Versatile and convenient, a gaiwan offers the most control and is ideal for all teas. Subtleties in flavor become more apparent with multiple steepings when gongfu style brewing is used with a gaiwan. The lid allows for filtering tea leaves as the tea is being poured while the shape is conducive to easily changing pour strength or speed.
Mastering this vessel requires slightly more practice and diligence at first, but the result is well worth it.
Preheat the gaiwan by adding hot water to the cup and close it with the lid, while leaving a small gap between the lid and the edge of the gaiwan.
Place your index finger on top of the lid’s center knob to keep the lid on and raise the gaiwan. Keep your thumb as well as your middle and ring fingers on the edge of the cup as not to burn yourself. Pour the water out and dispose.
Add tea to the gaiwan, more or less depending on your strength preference.
Time to open up the leaves. Pour hot water over the leaves and allow it to steep for a brief moment and dispose the water.
Don’t steep too long because this is just a rinse or else some flavor will be lost.
Repeat steps 2-4 without disposing the liquid.
Enjoy and appreciate.