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Dear 'teofili', as we like to call all those who love tea, in this article we want to talk about the Gaiwan (or Guywan), a covered tea cup, considered as the perfect method for infusing delicate teas, such as green and white teas, but still suitable for any type of tea.
The birth of the Gaiwan cup dates back to the Ming dynasty, which already in 1350, used this particular method. As described by the tea master Lu Yu, this special bowl had to be wide enough to allow infusion but at the same time small enough to be comfortably held in the hands. Always used as a teapot or simply as a tea cup, it can be made of various materials, including porcelain (as in the case of our porcelain Gaiwan cup), glass, or, for the more precious ones, made of Yixing clay (like the Gaiwan Yixing cup available in our shop) or jade. It has no handles, and is composed of a saucer, a bowl, and a lid. Let's see now how to use it best, avoiding, among other things, burning ourselves, which, especially during the first uses, can happen!
To lift the Gaiwan lid, you can hold the sides of the knob with your thumb and middle finger, while the index finger is on top. Once lifted, it is ideal to place it on the side of the saucer to prevent it from coming into contact with other elements or odors on the table.
Place the right amount of tea leaves of your choice inside the Gaiwan and pour hot water into the cup. The best method to pour the water is to try to make it slide on the walls with a circular motion; in this way, you will achieve a more uniform heat distribution. Now you can close your Gaiwan. Tip: the amount of water you pour must be well measured so that it does not overflow, and especially, if you do not fill the Gaiwan to the brim, you will avoid the edges becoming too hot to handle! However, if the amount of water you pour is too much, you can easily solve the problem by pressing on the lid and tilting the Gaiwan to remove some tea.
When the tea is ready, you can drink directly from it or pour it into a cup. If you decide to drink from the Gaiwan, leave a small opening between the lid and the cup, to cool the tea and the Gaiwan itself. This way, you can drink by simply holding the lid knob.
Pouring your tea from the Gaiwan into another cup is certainly the most challenging part. But with a little practice, you will become truly expert 'teofili'! Push the lid to the side to create an opening between the lid and the cup. The gap you create should allow the water to flow out while keeping the tea leaves inside the cup. You will then need to hold the edges of the cup with your middle finger and thumb, while simultaneously holding the lid knob with your index finger for a tighter grip. Now you can lift your Gaiwan and pour the tea. Tip: When tilting the Gaiwan to pour the tea, try not to exceed a 90° angle so that the water can flow more slowly, avoiding burning yourself. Double tip: If you want to serve more cups of tea, it is preferable to pour the entire contents into a pitcher. This way, each cup of tea will have the same pleasant flavor (because the infusion times will be the same!)
