Made of high baked red clay and unglazed, this Gaiwan is an excellent choice for steeping darker infusions such as a roasted oolong or a shou puer. The unglazed exterior helps to ensure steady handling of the gaiwan, while the unglazed interior allows the clay to be seasoned over time to a particular style of tea. Please accept slight variations in color as a sign of the craftsmanship and artisan processing.
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 hold back the leaf for sipping. The saucer helps avoid the heat while holding the gaiwan.
History of the Gaiwan
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 Chanoyu ceremony. During the Ming Dynasty in China, 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.
Size: Size: Approx. 3.5″ diameter, 2.5″ height.
6 ounce capacity.