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Bone Porcelain Gaiwan with its lid and saucer on a dark wooden tea table
  • Bone Porcelain Gaiwan with its lid and saucer on a dark wooden tea table
  • Bone Porcelain Gaiwan with the lid lifted, showing the thin white bowl, on a carved wooden tray
  • Bone Porcelain Gaiwan beside a celadon tea cup on patterned fabric, seen from above
  • Bone Porcelain Gaiwan and a celadon cup on patterned fabric, with the Glass Tea Pot with Strainer behind them
  • Borosilicate glass Cha Hai serving pitcher of golden tea and a Bone Porcelain Gaiwan on a bamboo tray, seen from above
  • Bone Porcelain Gaiwan seen from above with its lid on, on a carved wooden tray
  • Bone Porcelain Gaiwan lid, bowl and saucer laid out side by side on a carved wooden tray
  • Empty Borosilicate glass Cha Hai serving pitcher and a Bone Porcelain Gaiwan on a carved wooden tray, seen from above
  • Bone Porcelain Gaiwan with its lid set to one side, on a black background
  • Borosilicate glass Cha Hai serving pitcher of golden tea beside a Bone Porcelain Gaiwan on a bamboo tea tray
  • Bone Porcelain Gaiwan with its lid on, next to a pale celadon cup on patterned fabric
Bone Porcelain Gaiwan

Bone Porcelain Gaiwan

$17.00 USD $22.00 USD

Free US shipping on orders $75+ after discounts.

The gaiwan — a lidded porcelain bowl — is the heart of Chinese "gong-fu cha" and the single best tool for learning to brew tea well. It's a perfect beginner's piece: simple, forgiving, and endlessly versatile across oolong, black, green, and white teas.

Fired in thin bone porcelain, it heats and cools quickly and stays perfectly neutral, so it never masks or muddies a delicate tea. Use it for the "flash-steep" method — a high leaf-to-water ratio, near-boiling water, and quick pours that draw out layer after layer of flavor across many short infusions. The lid doubles as a built-in strainer and lets you nose the wet leaf between steeps.

Care is easy: rinse with hot water and let it air-dry, no soap needed.

  • Material: bone porcelain
  • Capacity: 100 ml
  • Best for: gongfu-style, multi-infusion brewing
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