How to choose a gaiwan?

Why is gaiwan needed? Which is better - gaiwan or teapot?

• The kettle seems more familiar than this exotic dish, so why bother?
  
• First, it's beautiful. Thin porcelain or glass allows you to admire tea at all stages of brewing. The diameter of the top of the gaiwan is large enough not to obstruct the view.
  
• Secondly, it is easy to put tea with a large and bulky leaf in gaiwan - for example, White Peony or Tai Ping Hou Kui. It is sometimes difficult to place such tea in the narrow neck of the teapot without damaging the tea leaf.
  
• Thirdly, it is possible to adjust the drainage speed by simply sliding the lid more. Sometimes tea needs to be drained as quickly as possible, but in a kettle you cannot influence the draining speed.
  
• Fourth, you can lower the temperature of the tea by lifting the lid. In Yixing teapots, the lid area is usually small and cannot significantly affect the temperature of the drink.
  
• Fifth, the porcelain surface is neutral and retains the original delicate aroma of tea, while clay teapots rather absorb and accumulate it.
  
• And the sixth, rather pragmatic reason - gaiwan, as a rule, cost much less than Yixing teapots. Although, of course, there are handmade and fabulous designer gaiwans, as there are cheap clay teapots of mediocre quality - everything is relative.
  

How to choose a gaiwan?

First, decide what kind of tea you plan to brew in your gaiwan.

Gaiwan is considered a versatile dish, but once you choose, you need to approach this issue responsibly.

Material

Gaiwani is made from porcelain, clay and glass.

Clay gaiwan is best used for highly fermented tea - red tea, shu puer, aged roasted oolong tea. Clay gives off heat more slowly than porcelain.

It is good to brew light oolongs, fresh green tea, white tea in porcelain gaiwan.

Glass gaiwan gives you the opportunity to admire the brewing process from all sides - an additional visual pleasure from contemplating the dance of tea leaves and the color of the infusion. Green and white tea is especially beautiful in brewing.

Volume

The volume of classic gaiwan ranges from 100 to 280 ml. Decide how many people will participate in the tea party? Or do you prefer to enjoy your tea alone?

If you choose gaiwan and bowls, calculate the volume by the number of bowls minus the volume that will displace the tea leaf.

For example, a 280 ml gaiwan will fill 3 cups of 90 ml each with tea in one spill.

If you drink tea alone, then the volume of gaiwan should be approximately equal to the volume of a bowl.

By the way, for loose tea, such as Wuyi Shui Xiang, it is better to purchase a larger gaiwan. A 100 ml gaiwan simply does not hold the amount of such tea required for brewing.

Types of gaiwan

The most common form, the three-piece gaiwan (Xian Tsai Wan), consists of a saucer, bowl, and lid. But there are other forms that may be better suited for certain types of tea, or just more you will like the design.

Not all gaiwans have a saucer stand.

Easy gaiwan is a type of gaiwan with a "beak" - a triangular projection on one side for a smoother discharge and "ears" on the sides for a more comfortable grip. The lid in such a gaiwan does not move when draining, but remains in place. The "beak" often contains a filter in the form of several holes - thus, a sieve can be dispensed with.

Easy gaiwan will make you deliciously light oolong and green tea.

Shiboridashi (shiboridashi) is a Japanese gaiwan. In fact, the same izi gaiwan, but without "ears" at the edges, and with thickenings and more squat. The Japanese believe that the higher the class of tea, the lower and more flattened the shiboridashi should be.

A good form for brewing white tea and young sheng pu-erhs.

Hohin looks more like a kettle, but without a handle. The hokhin's nose is not a pipe, like a teapot, but the same open triangular "beak". The lid also does not move - the drain is provided by the "beak".

Khokhin is round, accordingly, slowly gives off heat. Therefore, it is better to brew shu pu-erh, dark oolong and red tea in it.

Picture

The walls of gaiwan are often decorated with carvings or designs. A landscape traditional for Chinese painting, depicting cranes, ko carps, goldfish, bamboo, lotus, plum blossoms and other elements. Here is an interpretation of the most common according to Chinese philosophy.

Crane

A symbol of longevity, success in all matters, a high position in society, love of freedom. It is believed to bring good luck, loyalty to loved ones and friends, happiness.

Goldfish

They symbolize the fulfillment of desires, prosperity, wealth and harmony.

Carps some

An amazing fish, personifying overcoming all obstacles, endurance, striving for the goal.

Bamboo

Brings the owners of dishes with this pattern good health, rapid growth and strengthening of vitality.

Lotus

One of the most auspicious symbols, it embodies the purity of speech, mind and body. Different lotus colors have different meanings. Red lotus - purity of heart impulses, love. White - purity of thoughts. Pink is happiness. Blue is wiseart and knowledge.

Blooming plum

It personifies rebirth, love of life, new beginnings. Brings good luck, gaining wealth, longevity, prosperity in love. It is also a symbol of female beauty.

Quality

Choose only high quality cookware. Make sure the saucer is level on the surface, not wobbling. The lid should rotate freely, without irregularities and curvature. The enamel on the surface should not contain crumbs, dots and foreign inclusions.

Low-quality gaiwan not only spoil the aesthetic pleasure of drinking tea, but can also cause burns.

Summary

Gaiwan should be selected according to the type of tea that you plan to brew in it. The volume, material and shape of gaiwan are selected depending on the type of tea.

And of course, the main criterion is still your personal taste - gaiwan should be pleasing to the eye and pleasant to lie in your hands.

Delicious and beautiful teas with i-tea.club!