A traditional brew method, prevalent in certain provinces of China and Taiwan. 75ml capacity and ideal for multiple infusions of the same tea for yourself or small groups. The ratio of tea to water we would normally increase from 1:100 to 3:100 (circa 2.5g of tea per gaiwan as a starting off point). The tea can have hot water added again and again over the course of a few hours if needed. (Working late to meet deadlines will never be the same again)

Using a gaiwan in this way is a great way of exploring how teas are brewed in the East, particularly high value varieties. The almost ceremonial way of brewing underlines the therapeutic aspect of tea which lends itself to appreciating the artisanal craft involved in creating rare teas.