Gaiwan

A gaiwan is a small lidded bowl, traditionally porcelain, made up of a bowl, a lid and often a saucer. You steep leaves directly in the bowl, then tilt the lid slightly to hold the leaves back while you pour the liquid out through the gap, all in one motion and without a strainer.

Its neutral surface does not absorb flavor the way unglazed clay does, so a single gaiwan can move between wildly different teas, from green to oolong to pu-erh, without carrying over old flavors. That versatility is a big part of why it is the default tool for gongfu brewing.

When buying one, thinner porcelain heats up fast in your hand, so a slightly thicker wall or a wider rim is easier for beginners to handle without burning fingers. A common mistake is overfilling the bowl with water, which makes the lid harder to control and increases the chance of a spill or a burn during the pour.