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

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 Bao Tea that has been aged for near three decades. Strong betel nut flavor, a dark rich base and fried vermicelli abound in the cups.

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Featuring:
Qing Dynasty Yixing teapot
Antique celadon teacups
Antique Indian stone tribute dish
Antique Japanese pewter tea caddy
Antique Indian stone waste bowl
Pewter vase
永茗 藝術Studio Pitcher
Tea: 1990s Liu Bao
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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:
Maestro Tlakaelel - Jesse Gallagher

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