Brewing

Gaiwan

/GUY-wahn/

A lidded ceramic bowl used to brew and pour tea — the Chinese Swiss-army knife.

Three pieces: the saucer, the bowl, the lid. You can drink directly from it, or use the lid to dam the leaves while pouring into a separate pitcher. Porcelain gaiwans are flavour-neutral and ideal for tasting any tea on its own merits.

Related terms

Words that travel together.

Gongfu Cha

'Tea with skill' — a Chinese brewing style using lots of leaf, very little water and many short infusions.

Yixing

Famous unglazed purple-clay teapot from Yixing, Jiangsu — believed to 'season' with use.

From the Journal

Read further.

Brewing & The Art of Tasting9 min read

Gongfu Tea Brewing at Home: A Beginner's Guide

The ancient Chinese art of gongfu tea brewing transforms everyday tea into a meditative ritual. Here's how to start with nothing more than a gaiwan, kitchen scales, and curiosity.

by Sameera

The Tea List dispatch

One letter. One tea.
Every Sunday morning.

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