Gaiwan

As the national drink of China, tea carries a long history and profound cultural heritage. Tea culture not only embodies the Chinese people's love and appreciation for life but also contains rich philosophical thought and wisdom about life. This article will explore the inheritance and development of tea culture, as well as its status and role in modern life. I. Inheritance of Tea Culture 1. Spirit of Tea Ceremony The spirit of tea ceremony is an essential component of tea culture, rooted in Confucianism, Taoism, and Buddhism. The tea ceremony emphasizes “harmony, tranquility, joy, and truth,” pursuing inner peace and serenity. The spirit of tea ceremony is fully demonstrated in tea art performances and tea gatherings, becoming an important carrier for the inheritance of tea culture. 2. Tea Art Skills Tea art skills include selecting tea, brewing tea, and tasting tea, with strict standards and techniques for each step. Tea artists showcase the charm of tea culture through their exquisite skills, making tea art an important means of inheriting tea culture. 3. Local Tea Customs Unique tea customs are found across China, such as morning tea in Guangdong, gaiwan tea in Sichuan, and Pu'er tea in Yunnan. These local tea…

Black tea, a fully fermented tea, is made from new shoots and leaves of suitable tea trees. It undergoes processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process in the initial production of black tea, which is called "wu tea" at this stage. The name "black tea" comes from the red color of the brewed tea and the infused leaves. Black tea can help digestion, stimulate appetite, promote diuresis, reduce edema, and strengthen heart function. It contains flavonoids that eliminate free radicals and have antioxidant properties, reducing the risk of myocardial infarction. According to traditional Chinese medicine, teas vary in their thermal nature; for example, green tea is cold and bitter, suitable for summer consumption (depending on individual constitution) to relieve heat. Black tea and Pu'er tea are warmer and more suitable for winter drinking. What Are the Benefits of Drinking Black Tea Long-Term? 1. Warming the Stomach and Dispelling Cold: Because black tea tends to be warm in nature, it can benefit those experiencing cold pain, poor appetite, indigestion, abdominal pain, or bloating due to a cold stomach by warming the stomach and dispelling cold; 2. Refreshing and Energizing: The polyphenols in black tea…

Slowly brew the years and gently cook the tea, enjoying half a day of casual family chat. In winter, sitting around a kettle, pouring your heart out in conversation, listening to the boiling water, and savoring the joy of cooking tea is an extremely poetic affair. Tea drinking methods are generally divided into two: cooking tea and brewing tea. Brewing offers rich flavors, pleasant broth colors, and allows one to experience the changing taste with each infusion, while cooking provides a stable flavor. Differences Between Cooking and Brewing Tea 01 Difference in Amount of Tea Used For brewing, about 3-6 grams of tea is usually sufficient; for aged dark teas or oolongs [aged Tieguanyin or aged Yancha], more can be used, approximately 7-10 grams. When cooking tea, the amount of tea should be reduced to about one-third of the usual brewing quantity. It's best not to use too much tea to achieve the optimal flavor. The specific ratio can be adjusted gradually based on the type of tea and the amount of water. The principle is to use less rather than more tea, as using too much can affect the taste. 02 Difference in Suitable Types of Tea Gaiwans are…

Why do many people like to brew tea with a gaiwan? A gaiwan, as the name suggests, is a teacup with a lid. Most of the gaiwans we see today typically consist of three parts: the lid, the teacup, and the saucer. These three parts are metaphorically referred to as heaven, earth, and human, hence the gaiwan is also known as the Three Talents Cup representing harmony among heaven, earth, and humanity. Benefits of Brewing Tea with a Gaiwan One, a gaiwan is suitable for brewing any type of tea. There is no tea that cannot be brewed with a gaiwan, unlike a glass cup which is only suitable for green tea and not other teas. Purple clay teapots are not ideal for brewing green tea or oolong tea. Additionally, due to the double-pore structure of purple clay teapots, they tend to absorb the flavor of the tea, so if you enjoy drinking a variety of teas, you would need a different teapot for each one. On the other hand, if you use a gaiwan, the porcelain does not absorb flavors. With just one gaiwan at home, you can adjust the brewing process slightly according to the nature of the…

    China's tea culture has a long history, and Pu'er tea is one of the most unique among all teas. It forms its own distinct category and has specific requirements for brewing techniques. So what is the method of brewing Pu'er tea? Let's explore this together. Brewing Pu'er Tea     1. New Sheng Tea     In terms of character, it is very similar to green tea. During brewing, it is essential to avoid a cooked taste, so the water temperature should be slightly lower, and the tea should be poured out quickly. The key is to grasp the characteristics of the raw materials, such as the type of tea tree, the tea region, the age of the tree, and the ecosystem. In principle, teas with strong flavors should use a slightly lower water temperature and have a shorter infusion time, while those with lighter flavors do the opposite.     2. New Shou (Ripe) Tea     Compared to older teas, new shou teas often have some shortcomings, such as less clear tea liquor, less pure aroma, and less mellow taste. They may also have some unpleasant characteristics like a "pile" flavor and a heavier bitterness and astringency. The water-soluble substances in new shou teas dissolve quickly,…

White tea, often referred to as "one-year tea, three-year medicine, seven-year treasure." It embodies the principle of moderation in taste, featuring the floral fragrance of oolong tea, the sweet richness of black tea, the fresh aroma of green tea, and the medicinal scent and jujube fragrance of aged white tea. How should you brew it? Here are four methods for brewing white tea. To brew white tea well, first master these three key factors: the grade, age, and form of the tea. For new loose leaf white tea and Silver Needle, start at 85°C; adjust the water temperature by 3-5 degrees based on the coarseness of the leaves. When brewing new tea or tea buds, avoid pouring the water directly onto the leaves; instead, pour along the sides of the cup. For aged teas, compressed cakes, and bricks, boiling water can be used for brewing or cooking the tea. The Brewing Methods for White Tea: 1. Gaiwan Brewing Method for White Tea Suitable for: Silver Needle, White Peony, and new white tea. Tea-to-Water Ratio: 1:30. Water Temperature: 85-90°C. Steps: Warm the cups and utensils, add the tea, pour hot water along the edges of the gaiwan, after 10 seconds, quickly…

Water pouring is the only step in tea brewing that requires complete manual control. The speed of pouring, the intensity of the water flow, the direction, height, and thickness of the water stream are all manually controlled but have a significant impact on the quality of the tea. Common methods of water pouring include: spiral pouring, circular pouring, single-point pouring on one side, and central point pouring. Common techniques for pouring water include: high pouring, high suspension, low pouring, and low suspension. Let’s take a look at these four methods and techniques to see how they work and what their characteristics are. The Four Methods of Water Pouring in Tea Brewing 01. Spiral Pouring This method ensures that the edges and the surface of the tea leaves in the gaiwan come into direct contact with the poured water, increasing the blend of tea and water at the moment of pouring. This pouring technique is suitable for black tea, green tea, and white tea. Or, when brewing later infusions where the flavor has become lighter, using spiral pouring can help the tea essence to release more quickly. 02. Circular Pouring As the name suggests, this involves pouring water in a circle…

Many tea enthusiasts have this dilemma: why does my tea not taste as good as others', even when using the same tea leaves, the same teaware, and the same water? Note Three Aspects Assuming there are no issues with the quality of the tea, brewing a great cup primarily depends on three factors: teaware, amount of tea used, and steeping time. These elements are interrelated. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which directly affects the amount of tea used, the volume of water added, and steeping time. For example, a packet of rock tea contains 8 grams, and when brewed in a 100cc and a 130cc gaiwan, the volumes of water added will differ. With the same steeping time, the resulting flavors will vary, with the former being more concentrated. Amount of Tea Used: If you're brewing pre-packaged teas, it's convenient as rock tea is typically 8 grams per pack and black tea is 5 grams. For loose-leaf tea, if you're unsure how much to use, start by experimenting with an appropriate amount. If it's too weak or too strong, you'll know how to adjust for the next brewing session. Steeping…

Why has Fuding white tea become so popular in recent years? Some say that the ultimate appeal of white tea is its "vitality"; it awakens your entire being when you drink it. It doesn't just pass through your mouth but permeates your whole body, awakening your soul. So, when drinking white tea, it's not just about tasting its flavor but also savoring its aroma. And how do you properly appreciate the aroma of white tea? The correct method is crucial! I. Understanding the Aroma In general, white tea has a rich and fragrant aroma. However, if processed properly or stored well, it can also exhibit a pure and intense scent. High-grade white teas like Silver Needle and premium White Peony have a characteristic downy aroma, which is a critical factor in aroma evaluation, and should be prominent. Due to their early picking and tenderness, they also have a noticeable fresh fragrance. 1. The "Aroma" of Silver Needle A well-aged, cleanly stored, and high-quality Silver Needle has a refined style with a lingering aftertaste. Its aroma is delicate yet varied and enduring, with a clean and sweet taste that lingers in the mouth, creating a lasting salivation effect with a pleasant…

Black tea is a common type of tea in daily life, being a fully fermented tea. It has a dark brown and lustrous appearance with a rich, sweet fragrance, hence the name black tea. We recommend brewing black tea using a white porcelain gaiwan with water at 90 degrees Celsius, suitable for most types of black tea. Below, ChaYou Network introduces the brewing method. Steps for Brewing Black Tea 01 - Choice of Teaware White porcelain gaiwans can brew out the fresh and elegant flavor of black tea without overpowering its aroma. The white porcelain beautifully complements the red hue of the tea, making it easy to observe the color of the tea. It's simply beautiful. 02 - Tea-to-Water Ratio When brewing tea, it's important to get the right ratio of tea to water. Many tea enthusiasts rely on experience. Using too much tea is the main reason for overly bitter or astringent tea. When using a gaiwan to brew black tea, the amount of tea should be around 4 grams. If too little tea is used, even with less water, it will not fully bring out the fragrant and mellow flavor of the black tea. If you prefer a…

Aged tea is relatively difficult to brew. It's easy to end up with a weak flavor, thin broth, and even an unpleasant aroma. Even more puzzling is when properly stored tea is brewed into a drink that leaves the throat dry, parched, and tight. This can be quite perplexing. To make aged tea taste good, the author conducted some experiments on issues such as the vessel, water, and brewing techniques. Here are some insights gained. The general approach is as follows: First, analyze the nature of the tea and identify its characteristics; second, determine the brewing goal based on these characteristics, aiming to go with the flow and highlight strengths while mitigating weaknesses; third, consider specific means to achieve this goal; finally, further analyze, validate, and adjust through practice. Brewing Methods and Tips for Aged Pu'er Tea Before brewing aged Pu'er tea, place the clay pot or gaiwan in a tea washer, remove the lid, and pour in 100°C boiling water. Cover the pot and pour boiling water over it. Use a tea tong to pick up the teacups and place them above the tea washer, then pour boiling water over the cups to sterilize them. Next, use a tea…

    Before brewing tea, you can pre-warm the cup. When brewing, avoid filling the cup with water, pour out the water quickly, and don't let the tea leaves steep in hot water for too long. These are all details in the process of brewing tea. Regardless of what type of tea you're brewing, there are three key elements to pay attention to: the amount of tea used, the water temperature, and the brewing time.     Three Practical Techniques for Brewing Tea     1. Amount of Tea: There is no uniform standard for how much tea to use each time. This mainly depends on the type of tea, the size of the teaware, and the consumer's drinking habits.     There are many types of tea, and the amount used varies depending on the type. For example, when brewing general black or green teas, about 3 grams of dry tea leaves are placed in a cup with 150-200 milliliters of boiling water. If drinking Pu'er tea, 5-10 grams are used per cup. The most tea used is for Oolong tea, where each serving is typically 1/2 to 2/3 of the teapot's capacity.     2. Brewing Water Temperature: For high-quality green teas, especially those with delicate buds and…

Yunnan Black, also known as Dian Hong, is a type of black tea from Yunnan. The recommended amount for brewing is 4 to 5 grams, which can be infused more than 10 times, depending on individual drinking habits. Use water at around 80 to 83 degrees Celsius (first boil the water to a full rolling boil, then let it sit for a few minutes to cool slightly to about 80 degrees Celsius; do not add cold or unboiled water). The infusion should be quick, with the first to third infusions steeped for just one second. The first infusion is for rinsing the tea, and starting from the fourth infusion, gradually increase the steeping time to 3 seconds, 5 seconds, 8 seconds, etc., without covering the vessel. How Many Infusions Can Yunnan Black Tea Typically Stand? The number of infusions that Yunnan Black tea can stand depends on the age and processing method of the leaves. Generally speaking, when brewed in a gaiwan, Yunnan Black tea can withstand at least six infusions. High-quality Yunnan Black can withstand more than ten infusions. "Dian Hong," the black tea produced in Yunnan Province, features robust and tightly rolled dry leaves with prominent golden tips,…

Unique Ways to Prepare Pu'er Tea In the world of Pu'er, there are these unique tea-making methods. Let's explore how many you've tried. Bamboo-Flavored Tea The Bamboo-Flavored Tea is a distinctive method used by the Dai and Lahu people. It gets its name from the bamboo fragrance infused into the tea leaves. ① Soak glutinous rice for two hours, then spread it at the bottom of a steamer. Place dried tea leaves on top and steam them. ② Once the tea leaves have softened and absorbed the aroma of the rice, pack them tightly into a bamboo tube. ❸ Seal the opening with sweet bamboo leaves and slowly roast the bamboo tube over charcoal until it turns yellow and the tea inside is completely dry. ❹ To consume, split open the bamboo tube, portion out some tea leaves into a bowl, and pour boiling water over them to drink. Roasted Tea Roasted tea is one of the drinking methods used by the Lahu people. The preparation process is relatively simple. ① Directly roast fresh tea (one bud and five leaves) over fire until it turns golden brown. ❷ Place the roasted tea into a preheated clay pot, add water, and…

Pu'er tea is a famous Chinese tea, divided into raw and ripened varieties. Ripened tea, having undergone fermentation, possesses a unique aged aroma and rich flavor. Many people enjoy its robust taste, but brewing a good pot of Pu'er ripened tea requires some skill. Today, we will share a detailed guide on how to perfectly brew Pu'er ripened tea. (Image source: internet, for deletion upon infringement) Preparation The first step in brewing Pu'er ripened tea is to prepare all the necessary tools and materials. This includes teaware, tea leaves, and water. Teaware: A teapot or gaiwan, a fairness cup, several tea cups, a tea strainer, and tea tongs. Tea Leaves: High-quality Pu'er ripened tea; it is recommended to choose leaves that have been stored for a long time, as their flavor will be richer and smoother. Water: Use mineral water or purified water, and ensure the water temperature reaches 95-100 degrees Celsius. Warming Cups and Washing the Tea Before officially brewing the tea, we need to warm the cups and wash the tea. This is to remove impurities and dust from the leaves and also to awaken their aroma. Warming Cups: Pour boiling water into the teapot, fairness cup, and…

The gaiwan brings out the original flavor, while tea brewed in a purple clay pot is enhanced. You will find it somewhat sweeter. If you are not doing a tea tasting but enjoying an aged tea, many seasoned tea enthusiasts would choose a purple clay pot. Brewing Puer Tea with a Purple Clay Pot Suitable for brewing ripe tea, aged tea, and compressed tea. Given that puer tea improves with age, it is suitable to use high temperatures to awaken the tea leaves and extract their contents. A purple clay pot has good breathability and heat retention, absorbs tea juice, and is resistant to both hot and cold temperatures. Secondly, its good breathability helps to restore the true color, aroma, and taste of the tea. Moreover, due to the unique nature of its material, it is very suitable for brewing compressed teas, aged teas, and ripe teas. Its excellent heat retention slows down the dissipation of the aroma, making the brewed tea more flavorful. Furthermore, long-term use can enhance the aroma of puer tea, making its flavor richer and more mellow. Brewing Puer Tea with a White Porcelain Gaiwan Suitable for brewing new teas, raw puer teas, and loose teas.…

Hello everyone! Today, let’s talk about how to brew Bulang ancient tree tea. Bulang ancient tree tea is loved by many tea enthusiasts for its unique aroma and taste. However, to fully appreciate the best flavor of Bulang ancient tree tea, the brewing method is crucial. In the following, I will introduce in detail the brewing method of Bulang ancient tree tea, hoping to help every tea enthusiast. (Image source: network, delete upon request) What is Bulang Ancient Tree Tea? Bulang ancient tree tea is a type of Pu'er tea, produced in Bulang Mountain, Xishuangbanna Prefecture, Yunnan Province. The ancient tea trees here have a long history, with most being several hundred years old. The leaves of Bulang ancient tree tea are thick and glossy, with a high aroma and rich taste that lingers pleasantly, making it much loved by tea enthusiasts. Preparation of Tools for Brewing Bulang Ancient Tree Tea Before brewing Bulang ancient tree tea, we need to prepare some tools: Teapot or Gaiwan: It is recommended to use a clay teapot or white porcelain Gaiwan, as these can better bring out the aroma of the tea leaves. Teacups: Choose white porcelain teacups, which allow you to better…

1. Gaiwan Ceramic Tea Set A gaiwan tea set is a type of tea ware that consists of a lid, a saucer, and a bowl. It is also known as the "Three Talents Bowl," with the lid representing heaven, the saucer representing earth, and the bowl representing humanity. Drinking gaiwan tea is full of flavor. If you want a stronger tea infusion, gently scrape the surface of the water with the lid, causing the tea to swirl around in the bowl. Light scraping results in a lighter infusion, while heavier scraping makes it stronger — this is its charm. 2. Aroma Cup The aroma cup is used for smelling the fragrance and is longer and thinner than a tasting cup. It is a unique piece of tea ware for oolong tea, often used when brewing highly fragrant Taiwanese oolongs. It is usually paired with a tasting cup of the same material, and adding a saucer creates a complete aroma cup set. Benefits include: one, good insulation which allows the heat to last longer, giving drinkers a chance to warm their hands by holding the cup's neck; two, slower release of aromas, allowing drinkers to fully appreciate and savor the scent.…

Pu'er tea cake is a traditional type of tea with a long history. Its unique flavor and health benefits have attracted many tea enthusiasts. The correct brewing method not only enhances the taste of the tea but also fully releases the distinctive aroma and nutritional components of Pu'er tea. This article will provide you with a detailed guide on how to correctly brew Pu'er tea cake, allowing you to enjoy a rich cup of Pu'er tea at home. (Image source: network, delete upon request) Preparation Before starting to brew Pu'er tea, you need to prepare the following tools and materials: Pu'er tea cake Tea knife or tea needle Teapot (Yixing clay pot or gaiwan recommended) Teacup Sieve (optional) Kettle for boiling water Water (mountain spring water or purified water recommended) Step One: Loosening the Tea First, use a tea knife or tea needle to gently loosen the tea cake. When loosening the tea, be mindful of the force applied to avoid breaking the tea leaves. Start from the edge of the tea cake and slowly loosen it along the texture of the leaves, removing an appropriate amount of tea. Typically, 5-8 grams of tea per brewing is sufficient. Step Two:…

Pu'er Cake Tea Basics Pu'er cake tea, a name that sounds full of mystery. It is not just a type of tea but also a symbol of culture. For beginners, brewing Pu'er cake tea correctly may seem like quite a challenge. Don't worry, I'll guide you step by step through this art so you can brew a good cup of tea at home. (Image source: network, delete upon request) What is Pu'er Cake Tea? Pu'er cake tea is a type of tea that has undergone fermentation and been pressed into a cake shape. It originates from Yunnan Province in China and is renowned for its unique flavor and aging potential. Pu'er tea comes in raw (sheng) and ripe (shou) varieties, with the former having a fresh taste and the latter being richer and more robust. Preparation Before Brewing Pu'er Cake Tea Selecting the Right Pu'er Cake Tea Pu'er cake tea comes in different vintages and types. Beginners might choose some basic tea cakes to try. Pay attention to the appearance and aroma of the leaves; high-quality Pu'er cake tea should have an even color and a natural tea fragrance. Selecting the Right Teaware It's best to use a purple clay…

Black tea is the most consumed type of tea worldwide, known for its gentle, mellow flavor that warms from throat to stomach. However, brewing a high-quality cup of black tea can be challenging for many beginners. Many tea enthusiasts often encounter a bitter and astringent taste when brewing black tea. How can we avoid these pitfalls? Today, Chaye Dan (Tea Egg) will share some tips on how to brew a delicious cup of black tea. 1. **Choice of Teaware** A white porcelain gaiwan brings out the fresh and elegant flavors of black tea without overpowering its aroma. The translucent white porcelain complements the reddish hue of the tea, making it easy to observe the color of the liquor, which is truly a beautiful sight. 2. **Ratio of Tea to Water** When brewing tea, it's important to get the right ratio of tea to water. Many tea enthusiasts rely on experience, but using too much tea is the primary cause of overly bitter and astringent tea. When using a gaiwan to brew black tea, the recommended amount of tea is about 4 grams. If you use too little tea, even with less water, you won't fully bring out the rich flavor…

Pu'er tea brewing is very particular; even the same tea can taste different depending on who brews it. We emphasize "brewing according to the tea," which means choosing a brewing method based on understanding the nature of the tea, a process that involves continuous learning and practice. This process is long and challenging. However, during this journey, we can start by learning about common mistakes to make the tea more enjoyable. Six Mistakes in Brewing Pu'er Tea 1. High and Fast Water Pouring The high and fast water pouring technique is suitable for Oolong tea, as it enhances its aroma. However, this method is not suitable for Pu'er tea. The rich contents of Pu'er tea can lead to an overly bitter and astringent initial infusion if the water is poured too quickly, resulting in a light and thin later infusion. The desired taste for Pu'er tea is characterized by a stable fragrance, soft and full-bodied flavor, and strong layering. The correct method is to pour water slowly and precisely, ensuring better coordination between the flavors of the early and later infusions. 2. Brutal Tea Cake Breaking If the tea cake is broken into pieces that are too small, too large,…

The correct seven steps of tea brewing: boiling water, washing cups, placing tea, infusing, pouring tea, serving tea, savoring tea, drinking tea. The first step is to boil the water for brewing tea. The second step is to rinse the teaware with boiling water. The third step is to place the tea in the cup. The fourth step is to pour water into the cup to infuse the tea... 1. Warming the Cups First, boil a pot of water and then use the boiling water to rinse the teaware once. This not only serves the purpose of hygiene and cleanliness but also preheats the teaware so that the tea flavor is enhanced. Pour the boiling water into the fairness cup, tea cups, and aroma cups, and then discard it. 2. Placing the Tea Tea is divided into six categories, and there are even more varieties of tea. However, the amount of tea used varies greatly between each type. (Using an example of a 110ml gaiwan): To brew white tea, use 5 grams; To brew black tea, use 5 grams; To brew rock tea, use 8 grams; To brew raw pu-erh, use 8 grams. Place the tea you wish to brew…

Compared to the traditional and standardized British ceramic tea sets, Chinese tea sets are more diverse in style and have a longer history. Today, let me introduce you to Chinese tea sets. GaiwanIn simple terms, a gaiwan is a teapot without a spout. It is said that the gaiwan originated in the Ming Dynasty (1368-1644). The gaiwan consists of three parts: a saucer, a bowl, and a lid. The lid represents heaven, the saucer represents earth, and the bowl represents man, symbolizing harmony between heaven, earth, and man. Gaiwans are typically made of porcelain because it can absorb heat and make them easy to handle. Gaiwans are usually small, with capacities ranging from 100-180ml.The advantage of a gaiwan is that even without a spout, the lid can be used to hold back the tea leaves. After brewing, the lid is slightly opened, allowing the tea liquor to be poured out while the leaves remain in the bowl. Typically, after brewing in a gaiwan, the tea is transferred to another pot to balance the concentration of the liquor. Purple Clay TeapotA Yixing purple clay teapot is made from the special purple clay found in Yixing, Jiangsu Province. Its history dates back…