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Blue White Gaiwan
Fu Rong 芙蓉

Jingdezhen

SKU
6026
Jingdezhen Kalligraphie Porzellan Gaiwan Fu Rong blau-weiß
Jingdezhen Kalligraphie Porzellan Gaiwan Fu Rong blau-weiß
Jingdezhen Kalligraphie Porzellan Gaiwan Fu Rong blau-weiß
Jingdezhen Kalligraphie Porzellan Gaiwan Fu Rong blau-weiß

Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.

Get the most out of your favourite Chinese teas with a classic Gaiwan, used for brewing and drinking tea. This Gaiwan is from Jingdezhen, the porcelain capital of China, and is decorated in the celebrated blue and white Qinghua style with an ode to being in nature amongst the grass (草) and trees (木) inscribed on its side — which, incidentally, make up the roots of the Chinese character for tea (茶).
Product Gaiwan
Origin Jingdezhen, Jiangxi, China
Dimensions Ø8.5cm x 6.8cm
Volume 110ml
Weight 135g
Material Porcelain
Decoration 人在草木間，與君共久棲。
€89.90

Delivery : 1–3 business days

Incl. VAT, excl. shipping

SKU
6026
In stock

Producer

The birthplace of porcelain, Jingdezhen has been producing the finest Chinese ceramics for over a thousand years and was home to some of China’s most important imperial kilns. Surrounded by breathtaking nature in the northeastern corner of Jiangxi province, the remoteness of the small city has helped preserve age-old traditions that are still in practice to this day. When Europeans first encountered Chinese porcelain back in the 14th century, they concluded that this ethereal yet solid "white gold" could only have been made by magic. The secret? Kaolin: the soft white clay essential to manufacturing porcelain, named after the Gaoling mountain in Jingdezhen where this resource was available in abundance.

GAIWAN 蓋碗

The Gaiwan (literally "lidded bowl") is a classic piece of Chinese teaware used to infuse tea leaves, particularly large leaf oolong, green and white teas. Made from a variety of materials including porcelain, glass or Yixing clay, the Gaiwan consists of a small bowl and lid, with or without a matching saucer, and can be used as both a brewing and drinking vessel. Developments in tea ritual and preparation during the Ming dynasty (1368-1644) gave rise to the Gaiwan and it is still widely used across China today in domestic as well as formal settings, such as in Gongfu tea ceremonies and tastings. Gaiwan make for exceptionally fragrant infusions owing to their curved shape and open design that amplifies the aroma. Those made of fine porcelain help absorb the heat in a way that doesn’t shock or damage the tea leaves, resulting in a mellower brew.

QINGHUA 青花

Probably the most recognised and enduring of ceramic styles, blue and white pottery, known as Qinghua in Chinese (literally "blue flowers/patterns") was a revolutionary product in 14th century Jingdezhen. Traces of blue and white wares can be found as far back as the Tang dynasty (618-907) but it wasn’t until the Yuan dynasty (1279-1368) that potters in Jingdezhen perfected the clay and firing technology, which allowed for the mass production of quality Qinghua. The key ingredient in the vibrant blue hue is cobalt oxide: one of the very few pigments that can withstand the high firing temperatures of porcelain. This remarkably stable pigment was initially imported from Persia and is applied under the glaze before baking. Although blue and white wares came to be produced elsewhere in China — and around the world! — those from Jingdezhen are prized for their unmatched craftsmanship.

How to Use

Preparing tea in a Gaiwan is simple, but to handle it carefully may require some practice.

• First, preheat the utensils: pour hot water into the Gaiwan bowl, transferring the water into teacups if desired, then discard the water.
• Next, add the tea leaves to the bowl: around 20% full for stronger teas and up to 60% for more delicate teas.
• Slowly pour hot water over the leaves to just below the brim, then stir the leaves a little with the lid before using it to close the Gaiwan. Allow the tea to steep.
• When ready, slightly angle the lid to create a small gap, then hold the bowl at the edges with one hand while keeping the lid secure with your index finger to pour the tea into cups or a Chahai tea pitcher, or simply drink straight from the Gaiwan, using the lid to block the leaves.

If the tea is suitable for multiple infusions, don’t miss out on a second or third brew! For each subsequent brew make sure the water is a little hotter and the steep time shorter to get the most out of the leaves.

Care

The practical porcelain Gaiwan is very easy to care for and can simply be hand washed with warm water and liquid detergent after use. Unlike unglazed ceramics, such as Yixing clay, glazed porcelain does not absorb odours or flavours and so can be used with different teas each time.

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