How to Brew Loose Leaf Tea in a Gaiwan
The Gaiwan is a traditional Chinese tea brewing vessel comprised of three parts including the lid, bowl, and saucer. Translating literally to “lid and bowl,” the Gaiwan is most often made from porcelain and flourished during the Ming dynasty when loose leaf teas came into fashion. Among tea enthusiasts, the Gaiwan is preferred vessel for appreciating the aromas of fragrant teas.
GATHER ITEMS
To prepare tea with a Gaiwan, you will need:
1. Gaiwan
2. Waste bowl
3. Tablespoon
4. Timer
5. Serving pitcher
6. Teacups
WARM GAIWAN
Add freshly boiled water to the gaiwan to pre-warm.
WARM TEACUPS
Add freshly boiled water to the teacups to pre-warm.
DISCARD
Discard water into waste bowl.
ADD TEA
Fill gaiwan 20% full if using ball-rolled tea; 60% full if using twist-rolled tea.
AWAKEN LEAVES & ADD WATER
For baked oolong and pu’er teas, add fresh hot water to just cover the leaves, then immediately discard. This rinse helps to “warm and smooth” the taste of the tea. After awakening, slowly pour water over rinsed leaves until covered with water, just below the rim of the gaiwan.
INFUSE
Add lid. The water level should rise slighty above the lid to create a seal for locking in aromas. Steep for the recommended infusion time.
POUR
Adjust the lid position slightly to create an open space for the infusion to decant. Hold gaiwan bowl using thumb and middle finger on the rim, while securing the lid with index finger. Using a swift motion, tilt gaiwan forward and slightly inward to decant into a serving pitcher.
SERVE
Pour from serving pitcher into individual teacups.
STACKING INFUSIONS
AStack multiple infusions together in a serving pitcher by repeating the previous steps. You can keep the “root” of the infusion alive in the serving pitcher, and simply add subsequent infusions to that liquid.
ENJOY
Pour a small amount of your stacked infusions into each teacup, alternating from one cup to the next to ensure each cup has equal concentration of flavor.
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