10 Things I Wish I Knew Before Using a Gaiwan
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I still remember the first time I held a gaiwan.
It looked so simple—just a bowl, a lid, and a saucer. How hard could it be?
Let’s just say… my first few brews were more like tea disasters.
If you're new to gongfu-style tea or curious about trying a gaiwan, here are 10 things I wish someone had told me sooner. May they save you from spilled tea and burned fingers—and help you enjoy the journey faster.
1. It Gets Hot—Like Really Hot
No one warned me how hot the bowl gets.
The thin porcelain holds heat beautifully—but also means your fingers feel every degree.
Pro tip: warm up with just hot water before your first real brew.
2. There’s More Than One Way to Hold It
Thumb on the lid, middle finger on the base? Sure.
Or one-handed grip at the rim, lid slightly tilted? That works too.
There’s no single “right” way—just what feels secure and lets you pour smoothly.
3. The Lid Is Your Strainer
At first, I was scared the leaves would fall out. But if you tilt the lid just right, it acts like a built-in filter.
You control the pour—and the pressure—with one hand. Elegant, efficient.
4. Not All Teas Work Equally Well
Gaiwans are amazing for oolongs, puerh, and white teas.
Green tea is more delicate and may overheat unless you’re careful.
Start with rolled oolong or light shou puerh for best results.
5. The First Rinse Isn’t for Drinking—But It’s Not a Waste
Many teas (especially puerh) benefit from a quick rinse to wake them up.
This “wash” opens the leaves, warms the gaiwan, and sets the tone.
I like to smell the steam after the rinse—it’s often the best aroma moment.
6. Start with Less Tea Than You Think
I used to overfill my gaiwan, thinking “more leaf = more flavor.”
But too much tea can make it bitter or hard to pour.
Try 4–5 grams for a 120–150ml gaiwan, then adjust based on taste.
7. Don’t Oversteep—It Brews Fast
Gaiwans extract flavor quickly.
Many teas only need 5 to 15 seconds per steep.
It’s not like steeping a big teapot—short, repeated infusions are the way.
8. It’s Okay to Spill (a Little)
Everyone spills when learning.
The bowl is round, slippery, and there’s no spout.
Take it slow, embrace the mess, and maybe keep a tea cloth nearby.
9. Gaiwans Can Be Beautiful and Practical
I used to think gaiwans were only for tea masters.
Now I see them as everyday tools—and design objects that make me smile.
From crackled glaze to matte stoneware, you’ll find one that fits your hand and your mood.
10. You’ll Find Your Rhythm—And It’ll Feel Amazing
At some point, the movements become muscle memory.
You’ll start to notice how the tea changes from steep to steep.
You’ll look forward to the quiet, repetitive grace of holding the lid, pouring, sipping.
And you’ll wonder how you ever drank tea any other way.