The gaiwan works as follows: after placing a large quantity of leaves in it, equivalent to around a third of its volume, the water is poured in. The first – short – infusion is poured into a “fairness cup” or directly into the drinking cups, and is followed by a second and then a third infusion.
The leaves are completely free during this series of brief infusions. Watch them unfurl. They are at home in water. Have you ever looked at tea leaves as they infuse? Have you ever seen them so relaxed? The gaiwan is not just a vessel for brewing tea, it’s a spectacle in itself. The object is beautiful, and the leaves inside are beautiful as they infuse. When we gently lift the lid, we can admire their colour, their shape, the way the water brings them back to life. And, of course, we can appreciate the aromas that emanate from them, which we can smell by lifting the inside of the lid to our nose.
