Gaivani: short about everything important
If you perceive tea not just as an everyday drink, but as one of the most important components Of your health-improving nutritional diet, the topic of "gaivani" will be interesting to You. So, gaiwan… An exotic word that attracts with its melodic sound. Indeed, the melody is inherent in this type of tea ware, if it is made of high-quality porcelain that emits unique sounds with high notes when lightly tapping a wooden stick. But, more on this later…
Chinese gaiwan is a combination of three components: cups (bowls), lids and saucers. The volume of the bowl ranges from 80 to 200 ml. From Chinese it is translated: "Gai" - a lid, "WAN" - a Cup. It is called "covered bowl", "Cup with lid", "vessel for locking the heat", and a symbol of "people, heaven and earth, living in constant harmony". I would like to say more about the last value. In Buddhism, gaiwan is interpreted in a special way. It is a model of the world in which the bowl – man, eating from the earth and the sky, saucer – earth cover the sky. Everyone is in harmony with each other.
If we talk about the origin of this original for European people, tea tool, historians approximately associate its entry into use with the XIV-XV centuries, and, of course, China. At that time, pressed and powdered tea began to be actively replaced by leaf tea. Naturally, special tea utensils were needed for its use. So there was gaiwan, which became in a linear row with the teapot.
Although there are other versions Dating back to the Ming dynasty. These are more like legends, but they are the ones that bring a fairy tale into our lives, making us believe in real miracles. One of them says: a girl from Sichuan, in order not to get burned by tea, put a plate under her hot Cup. Many people liked the idea, and later gaiwan was created on its basis. In the second story, an artisan from the same city made a clay bowl with a saucer for himself and began to drink tea from it. Its convenience was quickly appreciated by local residents, and when the rumor reached the Imperial court – the Royal family tried out new dishes, made sure of its practicality and launched mass production. So gaiwan became the property of China.
You have the right to ask the question: which is better to use: a teapot or a gaiwan? each subject has its own priorities. Their main difference is: the speed of the Strait. This is important for brewing those varieties of tea, the strength of which must be controlled and not allow the infusion to overstay (acquire unnecessary bitterness). As a rule, the raw material is infused in the teapot for a longer time, and it is poured out of the gaivani faster.
as for the materials... Initially, one of the most important elements of Chinese tea ware was made only from clay. Subsequently, porcelain and glass appeared. "Pros" of each of them:
- Today more and more popular all over the world use gajwani from quality porcelain medium thickness. This is the most optimal material for any type of tea. It does not affect the taste and aroma of the drink, it is easy to clean. You can talk about the luxurious aesthetics of porcelain for hours. It makes elegant dishes more elegant, refined, refined.
- Clay. It is very capricious in use. Clay gaiwan is only suitable for brewing one type of tea. This is due to the natural property of the material to absorb tea flavors. It should be treated more carefully and carefully.
- Glass is an ideal option for tea drinking, where the aesthetics of tea is important. This is especially true for related species that show a unique opening of bright colors and whole leaves when brewed. It is also easy to control the strength of the tea and the color of the infusion through a transparent glass.
Let's leave Eastern philosophy aside and turn to practicality. Because comfort and practicality is more attracted to the European man to an exotic Galvani.
Please note! The diameter of the lid is always smaller than that of the bowl. This allows it to sink in a little. The movable lid is not tightly attached to the bowl and does not have "Windows" for steam output. There is always a "handle-tail", which helps not to burn your fingers when brewing. There is a small gap between the Cup and the lid, through which the brewed tea is poured into the chahai (vessel for infusing) or cups (bowls).
The well-thought-out design is convenient for numerous uses:
- the saucer is not only a Cup support and hand protection from hot drinks, but also a tray that collects spilled liquid,
- the bowl has the appearance of a Tulip with slightly expanding edges – it not only looks beautiful, but also provides convenient pouring of water,
- tea leaves accumulate in the smoothly narrowed bottom of the bowl, < li>the lid helps to retain the heat and aromatic notes of the drink for a long time.
< b>Learn how to hold the gaiwan correctly! Dishes are taken with both hands, the thumb of the right hand should lie on the "handle" of the lid, all other fingers - on the saucer. When draining, the lid is moved to a small gap. Or: gaiwan takes the edges of the bowl with his thumb and middle finger, and presses the lid tightly with his index finger. When draining, the lid is shifted by a few millimeters – the infusion is in cups (slivnik), the brew remains in the bowl.
Gourmets and professional tea lovers prefer to brew green, white, and yellow varieties of elite tea, as well as Puer and Oolong.
How is the process of making tea in Galvani?
If tea is brewed and drunk from gaiwan, this method is called Sichuan.
If only brewed and poured into bowls – cups) – Fujian-the most popular not only in China, but also in our country among true connoisseurs of elite varieties of tea.
Let's say that you have bought a gaiwan and are ready to start brewing tea. Follow these simple rules and you will be able to appreciate the superiority of this unique dish:
- If the gaiwan is made of porcelain or glass, wash it first, pour boiling water over it, and wait until it cools down. Pour out the water-the dishes are ready for use.
- If it is clay: wash it (without detergents!), pour boiling water, let the water cool and drain. Then put in a vessel 1-2 grams of the tea variety for which gaiwan was bought. Dry raw materials are filled with boiling water and left for 8-10 hours, after which the infusion is poured out (do not use!). After that, the vessel is washed again and once again covered with boiling water. And only in this case it can be used for brewing.
- After the purification ritual, gaiwan is rinsed with boiling water, thus preparing for the reception of tea leaves.
- Put the dry tea mixture into the bowl (the amount depends on the tea variety) and close the lid. The vessel is shaken several times. Now you can open the lid and appreciate the fragrant beauty of the tea.
- the Welding is filled with water of the required temperature. It should completely cover the tea leaves. After 10-15 seconds, the infusion is drained – not drunk. It cleans the raw material from dust and small particles.
- The raw material is again filled with hot water. Time of the first infusion: from 15 to 45 seconds. After this infusion is drained into a special vessel (cha Hai – slivnik) or directly discharged into the cups (bowls). Cover Galvani needs to hold tea leaves inside the bowl. The water from the vessel must be drained completely, otherwise you risk spoiling the taste of the next infusion.
- Foodies know how to use this pause: they enjoy the unique aroma coming from freshly brewed leaves that have accumulated under the lid in the bowl. Believe me, it is at this moment that you can catch unique notes that quickly disappear and do not repeat later.
- Subsequent brewing repeat these actions except for the time of infusing: each time it increases by 10-15 seconds.
Where to buy gaiwan in Ukraine?
You can order and buy gayvan in Ukraine in the specialized wholesale and retail online store "Miy Chay". Our experts will help you make the right choice, if necessary. In the assortment of our catalog, priority is given to porcelain gaiwans that demonstrate the whiteness of refined material and unique patterns that cover the smooth surfaces of tea utensils. Each model is good in its own way. It plays the role of not only a "brewing tool", but also a stylish interior "chip" that can become a worthy decoration in any kitchen interior. Plant ornaments covering elegant vessels add aesthetic chicness to the products, making them more unique and brighter. This is not just a dish, but a copy with artistic value…
Gaiwan buy in Kiev today is easy and simple. A few minutes to place an order in «Miy Chay» – and in a short time You will be able to enjoy its excellence.
If you type in the search engine "gaiwan price", you can make sure of the logical cost of dishes present in our catalog. Please note! The price segment depends on both the material and the volume of the bowl. Gaiwan can be bought for 135 and 340 hryvnia.
You can buy gaiwan not only for yourself, but also as a gift. This does not mean that a person must necessarily be a gourmet or a tea drinker. On the contrary, it is quite logical to present such a copy to a novice. Even if he drank the most ordinary tea before. With this gift, You will demonstrate a special attitude, respect for the giver and make a certain sign that you care about his health. Having brewed an elite grade of tea with it, You will help the beginner to discover new, positive feelings, and maybe even save him from fears, experiences, bad habits…