Gaiwan

A (; ) or () is a Chinese lidded bowl without a handle, used for the infusion of tea leaves and the consumption of tea. It was invented during the Ming dynasty. It consists of a bowl, a lid, and a saucer.

History

Prior to the Ming dynasty (1368–1644), tea was normally consumed from the vessel in which it was prepared. As described by the tea master Lu Yu, this special bowl had to be large enough to accommodate the implements and actions of tea brewing, though compact enough to be held comfortably in the hands for consumption. The term for this versatile piece of equipment was (; lit. 'tea bowl'). It was during the Ming dynasty that the innovations in both tea ritual and tea preparation gave rise to the gaiwan.

File:德宏州博物馆-清代-傣族土司银碗 錾花银碗盖 小银碟.jpg, Qing dynasty metal gaiwans
File:景德镇窑绿釉菊瓣形盖碗.JPG, Jingdezhen porcelain, Qianlong Reign (1736-1795), Qing Dynasty.
File:清蓝地描金盖碗.jpg, Gilded Qing dynasty porcelain, footed gaiwan.
File:粉彩萬壽無疆花蝶紋蓋碗.png, Gaiwan, Tongzhi porcelain (17th-century, between 1862 and 1874, Qing dynasty).
File:清中期 玉蓋碗-Cup with cover MET 18518.jpg, 18th-century gaiwan carved from nephrite jade
File:淺浮雕龍鳳紋玉蓋碗 Jade covered bowls.jpg, 19th-century gaiwans carved from nephrite jade
File:Chinese tea set and three gaiwan.jpg, Three gaiwan in front of a tea tray bearing a tea set

Design

Gaiwans are made up of three parts: a saucer, a bowl, and a lid. They can be made from a variety of materials, including porcelain and glass. Gaiwans made from Yixing clay or jade are particularly prized by collectors of tea paraphernalia. They are typically small, with a volume of around 100-150 ml.

A recently excavated Ming princely burial has yielded the first example to survive until modern times of a type of gaiwan set known from 15th-century paintings. There is a blue and white Jingdezhen porcelain stem cup, that has a silver stand and a gold cover (this dated 1437), all decorated with dragons. Presumably many such sets existed, but recycling the precious metal elements was too tempting at some point, leaving only the porcelain cups. Clunas, Craig and Harrison-Hall, Jessica, ''Ming: 50 years that changed China'', p. 87, 2014, British Museum Press,

Functions

The gaiwan is considered to be particularly good for brewing teas with delicate flavors and aromas, such as green tea and white tea. The versatility of the gaiwan is also noted in the preparation of oolong infusions because of this particular tea's ability to be infused multiple times, but the gaiwan is suitable for any type of tea. The gaiwan is important in tea tasting due to its open and glazed surfaces: the former allows the tea to be viewed while brewing, and the latter prevents altering of the flavour and aroma of the tea during brewing. The lid of the gaiwan allows the tea to be infused right in the bowl and either be drunk right from the bowl (traditionally using the lid to block the leaves for ease of consumption), or decanted into another container.

Gaiwan is the preferred method for brewing green and white teas as the gaiwan's porcelain absorbs the heat and does not damage the tea. Gaiwans are less suitable for black teas as the large lid allows heat to escape too quickly during the steeping process. They are especially common in the north of China for enjoying scented teas like jasmine tea.

File:YellowGaiwan.jpg, A porcelain gaiwan
File:YellowGaiwanLidOff.jpg, The same, lid removed
File:Glass gaiwan shizuhaused 01.jpg, Glass gaiwan, with flowering tea, steeping lidded
File:Flowering tea on glass gaiwan.jpg, The same, unlidded

Use

Usually all three parts are held at once with both hands. The saucer is held with the fingers of the right hand while the thumb rests on the edge of the bowl. The left hand then holds the lid, which is used to brush away the tea leaves before drinking. It can take some practice to do this, as the liquid is hot.

See also

* Chinese tea
* '' Chawan''

References

{{Chinese ceramics
Teaware
Tea culture
Chinese porcelain
Pottery shapes