Modern Dry Brewing Gongfucha / Pewter Observations | Tea Everyday | Knjitea

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. ------------------------------------------------------------- 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 ------------------------------------------------------------- Website: Instagram: @knjitea Facebook: -------------------------------------------------------------- Equipments & etc: Camera: Oly