GAIWAN - Chinese way of steeping tea

This is one of the best ways to infuse delicate teas, such as white, green and pu-erh, it is a ritual and no noise should be made while adding or removing the porcelain lid. A gaiwan set consists of a bowl, saucer, and lid that fits in the hand, having said that you'll find several sizes. Traditionally the liquid is drunk directly from the gaiwan and the lid is used to hold back the leaves. This is a cup was placed on my hand upon entering a Chinese home in the south of China. I noticed how the warm saucer in my hands warmed my fingers while the aroma of this gorgeous Oolong tea. As anything, practice is needed to be able to handle this cup properly. The saucer is held in place with the right thumb while the first two fingers of the right hand secure the knobbed lid. The lid is pushed back when stepping the tea so the leaves are kept in.This method of infusion is known in China since Ming Dynasty (1368-1644) and it is used in China and by people who love this way of drinking tea.

Liliana Algorry - Tea Sommelier and Blender - The Tea Atelier - Sydney - Australia
www.TheTea.Atelier.comn.au