Brief introduction of Gaiwancha

There is a custom of drinking Gaiwancha in most areas where Han people live, which is most popular in some large and medium-sized cities in southwest China, especially Chengdu. Gaiwancha flourished in the Qing Dynasty. Now it has become the traditional way of drinking tea in local teahouses and teahouses in Chengdu, Sichuan and Kunming, Yunnan. Ordinary families also often use it to entertain guests.

"Gaiwancha" is the first invention in Chengdu, and it is also unique. The so-called "cover bowl tea" includes three parts: tea cover, tea bowl and tea boat, so it is called cover bowl or three batteries. A tea boat, also known as a tea boat, is a saucer that carries a tea bowl. According to legend, it was invented in Chengdu by the daughter of Cui Ning, our timekeeper, during the middle age of Tang Dezong Construction (780-783). Cui Ning's son cleverly invented a wooden board to support the teacup, because the original teacup had no substrate and often burned his fingers. In order to prevent the cup from falling off easily when drinking tea, she tried to circle the center of the wooden plate with wax to make the cup easy to fix. This is the earliest tea boat. Later, the tea boat was changed to a lacquer ring instead of a wax ring, which was convenient for everyone. In later generations, the ring bottom became more and more novel and varied in shape, like a ring bottom cup. A unique tea boat culture was born in Chengdu, also called Gaiwan tea culture. This unique way of drinking tea gradually developed from Bashu to the surrounding areas, and later spread throughout the south.

Sichuanese also pay special attention to the use of tea covers: when drinking tea, put the tea cover on the table, indicating that the cup is empty, and Dr. Tea will come to replenish water soon; When the tea drinker leaves temporarily, he puts the tea cover on the bamboo chair, indicating that he will come back not far away. Naturally, no one will take a seat, and the waiter will take care of the tea set and snacks. Dr. Cha's tea pouring skill is a unique scenery of Sichuan teahouse. The water column fell into the air, poured into the tea bowl and rolled with sound; In an instant, the tea came to an abrupt end, just flush with the bowl, and there was no drop of water outside the bowl, which was both a stunt and an artistic enjoyment.

Generally speaking, there are five procedures for Sichuan people to drink Gaiwancha:

First, cleaning tools: wash the tea bowl, bowl cover and bowl holder with warm water. The second is to buy tea: when drinking tea with a bowl of tea, you will take precious tea leaves, such as scented tea, Tuocha, and excellent red and green tea. The dosage is generally 3-5g. Third, make tea: generally make tea with boiling water. When rushing to the mouth of the tea bowl, cover the bowl and drink. Fourth, smell the fragrance: when the tea juice soaks into the tea soup for about 5 minutes, lift the saucer with your right hand, lift the lid with your left hand, and then smell the fragrance to relieve constipation. 5. Drink: Hold the bowl holder in your left hand, hold the bowl against the lid in your right hand, pour the bowl and slowly send the tea soup into your mouth, taste the throat and refresh yourself. It's absolutely wonderful.