Modern Dry Brewing Gongfucha / Pewter Observations | Tea Everyday | Knjitea
ฝัง
- เผยแพร่เมื่อ 21 พ.ค. 2020
- 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.
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Featuring:
1970s Yixing teapot - Zhongguo Yixing seal
Cosi Tabellini pewter tray
Italian Fein Zin octagonal pewter dish
Antique Japanese pewter tea caddy
Wallace Pewter waste bowl
Pewter vase
永茗 藝術Studio Pitcher
Tea: 1999 Yiwu Raw Puerh
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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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Music:
There's Probably No Time by Chris Zabriskie is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: chriszabriskie.com/uvp/
Artist: chriszabriskie.com/
The 49th Street Galleria by Chris Zabriskie is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: chriszabriskie.com/uvp/
Artist: chriszabriskie.com/
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Beautiful!
I love this type of brewing!
So beautiful!
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.
these videos are beautiful
Looking forward to more videos!
❤️
In what sense is the brewing "dry" ?
Does a pewter caddy affect the taste of tea?
یہ Tea cup کس نے ایجاد کیا ہے سب سے پہلے اور اب
Not the octagon dish, but inside it there's the thing your teapot sits on, what are those called?
stinky lizard rattan woven coasters
😊😂❤
Do you know off an online class that teaches this dry method of brewing?
I know of in-person classes but no offerings for online classes. Perhaps I can teach it with enough interest!
@@knjitea2827 let me know if you do!
What volume is this teapot?
120ml always for this kind teapot
i am sorry but this feels awkward why would you warm the pot if you will discard the first brew any way
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.