 During the Ming dynasty, a cup in porcelain with a lid that fits inside the lips was created. The cup was used for drinking directly from it or to serve the tea in individual testing cups. Later, a third element was introduced, the saucer, also called in China "Tea boat". This piece was created to insulate the bottom and to allow people to hold the cup safely. Because of its functionality and ease of use, the gaiwan has long been recognized as one of the most common tool in China to prepare tea. It is the favorite way of preparing and drinking tea in the Sichuan province. Teahouses there mostly serve tea in gaiwan cups. The gaiwan cup should be used when preparing tender tea like green tea, white tea, or tisanes that could over brewed easily when using a clay teapot. Another great thing about this cup is that when you drink directly from it, you are just enjoying tea exactly like they used to during the Ming dynasty.
 1- Get everything ready - Prepare tea leaves, and warm the gaiwan and tea cups with hot water
2- Wash the tea leaves - Dispose the tea leaves into the gaiwan and use hot water to apply a quick wash, pour this wash away
3- Making the first brew - Pour hot water into the gaiwan, cover, and let steep according to your standards
4- Serving - Pour the tea liquor from the gaiwan into the pitcher and serve
5- Multiple infusions - Most of the tea, even green tea can be infused several times when you brew gong fu tea, just increase the steeping time with the number of brews according to desired strength.
 
|
Basket