This gaiwan presents a lotus relief across its dark body, with a broad flared rim and a shaped lid decorated like a leaf. The perforated inner edge helps restrain tea leaves during pouring, while the raised lid knob supports careful control in a gongfu tea session.
The gaiwan became established during the Ming period as loose-leaf tea replaced earlier whisked preparation. At the table, the lid is tilted to create a narrow pouring gap, allowing the brewer to decant tea while keeping the leaves inside the bowl.
Made in China from dark clay, the piece shows warm reddish-brown accents on the lotus petals, leaves, and carved border. Rinse away tea residue after use and let the bowl and lid dry separately.
