How to Brew Tea in a Gaiwan: A Simple Guide

A gaiwan is a small lidded bowl with a saucer, used in China for centuries to brew loose-leaf tea. It is simple, easy to clean, and works for almost every kind of tea. If you have never used one, these steps will get you started.

What you need

• A gaiwan of about 100–150 ml
• Loose-leaf tea
• Hot water and a small pitcher or cup to pour into

Step by step

1. Warm the gaiwan. Pour in a little hot water, swirl, and pour it out. A warm bowl keeps the temperature steady.
2. Add the leaves. Use about 3–5 g of tea for a 100 ml gaiwan. Rolled oolongs need less; large, open leaves need more.
3. Add water. Use about 80–85 °C for green and white teas, 90–95 °C for oolong, and just-boiled water for black and dark teas.
4. Steep briefly. Start with 10–20 seconds. Gaiwan brewing uses short steeps and many infusions.
5. Pour. Hold the gaiwan with your thumb and middle finger on the rim and your index finger on the lid knob. Tilt the lid slightly so it holds back the leaves, and pour into a pitcher or cup.
6. Repeat. Add a few seconds to each steep. Good tea gives five or more infusions.

Tips

• If the rim is too hot to hold, the water is a little too hot or the gaiwan is too full. Fill it about four-fifths.
• Pour out every drop each time so the next steep is not over-brewed.
• Rinse and dry the gaiwan after use. Avoid sudden temperature changes, and stop using any piece that is chipped or cracked.

Brewing in a gaiwan slows you down in a good way: a few minutes of attention, a cup at a time. Browse our teaware or see our hand-painted daisy gaiwan.