Gaiwan — the most versatile tea brewing tool
A gaiwan (盖碗, "lidded bowl") is a three-piece tea brewing vessel: a bowl, a lid, and a saucer. These three parts are traditionally called San Cai (三才), representing heaven, human, and earth. It's been used in Chinese tea culture for centuries, and for good reason — you can brew any type of tea in a gaiwan. Unlike Yixing clay teapots that absorb flavour and work best dedicated to one tea type, a gaiwan's glazed surface stays neutral. White tea in the morning, pu-erh in the afternoon, oolong in the evening — same gaiwan.
Joanne selects each gaiwan in our collection for two things: the lid needs to fit well enough for clean one-handed pouring, and the piece needs to have character worth looking at between steeps.
How to hold a gaiwan
There are two common grips. The side grip uses your thumb and middle finger on the rim, with your index finger pressing the lid. Most people start with this one. The three-finger grip holds the saucer from underneath with your thumb on the lid knob, which suits gaiwans with a taller foot. If you're new to gaiwans and worried about heat, pick one with a taller foot — it gives your fingers more room.
Choosing a gaiwan
Most of our gaiwans are 100-150ml, which is the standard range for gongfu brewing. Pair yours with a fairness cup (gongdao cup) to complete your setup — the gaiwan brews the tea, the fairness cup evens it out before serving.
Not sure which one suits you? Visit our Tea Bar in Salamanca and try a few. We teach gaiwan technique in every session.
