Large White Gaiwan
XG201 - Large White Gaiwan
 
Sturdy, about 6 oz, with an excellent shape for grip and pour. This gaiwan is a favorite of the Asian hospitality industry where any teas can be made universally. Porcelain, with the appearance of bone China. Elegant yet great for everyday expert tea making!
$30.00

Stock Status:(Out of Stock)
Product Code: XG201
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Description
 

The Gaiwan Method of Preparing Tea

How to Use a Gaiwan

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.

 

 

White Tea

Green Tea

Less-Oxidized Oolong Tea

Oxidized Oolong Tea

 Black Tea

Pu-erh Tea

Leaf
Quantity

One half of a gaiwan One quarter of a gaiwan One third of a gaiwan or a Yixing teapot One half of a gaiwan or a Yixing teapot One quarter of a gaiwan One third of a gaiwan or a Yixing teapot

Water Temperature

180 degrees F 170 to 185 degrees F 180 to 210 degrees F 190 to 210 degrees F 210 degrees F, near boiling  212 degrees F, full, rolling boil

Infusion Time

30 seconds; add 5 seconds to subsequent infusions 30 seconds; add 5 seconds to subsequent infusions 30 seconds; add 5 seconds to subsequent infusions 30 seconds; add 5 seconds to subsequent infusions 30 seconds; add 5 seconds to subsequent infusions After rinsing once infuse 30 seconds; add 5 seconds to subsequent infusions

Examples

Yinzhen Silver Needle, White Peony Dragon Well, Sencha Wen Shan PouchongTieguanyin

Oriental
Beauty
, Twelve Trees Oolong

Keemun, Darjeeling, Ceylon Orange Pekoe Tuocha, Beencha


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