Gaiwan 96185 has a broad, shallow body, a domed lid, and a pronounced rim that offers a secure grip during pouring. Its rounded interior is well suited to watching leaves open during a tea preparation.
The gaiwan became established as a tea vessel during the Ming period. In gongfu brewing, leaves steep inside the bowl, and the lid is held slightly askew to keep them back while tea flows into a serving vessel or cups.
China's wood-fired ceramic tradition appears here through the granular surface, smoky grey-green colour, warm brown areas, and darkened foot. Ash and flame have created variation across the lid and bowl. Rinse, dry carefully, and keep the lid separate between uses.
