Small but no novice to tea, this white porcelain gaiwan portrays the whimsical nature of the enthusiast: the more one enjoys tea, the smaller one's teaware becomes. Its size is suitable for solo brewing and Chaozhou-style gongfu cha, and particularly useful for side-by-side or blind tastings, supporting a large leaf-to-water ratio while steeping a respectable amount of tea. And neatly do they stack saucer-body-lid atop one another: with a lightweight and sturdy construction that allows an ease of use without the fear of breakage. This classic gaiwan is certainly an excellent standard and an affordable entry into comparative tastings for the unassuming connoisseur. For a larger version, consider the 100 millilitre Tea Taster Gaiwan. Why do I need a gaiwan? The gaiwan is the most common tea vessel in China. It comprises three pieces: a thin-walled, handle-less cup, a saucer, and a lid. The cup is given a flared lip to hold it without burning one’s fingers. According to custom, you should brew only the precise quantity of tea that you need to serve you and your guests. Several infusions follow; only freshly brewed tea is dispensed in the cups. This procedure guarantees best results. Unlike Yixing teapots, the gaiwan does not retain odours. So you can brew different kinds of tea in the same gaiwan. Usage: steep the leaves in the gaiwan and pour the brewed tea into a second pot for serving. Use a strainer if necessary. Repeat several times, refilling the gaiwan.
