Gaiwan

A gaiwan is a lidded brewing bowl used across China for preparing loose-leaf tea. The name means lidded bowl, and the set has three parts: a wide bowl, a fitted lid, and often a saucer. It gives you direct control over steeping time and water contact, which is why it is a staple of gong fu style brewing.

This collection brings together gaiwan in porcelain and glass. Porcelain holds heat evenly and keeps flavours clean between different teas. The lid doubles as a strainer: tilt it to hold the leaves back while the liquor pours into a cup or sharing pitcher. Sizes here suit green, oolong, white and pu-erh teas, where short repeated infusions are common.

Use a gaiwan when you want to taste how a tea changes across several steeps. Warm the bowl first, add leaves, pour water, cover, and decant quickly. Because the bowl is open, you can watch the leaves unfurl and smell the aroma from the lid between infusions.

Frequently asked questions

What is a gaiwan used for?

It is a lidded bowl for steeping loose-leaf tea. You add leaves and hot water, cover with the lid, then tilt the lid to strain the liquor into a cup. It suits short, repeated infusions of green, oolong, white and pu-erh tea.

What material are these gaiwan made from?

The collection includes porcelain and glass gaiwan. Porcelain keeps flavours neutral between teas, while glass lets you watch the leaves and the colour of the liquor as it brews.

How do I clean a gaiwan?

Rinse with hot water after use and let it air dry. Avoid soap, which can leave residue and scent. For stains, a gentle wipe with warm water is usually enough. Both porcelain and glass are fragile, so handle with care.

How much tea and water does a gaiwan hold?

Sizes vary, commonly between 100 and 150 ml. For gong fu brewing, use a higher leaf-to-water ratio and short steeps of a few seconds, adding time with each infusion.