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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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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