Gaiwan preparation

The gaiwan is the most versatile and intimate steeping vessel available.  First created in the Ming dynasty, its simple design remains the first choice of Chinese tea tasters. The leaf is readily visible, water temperature is easily controlled, and small, concentrated amounts of tea can be made quickly with little effort.

The gaiwan’s porcelain absorbs heat, ensuring that the delicate leaves of green or white teas are not damaged by water of too high a temperature.  Oolong, black and puer teas can also be made extremely well in a gaiwan simply and without mess although they can be made to a better standard in Yixing teapots, as the clay from which these pots are made, is high in iron and maintains water temperature. 

Step one - Wash

Rinse the gaiwan with hot water to warm it.  Drain off the water.  On an inner level, the washing of the outer environment can be viewed as a tool to clear away distractions from the mind and enter into a state of natural awareness, ready to proceed.

 Step two - Leaf

Place dry leaf inside to taste. This is usually between one and two heaped teaspoons but you should adjust according to individual taste.

 
Step three - Aroma

Let a few drops of water of an appropriate temperature fall on the leaf.  Inhale and enjoy the aroma, preparing your taste receptors to fully appreciate all the flavours of the tea.

Step four - Infuse

Pour water over the leaf and filling the gaiwan . Replace the lid and allow the tea to infuse for between one and three minutes, according to individual taste.

Step five - Pour

Placing your thumb in the dimple in the lid, pick up the gaiwan and pour your tea into a pre-warmed serving vessel or cup.

Then repeat steps four and five until the leaf no longer releases adequate flavour - this may be anywhere between three and seven times.

 © Jing Tea LTD 2006