Gaiwan (蓋碗, gàiwǎn)
A gaiwan (盖碗) is a lidded bowl, usually with a saucer. It can be used to brew and decant tea, or to drink from directly.
For repeated infusions, move the lid slightly to one side, leaving a narrow gap that lets the tea pour out while holding back most leaves. A strainer helps catch fine or broken pieces. The amount of leaf, water temperature and steeping time all affect strength; remember that the leaves keep brewing while you pour.
A clean, glazed porcelain gaiwan works well for many teas. Choose one you can hold securely; 100–150 ml is a useful starting size. Its usable capacity will be lower than the volume measured to the brim, especially with leaves inside.
Practise with cool water first. Leave space below the rim and keep fingers away from the steam and pouring path. The rim and lid knob can also get hot. If the grip is uncomfortable, a handled teapot or a mug with an infuser may suit you better.
Related teas
Chinese tea glossary