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 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. ------------------------------------------------------------- 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 ------------------------------------------------------------- Website: Instagram: @knjitea Facebo