The Gaiwan, what do you need to know?

Ccuriously, the gaiwan is likened to a servithis at home Chinese connoisseurs. I think it can be likened to an individual teapot.

- min of reading

un Gaiwan et ses expériences des thé

Summary :

About a Chinese tea drinker.

This elegant teapot is known as Gaiwan (gaiwancha) which literally means "open bowl" or "covered bowl", one wonders: Why use it? Would it be useful to me? Sounds impractical, what is it?
For tea lovers it is the gaiwan, which allows one of the most popular infusion methods in the world, and which goes far beyond its aesthetic appearance.
Its appearance must be dated during the Ming dynasty (1368-1644 AD) The vessel called a soup tureen was arguably more important than a teapot, and an artistic extension of the tea bowl "a piece of tea".
From the point of view ofin connoisseur Chinese Some tea, and gaiwan allows by the easy mobility of its lid to have an open container to expose the beautiful tea leaves in bloom and embalm the room with its aroma. Composed of 2 or 3 pieces, and gaiwan is also easier to transport than a teapot, the latter more vulnerable due to its prominent spoutandnt. On the other hand, by this comparison made, the cleaning and maintenance ofa Gaiwan is easier.
The set formed by its 3 elements of the gaiwan is very elegant. Often in beautifulporcelains. A serious tea drinker will tell you that the fact of using it invites a more contemplative and reflective practice.
If you are notmile with this form of tea set, you must ensure that your gaiwan is accompanied by a saucer. The saucer does not only have one function aesthetic, it is used to collect the drops and to protect your hands from the heat. Carrying a gaiwan with its saucer takes some practice.
On pour the tea by carefully wedging the tureen between the saucer and the lid, closinginent the thumb on the lid while the other 4 fingers support the saucer from below. In cAs for the bowl itself, make sure it is flared on the extreme edge, not just for aesthetics, but its function. Radiating outward from the bowl, the flare allows the tea drinker to be extra careful by gently running their fingers around their lips without burning themselves.
The consideration of the lid is often neglected, while it is very important. A good lid should be concave and fit over the bowl in such a way that it should form a slight dome. As with the flare, the concave lid serves 2 purposes. First, a volume is created between the lid and the water where the tea will have time to infuse and of put on some perfume. As with wine, your taste will combinetroitement to your sense of smell. Then from a technical point of view, the dome forms an insulating chamber between your fingers and hot water. Your handling of gaiwan will find it easier.
Ccuriously, the gaiwan is likened to a servithis at home Chinese connoisseurs. I think it can be likened to an individual teapot.
In conclusion, the gaiwan is a precious ally of flavored teas that are just waiting to blossom during their infusion, and it allows a beautiful individual experience of the senses.

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