Tea Table (Chaban)

A tea table used in a traditional tea ceremony is known as a chaban or simply a tea table. It is an important element of the  tea ceremony, which is a cultural practice centered around the preparation and presentation of loose leaf tea.

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What is a chaban (tea table)?

A chaban is the small "wet table" at the heart of gongfu tea brewing β€” a tray or low table that catches every drop you spill on purpose. In gongfu cha you rinse the leaves, warm the cups, pour hot water over the teapot to keep it hot, and discard the first flash infusions. A chaban (also called a tea tray, tea boat or gongfu tea table; theetafel in Dutch) collects all that runoff, so you can pour freely instead of brewing over the kitchen sink.

Why gongfu brewing needs a wet table

Western brewing is dry: one pot, one cup, no mess. Gongfu brewing is deliberately generous with water, and the tray is what makes that generosity practical. It also sets the stage β€” in Chinese tea culture laying out the chaban is a quiet signal that you are ready to receive guests, the same gesture of hospitality as putting the kettle on. A well-chosen tray keeps the table dry, the teaware organised and the session unhurried.

Bamboo, wood, stone or composite?

Bamboo is the classic: light, warm to the touch and affordable, though it wants to be dried after each session. Wood looks richer and lasts for years with the same simple care. Stone and ceramic trays are the heavyweights β€” stable, dramatic, immune to water, but not something you move around casually; our wood-fired Dehua tray belongs to this family. Composite trays are the modern workhorse: dense, waterproof and easy to wipe clean, which is why many daily drinkers end up choosing them. Weight tells the story β€” a 16 cm bamboo tray weighs under 400 g, while a 38 cm composite table approaches 4.5 kg.

How does the water drain?

There are three approaches. Reservoir trays hide a tank under the slatted top: water collects inside and you empty it after the session β€” simple and cable-free. Drain-hose tables channel water through a fitted tube into a bucket below, best for long sessions with many guests. Dry-brewing trays (the minimalist gan pao style) are nearly flat plates for a tidier technique that uses only a splash of water β€” compact, elegant and increasingly popular for solo tea at a desk.

What size tea table do you need?

SettingTray sizeFits
Solo / desk tea16 cm round or squareGaiwan, one cup, a tea pet
Two or three drinkers30–38 cmTeapot, pitcher, several cups
Full tea tableup to 60 cmComplete gongfu setup with guests

Care is undemanding: empty the reservoir, rinse with warm water, wipe and let bamboo or wood dry in the open air, away from radiators. No soap needed β€” tea itself is the only thing your tray ever touches.

We stock chabans from pocket-size rounds to full gongfu tables, in bamboo, wood, composite and ceramic. See them set for tea in person β€” and taste before you buy at the Moychay tea club β€” Rozengracht 92H, Amsterdam.

Frequently asked questions

A chaban is the tray or low table used in gongfu tea brewing. It collects the water you pour away on purpose β€” leaf rinses, cup warm-ups, water poured over the teapot β€” so the session stays tidy. It also organises the teaware and, in Chinese tea culture, signals hospitality: setting the tray means tea is about to be served.

Each has a character. Bamboo is light, warm and affordable but should dry after every session. Wood is more durable and handsome with the same care. Stone and ceramic never mind water and feel monumental, yet weigh several kilograms. Composite trays combine waterproofing with easy cleaning, which makes them the most practical choice for daily brewing.

Two classic systems exist: a hidden reservoir under the slatted top that you empty after the session, and a drain hose that leads water into a bucket below the table β€” better for long sessions with guests. A third, minimalist option is the dry-brewing tray: an almost flat plate for a technique that spills only a few drops.

Match it to your table and company. A 16 cm round tray fits a gaiwan and one cup β€” perfect for solo tea at a desk. Around 30–38 cm holds a teapot, a fairness pitcher and several cups for two or three drinkers. For a full gongfu setup with guests, look at tables up to 60 cm long.

Empty the reservoir after each session, rinse the tray with warm water and wipe it dry. Let bamboo and wood air-dry fully before storing, away from direct heat, so they do not crack. Skip soap entirely β€” a rinse is enough, and detergents can leave odours that hot water later releases into your tea space.