How to Brew Tea with a Gaiwan & Pour with a Gaiwan: 4 Holding Methods

We love using gaiwans for brewing tea. This small lidded cup is a traditional Chinese brewing vessel that dates back to the Ming dynasty. A gaiwan typically consists of three parts: a cup, a lid, and, optionally, a saucer.

At first glance, it looks elegant, but you may wonder how to hold it without burning yourself. How do you pour without spilling leaves all over the place? This guide will walk you through everything you need to know about using a gaiwan.

Why Use a Gaiwan Instead of a Teapot?

So why bother with a gaiwan if you already own a teapot? Gaiwan have advantages that tea lovers can't get without. In particular:

• Control: You have better control over the amount of water you pour in, the pouring speed, and it's easier to discard broken leaves during the first rinse.
• Leaf appreciation: It's easy to watch the leaves unfurl and smell the aroma from the lid.
• Flexibility: Works with almost every type of loose-leaf tea. 
• Cleanability: It's very easy to clean, as there is no filter where small leaf particles could get stuck.

For tea drinkers who want to really understand their teas, the gaiwan is a must-have. Discover our traditional gaiwans and easy gaiwans in our tea accessories collection. 

Choosing Your Gaiwan 

You may think the gaiwan's size and proportions don't really matter. After all, most gaiwans have a tulip-shaped bowl with a flared rim, right? The truth is that the gaiwan shape makes a big difference.

The size and rim of these bowls are essential for comfortable pouring without burning yourself. Big gaiwan with a large mouth and rim can be complicated to handle at first for people with small hands, and small gaiwans can be challenging for those who have big hands.

So, hand-gaiwan proportions are fundamental, and to hold it comfortably without burning yourself, you should buy a gaiwan that fits your hands. You should especially check the gaiwan's capacity (usually 40-160ml), height, mouth width, and rim shape.

If you already have a gaiwan that doesn't fit your hand cause it's too big or too small, don't give up. In the following paragraphs, we will explain 4 different holding techniques, and you'll surely find one that suits you. 

If you don't feel these techniques suit you style="box-sizing: border-box; margin: 0px; padding: 0px;">, you can opt for easy gaiwans, which feature filter holes in the lid or a small spout. They are easier to use than the traditional gaiwans and can help you master the holding techniques.  

How to Add Hot Water: Dos and Don'ts

• Pour hot water in a circular motion along the inner wall of the gaiwan. This distributes heat evenly.
• Avoid overfilling it to the very brim, but leave some space so the rim won't heat up excessively. This is essential to avoid burning your fingers.
• If you accidentally overfill and water overflows the lid, tilt the gaiwan slightly to discard some of the excess or use the lid to discard it.
• Remember to preheat your gaiwan before brewing your tea to avoid abruptly cooling the water, which can affect the tea brewing process.

How to Hold and Pour with a Gaiwan: 4 Techniques

This is the part that intimidates most beginners. But fortunately, there is more than one way to hold it. You can try each technique and find the method that suits you best.

1. One-Hand Rim Grip (Classic Method Without Saucer)

• Create a gap between the lid and the cup at the 9 o'clock position.
• Pinch the rim of the cup with your thumb and middle finger at the 6 and 12 o'clock positions.
• Press down on the lid's knob with your index finger (or index finger knuckle).
• Pour by tilting your wrist upwards. Keep an 80 or 90-degree angle between the gaiwan and the cup you're pouring into.

This is the classic method, which looks elegant, but takes practice with hot tea. It is especially challenging if the gaiwan's shape and size don't fit your hand size. 

If the gaiwan's mouth is wide and the rim is too large, your hand has to stretch uncomfortably. Moreover, the wrist has to tilt in a slightly unnatural way. If you feel discomfort, you can use the other hand to support and balance it.

2. One-Hand Claw Grip

• Create a gap between the lid and the cup at the 6 o'clock position.
• Thumb on the lid knob, fingers supporting the saucer underneath (or the bowl base).
• Lift and pour towards you with one smooth motion.

This technique is quite stylish, and it can be convenient for those with big hands and a small gaiwan. Moreover, the chance of burning yourself with steam is near zero. On the contrary, for people with small hands, this technique could be inconvenient. The following method would be more practical.

3. Two-Hands "Hamburger Style" (Beginner Friendly)

• Create a gap between the lid and the cup at the 6 o'clock position.
• Both thumbs on the lid knob, the other fingers supporting the saucer underneath. Just like holding a hamburger.
• Lift and pour towards you with one smooth motion.

This method may not look elegant, but it's simple and safe. It's perfect for those with small hands and large gaiwans. If the gaiwan doesn't have a saucer, grip its base with the two middle fingers.

4. Two-Hands Saucer Grip

• Create a gap between the lid and the cup at the 6 o'clock position.
• Hold the saucer with thumb and fingers, keeping the cup stable.
• Use your other hand to tilt the lid towards you for pouring.

This technique, although burning-safe, isn't easy to master. You need practice to balance the bowl and have more control over the pouring.

Pouring Tips & Mistakes to Avoid

• Keep an 80 or 90-degree angle between the gaiwan and the cup or pitcher you're pouring into. Over-tilting risks burns.
• Mind the gap width you create between the lid and the bowl. The wider the gap, the faster the pour will be, but broken leaves will also come out. A narrower gap slows the pour, but tea may start to flow out from the sides of the gap.
• Be sure the lid and saucer fit the bowl perfectly. If the lid jiggles or the bowl fits loosely on the saucer, it will be challenging to keep them balanced while pouring tea. Therefore, when buying a gaiwan, check if the three items together fit. If not, better don't buy it.

Drinking Directly from a Gaiwan

You can also sip directly from the gaiwan instead of pouring the tea into a pitcher or the cups. This method isn't for everyone, especially with hotter teas, but it's worth a try. 

It's similar to the two-hand saucer grip method:

• Hold the saucer in the palm of your hand or use your fingers, and use your thumb to steady the cup.
• Using the other hand, allow a small gap between the lid and the cup, and drink from it while you hold the lid knob.

Keeping the lid on the cup will prevent the steam from getting on your face and hold back the leaves while you sip the tea. To learn more about how to hold every type of Chinese teacup, read our blog article on the topic.

Best Teas for a Gaiwan

A gaiwan works well with most loose-leaf teas, but isn't recommended for broken-leaf teas, as there is no filter except for the lid. The small broken leaves would easily flow outside the gaiwan straight into your cup. Hence, a gaiwan isn't suitable for brewing Japanese green teas, like sencha and gyokuro. Also, herbal teas with tiny particles can be messy to filter in a gaiwan.

On the other hand, a gaiwan is ideal for large or whole-leaf teas. Porcelain gaiwans, which are the most common, are also used in teashops to taste and examine oolong and pu erh teas before brewing them with Yixing teapots. 

Cleaning and Caring for Your Gaiwan

As the gaiwan doesn't have filters, it's really easy to clean. Rinse with hot water after each session and let it dry. Remember to avoid soap for unglazed ceramic, and that's it.

Conclusion 

At first, using a gaiwan feels awkward, but burnt fingers and a few spills are part of the learning curve. Once you get comfortable, it becomes a straightforward and easy way to brew tea. Choose the best gaiwan for you and practice your grip using different methods at first. We hope this gaiwan brewing guide helps you find the grip that suits you best. Once you find the grip that works for you, you'll see why gaiwans are loved by tea drinkers worldwide.