Gaiwan

A gaiwan (盖碗 " bowl couvert") is a Chinese lid cup used for infusions and the consumption of the.

Zhōng or gaiwan?

Its name would be a deformation of a verb 盅 chōng , “to pour water, to make the, to rinse”, in reference to the specific use of this cup. It seems that the precise term to indicate the object either 蓋碗/盖碗 gàiwǎn , or “bowl”, 碗, “with lid”, 蓋/盖, and that the term 盅 ( zhōng ) indicates another type of cup, higher, provided with a handle and a lid, without saucer, especially used with Canton. The importance of Canton in the trade of the explains the confusion which carried out 盅 zhōng to replace 蓋碗/盖碗 gàiwǎn .

History

Since the Chinese dynasty Ming, the The was generally consumed in the crockery where it was prepared. As described by the Master of the Lu Yu, this special bowl must be broad enough for infusion of the, sufficiently compacts to be held comfortably in a hand to be consumed. The term for this part of crockery was simply Chawan (litt. “bowl with the”). It was during the Ming dynasty that the innovations in the ritual of the and its preparation which was born this crockery now impossible to circumvent, the gaiwan .

Function

The gaiwan is regarded per many experts as being the best method to infuse teas with delicate flavors and odors, such as the green Thés and Thés white. The utility of the gaiwan makes that it is often used in the preparation of the Oolong because of its particular skill to infuse several times; however the gaiwan is usable for any type of the. The gaiwan is important in the tasting of the teas, it makes it possible to see the while it is drunk, and it does not deteriorate savors and the odor of the. The gaiwan is composed of a saucier, a bowl and a lid. The lid makes it possible the to be infused in the bowl before being versed in another container, or being there directly drunk - by using the lid to block the sheets when one drinks. In this last case, the selected the should not infuse too quickly, since one drinks in an time interval.

The gaiwan in itself can be made of multiple materials, of the Porcelaine to the Verre. The gaiwan of Clay of Yixing or Jade are very snuffed by the collectors.

Directions for use

See also the site of Tseng Master.

  • to put some sheets in the container;

  • to gently pour a little cool water (1/4 of the total) for réhydrater sheets and to prevent that they are not burned by heat;
  • to supplement with warm water;
  • to empty immediately by keeping the sheets thanks to the lid: the is rinsed,
  • to benefit from it to open and feel the flavor of the sheets;
  • to reremplir in the same way (hot cool water then);
  • to let infuse, possibly while stirring up with the lid,
  • to drink with small mouthfuls by retaining the sheets with the lid, or to pour in cups.

One feels and the infusion and the lid, on which the perfumes of the settled and concentrated while the condensed vapor fell down in the cup. According to the, the sheets can still be infused two to three times, while exploiting the infusion time, which is generally shorter. The cup must be white, so that one can admire the color of infusion.

It would be out of the question to infuse in a teapot a fragile the, which would cook; the green the thus cooked has a bitterness, a taste of grass unpleasant and its acridness, when it is badly prepared, is with the antipodes savors which it conceals.

See too

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