Rustic gaiwanWhile porcelain is the gold standard for Gongfucha, many tea enthusiasts seek out unglazed teaware for the unique effect it has on their beloved beverage. It rounds out the teas flavor and enhances its mouthfeel, making it thicker and adding a sense of richness to every tea session. This effect is not just present when using an unglazed teapot or gaiwan, but even when simply serving tea in an unglazed cup. Using both this unglazed gaiwan and its

remains on the tongue

Imbibing the tawny tea soup reveals the soothing flavour of clover honey

a short spout directing tea cleanly into the waiting cups

arched handle wrapped in dark cord

known for the consistently clean and fresh sheng coming out of their Mengku Rongshi brand

deeply warming character

Equally at home in a design-conscious setting or a traditional tea ceremony

Another hint to its processing can be found in the colour of the tea soup: despite being a few years old by now

dosed bit by prized bit to the proverbial golden drop

and Shanghai

try the teas first while holding or otherwise not breathing through your nose

the tea coats the mouth in a tender astringency reminiscent of new potatoes