Use a gaiwan

A gaiwan is a small vessel for brewing tea.

It is often called a "lidded bowl."

It serves as a teapot. Gaiwans have been used in China since the Qing Dynasty (1644-1912).

A gaiwan has three parts: a bowl, a lid, and a saucer, and is usually small enough for all three parts to be picked up in one hand.

A gaiwan allows the tea drinker to re-brew their leaves multiple times, so they are most often used for oolong, green, white, and puer teas (black teas are less likely to retain their flavor during subsequent steepings).

A gaiwan also allows for better control of the steep. Because the leaves float freely in the gaiwan, you can watch them twist and expand, releasing their full flavor.

The gaiwan makes you feel like you're driving the tea experience, not just along for the ride.

It also allows you to contemplate it and fully enjoy its aromas.

How to use your Gaiwan

Place the tea leaves in the bowl.

The amount varies depending on the density of the tea and the drinker's preference.

As a general rule, you should use more than you would in a teapot and steep it for a shorter time.

All experimentation is encouraged.

Steep the leaves.

Add hot water to the bowl (temperature varies depending on the type of tea you are using).

Use the lid of your gaiwan to stir the leaves and watch them swirl and swell with fascination.

Place and then slightly open the lid.

The first 3-4 infusions and awakenings should be quick.

When steeping is complete, which can be as short as 10 seconds or even a few minutes, replace the lid on the bowl.

Tilt the lid so it is slightly askew.

There should be an opening large enough for the water to drain, but small enough to prevent the leaves from escaping.

There are several ways to hold your gaiwan.

Experiment and find the method that feels natural to you.

Try using your thumb and middle finger to hold the rim of the bowl.

(Hold only the top to avoid burning your fingers.)

Then, use your index finger or knuckle to hold the lid firmly in place.

It's acceptable to use both hands and lift your Gaiwan by the saucer.

Decant into a Gong Da Bei or a cup.

Holding your gaiwan firmly, tilt it towards your drinking vessel.
Do it confidently and the tea will pour smoothly.

This takes a little practice.

Do not practice on a computer or a pet, especially a beloved one.

Give your gaiwan a few firm taps to ensure all liquid is out.

If any liquid remains in your gaiwan, the tea will continue to steep and taste bitter.

Sip your tea happily, knowing that you look really cool.

When you are ready, add more hot water to your gaiwan and re-steep the leaves.

That's it, you're cool!