The Yixing clay Gaiwan in traditional Chinese style is made from the famous Chinese purple clay, called Zi Sha Hu in China. This type of clay is the most famous in China and its accessories have been used in the tea ceremony for a very long time. They are so called because of a small town located in Jiangsu province, where a specific iron-mineral compound causes the unique coloring of these accessories. They were fired without glaze and used to prepare specific types of tea. Because of the porous nature of the clay, the Gaiwan should be gradually seasoned by using it to steep one type of tea. Yixing Gaiwans are meant to be used with black (red) teas and Oolong, as well as aged Puer tea. They can also be used for green or white tea, but the water must be cooled to about 85°C before pouring it into the vessel. Yixing Gaiwans absorb a small amount of tea inside during preparation. After prolonged use, the Gaiwan will develop a layer that preserves the flavor and color of the tea. For this reason, soap must not be used to clean Yixing Gaiwans. Instead, they should be rinsed with fresh water and left to air dry.
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The Yixing clay Gaiwan in traditional Chinese style is made from the famous Chinese purple clay, called Zi Sha Hu in China. This type of clay is the most famous in China and its accessories have been used in the tea ceremony for a very long time. They are so called because of a small town located in Jiangsu province, where a specific iron-mineral compound causes the unique coloring of these accessories. They were fired without glaze and used to prepare specific types of tea. Because of the porous nature of the clay, the Gaiwan should be gradually seasoned by using it to steep one type of tea. Yixing Gaiwans are meant to be used with black (red) teas and Oolong, as well as aged Puer tea. They can also be used for green or white tea, but the water must be cooled to about 85°C before pouring it into the vessel. Yixing Gaiwans absorb a small amount of tea inside during preparation. After prolonged use, the Gaiwan will develop a layer that preserves the flavor and color of the tea. For this reason, soap must not be used to clean Yixing Gaiwans. Instead, they should be rinsed with fresh water and left to air dry.
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