The striking design of this capacious gaiwan is dominated by simple, large forms: instead of a saucer, tall rims and an extra-wide button provide places for the fingers to grip without getting singed, and encourage good posture while pouring. The sides of the cup slope upward in a single, convex curve, while the deep-set lid rises above with a monolithic shape atop: the wide button, resembling a cup in itself. Classic brown rims contrast the deep teal of the smooth glaze, which enhances its luxurious feel while complementing the fine porcelain. A piece for tea lovers craving a big, bold, and modern gong fu cha aesthetic. 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.
