I definitely noticed that phenomenon of "second sweetness" in many I always wondered why that was or if it was just a coincidence. It was interesting to hear a clear explanation.
Thanks for the video. I have some confusion about the re-steeping of black teas: according to some flowcarts (such as Mei Leaf's) black tea leaves are very suitable to be brewed many times. However other internet spources suggest that black tea soon looses its taste and should actually not be resteeped... Cosa ne pensate voi?
It depends how you steep it. If you steep it in gongfu cha style, it is definiyely suitable e for multiple steeps. What you find on the web is probably referring to western style brewing, for which a second steep with not taste much. So both are correct, but refer to different steeping methods.
William from Farmer Leaf Teas explains that due to how black tea is manufactured, the first steep has a lot of flavor in it and so discarding it is optional.
Really glad you made this video as I am dwelling more into chinese black teas recently! Do you have any prefered vessel for brewing black teas? I know you mentionned yixing teapots in the video but do you find porcelain gaiwans generally more suitable for brewing this type of tea? Thanks a lot 🙂
Hi Carl, most of the time I find myself brewing black tea in gaiwan, so that's definitely my favorite vessel, at least generally speaking. There are black teas that I prefer brewing in an Yixing, for example this: www.nannuoshan.org/products/da-ye-hong-cha
Could you please tell me in which video you talked about big leaves and small leaves? Thanks. Sono davvero felice di aver scoperto il tuo canale. Complimenti.
I definitely noticed that phenomenon of "second sweetness" in many I always wondered why that was or if it was just a coincidence. It was interesting to hear a clear explanation.
Glad to help 😊. Thank you for the feedback!
New subscriber! Love this so much:D
Thanks
You are welcome!
Thanks for the video. I have some confusion about the re-steeping of black teas: according to some flowcarts (such as Mei Leaf's) black tea leaves are very suitable to be brewed many times. However other internet spources suggest that black tea soon looses its taste and should actually not be resteeped... Cosa ne pensate voi?
It depends how you steep it. If you steep it in gongfu cha style, it is definiyely suitable e for multiple steeps. What you find on the web is probably referring to western style brewing, for which a second steep with not taste much. So both are correct, but refer to different steeping methods.
What about heicha fermented tea
William from Farmer Leaf Teas explains that due to how black tea is manufactured, the first steep has a lot of flavor in it and so discarding it is optional.
Really glad you made this video as I am dwelling more into chinese black teas recently! Do you have any prefered vessel for brewing black teas? I know you mentionned yixing teapots in the video but do you find porcelain gaiwans generally more suitable for brewing this type of tea? Thanks a lot 🙂
Hi Carl, most of the time I find myself brewing black tea in gaiwan, so that's definitely my favorite vessel, at least generally speaking. There are black teas that I prefer brewing in an Yixing, for example this: www.nannuoshan.org/products/da-ye-hong-cha
@@nannuoshan thank you for your answer and for making these videos, very educative as always.
Could you please tell me in which video you talked about big leaves and small leaves? Thanks. Sono davvero felice di aver scoperto il tuo canale. Complimenti.
I think I mention them here: th-cam.com/video/MZM_CsTij68/w-d-xo.html. But also in other videos as the topic is quite recurring. Grazie!