I actually went and bought thunderstruck from So han's Tea shop. This tea is literally the best tea I have ever sipped.. Its so sweet its heartbreaking.
We are def going to bring back Gong Fu Tea|chA eventually! So-Han has been a little hard to pin down for filming, mostly due to new Dad duties, but as the kiddo rounds the curve into being a toddler he should have some more time 🙂
Sifu So Han, I am so very much enchanted by your magical way of hosting and introducing us to the profound world of Chinese teas. Since I am living in Japan I mostly focused on Ryokucha but I was always curious about other kinds of tea. After coming across your beautiful channel I am lately spending days and nights watching all your vids. The day before I went to Yokohama Chinatown where I got my first 聞香杯 and some 熟普洱茶 from 2003, also 阿里山烏龍茶 and 青柑普洱茶. Last but not least, I got my first 餅 tea cake and I was so excited. 🥰 As for the next, I am planing to get some 安渓鉄観音烏龍茶 and 鳳凰単叢茶, however the second one knows so many varieties I don't know which one to choose first. I am thinking about 蜜蘭香 or 夜来香.. Anyways, thank you so much and please keep up inspiring and hosting us!🙋🏻♂️💫
I only found you through Modern Rogue, and didn't think I'd find another chest of gold. The feeling as if we're actually having tea together in each of your videos especially gets me, good stuff!
Thank you for this video! I have a couple Dan cong oolongs in my stash and I’ve been a bit disappointed because the wet leaves smell sooooooo good but then the tea turns out bitter. I’m definitely going to try these techniques the next time I make it!
Sifu So Han, since I watched this great video one year ago I come back regularly and consider this being among my most favourite episodes, especially because of your lively stories. Right now and after so long time I am finally steeping and sipping some Duck Sh't tea 鴨屎香 using the 定點 style (without clinging on it too much!) and I must say I really enjoy its subtle floral, sweet notes. I can also taste some green notes. For the next time I'm gonna use some more leaves though as I happen to find the liquor to be a bit soft, but tasty however. Cheers from Japan!🙏🏼
Years passed and I began to embrace the Bitterness Monster. There is always a sweet spot of bittersweet pleasure from phoenix oolong which differs in each specific tea. Deep inside the monster it carries fruits, nuts, woods or spices.
17:57 肉桂 is translated as 'cassia', however wouldn't it then need to be 桂皮? Or is this a slight translation error, and should it be 'cinnamon fragrance'?
@@tHaH4x0r cassia is the correct translation of rougui (肉桂). It seems guipi (桂皮) is a variant of rougui, according to Pleco. Though Rougui does refer to the cinnamon tree as a botanical species (cassia), we don’t call it Cinnamon Fragrance in English at WCT mostly because the ones we get don’t really taste like cinnamon. So that felt misleading.
@@TeaHouseGhost That actually makes a lot of sense, and I agree with your assessment that most '肉桂' labeled teas don't have cinnamon type flavors anyway. Thanks for the explanation.
It has been a minute since your last video, so I fired up the 82 inch big screen and started with your first episode and progressed all the way to 16!!! Interspersed with my own Big Red Robe infusions! Cheers!
@@TeaHouseGhost I haven't been to Austin in a very long while, but I lived there in the late 80's and partied with Jenna Bush and Matthew McConaughey around Lake Travis and 6th Street and Chuy's so I need to make plans to drop in to visit Guan Yin!
Great video with my favorite tea types...watched while drinking Mi Lan Xiang Dan Cong. I love using a lot of tea leaf for most teas, for sure for Dan Congs. Usually add 8gs for my 100 ml pot. I do not measure and stuff it nice and full, but I know it is about 8 gs as my 25g packs are always enough to make 3 pots.
The 10 different Phoenix oolong are #1 Yu Lan Xiang (magnolia), xin ren xiang (almond), zhi lan xiang (orchid), Po tou xiang (ginger blossom), huang zhi xiang (gernanium), You Hua xiang ( pomelo), Mi Lan xiang (honey), Rou Gui xiang (cinnamon), gui hua xiang (osmanthus), Ye lai xiang (tuburose), and Mo Li xiang (jasmine). I really want to be the winner 🙏
Something I learned is that there is some beef between Fujian and Guangdong tea drinkers. Some of my friends from Fujian have straight up refused to drink dancong because they say they are inferior teas and Wuyi oolong is the original.
18:10~ Huh… All the info I can find says that _Guì Huā Xiāng_ 桂花香 is one of the original ten. 40:19~ BTW osmanthus smells like early autumn to Japanese people like me. I love the smell of osmanthus; it cheers me up. 21:59~ 22:09~ 23:25~ My personal preference when doing the _Dìng Diǎn_ technique: I usually start from the 12 o' clock position, and pour in the even-numbered hour positions, usually starting to touch the _chá dǎn_ (茶膽, tea gall) from the 6 o' clock position (4th) steeping. 36:10~ So Han pouring the tea into the _cha pan_ makes me cringe.
@@TeaHouseGhost Yea, I'm in college in California, but never stop making phoenix oolong tea every day, also introduce to friends. Haha, awesome videos!
i've just got my first dancong and it is the dancong ya shi xiang chosen solely because of the funny name. I quite like it and I'm looking to try other dancongs but there' so many of them.
I was given two dan cong oolongs from some Chinese dude from a tea store I frequent and I have no idea what kind they are. Just found your video; pretty good time. Thanks :)
@@TeaHouseGhost Amazing! One seems to be from the Wudong mountains, the other from Phoenix...so I guess both from around Chaozou. One is more floral, the other with more of a fruity sweetness. Both have a light golden liquor. Am nerding out suuuper hard watching this video - haven't seen an explanation so in-depth as far as brewing techniques for Dan Cong. The only guy I have to explain this stuff to me is a guy from Chaozou who speaks zero english, and my Chinese is not what it used to be :'( Thank you for such a detailed video!
@@TeaHouseGhost Do you have any suggestions for how much leaf (say, ??g/100ml) to use when brewing? I have trouble eye-balling appropriate amounts, so I tend to use a scale.
@@HokiHumby I don't use scales myself so hard to say, and it will be different with different Phoenix oolongs, but generally I fill my gaiwan about half to three quarters full with dry leaf when brewing Phoenix oolongs.
Drinking some _Xìng Rén Xiāng_ (杏仁香, Apricot Kernel Fragrance) while watching this. For the fragrance, I get notes of almond and pepper. For the taste, I also get almond and pepper, but I also get a yellow peach-like sweetness and a soft astringency.
@@TeaHouseGhost It's real good. Not much for the longevity steepings-wise, but a good Phoenix Oolong especially for those who like nutty tasting notes.
@@TeaHouseGhost P.S. I went ahead and tried • _Shí Gǔ Píng_ Oolong (石古坪烏龍茶) • Winter Harvest Duck S#!t Fragrance (鴨屎香 雪片, _Yā Shǐ Xiāng Xuě Piàn_ ) a.k.a. Winter Harvest Honeysuckle Fragrance (銀花香 雪片, _Yín Huā Xiāng Xuě Piàn_ ) • Honey Orchid Fragrance (蜜蘭香, _Mì Lán Xiāng_ ) • Apricot Kernel Fragrance (杏仁香, _Xìng Rén Xiāng_ ). I like all four, although I am a little on the fence about Duck S#!t Fragrance, and its milk-like taste (not a big milk fan). Edit: I'm getting to like Duck S#!t Fragrance, but I still like louder, bolder tasting notes.
How would you advise brewing 蜜兰香？I have been chasing this tea looking for the perfect one for years.... I have some 特级蜜兰香 I picked up directly from 潮州 and have found its very subtle, tried it with a small amount of tea in a 盖碗, a larger amount in a 盖碗 an a medium amount in a 潮州茶壶, Im brewing it very hot for a super short amount of time. Funnily enough, I found the more subtle elements disappeared when I used the pot. Im wondering, if the tea itself is really high grade, is it better to use a 盖碗 to let the flavors speak for themself? as a pose to being altered by an actual pot. It was good in the 盖碗 but feel there is still more flavour to be unlocked somehow.... I was just surprised and wondering was it because I brewed it too hot, or maybe wasn't using enough leaf, any tips? thanks!
Is it a new pot by chance? If not - and if it is an unglazed teapot, what other teas have you made in that pot? My experience with Honey Orchid is that it does like super hot water, but you may find some nice flavors with cooler water! I like to use a lot of leaves with this one - almost filling the vessel with dry leaves.
@@TeaHouseGhost After experimenting, I found a smaller amount brewed for slightly longer is perfect! it doesn't hit hard, has more subtlety and a much better life span with the flavor evolving in a more complex manner. Almost as if those slight background flavors blend in with the plant matter flavor, so after like 10 brews its still going strong.... I know a tea seller here in 深圳 who tells me more expensive teas here are like that.... more light but longer lasting..... I also asked him about the 雷公大, never heard of it.....
@@drm4819 yeah Thunderstruck can be esoteric even for folks in Chaozhou - took So-Han a couple of tries to find it! Thanks for this review! I'm gonna try out this way!
At this point you're like an old new friend. Happens a lot around this kinda rooms, though here the setting helps making it feel home. Not really there though, can see you but not you me. Maybe turned into a ghost that's why
I believe we sold out of all of the ones like this, but if you really want one, it may be possible to commission another one from the artist (Mary Cotterman) - let us know if that's something you'd be interested in!
Always lovely to brew along with you! What teas would you recommend keeping a "returning flavor" bei for? I've now seen you do it with these teas and the wuyi oolongs; are there others?
Not quite. The dark strip shape is where oolongs in general get their name, but Wuyi Oolongs can also be dark and dragon shaped, dong fang mei ren from Taiwan is also in this shape. Also not all Phoenixes are dark. Like winter duck shit is a greenish leaf.
I have a couple of questions about Ya Shi Xiang. First one is whether you have some special tips and tricks. Second one is what was the original name in Chinese. Third is do you think it is overrated?
1.) The only real trick I've used for Duck Shit is the ding dian pouring style which is that single point pour featured in the gaiwan demo part of the video. I usually hit it just under boiling and fast, but So Han has been cooling his water a little more these days. If you're interested in some extra tips and tricks, I might suggest attending one if So Han's advanced classes - westchinatea.com/events/ 2.) Original name was 烏腳仔 (Wū jiǎo zǐ, "Dark Legged One") 3.) Can't say that I do! I've had both spring and winter harvests of Ya Shi Xiang and it is for sure a fine Phoenix Oolong! Great fragrance and flavor. I'm more partial to Thunderstruck, Honey Orchid, Magnolia Fragrance, and Apricot Kernel Fragrance myself, but Duck Shit is prob in my top 10.
@@TeaHouseGhost Thanks a lot. I'm actually waiting for a Duck shit delivery from Yunnan sourcing. I'm really looking forward because I remember the tea as one of my best ones together with Mi Lan Xiang.
Hey When you were cooling your water, wouldn't it be better to do it in gong bao dei on your left? It wasn't pre heated so it would've cooled down faster. Ok I edit this comment xD Later you did it in the other one. I wrote comment while watching
You're not wrong, but also speed and efficiency aren't everything 😉 - especially in the tea game. I'd prioritize playfulness and curiosity over speed and efficiency myself.
@@TeaHouseGhost i actually have never tried it unfortunately. Quick question, i have some high quality puer teas and didnt get too much of a dark color? How can i make it darker?
@@jejehdh is it Shu Pu'er? Or Sheng Pu'er? Some Shu brews lighter brown than others. For example our Rain Butter or Placeholder Shu chas are not as dark as, say, Dragon Bro which is super dark like coffee. Shengs will never really brew super dark even if they're very old. They usually only get to a lightish brown with 20-30 years of age.
Regarding the lack of information on the ten original bushes - a little bit of inter-cultural psychology: I've travelled to Asian countries many times and I learned that Asians fundamentally are different people in their mindset. Western people are preoccupied with tables and charts and structural understanding whereas Asians just don't seem to care about that, they just go with the flow. Last year I had some gong-fu tea with Chinese people in Bangkok and the guys made it really bitter and undrinkable (Milan Xiang Dancong). I asked them if they liked it and they all said it was quite bitter. I then asked them if they were prepared to take some action towards making the next steeping less bitter and they said no, it's just the way it is today. This situation for me is a typical representation of how I feel when I'm surrounded by Asians. As I'm a European that attitude drives me insane. But I keep going back to Asia because it's a challenge for me to chill out and go with the flow and try to comprehend life differently. I think every culture can learn from others as there is no objective truth. The fact that I brew my tea gong-fu style is my attempt at trying to get the best out of a foreign and very distant culture. And finally, I think Chinese don't care about the fact that they can't name the 10 mother bushes. It would never occur to them that saying there are 10 bushes means you ought to name them all.
We don't use a variable temperature kettle on this show. I do certainly find them helpful for keeping the water at a certain temperature, but I do always recommend bringing water all the way up to boiling first, then letting it cool back to the desired temperature for steeping, as boiling water will "open" it up (see episode 3 - Waking Up The Tea Set)
I like the game of playing with the water. Watching the bubble type and listening to the hiss to determine temp. Though variable temperature pots are super handy if I have a lot of guests or am not giving full attention.
9:41 "The moral of the story is that if you go on a crazy Legend of Zelda quest"...
I have found my Tea Guru.
Same.
I actually went and bought thunderstruck from So han's Tea shop. This tea is literally the best tea I have ever sipped.. Its so sweet its heartbreaking.
This dude really knows how to keep attention when telling a story. Simple. Unedited. No music. Great
You are an EXTRAORDINARY teacher, host and communicator.
34:37 Never in my life. Ever. Would I have even remotely imagined that a story about Tea could have me bent over crying in laughter.
The story about the emperor not being able to go on without a cup of tea is such a MOOD. I swear I've said the same thing
"Not without my morning cuppa, fam"
-Song Emperor
So Han: Starts taking about osmanthus
me who mains Zhongli: *points at screen excitedly with a mouth full of tea*
Bring these back with the shop teas I miss So Han going on rants and I miss his face too!
We are def going to bring back Gong Fu Tea|chA eventually! So-Han has been a little hard to pin down for filming, mostly due to new Dad duties, but as the kiddo rounds the curve into being a toddler he should have some more time 🙂
Well that’s nice I hope he’s less busy soon and doing well and ready to MAKE SOME TEAAAAA!
Sifu So Han, I am so very much enchanted by your magical way of hosting and introducing us to the profound world of Chinese teas.
Since I am living in Japan I mostly focused on Ryokucha but I was always curious about other kinds of tea.
After coming across your beautiful channel I am lately spending days and nights watching all your vids.
The day before I went to Yokohama Chinatown where I got my first 聞香杯 and some 熟普洱茶 from 2003, also 阿里山烏龍茶 and 青柑普洱茶.
Last but not least, I got my first 餅 tea cake and I was so excited. 🥰
As for the next, I am planing to get some
安渓鉄観音烏龍茶 and 鳳凰単叢茶, however the second one knows so many varieties I don't know which one to choose first. I am thinking about 蜜蘭香 or 夜来香..
Anyways, thank you so much and please keep up inspiring and hosting us!🙋🏻♂️💫
I only found you through Modern Rogue, and didn't think I'd find another chest of gold. The feeling as if we're actually having tea together in each of your videos especially gets me, good stuff!
Thank you for this video! I have a couple Dan cong oolongs in my stash and I’ve been a bit disappointed because the wet leaves smell sooooooo good but then the tea turns out bitter. I’m definitely going to try these techniques the next time I make it!
Sifu So Han, since I watched this great video one year ago I come back regularly and consider this being among my most favourite episodes, especially because of your lively stories. Right now and after so long time I am finally steeping and sipping some Duck Sh't tea 鴨屎香 using the 定點 style (without clinging on it too much!) and I must say I really enjoy its subtle floral, sweet notes. I can also taste some green notes. For the next time I'm gonna use some more leaves though as I happen to find the liquor to be a bit soft, but tasty however. Cheers from Japan!🙏🏼
Thanks for this update!! Yeah I often find using a large amount of leaves for Phoenix oolongs helps bring out that really robust flavor/fragrance!
So glad to get a notification for a new video! 😁 Awesome and best tea videos! Thank you for sharing!
Years passed and I began to embrace the Bitterness Monster. There is always a sweet spot of bittersweet pleasure from phoenix oolong which differs in each specific tea. Deep inside the monster it carries fruits, nuts, woods or spices.
Came here from Modern Rogue. This video is fantastic, and I hope that you continue to infuse more information into the lads' shenanigans!
We do what we can! Thanks for watching!
Ha! You're back!!!!!!! So happy to see your video. Welcome back, mate! You've been missed. Great video , as always
17:57 肉桂 is translated as 'cassia', however wouldn't it then need to be 桂皮? Or is this a slight translation error, and should it be 'cinnamon fragrance'?
@@tHaH4x0r cassia is the correct translation of rougui (肉桂). It seems guipi (桂皮) is a variant of rougui, according to Pleco. Though Rougui does refer to the cinnamon tree as a botanical species (cassia), we don’t call it Cinnamon Fragrance in English at WCT mostly because the ones we get don’t really taste like cinnamon. So that felt misleading.
@@TeaHouseGhost That actually makes a lot of sense, and I agree with your assessment that most '肉桂' labeled teas don't have cinnamon type flavors anyway. Thanks for the explanation.
5:40 this is my favorite part of all the episodes and all the seasons. 😂 do you know where I can get it? Nah…
Howdy, y'all! I was so happy to see your post pop up, I've been missing your classes! OOOOLonggg!! 😍🍃🌿☕️
Thank you for uploading. Love your gong fu cha videos. Keep them coming, please!
I am sharing them with everyone :D
Thank you for sharing! So glad you love the show!
I absolutely love your storytelling
Thank you!!
It has been a minute since your last video, so I fired up the 82 inch big screen and started with your first episode and progressed all the way to 16!!! Interspersed with my own Big Red Robe infusions!
Cheers!
Wow!! That's like a whole afternoon of tea videos! Congratulations!!
🏆
@@TeaHouseGhost I haven't been to Austin in a very long while, but I lived there in the late 80's and partied with Jenna Bush and Matthew McConaughey around Lake Travis and 6th Street and Chuy's so I need to make plans to drop in to visit Guan Yin!
Great video with my favorite tea types...watched while drinking Mi Lan Xiang Dan Cong. I love using a lot of tea leaf for most teas, for sure for Dan Congs. Usually add 8gs for my 100 ml pot. I do not measure and stuff it nice and full, but I know it is about 8 gs as my 25g packs are always enough to make 3 pots.
Oooo I want some Mi Lan Xiang! I (Erik) only have Thunderstruck at home right now as far as Phoenixes
The time lapse intro. is fantastic. You are so knowledgeable. I want to try some of these teas! Great presentation!
You can hit up So Han at teamaster(at)westchinateacompany(dot)com to talk with him about getting some of these teas for yourself! =)
Any chance you'll get more of the thunderstruck oolong? It definitely sounds like something I need to try :)
You can email So Han at teamaster(at)westchinateacompany(dot)com to discuss tea purchase =) - I think he still has some Thunderstruck in stock!
@@TeaHouseGhost a God amongst men. Thanks for sharing the source.
The 10 different Phoenix oolong are #1 Yu Lan Xiang (magnolia), xin ren xiang (almond), zhi lan xiang (orchid), Po tou xiang (ginger blossom), huang zhi xiang (gernanium), You Hua xiang ( pomelo), Mi Lan xiang (honey), Rou Gui xiang (cinnamon), gui hua xiang (osmanthus), Ye lai xiang (tuburose), and Mo Li xiang (jasmine). I really want to be the winner 🙏
I just ordered Léigōng Dǎ from your company for my birthday, and I am so excited to try it.
Enjoy!! One of my absolute favorites!
Missed your posts.
Another educational episode! More, please!
Something I learned is that there is some beef between Fujian and Guangdong tea drinkers. Some of my friends from Fujian have straight up refused to drink dancong because they say they are inferior teas and Wuyi oolong is the original.
Lol this would be the case wouldn't it. People love turning things into a sportsball tournament. Haha
I like your Intro a lot it’s awesom
Thanks Zerocks! Def check out Beverly Glenn Copeland's music! He's such a sweet guy.
Thank you for the videos. Beautifully done. Like being at a good tea shop sans tasting
18:10~ Huh… All the info I can find says that _Guì Huā Xiāng_ 桂花香 is one of the original ten.
40:19~ BTW osmanthus smells like early autumn to Japanese people like me. I love the smell of osmanthus; it cheers me up.
21:59~ 22:09~ 23:25~
My personal preference when doing the _Dìng Diǎn_ technique: I usually start from the 12 o' clock position, and pour in the even-numbered hour positions, usually starting to touch the _chá dǎn_ (茶膽, tea gall) from the 6 o' clock position (4th) steeping.
36:10~ So Han pouring the tea into the _cha pan_ makes me cringe.
Hey...
Tobias
😘😘😘😘
I hope to see more videos!
very good video, I like it
Hi, I was born in Chaozhou(Teochew), My family making tea and have tea shops and I drink tea every day. Really like your videos!
Thanks so much for watching!! That's awesome that your family makes tea and runs tea shops!
@@TeaHouseGhost Yea, I'm in college in California, but never stop making phoenix oolong tea every day, also introduce to friends.
Haha, awesome videos!
@@mengdifang2525 Nice! Found any good tea shops where you're at in CA?
That's awesome you pour tea for your friends!
@@TeaHouseGhost haha, haven't started to find any teashops. My family mailed the tea for me from teochew.
@@mengdifang2525 sweet hookup 👌
i've just got my first dancong and it is the dancong ya shi xiang chosen solely because of the funny name. I quite like it and I'm looking to try other dancongs but there' so many of them.
I was given two dan cong oolongs from some Chinese dude from a tea store I frequent and I have no idea what kind they are. Just found your video; pretty good time. Thanks :)
How do they taste??
@@TeaHouseGhost Amazing! One seems to be from the Wudong mountains, the other from Phoenix...so I guess both from around Chaozou. One is more floral, the other with more of a fruity sweetness. Both have a light golden liquor. Am nerding out suuuper hard watching this video - haven't seen an explanation so in-depth as far as brewing techniques for Dan Cong. The only guy I have to explain this stuff to me is a guy from Chaozou who speaks zero english, and my Chinese is not what it used to be :'(
Thank you for such a detailed video!
@@HokiHumby too cool!!
@@TeaHouseGhost Do you have any suggestions for how much leaf (say, ??g/100ml) to use when brewing? I have trouble eye-balling appropriate amounts, so I tend to use a scale.
@@HokiHumby I don't use scales myself so hard to say, and it will be different with different Phoenix oolongs, but generally I fill my gaiwan about half to three quarters full with dry leaf when brewing Phoenix oolongs.
Uh huh yes😂 teanatectis will get it. I enjoyed.
Drinking some _Xìng Rén Xiāng_ (杏仁香, Apricot Kernel Fragrance) while watching this.
For the fragrance, I get notes of almond and pepper.
For the taste, I also get almond and pepper, but I also get a yellow peach-like sweetness and a soft astringency.
Oooo I haven't had that one yet!
@@TeaHouseGhost
It's real good. Not much for the longevity steepings-wise, but a good Phoenix Oolong especially for those who like nutty tasting notes.
Phoenix Oolongs，It's a good tea.
Are there any cultivar/varietal combinations (both among the original ten and otherwise) that can help you determine your Phoenix Oolong preferences?
Idk if I even have recommendations here - just go exploring! There's so much to find in the Phoenixes!
@@TeaHouseGhost
P.S. I went ahead and tried
• _Shí Gǔ Píng_ Oolong (石古坪烏龍茶)
• Winter Harvest Duck S#!t Fragrance (鴨屎香 雪片, _Yā Shǐ Xiāng Xuě Piàn_ )
a.k.a.
Winter Harvest Honeysuckle Fragrance (銀花香 雪片, _Yín Huā Xiāng Xuě Piàn_ )
• Honey Orchid Fragrance (蜜蘭香, _Mì Lán Xiāng_ )
• Apricot Kernel Fragrance (杏仁香, _Xìng Rén Xiāng_ ).
I like all four, although I am a little on the fence about Duck S#!t Fragrance, and its milk-like taste (not a big milk fan).
Edit: I'm getting to like Duck S#!t Fragrance, but I still like louder, bolder tasting notes.
How would you advise brewing 蜜兰香？I have been chasing this tea looking for the perfect one for years.... I have some 特级蜜兰香 I picked up directly from 潮州 and have found its very subtle, tried it with a small amount of tea in a 盖碗, a larger amount in a 盖碗 an a medium amount in a 潮州茶壶, Im brewing it very hot for a super short amount of time. Funnily enough, I found the more subtle elements disappeared when I used the pot. Im wondering, if the tea itself is really high grade, is it better to use a 盖碗 to let the flavors speak for themself? as a pose to being altered by an actual pot. It was good in the 盖碗 but feel there is still more flavour to be unlocked somehow.... I was just surprised and wondering was it because I brewed it too hot, or maybe wasn't using enough leaf, any tips? thanks!
Is it a new pot by chance? If not - and if it is an unglazed teapot, what other teas have you made in that pot?
My experience with Honey Orchid is that it does like super hot water, but you may find some nice flavors with cooler water! I like to use a lot of leaves with this one - almost filling the vessel with dry leaves.
@@TeaHouseGhost After experimenting, I found a smaller amount brewed for slightly longer is perfect! it doesn't hit hard, has more subtlety and a much better life span with the flavor evolving in a more complex manner. Almost as if those slight background flavors blend in with the plant matter flavor, so after like 10 brews its still going strong.... I know a tea seller here in 深圳 who tells me more expensive teas here are like that.... more light but longer lasting..... I also asked him about the 雷公大, never heard of it.....
@@drm4819 yeah Thunderstruck can be esoteric even for folks in Chaozhou - took So-Han a couple of tries to find it!
Thanks for this review! I'm gonna try out this way!
At this point you're like an old new friend. Happens a lot around this kinda rooms, though here the setting helps making it feel home. Not really there though, can see you but not you me. Maybe turned into a ghost that's why
You could use the tea forceps (chajia) to gently steer the tea leaves into the pot.
True!
That tea boat is so pretty. Do you sell it? I didn’t see it on the website.
I believe we sold out of all of the ones like this, but if you really want one, it may be possible to commission another one from the artist (Mary Cotterman) - let us know if that's something you'd be interested in!
Off-topic question, but where did you get that shirt? What is that called? It looks really nice on you.
I will have to check with So-Han where he got this jacket. I'm not sure!
Are there more other lightstrucken teas?
There are other Lightning stuck teas beyond just this one, but this is the only one I've been able to try!
@@TeaHouseGhost interesting.
Pick. Needle from sea bottom is also a TaiChi form, my wife informs me.
Always lovely to brew along with you! What teas would you recommend keeping a "returning flavor" bei for? I've now seen you do it with these teas and the wuyi oolongs; are there others?
Those are the two main kinds that I'll do a Hui Wei Bei for but you could try it with any tea! If you find one that's intriguing let us know!
I live in Shenzhen and am planing a trip to Chaozhou to get some good 单丛，which area you reckon would be best to check out?
I asked So-Han and he recommended Pai Fang Jie 牌坊街 🙂
@@TeaHouseGhost excellent! thanks for the tip.! Am gonna get as many types as I can! 😁
How many grams are you using for these steepings?
For phoenix oolongs, in a 110 mL vessel, I would use about 8g. This is a smaller vessel, so maybe 6g? I like to use a lot with these teas.
@@TeaHouseGhost thank you!
What is that background ambient noise, sounds like something from Fallout?
It's just the highway - the tea house where we filmed this episode is situated right on an interstate highway in Austin, TX
wait so is any dark strip oolong a phoenix oolong?
Not quite. The dark strip shape is where oolongs in general get their name, but Wuyi Oolongs can also be dark and dragon shaped, dong fang mei ren from Taiwan is also in this shape. Also not all Phoenixes are dark. Like winter duck shit is a greenish leaf.
Gotta love these Chinese myths about where various teas come from, they're great stories
I have a couple of questions about Ya Shi Xiang. First one is whether you have some special tips and tricks. Second one is what was the original name in Chinese. Third is do you think it is overrated?
1.) The only real trick I've used for Duck Shit is the ding dian pouring style which is that single point pour featured in the gaiwan demo part of the video. I usually hit it just under boiling and fast, but So Han has been cooling his water a little more these days. If you're interested in some extra tips and tricks, I might suggest attending one if So Han's advanced classes - westchinatea.com/events/
2.) Original name was 烏腳仔 (Wū jiǎo zǐ, "Dark Legged One")
3.) Can't say that I do! I've had both spring and winter harvests of Ya Shi Xiang and it is for sure a fine Phoenix Oolong! Great fragrance and flavor. I'm more partial to Thunderstruck, Honey Orchid, Magnolia Fragrance, and Apricot Kernel Fragrance myself, but Duck Shit is prob in my top 10.
@@TeaHouseGhost Thanks a lot. I'm actually waiting for a Duck shit delivery from Yunnan sourcing. I'm really looking forward because I remember the tea as one of my best ones together with Mi Lan Xiang.
About 35 minutes in, I was ready to grab that full, undrunk gong dao bei and drink it like a mug of beer.
Does your friend who makes ceramics sell them online?
Yeah she does sometimes. West China Tea sometimes sells her stuff. She'll occasionally put work on her Etsy - www.etsy.com/shop/MaryECotterman
@@TeaHouseGhost bless up my g
can you use yixing teas for dancong? and how much tea did u put in that teapot looks like alottt! I really like duck shit oolong
Yes you absolutely can! We do indeed like to use a lot of leaf for Phoenixes. Not always overflowing like that but a good amount!
Serious tea varietals are named like cannabis crops lol.
Hey
When you were cooling your water, wouldn't it be better to do it in gong bao dei on your left? It wasn't pre heated so it would've cooled down faster.
Ok I edit this comment xD Later you did it in the other one. I wrote comment while watching
You're not wrong, but also speed and efficiency aren't everything 😉 - especially in the tea game. I'd prioritize playfulness and curiosity over speed and efficiency myself.
PS. I was already drinking some Black Dragon.
Mmmmm ducksh*t is my favorite type of tea lmaoo
It's sooooo good!
@@TeaHouseGhost i actually have never tried it unfortunately. Quick question, i have some high quality puer teas and didnt get too much of a dark color? How can i make it darker?
@@jejehdh is it Shu Pu'er? Or Sheng Pu'er? Some Shu brews lighter brown than others. For example our Rain Butter or Placeholder Shu chas are not as dark as, say, Dragon Bro which is super dark like coffee. Shengs will never really brew super dark even if they're very old. They usually only get to a lightish brown with 20-30 years of age.
@@TeaHouseGhost shu Pu’er was a bit golden but its from the 90s
@@jejehdh that being said, you could try more leaves and a longer steep with the Shu that you have to try that out if what you have is Shu.
Hahahahaha the direction not the time
Regarding the lack of information on the ten original bushes - a little bit of inter-cultural psychology: I've travelled to Asian countries many times and I learned that Asians fundamentally are different people in their mindset. Western people are preoccupied with tables and charts and structural understanding whereas Asians just don't seem to care about that, they just go with the flow.
Last year I had some gong-fu tea with Chinese people in Bangkok and the guys made it really bitter and undrinkable (Milan Xiang Dancong). I asked them if they liked it and they all said it was quite bitter. I then asked them if they were prepared to take some action towards making the next steeping less bitter and they said no, it's just the way it is today.
This situation for me is a typical representation of how I feel when I'm surrounded by Asians. As I'm a European that attitude drives me insane. But I keep going back to Asia because it's a challenge for me to chill out and go with the flow and try to comprehend life differently. I think every culture can learn from others as there is no objective truth. The fact that I brew my tea gong-fu style is my attempt at trying to get the best out of a foreign and very distant culture.
And finally, I think Chinese don't care about the fact that they can't name the 10 mother bushes. It would never occur to them that saying there are 10 bushes means you ought to name them all.
Do you use a variable temperature kettle? Wouldn't it be easier to use a certain temperature, like 78 C degrees or something?
We don't use a variable temperature kettle on this show. I do certainly find them helpful for keeping the water at a certain temperature, but I do always recommend bringing water all the way up to boiling first, then letting it cool back to the desired temperature for steeping, as boiling water will "open" it up (see episode 3 - Waking Up The Tea Set)
I like the game of playing with the water. Watching the bubble type and listening to the hiss to determine temp. Though variable temperature pots are super handy if I have a lot of guests or am not giving full attention.
鳳凰單叢 that’s the correct traditional chinese or 凤凰单丛 simplified chinese
th-cam.com/video/PX0rnpcVAfQ/w-d-xo.html
Thank you for the correction =)