The gaiwan pairs a gently flared rim with a close-fitting lid and a separate saucer. This arrangement lets you hold the saucer, guide the lid to strain leaves, and pour with control, while the pale glaze keeps the liquor visually clear.
The covered bowl, or gaiwan, became established in Chinese tea culture during the Ming period. It is used for gongfu brewing, with leaves placed in the bowl, water added, and the lid tilted slightly while tea is poured into cups.
This piece is made in China from white glazed ceramic, with a cool, even surface and softly rounded contours. Rinse away tea residue after use, then dry the lid and bowl separately.
