Although many materials, shapes, and sizes of vessels for drinking tea was available to the ancient Chinese, the most popular was in the form of a small porcelain bowl—designed to fit comfortably in the palm of the hand. Examples from the Ming Dynasty often have a lid that seats snugly against the inside lip of the bowl. A somewhat smaller, lidded bowl appeared during the Ching Dynasty, to which a saucer was added. The three-piece design of the Ching Dynasty has endured to the present and is reflected in the the modern gaiwan. During its evolution, the gaiwan was first used as a vessel for the preparing and drinking of tea. Loose leaves (usually those of a fine delicate green tea) were placed in the bowl, hot water was added to induce infusion, and then the liquor was then imbibed. When alone or among close friends, drinking from the gaiwan was a casual operation, the lid and bowl being manipulated by one hand—the lid slightly askew to prevent the tea leaves from entering the mouth. In formal situations involving honored guests, Chinese etiquette prescribed the use of both hands. The saucer rested in the palm of one hand while the other manipulated the bowl and lid.

Via the same trade route that brings Coffee Time Bakery Delights our coffee and tea, we bring these to you now.

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