What Is Coffee Made Of Compared to a Gaiwan's Simple Parts?

A gaiwan has three parts: bowl, lid and saucer, usually in porcelain, glass or clay. Warm it with hot water and discard the water, then add loose leaves and pour water below the lid line so fingers are not scalded. Three grips work: the three-finger method pinching the lid edge, the grab-bowl method supporting the base with the middle and ring fingers, and holding the saucer.

Beginners can drink straight from the gaiwan, tilting the lid to hold back the leaves and sipping from the bowl, though pouring into a cup is easier to control. A standard 110 ml porcelain gaiwan is the usual starting point because it is easier to handle. Much as what is coffee made of and what is coffee made from describe simple components, a gaiwan's few parts matter less than grip and pouring technique.

The gaiwan is a common vessel in gongfu tea brewing, consisting of a bowl, lid, and saucer, usually made of porcelain, glass, or clay. This article explains the gaiwan's usage process in detail, including warming the vessel, adding tea, pouring water, and decanting the liquor, and introduces three correct ways to hold the bowl—the three-finger method, the grab-bowl method, and using the saucer—to help avoid burns and enhance the brewing experience. It also explains whether you can drink directly from a gaiwan and the steps for doing so, and offers buying advice for beginners, such as a standard capacity of 110 ml and porcelain gaiwans being easier to handle. Front Street Coffee recommends porcelain gaiwans suitable for beginners, balancing practicality and versatility.

How to Use a Gaiwan

The gaiwan is mainly used as a tea brewing vessel, commonly seen in gongfu tea ceremony. It consists of three parts: the bowl, the lid, and the saucer, and is usually made of porcelain, glass, or clay.

First, rinse the gaiwan with hot water, then discard the water.

Like other tea brewing containers, this step both removes dust and raises the temperature of the gaiwan, preparing it for the tea leaves.

Add the loose tea leaves.

Once the gaiwan is preheated, the tea's aroma will be released quickly. Take a few seconds to carefully observe the various aroma layers; they will change noticeably within a short time.

Pour water into the gaiwan, keeping the water level below the lid.

Be careful not to fill it too full—otherwise you may easily burn your fingers.

Gently pour out the tea liquor.

Repeat the above steps for each subsequent infusion.

How to Hold a Gaiwan

The correct holding posture is crucial for comfortable brewing, getting used to the gaiwan, and avoiding burns.

There are generally three ways to hold a gaiwan.

Three-finger method:

Tilt the lid slightly so the tea liquor can pour out quickly while the tea leaves are held back.

Pinch the edge of the lid with your thumb and middle finger, and press your index finger against the lid knob. Be sure to pinch the edge, not touch the bowl body—it is very hot.

Pour out the tea liquor.

Grab-bowl method:

Tilt the lid so the tea liquor flows out easily while the tea leaves are intercepted.

Lift the gaiwan with your non-dominant hand, and support the bottom of the bowl with the middle and ring fingers of your dominant hand.

Press your dominant thumb on the lid and completely remove your non-dominant hand.

Pour out the tea liquor.

Using the saucer:

Tilt the lid so the tea liquor pours out easily while the tea leaves are held back.

Hold the saucer with your thumb and ring finger (with the little finger assisting).

Press your index finger on the lid.

Make sure the spout between the lid and the bowl is positioned between your thumb and index finger.

Pour out the tea liquor.

Originally, the gaiwan could be used both as a teacup and as a brewing vessel. The tea leaves are brewed directly in the gaiwan and then drunk.

If you want to drink directly from a gaiwan, you can follow these steps:

Lift the entire gaiwan together with the saucer. Before lifting, make sure the saucer is stable and the bowl is not loose.

Pick up the lid and gently push the tea leaves away from you.

When drinking, you can use the lid to hold back the tea leaves. If you find it more convenient, you can also remove the lid completely and use your teeth to filter the tea leaves.

Advice for Gaiwan Beginners

If you are just starting to use a gaiwan, it is advisable to choose a style that matches the size of your hand.

When selecting, it is best to choose one that fits both hands.

If buying in a teahouse, try holding it in your hand first. Feel the grip and make sure it is not too large or too small.

The standard capacity of a gaiwan is 110 ml, about 3.8 ounces.

For beginners, porcelain gaiwans are usually easier to handle.

Although unglazed Yixing gaiwans are attractive, their walls are thicker and they retain heat more strongly. For inexperienced users, they may be harder to control and carry a higher risk of burns. Porcelain gaiwans usually have thinner walls and release heat faster. Another reason to recommend porcelain for beginners is its wide brewing adaptability. A glazed gaiwan can brew any kind of tea, while a Yixing gaiwan is only suitable for brewing one type of tea. Front Street Coffee suggests beginners give priority to a white porcelain gaiwan, with a capacity of around 110 ml, which makes it easy to control the decanting time and is suitable for brewing many types of tea.

The above content is compiled by CoffeeHunters, a coffee news website.