The 'Closed Lid' Gaiwan is quite broad and therefor requires both the middle and ring finger and thumb to hold it well. The index finger secures the lid.
The 'Flutter Lid' Gaiwan has the lid drawn a little to one side. The middle and ring fingers with the thumb hold the bowl while the index finger flexes slightly to control the lid
With a small pot, grasp the handle with the middle, ring and thumb and use the index finger to hold the lid.
Larger pots can be relatively heavy, so are best used with two hands. The second hand middle and ring fingers manage the lid by pressing a little on the knob of the lid
Before making tea one should rinse the gaiwan or pot with boiling water to clean and heat the tea making equipment.
Before making tea one should rinse the gaiwan or pot with boiling water to clean and heat the tea making equipment.
The tea cups should also be washed using hot water
They can be washed in a larger bowl in this fashion
Or washed by rolling cups in another cup as in this picture.
In any case the cups should be turned using tea tongs to ensure that they are clean.
The amount of tea to use really depends on taste. With a gaiwan, a spoon can be used to put the tea into the bowl.
With small pots it is perhaps best to use a funnel as the mouth of the pot is not wide.
The tea should be rinsed to clean it and begin the process of opening the leaves.
The first pot is not drunk but used to again flush and warm the cups
When pouring water onto the leaves, attention must be paid to the temperature of the water. Different types of tea require different water temperatures. The water should be poured from a height and cause the leaves to roll in the bowl or pot, but do not pour too quickly.
Too high a temperature may causing frothing. In this case the edge of the gaiwan lid can be used to gently move any foam of the surface.
The lid of the steeping bowl can be used to move the leaves and help them seperate and start to open
When using an yixing pot, hot water is poured over the pot and lid to raise the temperature of the pot. to help bring the flavour of the tea out.
'General does the rounds of the city'. This phrase with its historical references refers to the process of pouring tea into individual cups using a rotational movement
'Han sends word of assigned duties'. Another reference to military history. Refers to the process of equally distributing the last drops of tea from the pot.
Each person should find their own style but generally the wrist should fall naturally and the elbow will drop down as the tea is poured off. Tea can be poured into a decanting jug or directly into cups. In this case the cups should be set in a square or lined up. Importance should be given to ensuring an equal distribution of tea in each cup so that each has tea of equal amounts, colour and flavour.
Using a tool (usually wood or bamboo) to clear any leaves that may be blocked in the spout of the pot.
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Tea making methods have changed continuosly since before the Tang Dynasty. The Song Dynasty saw the introduction of rules on tea making and in the Ming Dynasty pressed tea was outlawed and only loose tea permitted.

Gradually, set tea making methods become established. Now there are broadly two methods of tea making; using a covered bowl or Gaiwan or a pot.

Firstly one needs a handful of good tea, then one needs to get the grasp of using the necessary tea equipment. One must be prepared to get scolded once or twice!

There are essentially two kinds of Gaiwan. One with a 'flutter lid' and one with a closed 'rice bowl' lid. Because they are a little awkward to use it is easy to get scolded, so one should be careful, particularly with the older style 'closed lid' bowl.

Tea pots can be broadly defined as single hand or two handed.

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