The gaiwan is considered to be the best tool for brewing teas with delicate flavors and aromas. As described by the tea master Lu Yu, this special bowl had to be large enough to accommodate the implements and actions of tea brewing, though compact enough to be held comfortably in the hands for consumption. The term for this versatile piece of equipment was chawan (茶碗; lit. ‘tea bowl’). It was during the Ming dynasty that the innovations in both tea ritual and tea preparation gave rise to the gaiwan. A Gaiwan is a vessel used for brewing loose leaf teas. It’s usually ceramic and consists of 3 parts – the lid, the bowl, and the base.