The Yixing Ton Gaiwan Cup brings together two Chinese tea traditions: the form of the gaiwan, a lidded bowl set on its saucer, and Yixing clay, also called zisha, an unglazed stoneware. You infuse the leaves directly in it, then serve the tea while holding the leaves back under the lid.

A clay that develops a patina

Yixing stoneware is unglazed: it stays porous and develops a patina over successive infusions. That is why a Yixing clay object is best reserved for a single tea family, so the patina stays true to its taste.

For which teas?

Yixing clay is prized for teas of character. Choose the family you drink most often and keep this gaiwan for it: for example oolong teas, or a black tea such as Grand Yunnan.

How do you use it?

Place the leaves in the bowl, pour the water at the temperature given on the tea's page, then put on the lid: it concentrates the aromas during infusion. When serving, the lid holds back the leaves and lets the tea pour. Our guide to gong fu cha with the gaiwan describes the method in short infusions, and our guide to infusion times and temperatures gives the settings by family.

How do you care for it?

Simply rinse it with hot water, without soap, to preserve the patina that the clay takes on over the teas. Other cups and teapots await you in our accessories section.