Gaiwan 96183 has a gently flared rim, a broad gripping knob, and a stable raised foot. The dark, softly mottled body suits concentrated tea, while the lid can hold back leaves during pouring.
The gaiwan became established during the Ming period as a vessel for brewing and drinking tea. In gongfu practice, hot water meets the leaves in the bowl, then the lid is angled to control the pour into a fairness pitcher or cups.
China's wood-fired ceramic tradition is visible in the brown-black body, muted grey patches, and softly varied surface. Flame and ash have created a restrained, earthy finish across the bowl and lid. Rinse after use, dry thoroughly, and keep the lid slightly ajar during storage.
