Tea Habitat Chao Zhou Clay Gaiwan

Chao Zhou red clay is typically fired at higher temperatures and has a higher iron content, resulting in a thinner, more porous material. This specific composition is known for its ability to accentuate the aromatics and brightness of lighter oolongs and teas, whereas Yixing clay is often better suited for rounding out the body of darker, aged teas.

While the egg-shell thin construction makes it lightweight, the rim is designed to stay cool enough to handle if you grip it properly. We recommend holding the gaiwan by the rim with your thumb and middle finger while using your index finger to steady the lid, which keeps your fingers away from the hot liquid.

Because this is a gaiwan rather than a teapot, it doesn't require the same long-term seasoning process. However, the clay is porous, so it will absorb the oils of the tea over time; for the best results, we suggest dedicating this vessel to a single type of tea, such as lightly oxidized oolongs, to avoid flavor crossover.

A 100ml capacity is perfect for a standard gongfu session. We recommend starting with 5 to 7 grams of loose-leaf tea, depending on the leaf density, to achieve a balanced, flavorful brew.

Simply rinse the gaiwan with hot water immediately after brewing. Avoid using soap or detergents, as the porous clay will absorb the scent and potentially alter the taste of your future brews.