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Modern Dry Gongfucha: Brewing Liu Bao in Antique Yixing | Tea Everyday | Knjitea

[NO MUSIC][ASMR] Modern Dry Gongfucha: Brewing Liu Bao in Antique Yixing | Tea Everyday | Knjitea

Modern Dry Brewing Gongfucha / Pewter Observations | Tea Everyday | Knjitea

[NO MUSIC][ASMR] Modern Dry Brewing Gongfucha / Pewter Observations | Tea Everyday | Knjitea

Chaozhou Gongfucha Two Dish | Tea Everyday | Knjitea

[NO MUSIC][ASMR] Chaozhou Gongfucha Two Dish | Tea Everyday | Knjitea

[NO MUSIC][ASMR] Chaozhou Gongfucha One Boat | Tea Everyday | Knjitea

Part 5 of Tea Everyday
Chaozhou Gongfucha utilizes small teapots, a hefty dose of tea, and 3 cups for comfort on a rainy day. This is not a tea ceremony but the practice requires strict adherence to rules. This condensed version compresses all of the teaware into a single boat that can be used with lower quality Wuyi cliff tea to bring out greater depths of yanyun, or rock taste.
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Featuring:
Antique 60ml Chaozhou Pigeon Teapot - Mengchen seal
1970s Georgian pewter planter
Vintage Yixing teacups
Vintage Japanese Chataku
1990s Yixing purple rectangular dish
Tea: 2008 CHT Tieluohan
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Website: knjitea.com/
Instagram: @knjitea
Facebook: knjitea/
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Equipments & etc:
Camera: Olympus OM-D EM5
Lens: Olympus 30mm 1:3.5 Macro ED
Tripods: SILK carbon 823 Pro
Edit: Adobe Premiere Pro
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zhlédnutí: 9 667

Video

Modern Dry Gongfucha: Brewing Liu Bao in Antique Yixing | Tea Everyday | Knjitea

zhlédnutí 11KPřed 4 lety

Part 4 of Tea Everyday Zini is often misunderstood but has a wide range of capabilities depending on processing and firing. But what about old teapots that have a lot of "character" to them? We explore brewing styles that tailor to the unique features of these old treasures. Modern dry styles of gongfucha originate from a style popularized in the 1980s in Taiwan.Today we sit with an aged Liu Ba...

[NO MUSIC][ASMR] Modern Dry Gongfucha: Brewing Liu Bao in Antique Yixing | Tea Everyday | Knjitea

zhlédnutí 2,2KPřed 4 lety

Modern Dry Brewing Gongfucha / Pewter Observations | Tea Everyday | Knjitea

zhlédnutí 8KPřed 4 lety

Part 3 of Tea Everyday Modern dry styles of gongfucha originate from a style popularized in the 1980s in Taiwan. With only a couple of key steps, this versatile way of preparing tea can extend to anything you might encounter. Today we sit with a Yiwu Raw Puerh that has been aged for two decades. Using pewter, the rich leather notes present in the base are heightened. Featuring: 1970s Yixing tea...

[NO MUSIC][ASMR] Modern Dry Brewing Gongfucha / Pewter Observations | Tea Everyday | Knjitea

zhlédnutí 2KPřed 4 lety

Chaozhou Gongfucha Two Dish | Tea Everyday | Knjitea

zhlédnutí 3,2KPřed 4 lety

Part 2 of Tea Everyday Chaozhou Gongfucha utilizes small teapots, a hefty dose of tea, and 3 cups for comfort on a rainy day. This is not a tea ceremony but the practice requires strict adherence to rules. This version that skips rinsing and crushing steps can be used with high quality Wuyi cliff tea to bring out wider depths of yanyun, or rock taste. Featuring: 1970s Yixing teapot - Zhongguo Y...

[NO MUSIC][ASMR] Chaozhou Gongfucha Two Dish | Tea Everyday | Knjitea

zhlédnutí 6KPřed 4 lety

Chaozhou Gongfucha One Dish One Boat | Tea Everyday | Knjitea

zhlédnutí 33KPřed 4 lety

Part 1 of Tea Everyday Chaozhou Gongfucha utilizes small teapots, a hefty dose of tea, and 3 cups for comfort on a rainy day. This is not a tea ceremony but the practice requires strict adherence to rules. This abridged version can be used with lower quality Wuyi cliff tea to bring out greater depths of yanyun, or rock taste. Featuring: Antique Chaozhou Pigeon Teapot - Mengchen seal 1950s Green...

[NO MUSIC][ASMR] Chaozhou Gongfucha One Dish One Boat | Tea Everyday | Knjitea

zhlédnutí 4KPřed 4 lety

Part 1 of Tea Everyday Chaozhou Gongfucha utilizes small teapots, a hefty dose of tea, and 3 cups for comfort on a rainy day. This is not a tea ceremony but the practice requires strict adherence to rules. This abridged version can be used with lower quality Wuyi cliff tea to bring out greater depths of yanyun, or rock taste. Featuring: Antique 60ml Chaozhou Pigeon Teapot - Mengchen seal 1950s ...

Komentáře

@1145msm Před 2 měsíci
I love this❤
@epicomomentoetiopiano Před 3 měsíci
I'd probably burn my fingers with the hot water if I tried this
@tomaszhowaniec5409 Před 3 měsíci
Minutka Rules!
@MettleHurlant Před 4 měsíci
These fingers are so long. This must be a very tall person.
@ismailelkatrani5746 Před 4 měsíci
In what sense is the brewing "dry" ?
@Mr.Lukas333 Před 4 měsíci
Beautiful!
@DNS-FRANK09 Před 4 měsíci
What is that dish called??? Is it just a water basin?
@DNS-FRANK09 Před 4 měsíci
I really like the set up he has😊 I love the little platform the teapot is on. Wish I could find me something like that.
@TheShurikenZone Před 5 měsíci
This video was incredible. I've subscribed. 👍👍
@cloaker416 Před 5 měsíci
The leaves being so high quality they can be crushed is very interesting.
@Zaiderrr Před 6 měsíci
How many grams of tea do you use. And what is three size of the tea pot? Is that 200 ml?
@abushafi55 Před 6 měsíci
i am sorry but this feels awkward why would you warm the pot if you will discard the first brew any way
@mikuraima Před 5 měsíci
Preheating teaware not only cleans it of impurities before you place tea into it, but also allows you to enjoy some of the more exquisite aromas of the leaves that come from the heat of the teaware. You can do an experiment by smelling dry leaf in a cold teapot or gaiwan and then try the same after warming the teaware up. A rather minute step, but it is quite valuable for the connoisseur.
@tobiasmuller6232 Před 6 měsíci
Cool 👍👍👍👍👍👍👍👍
@eshratmehmood5587 Před 7 měsíci
یہ Tea cup کس نے ایجاد کیا ہے سب سے پہلے اور اب
@Guvnor6 Před 7 měsíci
Cheung hing tea store, tie luo han rock tea.
@saraanwer873 Před 9 měsíci
لماذا لم تستمر في القناة ؟
@martinjohnson4405 Před 9 měsíci
Thank you for the no music; I felt more like I was in the room with you rather than watching a performance.
@alexanderhenrich4657 Před 9 měsíci
Very beautiful ❤️
@tAKACHI06700 Před 10 měsíci
8gr is too much , 4gr is better
@user-xi6cf8ej1h Před rokem
TOM
@Heresheis0818 Před rokem
Kan Han
@jurijsandzans6835 Před rokem
😊😂❤
@archkde Před rokem
What a wonderful video! What's the small mat thing that you place the teapot on inside the dish, and where can I get one for myself?
@DNS-FRANK09 Před 4 měsíci
I think they're called rattan mats but the one he has is a coaster.
@ratjesusx Před rokem
Hey Nissan, I love your videos and your blogs, will you ever post more?
@azizrifai2068 Před rokem
Rityal minum teh paling ribet..tapi asyik
@erikhelmstetter2492 Před rokem
what do you do if you're only drinking for 2 people. do you still use 3 cups? i know 3 cups is important to the chaozhou style
@EvgeniiErman Před rokem
💝💯💦
@DimDimDeDit Před rokem
Could watch this all day long. So peaceful, calming and inspiring for my tea sessions.
@blacknight5001 Před rokem
beautiful, they cups go thru right of passage/ and maintence.
@dustwatcher1963 Před rokem
The music is depressing, funeral type…😢
@dariowiter3078 Před 3 měsíci
"Depressing"?!? LIKE HECK IT IS!!!!! 🤨🤨🤨🤨🤨
@hokusai3965 Před rokem
❤️
@hokusai3965 Před rokem
Wow, so beautiful
@hokusai3965 Před rokem
Beautiful
@claudetaiwan Před 2 lety
請教，在5:31 壺口蓋上白紙的作用是⋯
@colemattia6459 Před rokem
I'm not completely sure of the reason, but it could be that the teapot doesn't have a good seal at the lid, so the paper is placed to avoid getting water on the tea while heating the pot
@YushangChen Před 7 měsíci
之前的英文回答基本正解，就是为了封口，然后壶外面浇开水，这个时候壶体的温度就会高于壶内，水汽就会往热的方向走，然后壶很快就不会湿答答的，会干燥。这个手法还可以用一个口沿比壶的口沿大的杯子盖在上面然后从杯子上浇淋开水，效果也一样。还有一种做法就直接，就是拿着湿热的壶放在烧水的泥炉上烤，总之就是干热的壶里放入茶叶，乌龙茶的会醒的很好。
@claudetaiwan Před 7 měsíci
❤❤
@yaseminbozdogan4197 Před 2 lety
Oyyyy 🤗🥰
@horrudu4081 Před 2 lety
Very nice! May I ask what tea you where brewing?
@halfknots Před 2 lety
What volume is this teapot?
@YushangChen Před 8 měsíci
120ml always for this kind teapot
@halfknots Před 2 lety
What do we call the vessel where the cups are which collects the rinse water? Tea boat? Tea tray?
@daeryram Před rokem
tea pond
@jyae7777 Před 2 lety
Soooooo peaceful
@crazylikeafox1000 Před 2 lety
Where did you find the stove?
@ratjesusx Před 2 lety
he made it
@BryanCheong Před 2 lety
Amazing grace, mastery and elegance in technique.
@hl5016 Před 2 lety
请问您为什么要留一小部分茶，并且压碎？还放入中间？
@horrudu4081 Před 2 lety
It is to my humble knowledge and experience that having a small amount of broken leaves (maybe 10% or so) in addition to the whole leaves makes more consistent brews. Evens out the diffrent brews, and balances flavour and mouth feel. But the broken leaves must be at the center of the pot, so that the whole leaves can function as a filter. Also to reduce bitterness. When doing so, you should never pour water in the center of the pot. This is my experience. Maybe someone with training might add more to this.
@YushangChen Před 7 měsíci
说白了这种老人茶压碎就是为了更有味道。
@opilgr Před 2 lety
Looking forward to more videos!
@kwjan Před 2 lety
Does a pewter caddy affect the taste of tea?
@2youngbon2 Před 2 lety
I love this!
@2youngbon2 Před 3 lety
So beautiful!
@2youngbon2 Před 3 lety
Do you know off an online class that teaches this dry method of brewing?
@knjitea2827 Před 3 lety
I know of in-person classes but no offerings for online classes. Perhaps I can teach it with enough interest!
@2youngbon2 Před 3 lety
@@knjitea2827 let me know if you do!
@2youngbon2 Před 3 lety
I love this type of brewing!
@bayarielnazarenostotomas4691 Před 3 lety
Can I use a lower quality dancong?
@knjitea2827 Před 3 lety
Yes, absolutely. You may want to keep those leaves intact, however.
@bayarielnazarenostotomas4691 Před 3 lety
@@knjitea2827 thank you!
@hl5016 Před 3 lety
so beautiful🌷🌷🌷🌷