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Floating Leaves Tea
เข้าร่วมเมื่อ 24 ก.พ. 2012
We are here to share our love of tea with you. Hope our tea videos will provide you the beauty of tea people, tea lands, and tea information. Thank you for watching! By Shiuwen Tai of Floating Leaves Tea (www.floatingleavestea.com)
Reading Tea Leaves
This episode we get deep into 'reading' tea leaves, or watching very carefully to know what the leaves want from us as brewers.
มุมมอง: 362
วีดีโอ
Let Tea Brew Itself
มุมมอง 4585 หลายเดือนก่อน
This episode we carry on from the previous stopping point : As we experiment with brewing new teas, how do we know if a flaw in the tea is coming from the tea or the brewing technique? So we took out some bowls to just soak the tea and let it brew itself!
The Intention Experiment
มุมมอง 2366 หลายเดือนก่อน
In this episode we carry out an experiment, comparing two brews that are exactly the same in all parameters except for the focus of our intention. We were absolutely floored by the results!
Tea Cups : Quality
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Exploring shapes and grades of various porcelain tea cups.
Drinking Old Tree White Tea from Yunnan
มุมมอง 293ปีที่แล้ว
Source: www.podbean.com/eau/pb-3k5rf-1473de4 This is a little interim episode with no video component while John is away. We've been wanting to record a session with this tea for about a year now, and although we're very close to sold out of it now, we thought it would be fun to share our experience for those that have the tea already. It's the Nightshade White Tea. Harvested in 2020 it's alrea...
What's Your Intention?
มุมมอง 496ปีที่แล้ว
Finding your intention and adjusting for the tea in this ever changing moment.
Self Expression Through Gongfu Cha
มุมมอง 504ปีที่แล้ว
This episode we explore ways to build understanding and express our vision of what a tea can be.
Techniques for Brewing Oriental Beauty
มุมมอง 775ปีที่แล้ว
There's finally a tea in our lineup that we're using lower than boiling temperature water! Special Reserve Oriental Beauty. In this episode we talk about how we approach this tea and tell stories about our first encounters with it.
Making Adjustments For Special Teas
มุมมอง 342ปีที่แล้ว
This episode was inspired by (1) John's question about how to make adjustments for different teas and (2) our experience of how to get the most out of our batch of Charcoal Dong Ding that was roasted in December of 2022. Also, Noah is very excited to be back on the podcast again!
Tea Class with Shiuwen | Waking Up Aged Tea
มุมมอง 479ปีที่แล้ว
We find aged tea is one of the more difficult styles to brew well. In this episode we explore some techniques that help to show the best side of an aged tea.
Tips For Brewing Oriental Beauty
มุมมอง 980ปีที่แล้ว
Some simples brewing tips from Shiuwen for improving the taste of Oriental Beauty, for a juicier, softer tea with more dimension.
Tea Class with Shiuwen | Being Present With Your Tea
มุมมอง 536ปีที่แล้ว
In this episode Shiuwen illustrates what happens when you're present vs not present while brewing tea.
Tea Class with Shiuwen | Finale
มุมมอง 422ปีที่แล้ว
This episode we just sit back and drink an epic puer tea harvested from 1000 year old tea trees to celebrate an epic season of podcast :)
Tea Class with Shiuwen | John Brews ANOTHER Pot of Tea
มุมมอง 372ปีที่แล้ว
John's second time to switch places with Shiuwen and show off all his tea brewing techniques that we've been working on this whole season!
Tea Class with Shiuwen | Techniques for Refreshing Stale Tea
มุมมอง 272ปีที่แล้ว
Tea Class with Shiuwen | Techniques for Refreshing Stale Tea
Tea Class with Shiuwen | Practicing Connection While The Tea is Brewing
มุมมอง 309ปีที่แล้ว
Tea Class with Shiuwen | Practicing Connection While The Tea is Brewing
Tea Class with Shiuwen | Tasting for Agrochemicals
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Tea Class with Shiuwen | Tasting for Agrochemicals
Tea Class with Shiuwen | Deeper Techniques in Water Flow
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Tea Class with Shiuwen | Deeper Techniques in Water Flow
Tea Class with Shiuwen | Tea Tools : Sharing Pitcher / Gongdao Bei
มุมมอง 2772 ปีที่แล้ว
Tea Class with Shiuwen | Tea Tools : Sharing Pitcher / Gongdao Bei
Tea Class with Shiuwen | The Hidden Parameter in Tea Brewing : Waterfall
มุมมอง 4212 ปีที่แล้ว
Tea Class with Shiuwen | The Hidden Parameter in Tea Brewing : Waterfall
Tea Class with Shiuwen | "Jet-Lag" or "Bound Up" Tea
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Tea Class with Shiuwen | "Jet-Lag" or "Bound Up" Tea
Tea Class with NOAH | PNW Charcoal Roasted Oolong
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Tea Class with NOAH | PNW Charcoal Roasted Oolong
Tea Class with Shiuwen | Getting to Know a New Tea
มุมมอง 4832 ปีที่แล้ว
Tea Class with Shiuwen | Getting to Know a New Tea
Tea Class with Shiuwen | John Brews a Pot of Tea
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Tea Class with Shiuwen | John Brews a Pot of Tea
Tea Class with Shiuwen | Recognizing Cha Qi with Smelling Cups
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Tea Class with Shiuwen | Recognizing Cha Qi with Smelling Cups
Tea Class with Shiuwen | Techniques for Identifying Stale Tea Pt. 2
มุมมอง 2492 ปีที่แล้ว
Tea Class with Shiuwen | Techniques for Identifying Stale Tea Pt. 2
Tea Class with Shiuwen | Techniques for Identifying Stale Tea Pt. 1
มุมมอง 2482 ปีที่แล้ว
Tea Class with Shiuwen | Techniques for Identifying Stale Tea Pt. 1
Tea Class with Shiuwen | Tracing Tea's Scent Inside The Body
มุมมอง 2972 ปีที่แล้ว
Tea Class with Shiuwen | Tracing Tea's Scent Inside The Body
Tea Class with Shiuwen | Brewing Basics : Timing #NoFear
มุมมอง 5272 ปีที่แล้ว
Tea Class with Shiuwen | Brewing Basics : Timing #NoFear
M.n
I was never a tea person, but I recently learned about the health benefits of Oolong Tea and decided to give it a shot. My first time making and trying it, I didn’t feel strongly about the experience one way or the other. The second night was amazing. Anyways, now I love it. Your videos are very nice and informative, and I think you are an absolutely delightful presenter. Thank you!
This was very informative and encouraging. Thank you very much
I started my High Mountain Oolong tea journey recently. I usually only brewed Marrocan Mint Tea. Then I tried Oolong for the first time and it was amazing. It looked like liquid Honey and was so mild and smooth. I then added rock candy from the German North Sea coast to it and that made it lift off like no tea I tried before. Usually the North Germans drink a lot of dark and bitter teas because of the rough weather and they add this sugar to it but because it dissolves so slowly and sweetens the drink without changing the taste. it compliments the Oolong tea in an amazing way. This is now my favorite tea!
I've watched this 15 times, I've gotta remember how to rewrap my puer cakes 👀😅🤣
Like the experimentation model.
I appreciate your wisdom. Thank you very much!
Amazing video! i don't think i can get help with my problem, but let me just complain a little please. I have milky oolong and i wanted to cold brew it. My favourite tea shop told me to leave it in the fridge overnight, and just observe how strong it gets, and when is it good enough for me. They also told me the same leaves can be used twice. So i cold brewed it once, and decided to do it again with the same leaves. It wasn't quite ready in my opinion in the morning, so i decided to wait few hours more. When i came back to try it, the tea with leaves has fermented and i had to pour it all away. I was so sad that i got completely discouraged :(
What do u mean by the tea fermented
@@shawn.barela9174 umm it started smelling badly and tasted bad as well and you could recognize that it is... Fermented? Spoilt? You know what i mean? As if the leaves were in the water too long.
Miss these love podcast videos
cool tea pet
Thank you for sharing your knowledge on tea! Just getting started with brewing loose leaf! Oolong is my favorite 😊
Where can I find season one? Thank you.
I know that this is off topic but, where can I get the kungfu monk tea pet?
Thank you for the vid! I am so glad to hear that there is no set time or amount to brew Oolong. For me I just eyeball everything and learn from my mistakes. Actually, there is no mistake because I still enjoy drinking my tea just have to adjust. Adjusting is an adventure itself. Thanks again!
I have so much respect for you Shiuwen. You are so open with the way that you think and you explain your thought processes and emotions very well. It was very eye opening and very moving for me to se the way that you communicated with Noah about what you were going through when brewing that tea.
I can easily make a 3 cup pot and have the final cup brew for 30 mins
But i use less leaves
When intention is rooted in the self and attention stems from relation, tension leaves.
Beautiful, thank you! Something I've been thinking about a lot recently, you said it so well.
5:44 - Flying Leaves Tea!
loving all of these videos, thank you! I find that with this bowl method, even when i preheat the bowl and use boiling water, by the time a few minutes has passed and the leaves are fully open, the low temp of the brew doesn't fully extract the tea. I'm left with fairly weakly brewed tea, which is hard to evaluate. it works well for green tea, but much less so for these tightly rolled oolongs. is there something i could be doing better?
The low temp after a few minutes in a bowl is definitely a downside to bowl method, but we still find it very useful. After 10-20 minutes in the bowl a lot of flaws will show up, even though temp is not that high. You can also add more hot water half way through.
Great sense of humor!
Thank you for doing this there is so much to learn in this video. I am really new to tea and have one question when doing this. What temperature water are you using here? When doing this with different teas do you adjust the temperature to each kind of tea? or is that part of this process try brewing this way with different temperatures to get different taste? Thank you.
Floating Leaves did another video/podcast on water temperature you might find helpful - th-cam.com/video/esN9s-YpRAM/w-d-xo.htmlsi=VfuwwU0I1cENQFvv
All the way, boiling hot water. The point is not to make the tea taste good but, in a certain way, make it taste as bad as possible. After 20 minutes in boiling water, any flaws will appear. Useful for evaluating tea!
I'm sure I speak for most people here, but I'm highly interested in hearing the recording with the tea master about watching the tea color settling and the processing!
Definitely, thanks for saying so. We have been meaning to get to work on that.
Nice effects! Haha. :3 🍵 I looked up this topic. I'm glad she's covering it. Hehe. Shalom. :3
I am pretty new to tea and did use a timer a few times. I usually would start the stopwatch after I closed the lid on the gaiwan. I definitely would watch the timer when I used it and found I didn't enjoy the process very much. I've stopped using a timer since, and I feel like I've enjoyed my tea sessions more!
Some friends in one of my tea groups were just discussing this very subject, so I really appreciate this video!
I really enjoy and appreciate your tea wisdom it is very calming and reassuring I am new to your channel but believe I have found my new favorite
Thank you for watching! Have a fun tea journey 🍵
I like to let that liquor just get concentrated and just gulp. I need to reach out to different styles
I love the podcast! I always feel like I learn something or find something new to try.
Thank you for listening! Have a fun tea journey.
Glad you guys are back!! Missed the podcast!
We are excited to be back!
Thank you for making this video! It has given me a lot to think about. I typically use small porcelain cups when I am at home, but I will usually pour from the gaiwan into a glass sharing pitcher first, especially if I am brewing for two people. Do you think this has a negative impact on the flavor/drinking experience? Or as long as it makes it into the porcelain cups, is it good? And does the shape of the cup matter? Yours on the video appeared to have a straight edge, but the ones I have are the blue koi cups off your website. (They are lovely!) They are wider with a top lip that curves outward. Do you think this has an impact on the drinking experience?
Thank you for watching! For your first question, I would propose an experiment. First, do it as you normally do (pour the tea into a sharing pitcher first). Next try to pour tea directly into tasting cups and compare the taste. Please share your discoveries with us. This way, you will truly own the experience ( rather than me telling you what it is right and what to feel) For the second question, yes every single detail will impact the final result. Please wait for the next episode, we will talk about tea cups more in depth. 😊
She's so pleasent.
Dong Ding was the first tea I really fell in love with. I had to search for a while until I found it in my homecountry since I didn't know about tea very much. Awesome video!
And of course, I’m watching this while drinking my dong ding, gong fu style
I admire how you refuse to use a "timer" when brewing tea, reminding me of Luke Skywalker refusing to use his radar in Star Wars, using the "force" instead lol! (Perhaps it's the "Yoda" on the table.) Keep up the great work. Your channel is so helpful! 😎
Our friends from Taiwan sent some high mountain oolong tea, so thank you so very much for this helpful video! (The tea is amazing!) 😀
Thank you for this video. I found it helpful and interesting.
Love the video, and especially the Can Can dance! Very fun!
That Fare thee well shirt is amazing! Weir Everywhere! Made my day seeing that bolt in this documentary!
Thank you for the tea wisdom!
I love the little kung fu figurine you show at the beginning of the video!
Thank you for your teachings. It helped a lot.
thank you for these! incredibly insightful, putting the fun in fundamentals
Thank you for listening!
Shiuwen, if I may call you by your name, you are a masterful artist. You hold the secret, intangible, human key to art, that can never be duplicated by artificial intelligence. Thank you for sharing your art with us.
having a fantastic time working through this series, thank you!
I just discovered your channel a few days ago and I'm so enamored! Thank you for this enlightening and playful content. You guys are a pleasure to watch. 🍵🙏🏻💚
Thank you! Have a very joyful tea journey.
love it
Hi, thank you for a very nice video, I am going to try these tips next time I brew Oriental Beauty. I am wondering about the role of heating the tea in a pre-warmed but empty gaiwan ? How is the result different from using the hot water to warm the leaves? For example, if you feel the leaves need more heat to open up, you could simply add a few seconds to your brewing time (first infusion).
Thank you for the question. Good noticing, I would propose an experiment: first try heating the gaiwan and brew with this method, and notice the taste. In particular how open the flavor is, like wine that has been decanted vs not. Then try with your proposed method. See if you notice a difference.
What kind of kettle warming stand is that? Is it fueled by charcoal, gas, alcohol?
This one is a small alcohol burner
I’ve been trying to find a new and exciting tea to really get into tea brewing and it’s rich culture. I found floating leaves and these videos are amazing to learn more and experience the fun and taste of tea!! Thank you so much for all your videos, they’re wonderful!
what's the name of the pu'er you drank in this episode?
Hi! I don’t remember 😂. It’s probably one of my teacher’s Puer.