Preparing tea in a Gaiwan is simple, but to handle it carefully may require some practice.
- First, preheat the utensils: pour hot water into the Gaiwan bowl, then transfer this hot water into teacups.
- Add tea leaves to the bowl and slowly pour over hot water to just below the brim. Stir the leaves a little with the edge of the lid before closing the Gaiwan.
- Allow the tea to steep, and discard the water from the teacups.
- Once steeped, slightly angle the lid to create a small gap, then hold the bowl at the edges with one hand while keeping the lid secure with your index finger. Pour the tea into the cups or a Cha Hai pitcher.
If the tea is suitable for multiple infusions, don’t miss out on a second or third brew. For each subsequent brew make the water a little hotter and steep time shorter to get the most out of the leaves.
