A (; ) or () is a Chinese lidded bowl without a handle, used for the

infusion Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An in ...

of tea leaves and the consumption of tea. It was invented during the

Ming dynasty The Ming dynasty (), officially the Great Ming, was an Dynasties in Chinese history, imperial dynasty of China, ruling from 1368 to 1644 following the collapse of the Mongol Empire, Mongol-led Yuan dynasty. The Ming dynasty was the last ort ...

. It consists of a bowl, a lid, and a saucer.

History

Prior to the

(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

that the innovations in both tea ritual and tea preparation gave rise to the gaiwan.

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 Porcelain () is a ceramic material made by heating substances, generally including materials such as kaolinite, in a kiln to temperatures between . The strength and translucence of porcelain, relative to other types of pottery, arises main ...

and

glass Glass is a non- crystalline, often transparent, amorphous solid that has widespread practical, technological, and decorative use in, for example, window panes, tableware, and optics. Glass is most often formed by rapid cooling (quenchin ...

. Gaiwans made from Yixing clay or

jade Jade is a mineral used as jewellery or for ornaments. It is typically green, although may be yellow or white. Jade can refer to either of two different silicate minerals: nephrite (a silicate of calcium and magnesium in the amphibole group ...

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 Jingdezhen porcelain () is Chinese porcelain produced in or near Jingdezhen in Jiangxi province in southern China. Jingdezhen may have produced pottery as early as the sixth century CE, though it is named after the reign name of Emperor Zhenz ...

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 Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since th ...

and

white tea White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the ''Camellia sinensis'' plant. Currently there is no generally accepted definition of white tea and very little international ...

. The versatility of the gaiwan is also noted in the preparation of

oolong Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea (''Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhongguo ...

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, A porcelain gaiwan, lid removed

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.

References

{{Reflist Teaware Chinese porcelain Chinese words and phrases Pottery shapes

History

Design

Functions

Use

See also

References