Jingdezhen Handmade Blue and White Porcelain Gaiwan

Yes — it's well-suited for gong fu brewing, which is exactly what it's designed for. The precise lid fit allows controlled steeping and clean pours, the porcelain won't absorb or impart flavors between sessions, and the size is right for the multiple short infusions that define gong fu style. Both beginners and experienced gong fu practitioners have reviewed it positively, with experienced users appreciating the proper brewing performance and newcomers finding it approachable thanks to the forgiving rim design.

More durable than you might expect. Two reviewers specifically mentioned that the lid survived being dropped, which is impressive for a porcelain piece. The construction is described as having good weight and a substantial feel — it doesn't feel flimsy or cheap. Of course, it's still porcelain, so you'll want to handle it with reasonable care, but it's reassuring to know it can take an occasional bump without shattering.

It depends on your expectations. Reviewers say it's comfortable for single servings or two small cups, which makes it workable for two people doing a gong fu session with small tasting cups. The actual capacity is about 8oz (larger than the advertised 6.3oz), which helps. However, one reviewer noted it's too small for larger group servings. For two people sharing a relaxed gong fu session with multiple infusions, it works well. For pouring full mugs for two people in one go, you'd want something bigger.

Reviewers noted that the actual capacity is closer to 8oz rather than the advertised 6.3oz/180ml. This is a common quirk with gaiwans — the advertised capacity often refers to a specific fill level rather than brim-full capacity. In practice, most people see the extra room as a positive since it gives you more flexibility. Just be aware that if you're trying to follow a recipe calling for exactly 180ml, you'll want to measure rather than fill to the top.

The product claims Jingdezhen handmade porcelain, and reviewers who are experienced with traditional Chinese teaware seem to confirm the quality matches that standard. The porcelain construction is praised across multiple reviews, and the weight and feel are described as substantial and high-quality. Jingdezhen has been China's porcelain capital for over a thousand years, and experienced tea enthusiasts in the reviews appreciate the traditional craftsmanship.

Reviewers specifically mention using it successfully with black tea and white tea, and it's designed for gong fu style brewing which works beautifully with oolong, pu-erh, and most Chinese teas. Since it's porcelain, it won't absorb flavors — so you can switch between tea types freely without any carryover. The lid control makes it particularly good for teas that need precise steep times, like oolongs and young pu-erh. It's versatile enough for any tea you'd brew gong fu style.

The key things to look for are lid fit, rim design, porcelain quality, and size. This Woonsoon gaiwan checks all those boxes — reviewers highlight the well-fitting lid that creates a proper pouring gap, the flared rim that prevents burns, and the high-quality porcelain that feels substantial in hand. Size matters too: 180ml (though reviewers note it actually holds closer to 8oz) is a sweet spot for solo gong fu sessions. For material, porcelain like this is the most versatile choice since it won't absorb flavors, so you can brew any tea type without flavor carryover between sessions.

Start by preheating the gaiwan with hot water, then discard it. Add your tea leaves — for gong fu style, use more leaf than you would in a Western teapot (roughly 5-7 grams). Pour hot water in, and use the lid to control the gap for pouring. Reviewers specifically praise this Woonsoon gaiwan's lid fit, noting it allows precise control over tea flow and prevents oversteeping. Tilt the lid to leave a small crescent-shaped gap, hold the rim with thumb and middle finger, and pour in a smooth motion. The flared rim on this one means you can grip confidently without scalding your fingers.

A gaiwan gives you much more control over your brew. You can adjust the lid gap to control flow rate, watch the leaves unfurl, and pour off quickly for short steeps — which is the heart of gong fu brewing. This Woonsoon gaiwan specifically excels at controlled steeping thanks to its precise lid fit. Reviewers confirm it handles gong fu style brewing well, letting you do multiple short infusions from the same leaves. Porcelain gaiwans also don't retain flavors like clay teapots do, so you can switch between black tea, white tea, or oolong without any flavor ghosting.

There are two main approaches. For gong fu style, you pour from the gaiwan into a small pitcher or directly into tasting cups — this is what most people use this Woonsoon gaiwan for, and reviewers say it's comfortable for single servings or pouring into two small cups. Alternatively, you can drink directly from the gaiwan by using the lid to hold back the leaves while sipping, though this is less common with gong fu brewing. The flared rim on this particular gaiwan makes either method comfortable since it keeps your fingers away from the heat.

Oolong is one of the best teas to brew gong fu style in a gaiwan like this. Use water around 190-205°F depending on the oolong type, and start with short steeps of 10-15 seconds, gradually increasing with each infusion. A good oolong can give you 6-8 steeps this way. This Woonsoon gaiwan's lid control lets you pour off quickly for those short initial steeps, which is critical for oolong — you don't want to overbrew it. The porcelain won't impart any flavor, so you'll taste the oolong's natural floral and roasted notes cleanly.

Green tea in a gaiwan requires a lighter touch than oolong or black tea. Use cooler water — around 160-175°F — since green tea scorches easily. Steep times start very short, around 10 seconds, increasing gradually. This Woonsoon gaiwan works well for green tea because the porcelain won't retain heat as aggressively as thick clay would, and the lid gap control lets you pour off quickly to avoid bitterness. One thing to note: reviewers found the actual capacity is closer to 8oz rather than the advertised 6.3oz, so you may want to fill it only partway when brewing delicate greens to maintain the right leaf-to-water ratio.

For Tie Guan Yin in a gaiwan like this Woonsoon, start with a quick rinse (pour hot water in and immediately out), then do your first real steep at about 10-15 seconds. Increase each subsequent steep by 5-10 seconds. Water temperature should be around 195-205°F. The precise lid fit on this gaiwan is helpful here because Tie Guan Yin is sensitive to oversteeping — you want to pour off cleanly and quickly. A good Tie Guan Yin can give you 7+ infusions this way, each with slightly different character.

Traditional gaiwan etiquette involves holding the saucer with your palm, using your thumb and middle finger on the rim, and using the lid to gently push back floating leaves while pouring. With this Woonsoon gaiwan, the flared rim makes proper hand placement more comfortable than many gaiwans, so you can focus on the technique rather than worrying about burning yourself. When serving others, you typically pour into a fairness pitcher first, then distribute evenly into cups. For solo sessions — which this 180ml size is ideal for — you can pour directly into your cup.