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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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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Music:
Maestro Tlakaelel - Jesse Gallagher
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[@1145msm]

I love this❤

[@finelooseleaftea]

So beautiful and meditative. I love the wabi sabi natural aethetic. The consistency of that tea looks so thick and the color is so deep. I was transported.

[@tobiasmuller6232]

Cool 👍👍👍👍👍👍👍👍

[@2youngbon2]

I love this!

[@hokusai3965]

Wow, so beautiful

[@jyae7777]

Soooooo peaceful

[@tomaszhowaniec5409]

Minutka Rules!

Pięknie 🙂

[@jazzianful]

Hi, wonderful video. What does "dry" Gongfu cha mean?

[@ivanlaihk]

Totally not related to Gongfu Cha.... just normal tea skill no Gong fu at all

[@genlala]

It means that you are not using tea tray and only have cloth covering the table. It means that the Mastery is so high, that not a single drop of tea/water is spilled on your table. It is considered to be the most beautiful way of doing Gongfu, and it requires a lot of skill.

[@KahlevN]

@@genlala The pouring of water is part of Gong fu Cha (Gongfu just means discipline or great effort, Cha meaning tea, Gongfu by itself could apply to anything). You're not "spilling" the water, it's part of warming up the teaware to the proper temperature, and with specifically the first rinsed tea water you're infusing some of the flavor and aroma onto the unfired clay tea brewing pot. The "spilling" is very intentional and precise when done properly, starting at the top base of the handle, then into the center in a clockwise fashion, then letting it slightly overflow, then using the lid to remove any bubble and overflow before placing it on top, then pouring more water on top in order to ensure it all steeps at the correct temperature.
The tea here was not filled to the top, leaving the bubbles within the tea pot while steeping which is considered undesirable. The water, and first rinse of tea spilled into the bottom of the tea tray spreads the aroma of the tea, as well as heat from the water, onto the bottom of the teaware and again helps maintain heat.
He's also missing the filter that is to be used when pouring out the tea into the serving container, and you're not to touch other people's cups with your hands, there are bamboo tongs intended for that express purpose. Also, tea saucers are not used, and the spilling is part of the pour into the final cups as they should all be close to each other to allow you to alternate pouring between them several times during the process, because if you pour them all separately and completely at once each cup can taste differently as some are getting the first part of the pour, and some the last, which can have different nuances to their flavor. Putting them in a way that their edges meet, and alternating between them a few times as you fill them all evenly, even if you "spill" some on the sides, gives everyone the same cup at the end.
Dry Gong Fu Cha is just an intentional choice, based on perhaps trying to not waste water, or have less cleanup, but you lose some of the aspect of warming the cups and other teaware properly, and it's just a different style and not considered superior at all. Also, many would rather just have everything on one large tea tray instead of using the two metal pans he used instead, both of which you still need to clean at the end. Also, his water tray that he puts his excess water into is no different than pouring into the tea tray, you're still left with something to dump and clean, but you lose the benefit of pouring the first rinse over the unfired clay pot to develop it's unique aroma eventually.
Gong Fu Cha is not some mystical ceremony like Japanese Tea Ceremony, but a precise method of brewing tea focused almost entirely on making the most enjoyable drinking experience. There are elements of it that have become beautified and made elegant, but the process itself has evolved over hundreds of years and elements like "spilling" the tea are very intentional and done so because they explicitly improve the final product, not because they are just some random ritual, and certainly not out of sloppyness.

[@tAKACHI06700]

8gr is too much , 4gr is better