Infusion accessory of Chinese origin, the gaiwan (or chung, or zhong) is composed of three parts: cup, lid and saucer. Gaiwan is used for tea preparation; ideally, they are used to savor and appreciate whole-leaf teas such as oolong, white teas, Pu Erh, etc. The gaiwan, because of its small size, is a favoured tool for enjoying moments dedicated to tasting finer teas. Several short and successive infusions are executed to better appreciate the given tea's aromas. Do take advantage of the fact that the cup is flared to gain better access to the tea's scent. Our delicate glass model makes the tea leaves' slow expansion after contact with water visible.
Gaiwan Tea Preparation Method:
- Start by heating water and rinsing the gaiwan parts.
- Place about 2 tsp. of your prefered tea inside the gaiwan receptacle.
- Fill the gaiwan with hot water, place the lid over the receptacle, and let the tea infuse for a few seconds.
- Pour the entire infusion into a new cup -- retain the leaves with the gaiwan lid while doing so.
- Savor and repeat the infusions up to ten times. (For every subsequent infusion, add a few seconds to the infusion time, stop infusing after 2-3 minutes at most.)
Included: - the gaiwan (cup) - the lid - the saucer Format: 9.5 cm diameter x 8.5 cm height. Made in China.
