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Gaiwan
| Gaiwan | |||||||||
|---|---|---|---|---|---|---|---|---|---|
 Gaiwan, showing lid, cup, and saucer | |||||||||
.jpg) Three gaiwans with various patterns | |||||||||
| Traditional Chinese | 蓋碗 | ||||||||
| Simplified Chinese | 盖碗 | ||||||||
| Literal meaning | lidded bowl[1] | ||||||||
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| Alternative Chinese name | |||||||||
| Traditional Chinese | 蓋杯 | ||||||||
| Simplified Chinese | 盖杯 | ||||||||
| Literal meaning | lidded cup | ||||||||
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| Second alternative Chinese name | |||||||||
| Chinese | 焗盅 | ||||||||
| Literal meaning | hot-steeping vessel | ||||||||
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A gaiwan (simplified Chinese: 盖碗; traditional Chinese: 蓋碗; /ˈɡaɪwɑːn/) or zhong (盅)[2] is a Chinese lidded bowl without a handle, used for the infusion of tea leaves and the consumption of tea.[3] It was invented during the Ming dynasty.[3] It consists of a bowl, a lid, and a saucer.[1][3]
- ^ a b Gold, Cynthia; Stern, Lisë (2010). Culinary tea: More than 150 recipes steeped in tradition from around the world. Philadelphia: Running Press. p. 49. ISBN 978-0-7624-3773-3.
- ^ Hendren, Jay (2012). "Gongfu Cha: A New American Luxury". Colorado Journal of Asian Studies. 1 (1): 59.
- ^ a b c Rubin, Ron; Gold, Stuart Avery (2002). Tea chings: The tea and herb companion appreciating the varietals and virtues of fine tea and herbs (2nd ed.). New York: Newmarket Press. p. 70. ISBN 978-1-55704-491-4.
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