Welcome to the YangKriege Tea Academy | Lesson 2.3

The Gaiwan is a unique piece of tea-ware. Originating from China, its design appeared in the 17th century at the time of Manchu Qing Dynasty. Manchu, who conquered China, had lost their heart to its sophisticated, refined and highly spiritual culture which assimilated them entirely. Emperors of Qing dynasty became adepts of tea. In this period the tea business has been rapidly developing with the variety of tea houses opening around the country and major part of its inhabitants’ drinking tea.

The name of gaiwan itself translates as a cup with a lid. Initially gaiwan, used for individual tea drinking, eventually it started to be used for steeping tea and pouring it into cups.

A porcelain gaiwan is universally applicable for brewing of any tea, be it a green tea or pu’er. Therefore, it fits the best for introduction to the Chinese tea culture.

The teapot, invented by the Chinese, appeared around 14th century with the arising necessity to brew tea in a vessel instead of boiling it in a caldron. The teapot became a successor of already existing jars and in small stages through centuries acquired its current form.

Most well known in Chinese culture are the Yixing teapots. Produced of the special clay quarried around the city of Yixing, its unusual mineral composition delivers the unique, almost magical qualities. Naturally, most aspiring Chinese tea aficionados eventually wishes to get at least one such teapots in their collection.

The only disadvantage of Yixing clay is its highly porous structure, which actively absorbs flavors, therefore is suitable for brewing of one tea type. The purchase of such item is rational only in case of irresistible necessity. Porcelain or enamel covered clay teapots will better serve as first brewing tea-ware as they enable you to brew all types of tea in a single vessel.

An item quite ordinary for us, except for the unusual size of Chinese teacups. While your office cup capacity is 200-350 ml (6 -12oz), the Chinese teacup for traditional tea drinking contains from 20 to 50 ml (.5 -1.75oz). Unsurprisingly, a beginner wants a bigger cup. Only very soon after several tea sessions owners of large cups notices that it becomes difficult for them to drink all the brewed tea as traditionally it undergoes around 10 consecutive steeping’s. When your teacup is at least 50 ml, you must outdrink up to half a liter of tea, which may be quite a surfeit. When using minor cups in the tea session together with drinking your fill, you relish the flavor of each steeping without repletion to the sense of discomfort.

The material the teacup is made of makes no difference, however there are certain aspects to be observed. Thin walled or glass teacups may be hard to hold for people with hypersensitive skin. Yixing clay and tenmoku ceramic contain a lot of iron and may soften the water. Many Chinese consider tea from such cups to be tastier, however it does not functionally affect the tea brewing itself.

Teacups are selected by the call of one’s heart and to one’s own style preference. If only one styled tea-ware on the table strikes a chord in your soul, buy a tea set. If you want to express your personality, then buy something unconventional. Traditional, bright Chinese teacups on the shelf will capture the attention of your friends. Teacups with white glazing inside or made of glass allow the infusion to be clearly visible. Where you may you attempt to get softer flavor, buy a cup of Yixing clay. This is all up to you, in the choice of the cup, there cannot be correct or incorrect decision. The only thing to keep in mind is the capacity of cups to be adequate with the amount of tea brewed so it suffices everybody. 

Chahai 茶海, translates to Sea of Tea, also called Cup of Fairness, gōngdàobēi, 公道杯, an optional item not directly involved in tea brewing, however the lack of it invites inconveniences. After steeping the tea leaf in a gaiwan or a teapot, the infusion is poured into the Sea of Tea. The main function of this vessel becomes clear from its name. If the tea is poured directly from the teapot into guests’ cups the infusion in the first cup will be too weak, and the richest will it be in the last one. This is not fair, however, if the infusion is poured into chahai with the following distribution between teacups the tea in each of them will be alike.

The Chahai also serves a number of other functions. It separates the infusion from the tealeaf, ceasing the brewing process. The brew in the teapot awaits next steeping and the tea without rush, can be poured into teacups. When the chahai is empty one may enjoy the aroma still resting inside where it manifests itself in its full splendor. If chahai is made of glass one may enjoy the color of the infusion in it.

The Chaban is a special tray for tea sessions where the excess water drains. When preparing tea you rinse the tea-ware, pour off the remaining tea or may accidentally spill the water. Chapan to keeps the tea-drinking area clean. It has a built-in tray for water to removal upon conclusion of the tea drinking. Some boards are equipped with a hose instead of a tray. Such models are most popular in China.

Tea-boards are known from the ancient times, however the up-to-date model with the water drain having been invented just a couple of decades ago. There are even newer specialty Chaban with water pumps for bottled water delivery to hotplates for tea water and cup warming can occur.

The tea pool, cháchí, 茶池,  similarity to chapan. If you discard the contents chapan, you may use a tea pool to pour off all the excessive water in it during the tea session.

In recent decades China has returned to old tea drinking traditions. Cast iron kettles for water boiling has become increasingly popular, modern tea sets more clearly featured from ancient forms. Textile and woven mats grow larger, more elegant and, exquisite. Therewith brewing of tea with tea pool is getting popular as well. Such tea sessions will appear more exalted compared to brewing on chapan.

You do not necessarily need to use a Chinese tea pool, readily available porcelain plates/bowls will suffice perfectly and look on your table replacing the authentic tea-ware.

Tea towel, chájī 茶巾or tea napkin, chábù 茶布, is another optional item, but a useful element of tea sessions, a Chinese towel may be replaced by local cloth. What is most important is that it does not scratch the surface of chapan. The Tea towel is often used for wiping tea spilled on chapan. Hot tea-ware pieces are also placed on it when passing around to guests, teapot for acquaintance with the aroma of steeped tealeaf, and the chahai to inhale the scent of the infusion. The napkin wipes the bottom of the teacup before passing it to the guest. Altogether this is another article worth buying to keep your tea session tidy.

The tea needle is to be the best way to carefully pick apart your Pu'er tea cakes. A delicate process that instruments like knives just can't accomplish, picking apart a pressed tea cake of aged, fermented tea without pulverizing the leaves is best done with a tea needle. While the brute force approach may be quicker, and therefore tempting, it is best to pick your tea cakes apart carefully so that leaves remain whole for rich, complex infusions.