Gaiwan Dehua
Glossy White

Naturally rich in kaolin clay, the south-eastern county of Dehua, Fujian province, has enjoyed a reputation for its elegant ivory white porcelain since the beginning of the Ming dynasty (1368-1644). The brilliant white hue is a result of the low iron oxide content of kaolin clay: the essential ingredient for making strong and durable porcelain. Also known as Blanc de Chine, Dehua porcelain began to be exported to Europe in the 17th century where the minimalist, undecorated style was widely copied. The exceptionally thin, translucent porcelain pairs beautifully with all kinds of tea, providing a pristine backdrop to highlight the colour of the brew.

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, then transfer this hot water into teacups if using, or discard.
• Next, add the tea leaves to the bowl so it is about a quarter full.
• Slowly pour hot water over the leaves to just below the brim, then stir the leaves a little with the edge of the lid before using it to close the Gaiwan. Allow the tea to steep, and discard the water from the teacups if using.
• Once steeped, 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. Pour the tea into the cups or a Cha Hai 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 the water a little hotter and steep time shorter to get the most out of the leaves.

After use, remove tea leaves and gently wash by hand with warm water and washing-up liquid, or place in dishwasher.