chawan is otherwise commonly known as a tea bowl. During this period in Chinese history (1368-1644), the tea bowl was probably one of the original vessels used to brew tea. The cup you were using to prepare your leaves for brewing was also where you'd consume your tea from. This unique design allowed for just enough room for your leaves to expand and brew without completely overfilling it or festering on top of the water. For this reason, the teacup became known as a chawan which translates to "tea bowl". Today is when we're calling it gaiwan because the word "chawan" has transformed into a much more general term meaning "tea bowl" instead of keeping its authentic name based on the special history it once had amongst monks and royalty.
Our Gaiwan also known as the ‘Chinese teacup’ was made to work with the important art of the Chinese Tea Ceremony. In modern times, the tea ceremony has different uses than it had in the past. Back then, it was simply a ritual that one followed in order to appreciate their family and guests but nowadays, gaiwan is used when someone consumes tea at home.
Teapots come in a number of different forms. One of the most interesting, however, is a gaiwan. Gaiwans are valued for their ability to keep the tea warm without interfering with its flavor or releasing too many aromas. For this reason, gaiwans are favored for brewing delicate white teas or oolongs, but might not be your best option for black tea. Their beautiful glazing makes them great at keeping heat out and will help your tea maintain its original flavor longer.