Dagwan (Korean teapot)
The teapot of Korean tea practice, made in top-handle, side-handle and back-handle forms and typically larger than a gongfu pot and smaller than a western one. It is used with water already cooled in a separate bowl, so it is not asked to do the heat management a Chinese or Japanese pot is asked to do.
Identity
- Category
- Brewing vessel
- Native name
- 다관
- Romanised
- dagwan, tagwan
- Also called
- Korean teapot, darye teapot
- Material
- Stoneware or porcelain, usually glazed; buncheong and celadon bodies are common
- Typical capacity
- 200–450 ml
- Skill level
- Beginner
Porosity
Not porous. It contributes nothing of its own to the liquor, so it can be moved between teas freely and washed with detergent without consequence.
Glazed pots are inert. Unglazed and thinly glazed Korean pots season like any bare clay and carry the same one-tea convention.
Where it comes from
Korean, and used in everyday brewing as well as in formal darye. Korean practice runs at lower water temperatures than most, which is a difference in method rather than in the pot.
Named here rather than presented as generic equipment. The object belongs to a practice, and TeaHQ describes it from the outside.
If you do not own one
Any small teapot, with a cooling bowl or a jug alongside it. The cooling step matters far more to the result than the pot does.
This one is not marked essential. The tea can be made without it.
Brewing methods it is used for
- Korean green tea brewing — A low-temperature approach to Korean green tea in which the water is cooled through a separate open vessel before it ever meets the leaf, and the pot is emptied entirely into the cups each time. Darye names the etiquette; the brewing approach below is shared by everyday practice outside any formal setting.
Tea types it suits
Care and maintenance
Rinse the strainer holes before leaf dries in them. Glazed bodies take detergent; unglazed ones must not.
Other brewing vessels
- Berrad (Maghrebi teapot)
- Boiling teapot
- Brewing saucepan
- Çaydanlık (Turkish double kettle)
- Chawan (matcha bowl)
- Chinese lidded mug
- Cold brew bottle
- Dobin
- Enamel-lined cast iron teapot
- Gaiwan
- Glass teapot
- Glazed stoneware teapot
- Houhin
- Kyusu
- Nixing pottery teapot
- Plastic teaware
- Plunger tea press
- Porcelain teapot
- Quick-brew infuser press
- Ru-glaze crackle ware
- Shiboridashi
- Silver teapot
- Stainless steel teapot
- Travel gongfu set
- Travel infuser bottle
- Unglazed clay teapot (non-Yixing)
- Western teapot
- Yixing teapot
- Zavarnik (concentrate pot)
Sources
This page is TeaHQ synthesis. No external source stands behind the description, the material or the account of how the object is cared for. Where the record names a tradition, that attribution is TeaHQ’s own reading of common practice rather than a citation.
TeaHQ names no maker, brand or shop and has nothing to sell. Nothing on this page should be read as advice to buy the object — the substitute note above exists because owning it is usually optional.