Gaiwan & Hohin
Gaiwan and hōhin come from different tea traditions, but they share a simple idea: brewing tea in a compact, handleless vessel that gives you close control over the leaves, water, and pour.
The gaiwan originated in China and is made from three basic parts—a bowl, lid, and saucer. Rather than using a built-in strainer, the lid is held slightly open while pouring, allowing it to hold back the tea leaves. Gaiwans are especially versatile and can be used with almost any style of loose-leaf tea.
The hōhin is a Japanese handleless kyūsu traditionally associated with high-quality Japanese teas such as gyokuro and sencha. Unlike most gaiwans, many hōhin have a defined spout and a built-in ceramic strainer, making them particularly well suited to the smaller leaves found in Japanese steamed teas.
This collection also includes shiboridashi, a closely related Japanese brewing vessel. Shiboridashi are typically wider and shallower than hōhin and often rely on the narrow opening between the lid and body to control the pour rather than a conventional strainer. In broader usage, shiboridashi may be considered a type of handleless hōhin, although many Japanese potters treat the two as distinct forms.
Whether you prefer the open simplicity of a gaiwan or the specialized design of a hōhin or shiboridashi, these handleless brewers offer a direct and tactile way to prepare tea.
