Frequently Asked Questions: Chinese Tea Cups & Gaiwans
1. Why are traditional Chinese tea cups so small?
Traditional Chinese tea cups are small to facilitate Gongfu Cha, a style of brewing that uses multiple short infusions. Smaller cups allow the tea to cool rapidly to an ideal drinking temperature, preventing the delicate flavors from being "cooked" by trapped heat. This size also encourages mindful sipping, allowing you to appreciate the tea’s evolving aroma and profile across 5–10 different steepings.
2. What is the difference between a tea cup and a Gaiwan?
While both may look like bowls, they serve different functions. A tea cup is used specifically for sipping and appreciating the tea liquor. A Gaiwan (Lidded Bowl) is a primary brewing vessel. It consists of a bowl, a lid, and often a saucer. The lid acts as a strainer to hold back leaves while pouring the tea into a fairness cup (Gongdao Bei) or directly into smaller sipping cups.
3. Should I choose Porcelain or Clay (Zisha) tea cups?
The choice depends on your tea preference:
- Porcelain: Ideal for Green, White, and Floral Oolong teas. Porcelain is non-porous and "neutral," meaning it reflects the tea’s true aroma and color without affecting the flavor.
- Clay/Stoneware: Best for Puerh, Black, and Roasted Oolongs. Porous clays like Yixing or Jianshui retain heat longer and "season" over time, absorbing tea oils to enhance the body and sweetness of the brew.
4. How do I hold a Gaiwan without burning my fingers?
Holding a Gaiwan is a skill called the "Three-Finger Method." Place your thumb and middle finger on the wide rim of the bowl (where the heat is least intense) and use your index finger to hold the lid knob firmly in place. Ensure there is a slight gap between the lid and the bowl for the tea to pour out smoothly while keeping the leaves inside.
5. Are these tea cups dishwasher and microwave safe?
We generally recommend hand-washing only for authentic Chinese teaware. High-fire porcelain is durable, but the abrasive detergents in dishwashers can dull the glaze or damage hand-painted gold/silver detailing. For unglazed clay cups, never use soap; simply rinse with hot water to preserve the seasoned finish.
6. What is the "Aroma Cup" used for?
In some ceremonies, you will see a tall, thin cup paired with a short, wide one. The tall cup is the Aroma Cup. You pour the tea into it, then flip it into the sipping cup. The tall shape traps the steam, allowing you to smell the "bottom fragrance" of the tea leaves—a crucial step for high-mountain Oolongs.
