A gàiwǎn or gai wan (trad: 蓋碗, simp:盖碗, lit: "lidded bowl") also known as 蓋杯 (pinyin: gàibēi; literally, "lidded cup“) or 焗盅 (pinyin: júzhōng; literally, hot-steeping vessel), is a Chinese covered bowl used for the infusion and consumption of tea, first created during the Ming dynasty.

Contents 1 History 2 Function 3 See also 4 External links

[edit] History

Prior to Ming Dynasty China, tea was normally consumed from the vessel in which it was prepared. As described by the tea master Lu 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 was simply "cháwăn" (茶碗 lit. “tea bowl”). It was during the Ming dynasty that the innovations in both tea ritual and tea preparation gave rise to a smaller, yet equally functional vessel called a gaiwan.

[edit] Function

The gaiwan is considered by many tea connoisseurs to be the preferred method for brewing teas with delicate flavors and aromas, such as green tea and white tea. The versatility of the gaiwan is also noted in the preparation of oolong infusions because of this particular tea's ability to be infused multiple times, but the gaiwan is suitable for any type of tea. The gaiwan is important in tea tasting due to its open and glazed surfaces: the former allows the tea to be viewed while brewing, and the latter prevents altering of the flavour and aroma of the tea during brewing. The gaiwan consists of a saucer, bowl, and lid. The lid allows the tea to be infused right in the bowl and either be drunk right from the bowl (traditionally using the lid to block the leaves for ease of consumption), or decanted into another container. The gaiwan itself can be made from a variety of materials, including porcelain and glass. Gaiwans made from Yixing clay or Jade are particularly prized by collectors of tea paraphernalia.

Gaiwan is the preferred method for brewing green and white teas as the gaiwan's porcelain absorbs the heat and does not damage the tea. Gaiwans are less suitable for black teas as the large lid allows heat to escape too quickly during the steeping process. They are especially common in the north of China for enjoying scented teas like jasmine tea.

[edit] See also

• Chinese tea
• Tea
• Chawan

[edit] External links

• How to Brew Gaiwan Tea

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