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Sourced from our spring tea trip in Dehua, this shinoware wood-fired beauty perfect for solo sessions or for steeping with a friend. Each pot has reacted differently to the wood firing, making the designs unique moonscapes. The variation of colors makes it easy to pair with a variety of cups and teaware. The interior of the pot is unglazed and should not be shared with teas that have strong flavors or spices added, as it might overshadow more delicate teas steeped later. Volume: 5oz. / 150ml Material: Dehua Porcelain
The go-to gaiwan for steeping almost any tea. This 150ml gaiwan is crafted from Jingdezhen porcelain and is perfect for solo sessions or tea dates. The sides are not too thin, so it doesn't get too hot to handle, plus the wide rim keeps the edges cool so you won't burn your fingers. The lid fits snug and doesn't slip when pouring, making it an all-around perfect pouring experience.
Each cup holds 75ml of tea, so two cups perfectly fit the gaiwan's volume. You can always get extra cups if you like to host tea parties.
Gaiwans can be either purchased on their own, or as a set with the cups included.
Everything you need to gongfu on the go. These molded cases are sturdy and are a perfect fit to hold your teaware snug on all your travels. The 100ml gaiwan and three cups are smooth porcelain and nest inside each other with a tea towel to fold between the layers. The gaiwan fills the cups exactly, but there's a pitcher in case you travel solo or in pairs.
Choose between black, red or grey cases. Each one has a keychain attachment so you'll never lose it.
For those new to steeping and seasoned pros alike, this easy gaiwan offers something for everyone. Clear glass allows you to witness the leaves unfurl and monitor the intensity of each steep. The lid fits perfectly into the petal grooves and has holes to strain the tea without needing to tilt it. It holds 175ml, roughly 6oz. of tea.
If you have never used a gaiwan before, it is an excellent method for making a multitude of different teas, mostly Chinese and Taiwanese greens, reds, blacks, oolongs, and some younger or sheng puerhs.
These classic teapots are ideal for any puerh lover. Holding roughly 115ml, their squat, wide shape is perfect for allowing compressed cakes to expand. The thicker sides hold more heat, keeping the steeping conditions as hot as possible for puerh brewing. The size is great for solo or paired tea sessions. Because these pots are used to steep with boiling water, the covered vent hole makes a simple way to hold the lid without covering the slot or burning your finger. These are best for brewing shou cha or aged sheng puerh.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with hot water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell.
It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do not let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to.
To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaves again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled.
Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
