Collection: Gaiwan

Prior to theMing dynasty(1368–1644),teawas normally consumed from the vessel in which it was prepared. As described by the tea masterLu Yu, this special bowl had to be large enough to accommodate the implements and actions of tea brewing, though compact enough to be held comfortably in the hands for consumption. The term for this versatile piece of equipment waschawan(茶碗; lit. 'tea bowl'). It was during theMing dynastythat the innovations in both tea ritual and tea preparation gave rise to the gaiwan.

Gaians are made up of three parts: a saucer, a bowl, and a lid. They can be made from a variety of materials, includingporcelain and glass.4l Gaiwans made from Yixing clay or jade are particularly prized by collectors of tea paraphernalia. Theyare typically small, with a volume of around 100-150 ml.[5]
A recently excavated Ming princely burial has yielded the first example to survive until modern times of a type of gaiwanset known from 15th-century paintings. There is a blue and white jingdezhen porcelain stem cup, that has a silver standand a gold cover (this dated 1437), all decorated with dragons. Presumably many such sets existed, but recycling theprecious metal elements was too tempting at some point, leaving only the porcelain cups.

The gaiwan is considered to be particularly good for brewing teas with delicate flavors and aromas, such as green tea andwhite tea./! The versatility of the gaiwan is also noted in the preparation of oolong infusions because of this particular tea'ability to be infused multiple times, but the gaiwan is suitable for any type of tea. The galwan is important in tea tastingdue to its open and alazed surfaces: the former allows the tea to be viewed while brewing, and the latter prevents alteringof the flavour and aroma of the tea during brewing, The lid of the aalwan allows the tea to be infused right in the bowl andeither be drunk right from the bowl (traditionally using the lid to block the leaves for ease of consumption), or decantedinto another container.[7]
Gaiwan is the preferred method for brewing green and white teas as the gaiwan's porcelain absorbs the heat and does notdamage the tea. Gaiwans are less suitable for black teas as the large lid allows heat to escape too quickly during thesteeping process. They are especially common in the north of china for enjoying scented teas like jasmine tea.