Chacodex

Service vessels · China

Tea Boat 茶船 chá chuán

A small dish or trivet that sits under a teapot or gaiwan to catch drips and water poured over the pot.

Origin
China
Period
Qing dynasty (18th century)
Materials
porcelain, Yixing clay, ceramic

What it's for

A tea boat (chachuan) is the smaller, simpler ancestor of the tea tray. It is a shallow dish just large enough to hold a single teapot or gaiwan and catch the hot water poured over it to maintain temperature. In minimal setups it replaces the tea tray entirely; in larger setups it sits on the tray as a dedicated trivet for the brewing vessel.

History

The term chachuan, literally tea boat, refers to the boat-like shape of early Qing dynasty examples that cradled the pot in a shallow basin with curved sides. As Chaozhou gongfu evolved, the boat became standard equipment alongside the small clay pot, the kettle, and the small cups (the four treasures of Chaozhou gongfu). With the rise of full tea trays in the 20th century, the tea boat became optional, but it has returned in minimalist contemporary setups.

How to use

Set the teapot or gaiwan on the tea boat. Pour hot water over the lid and body of the pot to preheat or to maintain temperature during a long steep; the boat catches the runoff. Empty between infusions if it fills. Some brewers fill the boat with hot water and let the pot sit in a shallow bath for very gentle warming, a technique most useful for aged puerh.

Buying tips

Match the tea boat material to the pot when possible; a Yixing pot looks and behaves best on a Yixing tea boat of compatible clay. The boat should be wide enough to fit the pot with at least a centimeter of clearance on all sides. Avoid boats with very deep walls, which make it hard to lift the pot cleanly.

Variants

  • round porcelain dish
  • Yixing matched to pot
  • lotus-leaf shape
  • modern minimalist saucer

Best pairings

  • Yixing pot brewing
  • aged puerh
  • roasted oolongs

Teas to brew with this