The gaiwan (蓋碗, "lid-bowl") consists of three parts: a bowl (wan), lid (gai), and saucer (tuō). It was developed in the Ming Dynasty as a replacement for the teapot — it allows you to observe leaf unfolding, smell the lid aroma at each stage, and adjust temperature and steep time with more precision than any other vessel.
Sizing: 100–120ml is the standard gongfu size for one to two people. A 150ml gaiwan is more forgiving for beginners. Use the saucer to protect your fingers — the bowl and rim become very hot after the first steep.
Leaf dosage for gongfu: 5–8g per 100ml for oolongs and pu-erh, 4–5g for green tea and white tea. This is 2–4× higher than Western brewing — the trade-off is shorter steep times and more total steeps from the same leaves (7–12 steeps is normal).
The pour technique: after adding tea and water, tilt the lid slightly to create a small gap, then pour through that gap while holding the bowl with thumb and middle finger on the rim and bottom, never touching the hot sides. Keep the pour angle consistent to maintain a smooth stream.
Rinse (wash): for oolongs and pu-erh, always add boiling water, swirl once, and discard immediately before the first actual steep. This opens the leaves, removes any dust, and pre-heats the vessel. Green and white teas do not require a rinse.
Steep time progression: for gongfu oolong, start at 15 seconds for steeps 1–2, then add 5–8 seconds per subsequent steep. By steep 6–7, you are at 45–55 seconds. This gradual progression extracts evenly and gives each infusion a different but complete flavor profile.
Reading the lid: after each steep, smell the inside of the lid immediately — this is the most concentrated aromatics you will encounter from the tea. The lid aroma tells you what flavor the brew will emphasize. Learning to read the lid is a core skill that improves your brewing decisions.
Cleaning: rinse with plain water immediately after use. Do not use soap — it leaves residue that affects flavor. Porcelain gaiwans handle all tea types without flavor retention. Glass gaiwans allow visual monitoring of the steep but conduct heat faster — harder to hold.