01 . Splashes up to the upper palate. 02 . Travels back on its own. 03 . Smooth operator. 04 . Goes down on its own. 05 . Coats the mouth. 06 . Coats the throat. 07 . Causes salivation. 08 . Fragrance rising up the back of the nasal cavity. 09 . Huigan. 10 . Deep and relaxing Cha Chi.
Thank you very much. I haven't watched all your videos and I'm not super into tea yet but it is beautiful to think about your words... It is interesting that tea is so much more than just a warm drink...
So I have been reading Aaron Fisher's books for years, and they have been a part of my ceremony for a lot of sessions, it was pleasant finding your valuable videos and realizing that you are indeed the author of these great and valuable books. Please keep up this strong message, I have lived a life of tea for a long long time, and been to Yunnan to visit masters, as well as being with Daoist monks, your message is a medicine. Thank you. P.S,' Tea Medicine' is a great book.
What does "splashing up to the upper palate" mean? I have a hard time understanding what you are referring to. Could you clarify the sensation a bit? I would like to deepen my understanding of this important quality marker. Much appreciated!
Great question! We mean the sensation of the liquor physically moving upward and hitting the upper pallate. You could join our online gongfu course to go deeper innto these qualities if you wish. Either way, we wish you well on your tea journey!
Thank you, this was very informative. Your way of speaking is very calming and mindful. I would only keep the front camera angle, mixing in the one from the side was a bit distracting. Best, K
A teacher will have his own pallette though. This part I don't understand. An objective cup of tea when everyone is different. Like how cooking shows one judge will reprimand someone for too much spice when another judge loves it. If cooking, a discipline as much followed as making tea, can have variation between the experts on what makes something good, so will each gong fu "teacher" have there own subjective preferences as well. 100% there can be a baseline, but not everyone will taste it all the same way on their journey. You can only objectively know what you like, and can only improve your tea for yourself. You can very much NOT be satisfied with your performance on that last tea brewing.
There is truth in what you say, for sure. There is no objectivity in tea. If that wasn't clear from the video we apologize. There is only degrees of subjectivity, ranging from completely subjective and unique to everyone to something more "intersubjective" that we can all feel to various degrees. We find these qualities tend to range towards the objective on the subjective scale :) Try and see if they work for you. If your measure is to create tea for yourself, and measure how much you like it on your own, then you've got it made because you are the only judge and jury! That is akin to homecooking for yourself. However, if you want to serve tea to others, this approach may need some expansion. There are lots of layers to this... Ultimately, this scale is just the one we use in our tradition. It may not be for everyone. We hope at least the food for thought helped you out on your tea journey!
So these are the qualities of fine *cup* of tea. You mostly talked about these as a goal to strive for in gongfu practice, but are they also same qualities one should be looking for when comparing teas themselves? Are these mostly qualities of the particular brewing, or qualities of those particular leaves?
+2ndDeal Good question! These are, indeed, the qualities of a fine tea as much as they are the qualities of a well-prepared tea, which actually is often wrapped up as one. Tea is an unfinished art. It arrives to us with one final step needed. But, these are also the measures we use to compare teas. As we discussed in the video, try to also experience and explore why these qualities are desirable as you train yourself to be more sensitive to them. Ask yourself why they are on the list, and why they have been handed down to us...
You never make video in Chinese or japanese ? So many years in Taiwan and Japan , you must be absolutely fluent . Plus to be an ordained monk or tea master you have to read and write Chinese and Japanese fluently .
@@globalteahut Because i think some terms are difficult to translate into english and give a westernized idea of concepts which are purely Chinese or Japanese in the case of either Chadao or Sado . So i think a video maybe not entirely in Chinese but perhaps bilingual would help link tea to its roots . I studied Chan and Zen Cha Dao and Sado in China 7 years and Japan 20 years and when i watch videos in any other languages than Chinese or Japanese (i am Icelandic), i feel that it often omits concepts that are directly linked to the language . It is a bit like a video about French wine . You can't explain wine without giving a few lessons on French language, the two are intrinsically intertwined . And tea in China has a history even far longer than wine in France and both, the culture of tea and the Chinese language (including philosophy , religious beliefs etc,...) have evolved and influenced each other for thousands of years. So i thought that a video explaining the chinese or japanese terminology of some tea related concepts including terms ,or expressions even proverbs would be interesting . I could never explain the Viking Sagas to anyone without teaching people a bit of ancient Danish .
@@globalteahut For example when friends of mine ask me to explain the difference between a partially handmade teapot using a mold and a pot entirely handmade and I show them two pots which look identical to anyone , i have to use the concept of Qiyun which is very difficult to translate into any language i speak to explain the difference . There is a Qiyun that is specific to fully handmade pots which you can't find on partially handmade ones , even when both are made by a master potter using top of the range clay for both of them . Could Wu Wei Hai maybe explain these concepts among many others , as it would help a lot people to understand the true meaning of tea and its rituals and utensils to people who were never immersed in a Chinese , Taiwanese or Japanese environment .
![น้าครับ..ผมรักน้า EP.04 - ปีกแดงเดอะซีรีส์2024[ฟินมาก] บทซีรีส์สร้างขึ้นเพื่อความบันเทิงเท่านั้น](http://i.ytimg.com/vi/m9Q6MwoWgaQ/mqdefault.jpg)
01 . Splashes up to the upper palate.
02 . Travels back on its own.
03 . Smooth operator.
04 . Goes down on its own.
05 . Coats the mouth.
06 . Coats the throat.
07 . Causes salivation.
08 . Fragrance rising up the back of the nasal cavity.
09 . Huigan.
10 . Deep and relaxing Cha Chi.
Very helpful video. Thanks for your time and effort GTH team!
Wonderful video Wu. The reminders are greatly appreciated. Looking forward to my session today EVEN MORE
Thanks Wu De for sharing your LOVE and experience!!!! The last part of the video is the best:). We will do our best to learn from this video:). Love
Love will change the world, cup by cup! Love it!
Thank you very much. I haven't watched all your videos and I'm not super into tea yet but it is beautiful to think about your words... It is interesting that tea is so much more than just a warm drink...
Thank you! We work on it and, indeed, we feel progress for growing on this Way. Jewel for chajins.
So I have been reading Aaron Fisher's books for years, and they have been a part of my ceremony for a lot of sessions, it was pleasant finding your valuable videos and realizing that you are indeed the author of these great and valuable books. Please keep up this strong message, I have lived a life of tea for a long long time, and been to Yunnan to visit masters, as well as being with Daoist monks, your message is a medicine. Thank you. P.S,' Tea Medicine' is a great book.
What does "splashing up to the upper palate" mean? I have a hard time understanding what you are referring to. Could you clarify the sensation a bit? I would like to deepen my understanding of this important quality marker. Much appreciated!
Great question! We mean the sensation of the liquor physically moving upward and hitting the upper pallate. You could join our online gongfu course to go deeper innto these qualities if you wish. Either way, we wish you well on your tea journey!
Thank you, this was very informative. Your way of speaking is very calming and mindful. I would only keep the front camera angle, mixing in the one from the side was a bit distracting. Best, K
我很喜欢这个茶席！白色的墙和光线 整体和谐宁静！
The beautea is in the sharing .. Xx
Tetsubin shown in the video what is the price of that tetsubin and where can i get that
one million dollars and you can get it from god when you die
A teacher will have his own pallette though. This part I don't understand. An objective cup of tea when everyone is different.
Like how cooking shows one judge will reprimand someone for too much spice when another judge loves it.
If cooking, a discipline as much followed as making tea, can have variation between the experts on what makes something good, so will each gong fu "teacher" have there own subjective preferences as well. 100% there can be a baseline, but not everyone will taste it all the same way on their journey. You can only objectively know what you like, and can only improve your tea for yourself. You can very much NOT be satisfied with your performance on that last tea brewing.
There is truth in what you say, for sure. There is no objectivity in tea. If that wasn't clear from the video we apologize. There is only degrees of subjectivity, ranging from completely subjective and unique to everyone to something more "intersubjective" that we can all feel to various degrees. We find these qualities tend to range towards the objective on the subjective scale :) Try and see if they work for you. If your measure is to create tea for yourself, and measure how much you like it on your own, then you've got it made because you are the only judge and jury! That is akin to homecooking for yourself. However, if you want to serve tea to others, this approach may need some expansion. There are lots of layers to this... Ultimately, this scale is just the one we use in our tradition. It may not be for everyone. We hope at least the food for thought helped you out on your tea journey!
So these are the qualities of fine *cup* of tea. You mostly talked about these as a goal to strive for in gongfu practice, but are they also same qualities one should be looking for when comparing teas themselves? Are these mostly qualities of the particular brewing, or qualities of those particular leaves?
+2ndDeal Good question! These are, indeed, the qualities of a fine tea as much as they are the qualities of a well-prepared tea, which actually is often wrapped up as one. Tea is an unfinished art. It arrives to us with one final step needed. But, these are also the measures we use to compare teas. As we discussed in the video, try to also experience and explore why these qualities are desirable as you train yourself to be more sensitive to them. Ask yourself why they are on the list, and why they have been handed down to us...
Where does green and white tea enter the subtle body at?
Great question! It is usually through the head, like oolong. It moves up and then down. There are exceptions, of course...
That's what I usually experience as well. I'll have to try pu'er to see how it's different. Thanks@@globalteahut
How many oz is that teapot? I want one
looks like around 100mil
You never make video in Chinese or japanese ? So many years in Taiwan and Japan , you must be absolutely fluent . Plus to be an ordained monk or tea master you have to read and write Chinese and Japanese fluently .
Wu De can speak and read Chinese. His Japanese is very rusty and mediocre (and only spoken). Why do you want a Chinese video?
@@globalteahut Because i think some terms are difficult to translate into english and give a westernized idea of concepts which are purely Chinese or Japanese in the case of either Chadao or Sado . So i think a video maybe not entirely in Chinese but perhaps bilingual would help link tea to its roots . I studied Chan and Zen Cha Dao and Sado in China 7 years and Japan 20 years and when i watch videos in any other languages than Chinese or Japanese (i am Icelandic), i feel that it often omits concepts that are directly linked to the language . It is a bit like a video about French wine . You can't explain wine without giving a few lessons on French language, the two are intrinsically intertwined . And tea in China has a history even far longer than wine in France and both, the culture of tea and the Chinese language (including philosophy , religious beliefs etc,...) have evolved and influenced each other for thousands of years. So i thought that a video explaining the chinese or japanese terminology of some tea related concepts including terms ,or expressions even proverbs would be interesting .
I could never explain the Viking Sagas to anyone without teaching people a bit of ancient Danish .
@@globalteahut For example when friends of mine ask me to explain the difference between a partially handmade teapot using a mold and a pot entirely handmade and I show them two pots which look identical to anyone , i have to use the concept of Qiyun which is very difficult to translate into any language i speak to explain the difference . There is a Qiyun that is specific to fully handmade pots which you can't find on partially handmade ones , even when both are made by a master potter using top of the range clay for both of them .
Could Wu Wei Hai maybe explain these concepts among many others , as it would help a lot people to understand the true meaning of tea and its rituals and utensils to people who were never immersed in a Chinese , Taiwanese or Japanese environment .
@@morganolfursson2560 We will suggest this idea and discuss it. Thanks for the input!
@@globalteahut Likewise, thank you .