The Yixing clay Gaiwan, in traditional Chinese style, is made from the famous purple clay, known as 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 named after a small town located in Jiangsu province, where a specific mineral composition of iron causes the unique coloring of these accessories. They were fired without glaze and used to prepare specific types of tea. Due to the porous nature of the clay, the Gaiwan should be gradually seasoned by using it to infuse a type of tea. This seasoning was part of the reason for using Yixing accessories. Yixing Gaiwans are meant to be used with black (red) tea and Oolong, as well as with aged Puer tea. They can also be used for green or white tea, but the water should 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 should not be used to clean Yixing Gaiwans. Instead, they should be rinsed with fresh water and left to air dry. A knowledgeable tea connoisseur uses only one type of tea in a particular teapot, so as not to corrupt the absorbed flavor.
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The Yixing clay Gaiwan, in traditional Chinese style, is made from the famous purple clay, known as 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 named after a small town located in Jiangsu province, where a specific mineral composition of iron causes the unique coloring of these accessories. They were fired without glaze and used to prepare specific types of tea. Due to the porous nature of the clay, the Gaiwan should be gradually seasoned by using it to infuse a type of tea. This seasoning was part of the reason for using Yixing accessories. Yixing Gaiwans are meant to be used with black (red) tea and Oolong, as well as with aged Puer tea. They can also be used for green or white tea, but the water should 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 should not be used to clean Yixing Gaiwans. Instead, they should be rinsed with fresh water and left to air dry. A knowledgeable tea connoisseur uses only one type of tea in a particular teapot, so as not to corrupt the absorbed flavor.
