YXHUPOT Black Zisha Gaiwan Teacup

Not exactly. Several reviewers note that the color is more of a dark brown than true black, which differs from what you might expect from the listing photos. The 'Black white' description refers to the dark exterior and white glazed interior. If you're specifically looking for a jet-black gaiwan, this may not match your expectations. However, reviewers generally find the dark brown color attractive, and it develops a richer patina over time as the unglazed clay absorbs tea oils.

Using this YXHUPOT gaiwan is straightforward once you get the hang of it. Add your tea leaves, pour hot water in, place the lid slightly ajar to strain the leaves, and pour into your cup. The tall body design on this particular gaiwan gives you a controlled, steady pour flow, which reviewers specifically appreciate. The lid fits securely and grips well, so you won't have to worry about it slipping during the pour. Many owners also mention it's comfortable to hold and well-balanced, making the whole gongfu brewing process feel natural.

Yes, absolutely — and reviewers specifically mention that this YXHUPOT gaiwan works well for drinking directly from it and refilling. That's actually a traditional way to use a gaiwan, especially for casual solo sessions. You just tilt the lid slightly to hold back the leaves and sip right from the bowl. The 4oz size makes it comfortable to hold up to your mouth, and the good heat retention means your tea stays warm without burning your fingers.

Actually, yes — the smaller size makes it particularly suitable for people with small hands. Reviewers specifically mention this as a good fit for smaller hands, and the well-balanced design makes it easy to handle. The 70-90ml actual capacity means you're not struggling to grip a large, heavy vessel full of hot water. If you've found full-size gaiwans awkward or intimidating, this compact YXHUPOT model could be a much more comfortable option.

Initially, yes — some reviewers mention the unglazed texture feels rough or even a bit unpleasant when it's brand new. However, this is a characteristic of zisha clay that actually resolves with use. As you brew tea and handle the gaiwan, the oils from both the tea and your hands gradually absorb into the clay, smoothing it out. Reviewers confirm it becomes smoother over time. This patina development is actually a feature that clay tea ware enthusiasts prize — your gaiwan essentially becomes more personalized the more you use it.

When choosing a gaiwan, you want to consider material, size, and what teas you'll brew. This YXHUPOT gaiwan is zisha red clay with a white glazed interior — the unglazed exterior absorbs tea oils over time and develops a patina, which many enthusiasts love, while the white interior lets you clearly see the color of your tea liquor. Size-wise, be aware that this one advertises 130ml but reviewers consistently report 70-90ml usable capacity, which is actually a good size for solo gongfu sessions. If you're brewing for multiple people, you'd want something larger. For material, clay gaiwans like this one are great for darker teas like pu-erh and roasted oolongs, since the clay absorbs and enhances those flavors over time.

Yes — reviewers who are experienced gongfu practitioners specifically mention this as a solid daily-use gaiwan. It's durable enough for regular use, easy to clean, and the well-balanced proportions make the brewing routine smooth and comfortable. The price point means you're not stressing about using your expensive ceramic, and the zisha clay actually benefits from daily use — the more you brew with it, the smoother the exterior becomes and the more character it develops. It's best suited for solo sessions though, given the smaller actual capacity.

The white glazed interior serves a practical purpose — it lets you clearly see the color of your tea liquor as it brews, which is one of the ways experienced gongfu brewers judge steep strength and timing. With a fully dark interior, you'd be guessing. Reviewers appreciate this feature, and it's a thoughtful design choice that pairs the functional benefits of an unglazed clay exterior (oil absorption, patina development) with the visual clarity of a glazed interior. It also makes the gaiwan easier to clean since the glaze doesn't absorb stains the way unglazed clay does.

This gaiwan really shines with Chinese and Taiwanese teas — particularly pu-erh and roasted oolongs. The unglazed zisha clay exterior absorbs tea oils with each session, gradually building up a patina that can subtly enhance the flavor of your tea over time. That's why many gongfu practitioners dedicate a clay gaiwan to one type of tea. The small capacity (70-90ml actual) is ideal for the concentrated, multi-infusion approach these teas benefit from. You can use it for green or white teas too, but the clay absorption is more traditionally paired with darker, richer teas.

Pu-erh is actually one of the ideal teas for this gaiwan. The zisha clay is traditionally paired with pu-erh because the unglazed exterior absorbs the tea's rich oils over time, which can enhance the flavor of future sessions. The small actual capacity (70-90ml) is perfect for pu-erh's gongfu brewing style, where you do many short infusions rather than one long steep. Use boiling water, rinse the leaves once, then start with 10-15 second steeps. Many pu-erh drinkers dedicate a specific clay gaiwan to their pu-erh — this YXHUPOT is a solid, affordable option for that purpose.

A gaiwan gives you more control over your brewing than a teapot. You can easily adjust the lid gap to control pour speed, visually inspect the leaves during steeping, and quickly decant to stop the steep at exactly the right moment. This YXHUPOT gaiwan in particular has a tall body design that reviewers say produces a controlled, steady pour flow. It's also easier to clean than most teapots — owners confirm it cleans up easily. Plus, the simplicity means fewer parts to maintain. The trade-off is capacity — this one realistically holds 70-90ml, so it's best for solo sessions rather than serving a group.

Oolong tea is one of the best matches for this YXHUPOT gaiwan. For roasted oolongs, use water around 200-210°F and keep your first steep short — about 15-20 seconds. The clay material complements oolong beautifully, and the unglazed exterior will gradually absorb the tea's oils, which many enthusiasts say enhances the flavor over time. Reviewers specifically note this gaiwan works well with Chinese and Taiwanese teas like roasted oolongs. The white glazed interior is particularly useful here — it lets you see the amber color of your oolong develop, which helps you judge the strength of each infusion.

Gaiwan literally translates to 'lidded bowl' in Chinese — 'gai' meaning lid and 'wan' meaning bowl. It's a traditional three-piece tea brewing vessel consisting of a lid, bowl, and saucer. This YXHUPOT version follows that classic sancai (three-piece) design with a zisha red clay construction and a white glazed interior, which is the traditional setup for gongfu-style tea brewing that's been used in China for centuries.

For gongfu brewing in this YXHUPOT gaiwan, start by warming the gaiwan with hot water and discarding it. Add about 5-6 grams of tea leaves (the smaller actual capacity means you need less leaf than you might think). Pour hot water in, place the lid, and steep for just 10-20 seconds on the first infusion. The tall body design gives you a controlled, steady pour when you decant into your cup. The key advantage of this gaiwan is its heat retention — reviewers praise it for keeping tea hot without burning your fingers. You can get many infusions from good quality leaves, gradually increasing steep time with each round.

Green tea in a gaiwan requires a lighter touch than oolongs or pu-erh. Use cooler water — around 170-180°F — to avoid bitterness, and keep steep times very short, starting at about 10 seconds. This YXHUPOT gaiwan will work for green tea, though keep in mind the unglazed clay exterior absorbs tea oils over time. If you plan to use it primarily for green tea, that's fine, but tea enthusiasts often recommend dedicating a clay gaiwan to one tea type so the absorbed oils complement rather than clash. The white glazed interior is helpful for greens since you can clearly see the pale yellow-green liquor develop.

Traditional gaiwan etiquette involves holding it with your thumb and middle finger on the rim of the saucer, using your index finger to steady the lid. When pouring for guests, you tilt the lid to create a gap for the tea to flow through. With this YXHUPOT gaiwan, the lid fits securely and the saucer is part of the set, so you have the proper three-piece setup for traditional service. One thing reviewers note is that the curved bottom plate on this model can feel a bit unusual compared to flat saucers, so it may take a moment to adjust your grip. The lid can also balance in the saucer when not in use, which is the proper way to rest it between steeps.

In a gaiwan this size, start with a quick rinse — pour hot water over the leaves and immediately discard. Then for the first proper infusion, steep for about 10-15 seconds. Increase by 5-10 seconds with each subsequent round. With good Tie Guan Yin, you can easily get 6-8 infusions. Use water around 195-205°F. The smaller actual capacity of this YXHUPOT gaiwan (around 70-90ml) works in your favor here — less water means the tea concentrates nicely in short steeps, and the white glazed interior helps you monitor the liquor color to dial in your timing.