Recently, several tea-loving friends have asked about how to brew tea with a gaiwan. This is a common question for many enthusiasts, as the gaiwan is incredibly versatile and can be used for almost any type of tea.
Just between us, the gaiwan is also the teaware I use most often! It works for everything, allows you to see the tea leaves clearly as they unfurl, and is a breeze to clean. Today, let’s dive into how to choose a gaiwan and the techniques for brewing with one.
How to Choose a Gaiwan
First, when you’re shopping for a gaiwan, it’s a good idea to ask the seller about its capacity.
Generally, the standard brewing amounts are 5 grams for black tea, 3.5 to 4 grams for green tea, 3 to 5 grams for white tea, and 8 grams for oolong teas like Yancha, Tie Guan Yin, and Feng Huang Dan Cong. These amounts are often the standard for pre-packaged single-serving pouches and are also used in professional tea evaluations.
Therefore, a gaiwan with a capacity of 130-145ml is the most suitable (120ml can also work). For those who prefer a stronger brew, like the tea drinkers in the Chaoshan region who might use up to 12 grams of leaves, a 130ml gaiwan offers more flexibility.
A smaller gaiwan can easily make the tea too strong if you don’t manage the steeping time perfectly. A larger one might result in a weak brew if you add too much water, and if you have smaller hands, it can be difficult to hold securely.
Now that we’ve covered capacity, let’s talk about design. The truth is, any gaiwan can be hot to the touch—even experts get burned from time to time. However, choosing the right shape can significantly reduce the risk.
Below, I’ve highlighted a few design flaws that make a gaiwan more likely to burn you (images from the web).
When the distance between the rim of the bowl and the edge of the lid is too narrow, the water can easily spill over and burn your hand. A gaiwan with a wider mouth, much like a teacup, prevents this.
From this angle, you can see that the rim of the bowl is quite flat, and the overall profile is short. With a gaiwan shaped like this, not only is the water more likely to spill, but the rim itself also gets much hotter.
Another key feature is the lid. In the left image, the lid knob is concave and sits very low. Your finger presses directly against the hot lid, which can be quite painful. The lid on the right is much better, with a taller knob that keeps your fingers away from the heat. The difference is clear just by looking at it.
Techniques for Using a Gaiwan
The beauty of a gaiwan lies in the control it offers. It allows for a quick pour, makes it easy to rinse the leaves and skim off any foam, and lets you clearly see and smell the wet leaves after pouring.
Mastering the gaiwan isn’t difficult, but it starts with choosing the right one, as we’ve already discussed.
Next is the water level. After placing the tea leaves in the gaiwan, add just enough hot water to cover them—no more. Some people tend to fill the gaiwan to the brim. If you do that, you’re bound to get burned. Too much water will also result in a diluted, tasteless brew.
Let’s use images for a clearer explanation of how to hold a gaiwan to avoid burns.
In the left image, the hand is holding the gaiwan straight and steady, allowing the tea to flow smoothly down into the fairness pitcher. You can clearly see that the hot water doesn’t touch the fingers.
The right image shows an incorrect, tilted grip. The tea flows out at an angle, making it extremely easy to get burned. When that happens, you instinctively pause, and the tea that hasn’t been poured out continues to steep in the gaiwan, altering the flavor of the brew.
So, the correct pouring posture is shown on the left. Keep the gaiwan perpendicular to the fairness pitcher and try to relax. You don’t need to grip the edges with excessive force. The tighter you grip, the more nervous you become. Stay relaxed.
While we’re on the topic of brewing with a gaiwan, here’s a related tip: a good tea can withstand a long infusion. If you’re unsure about the quality of a tea, try steeping it for a bit longer. If the only change is that it gets stronger, without developing unpleasant notes (like bitterness or astringency), then it’s a solid tea. Experienced brewers can use water temperature, water volume, and infusion time to mask a tea’s flaws. Therefore, a truly good tea must be able to pass the test of a long steep.
One final tip: if you love using a gaiwan but are still worried about burning your fingers on the rim, try the grip shown in the image above. Press your thumb on the lid knob and your index finger on the foot of the bowl. This guarantees you won’t get burned, though it may not look quite as elegant as the standard grip.