Gaiwan
White porcelain, modern semi-mould gaiwan, Fujian
Industrialization has helped smaller producers to make properly designed gaiwans with reasonable quality available at a very reasonable price to a growing market of tea hobbyists and people of the trade. One just have to know what to look for and where to find it.
The term gaiwan ( Chinese: 蓋碗 ) is the romanization of Mandarin Chinese pronunciation for the term that means “lidded bowl”.
In tea, a gaiwan is used popularly as a vessel for drinking from, or as one where the tea is infused in. Sometimes both purposes at the same time.
Popular sizes of this vessel range from 70ml to 160ml. They are very often used in gongfu infusion approaches and in teashops for quick tasting.
There are a few other expressions for the object. A popular one used in Cantonese is cha zhong ( Chinese: 茶盅 ), literally lidded handle-less vessel for tea.
The term gaiwan is used and explained further in these articles:
- A Tasting Room in Canton
- A very fine mould cast porcelain gaiwan
- A Visual History of the Gaiwan
- Bad Gaiwans
- Better Tea-making: Measurements
- Bouquet Style Phoenix Oolongs
- Bowl shape hand-thrown gaiwan
- cropped-gaiwan-as-cup-2560.jpg
- Dancong as a hangover tea, a special recipe
- Drinking tea from the gaiwan
- Drinking tea from the gaiwan
- Eight Immortals
- Fluorides in Tea: Good or Bad?
- Fuding Semi-black: White Tea with a Twist
- Gaiwan by the window
- Gaiwan in a dimsum restaurant
- Glazed stoneware modified shape gaiwan with spout
- Gold Gaiwan with Enamel Inlaids
- Gongfu Infusion Chapter 2
- Gongfu Infusion: Chapter 2
- Gongfu Infusion/ Chapter 1: The Basics
- Gongfu tea
- Green Tea: Tasting and Health Notes
- Hand-thrown blue china gaiwan
- Hand-thrown Kaolin Gaiwan with Saucer
- Hand-thrown Kaolin Gaiwan with Saucer
- Huangshan Maofeng, High Fire Style Green Tea
- Infusing tea in smaller quantity with the gaiwan
- Infusing using the gaiwan at a tea bar
- Longjing, Tea from the Dragon’s Well
- Lunar New Year tea etiquette
- Making Tea with the Mug
- Mandarin Man and Wife
- Offering tea in a gaiwan
- Offering tea in a gaiwan
- Oolongs: Phoenix Varieties
- Oolongs: Tasting & Buying Tips
- Opium Den
- Phoenix Oolong: Classic Styles
- Phoenix Oolongs: Health & Buying tips
- Pictorial History of Gaiwan
- pink, red
- Pouring from a gaiwan
- Pouring tea from the gaiwan
- Pouring tea from the gaiwan
- Silver Needles, the First White Tea
- structure of the gaiwan
- structure of the gaiwan
- Structure of the gaiwan: Tea Bowl
- Structure of the gaiwan: the Lid
- Structure of the gaiwan: Tuo
- Tall Foot Gaiwan in Gold Glaze
- Tall gaiwan with blue glaze
- Tall gaiwan with blue glaze
- Tea Against the Cold
- Tea at the Onslaught of Wuhan Coronavirus
- Tea Etiquette for Lunar New Year
- Tea Etiquette: Using the Gaiwan as a Cup
- Tea Infusion: What does it Mean?
- Teaware: The Cup
- Teaware: The Gaiwan
- Teaware: The Incredible Chahai
- Teaware: The Taster’s Mug
- The pot vs the Gaiwan
- The tilted gaiwan
- The True Chinese “Tea Ceremony”
- Tieguanyin, the Quintessential Minnan Oolong
- To blanch or not to blanch? That is the question
- Two Upper Class Ladies
- Uva Green, in the Gongfu Spirit
- Western Man in Hong Kong in Chinese Costume
- White gaiwan set
- White Porcelain Gaiwan Pair with painted landscape
- Zhenghe White Peony, Matured for 8 Years
