(2 customer reviews)

Gaiwan, Hence No. 3

gaiwan | porcelain


This traditional-style Gaiwan is made of Jingdezhen Linglong porcelain. This style was specifically designed and exported from China for distribution to the world in the 1960s.

Linglong porcelain is a treasure of the ancient ceramic arts. During the engraving process on the porcelain body, many regular “exquisite eyes” are carved out. After being fired with glaze, these holes then become translucent and bright, a beautiful feature called “glass-stamped porcelain.”

Because the original meaning of “Linglong” is dexterity and clarity, it is very accurate to call this kind of porcelain Linglong. Linglong porcelain also has a long history: it is one of the four famous traditional porcelains in Jingdezhen. Linglong porcelain is often matched with blue and white patterns; called “blue-and-white exquisite porcelain.” This kind of porcelain displays the fine art of Chinese carving. It is simple and fresh.  Combining superb firing skills and exquisite artistry, Linglong porcelain fully reflects the ingenuity and creativity of the ancients.

This Gaiwan is suited for all kinds of tea. In Mandarin, “Gai” means “lid” and “Wan” means “bowl.” The bowl provides ample room for the tea to unfurl and dance in the hot water, and it allows for multiple steepings.

This Gaiwan is not only good for making your daily tea, but also for personal collection and home decoration.

5.0 fl oz


Linglong Porcelain

For first-time use, cleanse with warm water.

For daily use, pour hot water into the Gaiwan to warm and cleanse it before adding tea leaves.

Dishwasher is not recommended; simply rinse carefully.

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A Gaiwan is a graceful vessel with a lid, a saucer, and a cup. Traditionally, Gaiwan is also called “San Cai Wan” (Three Talent Bowl) or “San Cai Bei” (Three Talent Cup). In Chinese philosophy, Gaiwan also represents the ultimate harmony of human beings and nature. The saucer is the earth, the lid is the sky, and the cup represents the people who stand in between them. Drinking tea with a Gaiwan can help you test the quality of tea and is good for multiple steepings.


Using Gaiwan

Traditionally, the flared edge of a Gaiwan is held with the thumb and middle finger, using the index finger to steady the lid. To avoid burning the hands, it is recommended to spread the fingers against the bottom of the saucer and hold the lid with the thumb. Beginners can also use two hands to keep the Gaiwan stable.

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