Introduction
A gaiwan 蓋碗 (gàiwǎn), is translated as "lidded bowl" but is also known in China as the Three Elements Bowl 三才碗 (sāncái wǎn) or Three Elements Cup 三才杯 (sāncái bēi). It consists of a lid (which represents Heaven), a bowl (which represents humans), and a saucer (which represents the Earth). For a better understanding of the Three Elements, check out this explanation of the key concepts in Chinese thought and culture.
Compared with traditional teapots, there are many advantages to using a gaiwan to make tea.
The first advantage is that the gaiwan makes it easier to appreciate the dry tea leaves. The opening is large enough to see the leaves against the bright background of the vessel and lets you gauge the amount of tea leaves you've put into the vessel.
The second advantage is that the tea soup can be seen in gaiwan, making it easier to grasp the concentration of the tea through its color.
The third benefit is that the gaiwan allows you to appreciate the wet leaves at any time during the process of brewing tea.
The fourth benefit is that the gaiwan has an open shape and is easier to clean than a teapot.
The fifth advantage is that the lid of the gaiwan is perfect for appreciating the aroma of the tea and can substitute aroma cups.
Historically, gaiwan was used for tea drinking by a single person. Later, the practicality of this vessel proved that it is effective at preparing tea for a group as well.
Preparing tea in a gaiwan for a single person
Preheat the gaiwan by rinsing it with hot water.
Add an appropriate amount of tea leaves. The general size of a gaiwan is 140ml. If you plan to steep tea only once, put around 2 grams of tea into the bowl. You can adjust the amount to your personal preference.
Steep the tea with hot water at a temperature appropriate to the type of tea you're planning to drink. Don't fill the gaiwan all the way, but just below where the lid meets the bowl.
The above ratio of tea to water requires the leaves to sit for around 10 minutes to achieve the appropriate concentration of the tea. After the 10 minutes have passed, the tea concentration won't change much, so you can drink it slowly thereafter without worry.
Open the lid of the gaiwan and appreciate the aroma that has accumulated on the lid. Use the lid to stir the tea and appreciate the color of the tea soup and the leaves:
Place the lid on the bowl at an angle, leaving a gap large enough for the water to slip through, but small enough to filter out the leaves, press the lid to the bowl and drink.
Preparing tea in a gaiwan for a group
Preheat the gaiwan by rinsing it with hot water. Rinsing the teacups is optional.
Add an appropriate amount of tea leaves. The same guidelines apply as with a small teapot.
Regardless of whether you warmed your gaiwan or not, you can hold the bowl and appreciate the aroma of the tea before brewing. Start by doing it yourself, and then let your guests appreciate it as well. Close the lid after appreciating the aroma.
You may rinse the tea leaves by discarding the first brew after 3-10 seconds, depending on the tea. This step is optional.
Steep the tea with hot water at a temperature appropriate to the type of tea you're planning to drink. Don't submerge the lid in the water, or else you risk burning your fingers when lifting it up.
Pour the tea into the fairness cup if you're using one, or distribute it directly into the cups. It is helpful to have the tea towel on hand(usually placed on the lap or on the table) to wipe any residual tea on the pitcher or the gaiwan as well as any stray drops on the table.
Leave the gaiwan lid slightly ajar to let the air circulate while keeping the temperature inside the gaiwan warm.
You can invite your guests to pick up their cups or offer the cups to them with your hands if you're using a tray.
Adjust the water temperature and repeat at step 5 again until the tea taste is diluted, or you wish to end the tea drinking.
Tips for holding a gaiwan
Gaiwans come in different shapes, sizes, and materials. Depending on the vessel's size, the material's heat conductivity, and the size of your hands, you might hold different gaiwans in different ways. There are plenty of videos online of people filling the gaiwan to the brim with hot water and performing elaborate (if not crazy at times) tricks. Please, remember that safety comes first, and if something doesn't feel comfortable for you, don't force yourself to hold the gaiwan in a way that will burn your fingers or make you break the vessel.
Two hands, using the saucer
The safest way to hold the gaiwan when pouring tea is to place the bowl on the saucer base and hold the gaiwan with both hands by placing your fingers under the saucer and your thumbs on the knob of the lid.
Make sure that you leave an opening between the lid and the bowl for the tea to flow through, and press your thumbs to the lid and your fingers to the saucer.
Lift the gaiwan with both hands, bring it over the cups or the pitcher, and pour the tea by rotating the gaiwan so that the saucer faces away from you.
Rotate the gaiwan back to the upright position and bring it back onto the table.
One hand, using the saucer
This way is also the safest but may require a bit of practice using just one hand. If the gaiwan is too large, it might be difficult to perform this method of pouring.
Tilt the lid of the gaiwan to leave the opening for the tea. Lift the gaiwan by the saucer with the hand you're not planning to use for pouring.
Place the palm of the opposite hand under the saucer and press your thumb on the knob of the lid. Make sure that your thumb is positioned at a right angle to the direction from which the tea will be poured out. Let go of the saucer with the other hand.
Bring the gaiwan to the pitcher or the cups and pour by tilting.
Rotate the gaiwan back to the upright position and bring it back onto the table.
One hand, thumb on the lid
This method is identical to the previous one, but without using the saucer. It is suitable for shorter gaiwans that have low heat conductivity at the base.
Tilt the lid of the gaiwan to leave the opening for the tea. Lift the gaiwan by the rim of the bowl with the hand you're not planning to use for pouring.
Place the palm of the opposite hand under the bowl and press your thumb on the knob of the lid. Make sure that your thumb is positioned at a right angle to the direction from which the tea will be poured out. Let go with your other hand.
Bring the gaiwan to the pitcher or the cups and pour by tilting.
Rotate the gaiwan back to the upright position and bring it back onto the table.
Three fingers
This is the most common method I've seen used in Western Europe. It's suitable for most gaiwans, but may burn your hand if used with very hot water.
With the gaiwan in front of you, adjust the lid to make the opening for the tea to pour.
Place your thumb and middle finger on the rim of the bowl in a line facing away from you.
Press the index finger on the knob of the lid and press the other two fingers against the rim.
Lift the gaiwan and bring it to the pitcher or the cups. Pour the tea by tilting.
Rotate the gaiwan upright and place it back on the table.
The issue with this method is that the steam from the hot water may escape from the other opening in the gaiwan and burn the inside of your palm if you're not careful. To avoid that, use lower-temperature water or don't leave the opening for pouring too large.
Two fingers, one phalanx
 |  |
This method is similar to the previous one, but you curl your index finger and press with the phalanx instead. It's suitable for gaiwans with knobs that have lower heat conductivity. It's also better at keeping your palm safe from scalding, as it creates a larger distance between your palm and the escaping steam.
Reverse phalanx
If you want to be more stylish, try this one. The difference from the previous one is that instead of pouring by bending your wrist inwards, you bend it outwards and pour from the opposite end of the gaiwan.
Three fingers sideways
This method is great at keeping your fingers safe from the steam, but it might be tricky to pull off if you have smaller hands.
With your gaiwan in front of you, tilt the lid to create the hole for pouring at a right angle from you. Place your thumb and middle finger on the rim of the bowl. Your thumb should be at a 45° angle from the opening.
Place your index finger on the knob of the lid.
Rotate the gaiwan upright and place it back on the table.
Tips for choosing a gaiwan
A gaiwan is a very versatile tea vessel that works with every kind of tea. It's esthetically pleasing, easy to clean, and can be very affordable, which makes it an ideal first tea vessel for beginners. Here are some tips for choosing the right gaiwan for your needs:
Find the right volume for you. Are you drinking tea mostly by yourself, in a small group of up to four people or more? The standard 140ml gaiwan size is great for 1–4 people, but you might want to look for a smaller or a larger piece to suit your needs better.
Consider the shape. Depending on the size of your hands and the way you prefer to pour tea with a gaiwan, a taller or a wider gaiwan may be better suitable for you.
Test the heat dispersion. Pour hot water into the gaiwan and feel how the heat distributes itself around the material. You'll be surprised how much it can differ, depending on the chemical composition of the porcelain or the other material it's made of. Find the one that you're comfortable holding full of hot water.
Consider the kind of teas you drink the most. Any tea can be made in a gaiwan, but some teas may be more suitable for a teapot. These usually need higher temperatures to produce the best tea soup, like pu'er, heicha (also known as "dark tea" in English), roasted, or aged teas. If you like these teas, consider using a clay gaiwan or a teapot for them.
Consider the environment in which you're planning to use your gaiwan. For those of you who travel a lot or prefer to drink tea in the office, a "lazy gaiwan" or a travel set might be the best option.
Consider the price of the gaiwan. Depending on the material and the craftsmanship, a gaiwan cost can range from ten to several hundred euros. Since handling a gaiwan requires a certain amount of dexterity, we advise starting with a cheaper gaiwan to prevent heartbreak if it drops on the floor.
Final words
Gaiwans have gained in popularity in recent years not only in Europe but also in Asia, particularly among young people. Their timeless looks, versatility, and affordability are hard to compete with. In the true spirit of the Tea Art 茶藝 (cháyì), we encourage you to develop your style of brewing and find the vessels that suit your needs the most.
In the next article, we will look at other utensils that assist us in making tea.