Naturally rich in kaolin clay, the south-eastern county of Dehua, Fujian province, has enjoyed a reputation for its elegant ivory white porcelain since the beginning of the Ming dynasty (1368-1644). The brilliant white hue is a result of the low iron oxide content of kaolin clay: the essential ingredient for making strong and durable porcelain. Also known as Blanc de Chine, Dehua porcelain began to be exported to Europe in the 17th century where the minimalist, undecorated style was widely copied. The exceptionally thin, translucent porcelain pairs beautifully with all kinds of tea, providing a pristine backdrop to highlight the colour of the brew.
Gaiwan Glossy White
Dehua
SKU
5209
Classic Gaiwan teapot with saucer, made of high quality Dehua porcelain in a glossy white finish. Functional and timeless, this larger design is easy to handle and features an ergonomic lid that rests perfectly on the edge of the bowl. Suitable for brewing Chinese green, white and oolong teas, whether for daily drinking or Gongfu ceremonies.
| Item | Gaiwan teapot |
|---|---|
| Origin | Dehua, Fujian province, China |
| Material | Porcelain |
| Colour | Glossy white |
| Capacity | 190ml |
| Dimensions | Gaiwan: Ø9.7 x 9cm (with lid) Saucer: Ø11.2 x 2.2cm |
In stock
Gaiwan 蓋碗
The Gaiwan, literally “lidded bowl”, is a classic piece of Chinese teaware used to infuse tea leaves, particularly oolong, green and white teas. Made from a variety of materials including porcelain, glass or clay, the Gaiwan consists of a small bowl and lid, with or without a saucer, and can be used as both a brewing and drinking vessel. Developments in tea ritual and preparation during the Ming dynasty (1368-1644) gave rise to the Gaiwan and it is still widely used across China today in domestic as well as formal settings, such as in Gongfu tea ceremonies and tastings. Gaiwan make for exceptionally fragrant infusions owing to their curved shape and open design that amplifies the aroma. Those made of fine porcelain help absorb the heat in a way that doesn’t shock or damage the tea leaves, resulting in a mellower brew.
