The Tea Detective
Uncovering and Exploring the Facts About Tea
The Chinese Gaiwan-Simple Functionality
Meets Simple Beauty
The Chinese gaiwan (also spelled guywan) covered bowl is a study in practicality, functionality,    
 beauty, and simplicity of style.  Created during the Ming dynasty (1368-1644), the design of the   
 gaiwan has changed very little ever the centuries.  The gaiwan was created during the peak of    
 pottery making at China's Jingdezhen kilns, famous for creating delicate, fine tablewares and       
 teaware.
It was during this peak time of pottery creation in
China that small porcelain teacups without a han-
dle were given a lid and a deep saucer for the cup
to sit in and called a gaiwan (lidded bowl).  The
gaiwan used during the Ming and Qing dynasties
(1644-1911) were larger than those used today,
to brew tea for several people.

During the Tang dynasty (618-907AD) scholar and
self-appointed tea specialist, Lu Yu, penned Cha
Chang (Classic of Tea), teaching the proper way to
brew tea, proper tea etiquette, as well as the
right tea equipment to use.

He designated a special bowl be used that was
large enough to accommodate the tools and imple-
ments needed when brewing tea, yet be small and
compact enough to be held comfortably while
drinking.  Simply called a chawan (tea bowl), it was created during the Ming dynasty and the
precursor to the gaiwan.

Today the gaiwan remains one of China's most popular tea tools, with
its brilliant design having changed little over the centuries.  Gaiwans are
still used today in all China teahouses as well as by tea tasters in fac-
tories and research centers.

The gaiwan consists of three pieces; a saucer that holds the cup, a small
cup with a flared lip, and a lid for the cup.  The lid allows the tea to be
brewed right in the cup and holds back the leaves while drinking, or the
brewed tea can be poured into a separate cup or small teapot.  The
saucer is used to bring the cup to your lips without having to handle the hot cup.

Some dexterity is needed to drink tea from a gaiwan, because you're holding all three parts at
once.  The recommended method is to hold the saucer with the four fingers of your right hand,
while resting your thumb on the edge of the cup.  Using your left hand, hold the lid, using it to
brush back any tea leaves by the rim, then bring the cup to your lips and sip.

                                It's probably a good idea to practice a few times first, with a cup of water     
                                 or maybe even iced tea, before trying your hand at it with a cup of                
                                 scalding tea.

                                The gaiwan is preferred by many tea connoisseurs to brew delicate teas      
                                 such as green and white teas, and delicate scented teas such as jasmine.   
                                 When brewing these teas the lid is not used.

                                The gaiwan is also used for brewing teas with multiple infusions such as      
                                 oolongs and pu-erh teas.  It is often used by tea tasters because of its        
                                 open and glazed surfaces, allowing the tea to be viewed during brewing,
while the porcelain glaze prevents the flavor or aroma from being altered.

The gaiwan is made from various materials including porcelain, glass, and pottery, including
Yixing clay.  Collectible gaiwans made of Jade or Yixing clay are sought after by collectors of
teaware.

Gaiwans are sold most everywhere in China and range in price from just a few dollars for a new
one, to two thousand or more for an antique collectible gaiwan from the Ming era.

When brewing black, oolong, or pu-erh teas in a gaiwan (but not
white or green teas), the leaves are given a quick rinse of water,
a procedure begun by tea drinkers during the Ming dynasty.

The rinse water is then quickly drained away, while the tea drinker
takes a moment to appreciate the aroma of the moist leaf by sniff-
ing the underside of the lid.

Next, more water is slowly poured down the side of the gaiwan, allowing the tea leaves to float
and then sink.  The lid is replaced while steeping the tea.  The infused leaf remains in the cup so
tea drinkers can visually assess the leaf's quality.  Because the underside of the lid is slightly
concave the aroma collects and remains for the tea drinker to enjoy, which is highly encouraged.
For additional infusions more hot water is simply added to the gaiwan.

One unusual activity is thought to have begun because of the ability to see the tea leaves in the
bottom of the gaiwan.  The superstitious art of tea leaf reading became a popular teahouse art
during China's Ming era.  Enjoy.
For more information or to learn more about tea, visit our other pages:

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scientists have gleaned about this secret process, and how it works to produce these unique teas.
(Try Risheehat/North Tukvar Estate Darjeeling Green Tea from Silver Leaf Tea Co. - this estate east of
Darjeeling, India produces exquisite quality teas.  This Darjeeling green tea has a fruity flavor and
wonderfully sweet taste, with a sweet floral finish.  Enjoy this tea anytime!
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