White Porcelain SanCai Gaiwan Style:SanCai Gaiwan From clay to porcelain

From clay to porcelain

the tea soup soaked in agarwood water will have a slightly rich color

Dimensions: D24 × 2

Lemon slices or wolfberry mixed with imperial chrysanthemum can make the chrysanthemum soup taste better

To brew fine teas like Rooibos

White Porcelain SanCai Gaiwan Style:SanCai Gaiwan From clay to porcelainMaterial: Porcelain Origin: Dehua, Quanzhou, Fujian SanCai Gaiwan: 3. 1H 3. 5W (8cm 9cm) 120ml; YinShi Gaiwan: 3. 3H 3. 5W (8. 5cm 9cm) 130ml The Chinese SanCai Gaiwan has a rich history dating back several centuries. The SanCai Gaiwan, which translates to "lid bowl," is a traditional Chinese lidded bowl used for steeping and drinking tea. Its origins can be traced to the Ming Dynasty (13681644) or even earlier. Crafted in the renowned porcelain