Foshou Set Glazed Gaiwan

Foshou Set Glazed GaiwanA gaiwan is a lidded bowl used in Chinese tea brewing you steep leaves directly in the bowl, then use the lid to hold back the leaves while you pour. This Foshou (Buddha's Hand citron) gaiwan comes with a matching tray and features calligraphy style characters meant to encourage a moment of reflection while you drink. Product details Capacity: 150ml Material: Glazed ceramic Design: Foshou (Buddha's Hand citron) motif with calligraphy Set includes:

A gaiwan is a lidded bowl used in Chinese tea brewing — you steep leaves directly in the bowl, then use the lid to hold back the leaves while you pour. This Foshou (Buddha's Hand citron) gaiwan comes with a matching tray and features calligraphy-style characters meant to encourage a moment of reflection while you drink.

Product details

• Capacity: 150ml
• Material: Glazed ceramic
• Design: Foshou (Buddha's Hand citron) motif with calligraphy
• Set includes: Gaiwan (lid + bowl) + matching tray

Because it's glazed, this gaiwan won't absorb flavour the way an unglazed Yixing pot does. That means you can use it for any tea — switch between green tea in the morning and oolong in the afternoon without carryover. Many experienced tea drinkers keep a gaiwan alongside their Yixing teapot for exactly this reason.

This works well for

• Gongfu-style brewing of any tea type — green, white, oolong, or puerh
• Comparing different teas side by side (the glazed surface doesn't hold flavour)
• Learning gongfu technique — the open shape lets you see and smell the leaves directly

Joanne's tip

The gaiwan is what I use most at our Tea Bar when I'm introducing someone to gongfu brewing. It's simpler than it looks — once you get the lid angle right, pouring becomes second nature after a few tries. Start with an oolong like Big Red Robe because it's forgiving with temperature, and you'll have the technique down within a session or two.

How to brew with a gaiwan

If you haven't used a gaiwan before, here's the short version:

1. Warm the gaiwan with hot water, then tip it out
2. Add tea leaves — about 5g for a 150ml gaiwan
3. Pour hot water and steep for 10-30 seconds (depending on the tea)
4. Tilt the lid slightly to create a gap, then pour into your cup or gongdao cup
5. Re-steep the same leaves — most teas give you 4-8 good infusions

The first couple of pours, you might splash or fumble. That's normal. The gaiwan gets hot, so some people use the tray to catch drips while they learn.

Care

Rinse with hot water after use. Because it's glazed, it won't stain easily. Dishwasher safe, but hand washing is gentler on the glaze finish over time.

Shipping

Ships from Hobart, Tasmania. Free delivery on orders over $95 Australia-wide.