[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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[@bayarielnazarenostotomas4691]

Wow, I will watch your videos for practice in the Chaozhou style of brewing. Thank you!

[@BryanCheong]

Amazing grace, mastery and elegance in technique.

[@martinjohnson4405]

Thank you for the no music; I felt more like I was in the room with you rather than watching a performance.

[@ratjesusx]

Hey Nissan, I love your videos and your blogs, will you ever post more?

[@stinky_lizard]

When's the next one man cmon I was loving these uploads

[@tasuhni]

Very very good

[@enimanissi6922]

very good

[@moukafaslouka4796]

Why wasn't this recommended before?

[@erikhelmstetter2492]

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

[@nasimahaque9878]

Good

[@TheTeaDrinker72]

Very nice video! May I ask why you put the piece of paper between the pot and the lid of the teapot and then pour some water on it? Thank you!

[@knjitea2827]

Hello,
The paper is used when either your roast is too fresh (too much fire taste or less than 2 years aging) or when your tea has a significant amount of storage taste that you need to get rid of. Because Chaozhou style animates ALL of the flavours in a tea, the paper can be used to draw out these off odours when you pour water over the paper. That's the theory anyway. Smelling the paper after its wicked off some of the odours does give off a faint bit of storage smell. However, you will still need to rinse your tea first. Some practices in Chaozhou style don't rinse the tea. So ultimately you have to decide as a brewer what methods to employ.

[@TheTeaDrinker72]

@@knjitea2827 thanks so much! I’m going to try that.

[@94franci]

your videos are sooo relaxing! if i may, what kind of water do you use? do you use some kind of filter?

[@knjitea2827]

Thank you for watching!
I use NYC tap water but I run it through an Ultracarb ceramic filter from Doulton, the premiere British ceramic filters. Most of the high end water filter companies use British made ceramic discs. I cannot recommend these filters enough as it keeps those minerals in your water and takes out those chlorinated tastes. I try to live with tap whenever I can. You can see in the video that I also keep my water for a time in a separate vessel that allows the excess chlorine to evaporate off. Hope this helps!