How to Use a Gaiwan: A Beginner-Friendly Guide to Gongfu-Style Tea

I still remember the first time I held a gaiwan. I was excited, slightly nervous—and definitely afraid of burning my fingers.

A gaiwan might look delicate, but once you learn how to use it, it becomes one of the most practical and elegant tools for brewing tea. Whether you're just starting with gongfu tea or you're a casual sipper looking for a better cup, this guide is for you.

Let me walk you through it.

What Is a Gaiwan, and Why Use One?

A gaiwan (literally “lidded bowl”) usually comes as a three-piece set: a bowl, a lid, and a saucer. But in practice, a two-piece set—just the bowl and lid—is already functional for daily brewing.

You can simply use a tea tray, a cloth, or a small plate you already have to support it. The saucer adds elegance and a more traditional ritual feel, but it’s not required.

This tool is traditionally used in gongfu-style brewing, where tea is steeped multiple times in small amounts of water.

So why use a gaiwan instead of a teapot?

• It’s easy to clean
• You can control steeping time more precisely
• It works for almost any type of tea: green, white, oolong, puerh
• It gives you a more hands-on, mindful brewing experience

Step 1: How to Hold a Gaiwan

This is the step that worries most beginners—and honestly, I felt the same.

Here’s the way I learned (and now love):

Option A: Two hands (safe and beginner-friendly)

• Place your thumb and middle finger on the bowl's rim
• Rest your index finger gently on the lid knob
• Hold the saucer from the bottom for extra support

Option B: One hand (for flair!)

• Hold the saucer with your thumb underneath and fingers on the side
• Use the lid to gently tilt open the bowl
• Pour slowly from the edge where the lid creates a small gap

Tip: Don’t rush. The bowl gets hot—practice with warm water first if needed.

*Mastering the one-handed pour—graceful, steady, and surprisingly simple once you try.

Step 2: How to Brew Tea in a Gaiwan

Here’s my everyday gongfu tea routine using a gaiwan:

1. Preheat the gaiwan with hot water, then discard
2. Add loose leaf tea (see notes below for how much)
3. Pour hot water over the leaves—use the right temperature for your tea
4. Steep for just a few seconds (especially for green or oolong tea)
5. Hold and pour gently into a fairness cup or directly into small teacups

Unlike Western-style brewing, gaiwan tea is steeped multiple times—you’ll discover different flavors in each round.

How Much Tea? And How Many Steeps?

This depends on your gaiwan’s size. Mine is about 120ml, which is perfect for 4g of tea.

• For green tea: 2–3g is enough, steep 3–5 times
• For oolong or puerh: 4–6g, steep 5–8+ times
• For black tea: 3–5g, steep 3–4 times

The beauty of gongfu brewing is that it lets you adjust and experiment. Start light, then go stronger if you like bold flavor.

How to Pour Without Spills

The trick to pouring from a gaiwan is in the lid angle:

• Tilt the lid slightly to create a small opening
• Keep the opening away from any loose leaves
• Pour slowly and steadily—don't jerk or shake
• If you’re pouring into a fairness pitcher (cha hai), it’s easier to control

Practice makes perfect. I used to splash water everywhere. Now it’s one of the most calming parts of my day.

Drinking from a Gaiwan

Yes, you can drink straight from the gaiwan—especially for green tea or light brews.

Just use the lid as a “leaf blocker” while sipping. I don’t do this often, but some tea lovers enjoy it as a more direct experience.

What’s Next?

In the next post, I’ll go deeper into how much tea to use in a gaiwan, and how to adjust based on your taste, cup size, and tea type.

If you're just starting your gongfu tea journey, I hope this post helped make the gaiwan a little less intimidating—and a lot more inviting.

You can find the kind of handmade gaiwans I use at:
👉 www.delotuscrafts.com

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Jessie @ DeLotus
Tea drinker, thoughtful packer, and curious wanderer.