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

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.

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Featuring:
1970s Yixing teapot - Zhongguo Yixing seal
Antique Edo period Japanese woven tray
Showa period wooden bamboo style tray
Antique Japanese pewter tea caddy
Show period japanese copper chataku
Modern Japanese vase
Antique Japanese Oribe dish
Vintage Japanese porcelain teacups
Ming period dish
Qing dynasty dish
Tea: TShop Rougui www.tshopny.com/
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Website: knjitea.com/
Instagram: @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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[@hl5016]

请问您为什么要留一小部分茶，并且压碎？还放入中间？

[@horrudu4081]

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]

说白了这种老人茶压碎就是为了更有味道。

[@claudetaiwan]

請教，在5:31 壺口蓋上白紙的作用是⋯

[@colemattia6459]

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]

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]

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