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The Gaiwan Method of Preparing Tea

Making tea using the gaiwan method is the simplest, quickest, and most widely used method in Taiwan and China preferred for all types of tea. The gaiwan -- literally, "lidded bowl," although it is really a lidded cup -- consists of three pieces: the base, the cup, and the lid. The lid is used to sieve the leaves away from the pouring or drinking edge. This method of preparing tea came about during the Ming Dynasty (1368-1644). Although the strainer basket is more commonly used these days, we think you'll find the gaiwan a practical alternative that incorporates tradition while allowing for control and ease of use.

Making the Tea
When you are preparing tea using the gaiwan method, you can enjoy the varying aromas of the tea during the initial wash/rinse and infusion. After rinsing out the cup with hot water, rinse the leaves with a few drops of water before infusing all the leaves.

To infuse the leaves, pour water at the proper temperature (depends on the tea), and replace the lid. Let steep for a time period according to the type of tea. Check the aroma by lifting the lid, and pour the liquid into serving cups, using the lid placed at an angle over the cup to retain the leaves in the gaiwan. It's not unlike draining water from cooked pasta -- but with more delicate instruments.