Light, Dark, Aged, Fermented. Long ago the four styles lived together in harmony, but everything changed the Mass produced light teas attacked. Only So Han, master of all four tea types could describe them, but when the world needed him most, he vanished. In all seriousness though I Love your channel and the fact that you bring culture to gongfu brewing. Eagerly awaiting your next video(white tea, yellow tea, or purple tea perhaps?)
Oolong is also credited with being the most fragrant of all teas, still redolent with the freshness of a green leaf, but having undergone enough fermentation to carry deeper notes than green can muster.
17:36~ Chinese tea shops in Japan sell Taiwanese Oolongs front and center, and the Japanese use the term _chá hǎi_ (茶海, tea sea) instead of _gōng dào bēi_ (公道杯, public way cup, justice cup). Hovever, most of the Oolong teas sold at Japanese convenience stores which come in plastic bottles (not cans) are based on _Shǔi Xiāns_ from the _Mǐn Běi_ (閩北, northern _Fú Jiàn_ , including the _Wǔ Yí_ mountains) region.
You can‘t imagine how much I love your videos. I want to learn everything about tea and it is rare for me to see people who are that knowledgeable. Greetz from Germany and 谢谢！
This video is great! I learned so much about Formosa oolongs. Thanks for sharing your knowledge with us 🙂 Also, your biology is spot-on. I appreciate the research that you put into making these videos. Did you know that some bacteria of the gut microbiome both consume and produce GABA? There is some evidence that these organisms may help mediate GABA activity. Some preliminary experiments have shown that there may be a correlation between low concentrations of those species (like Bacteroides fragilis) and mood disorders like depression and anxiety. Neat huh?
favorite channel & series on youtube, pls don't stop making these awesome videos. i've had the smallest final pinch of GABA that i've been saving for when i'm craving it, so i think i'll bust it out tonight
You have one of the best tea channels out there. Very informative. I like watching your videos while I drink my tea. Hopefully you keep up making new content.
I like your tastings cause you dont give a laundry list of flavors that do not seem like something you would want in your Gong fu cha. Plus we get to see the ceremony.
Taiwanese oolong was really my gateway into tea, as i got really fascinated with it when on a trip with my gapyear school to Taiwan I got to taste it, getting to meet the farmer and drink the tea he has grown and processed is a surreal thing to me. The only other whole leaf tea i had tried before that was some daily drinker kind of quality from my chinese teacher that was descent, but it was during this trip that i really fell down this rabbithole.
@@TeaHouseGhost It was very cool but bitter sweet, it was due to covid, the original plan was a 5 week trip through china, and 2 weeks in japan, but taiwan was alot safer last feburary, so we got a round island trip there instead, but it was another country on my bucket list so all is good ^^ Will instead go to china as an exchange student most likley.
14:45 - it's the other way around, glutamic acid is what's present in tea, GABA is synthesized from it during anaerobic incubation. 31:31 - from my 1.5 years of working with tea, it's very normal for GABA tea to look this dark, darker than roasted oolong even. As a matter of fact, those GABA teas I had that were light in color, they weren't quality at all lol. Also, do you throw away the first steep no matter the tea? I've been told that you can generally skip the rinsing part for Taiwanese high quality teas. I stick to this recommendation, as I'd rather keep the creme de la creme part.
Your channel is far the most entertaining and informative among many that I know of with similar focus. Keep up the great work! Greetings from Hungary. :-)
Yes yes and yes! So excited ! Thank you tea fam!! Ima chill and drink “with you” right now;) I hope all is well in this time of transition. Much love and respect
@@TeaHouseGhost well I'll hold my second one soon. And they are in German.. As a teacher I feel obligated to share the knowledge and love for tea. What I can send you though is my summaries from your episodes if they are any use to you (in English).
I'm a GABA fan. I can't speak to the medical stuff, but I like it as a relaxing tea in the evenings, and the varying producers can make some tea that is creepily close to cinnamon apple cider.
I knowwwwwwwwww - as soon as we're able to reconvene to shoot more episodes we will be on it! I'll see if I can't rustle up some additional content to post in the meantime!
Hmmmm I'm not sure on this one. This is a good quest - a high oxidation, low roast oolong. Certainly possible. The two usually go together...quest time!
I think one thing often overlooked in taiwanese teas outside of taiwan, is the crosbreeding done in the japanese occupation between sinensis sinensis and cammelia formosensis, I got to try some wild formosensis tea while visiting taiwanese aboriginese (its not very good in it's wild state imo) but the cross breeding has led to some great classics of taiwanese tea like #18 for example. People always talk about the "two types of tea" sinensis and sinensis var assamica, but that is not true there are more types like japonica and formosensis, they are just not all that common or they arent really marketed as anything so most people ignore them which is a shame.
@@TeaHouseGhost I don't know, I think I managed to anyway. Luckily enough I'd actually had some Dung Ding earlier that same day, I just saw the video too late...
Oddly enough this mutton fat Jade set doesn't stain easily at all! I got one a while back and even shu pu'er won't leave a mark that a little hot water and a rag can't get off.
I'm always curious about that as well. I know I always save any tea related viewing for when I'm having tea myself...it makes it feel like a tea gathering.
You're the Bob Ross of the tea world. Thanks so much for existing
Light, Dark, Aged, Fermented. Long ago the four styles lived together in harmony, but everything changed the Mass produced light teas attacked. Only So Han, master of all four tea types could describe them, but when the world needed him most, he vanished.
In all seriousness though I Love your channel and the fact that you bring culture to gongfu brewing. Eagerly awaiting your next video(white tea, yellow tea, or purple tea perhaps?)
This comment rules so hard! Happy to report we've got new episodes coming within a month! 😄
Tea House Ghost茶館鬼 I’m beyond excited. let’s get this tea💪🏻!
This is the only channel I have notifications for :) I will drop everything to enjoy a new episode with some tea
Oolong is also credited with being the most fragrant of all teas, still redolent with the freshness of a green leaf, but having undergone enough fermentation to carry deeper notes than green can muster.
17:36~
Chinese tea shops in Japan sell Taiwanese Oolongs front and center, and the Japanese use the term _chá hǎi_ (茶海, tea sea) instead of _gōng dào bēi_ (公道杯, public way cup, justice cup).
Hovever, most of the Oolong teas sold at Japanese convenience stores which come in plastic bottles (not cans) are based on _Shǔi Xiāns_ from the _Mǐn Běi_ (閩北, northern _Fú Jiàn_ , including the _Wǔ Yí_ mountains) region.
You can‘t imagine how much I love your videos. I want to learn everything about tea and it is rare for me to see people who are that knowledgeable. Greetz from Germany and 谢谢！
Thanks so much for watching!! So glad you like the show! 😊
Oh, have i been waiting for this one.
Dad jokes on point. You had me worried for a second when you said "final installment"!
Not to worry! This show will be going strong for the foreseeable future!
@@TeaHouseGhost awesome to hear! I always worry when you guys go a while in between episodes.
This video is great! I learned so much about Formosa oolongs. Thanks for sharing your knowledge with us 🙂 Also, your biology is spot-on. I appreciate the research that you put into making these videos. Did you know that some bacteria of the gut microbiome both consume and produce GABA? There is some evidence that these organisms may help mediate GABA activity. Some preliminary experiments have shown that there may be a correlation between low concentrations of those species (like Bacteroides fragilis) and mood disorders like depression and anxiety. Neat huh?
Wicked neat!!
favorite channel & series on youtube, pls don't stop making these awesome videos. i've had the smallest final pinch of GABA that i've been saving for when i'm craving it, so i think i'll bust it out tonight
We'll def keep em coming!
You have one of the best tea channels out there. Very informative. I like watching your videos while I drink my tea. Hopefully you keep up making new content.
Thanks so much for watching! Got new episodes coming soon! Within the next month!
I like your tastings cause you dont give a laundry list of flavors that do not seem like something you would want in your Gong fu cha. Plus we get to see the ceremony.
Taiwanese oolong was really my gateway into tea, as i got really fascinated with it when on a trip with my gapyear school to Taiwan I got to taste it, getting to meet the farmer and drink the tea he has grown and processed is a surreal thing to me. The only other whole leaf tea i had tried before that was some daily drinker kind of quality from my chinese teacher that was descent, but it was during this trip that i really fell down this rabbithole.
Too cool that you got to go to Taiwan with your gapyear school!
@@TeaHouseGhost It was very cool but bitter sweet, it was due to covid, the original plan was a 5 week trip through china, and 2 weeks in japan, but taiwan was alot safer last feburary, so we got a round island trip there instead, but it was another country on my bucket list so all is good ^^ Will instead go to china as an exchange student most likley.
14:45 - it's the other way around, glutamic acid is what's present in tea, GABA is synthesized from it during anaerobic incubation.
31:31 - from my 1.5 years of working with tea, it's very normal for GABA tea to look this dark, darker than roasted oolong even. As a matter of fact, those GABA teas I had that were light in color, they weren't quality at all lol.
Also, do you throw away the first steep no matter the tea? I've been told that you can generally skip the rinsing part for Taiwanese high quality teas. I stick to this recommendation, as I'd rather keep the creme de la creme part.
very excited to see a new episode! thanks for sharing!
Thanks for watching!!
Your channel is far the most entertaining and informative among many that I know of with similar focus.
Keep up the great work! Greetings from Hungary. :-)
Yes yes and yes! So excited ! Thank you tea fam!! Ima chill and drink “with you” right now;) I hope all is well in this time of transition. Much love and respect
Love back at ya! Thanks for watching and drinking tea with us! ♥️
Wait what I need to try gaba oolongs. So much good tea science out there
Gonna look thru the site later, but are there any specific ones I should look up?
I love your videos and missed them. They so informative, I'm giving gongfu cha workshops and take most of my information out of your videos. Golden!
You're giving Gong Fu Cha workshops?? That's so rad!! Send us videos!
@@TeaHouseGhost well I'll hold my second one soon. And they are in German.. As a teacher I feel obligated to share the knowledge and love for tea.
What I can send you though is my summaries from your episodes if they are any use to you (in English).
@@qhodave auf TH-cam oder vor "realem" Publikum?
@@qhodave dude I'll watch em in German! It'd be cool to see you pour tea!
@@wollum85 im Teeladen meiner Stadt
Te Company is great!! Their shop in NYC is tiny but easily one of my favorite spots.
Absolutely love your videos. Thank you!!!
Thanks for watching!!
I love this channel.. a new episode, wonderful - tnx!!!
So glad to learn about GABA. I like to drink it at night but can't find it very easily. I am getting very attached to my new mutton fat jade tea ware!
Gosh that Mutton Fat Jade is so tops. I'm still super obsessed.
thank you So Han, great video as always 🙏
Love this channel
I looove Taiwanese Oolong 🍃❤️😋
I'm a GABA fan. I can't speak to the medical stuff, but I like it as a relaxing tea in the evenings, and the varying producers can make some tea that is creepily close to cinnamon apple cider.
Great episode! Another special Taiwanese oolong is the Oriental Beauty
Sweet! I Love your videos.
good point about the environmental issues.
Very knowledgeable,
We need more videos! I miss seeing them lol
I knowwwwwwwwww - as soon as we're able to reconvene to shoot more episodes we will be on it! I'll see if I can't rustle up some additional content to post in the meantime!
Tea House Ghost茶館鬼 that would be great! I love your channel,and thanks for the response! I hope all is well.
Can you tell me if the more oxidized oolongs always
the more roasted?
Hmmmm I'm not sure on this one. This is a good quest - a high oxidation, low roast oolong. Certainly possible. The two usually go together...quest time!
Drinking some _Dòng Dǐng_ Oolong using my _Yíxìng Zhū Ní Lóng Dàn Hú_ teapot.
I think one thing often overlooked in taiwanese teas outside of taiwan, is the crosbreeding done in the japanese occupation between sinensis sinensis and cammelia formosensis, I got to try some wild formosensis tea while visiting taiwanese aboriginese (its not very good in it's wild state imo) but the cross breeding has led to some great classics of taiwanese tea like #18 for example. People always talk about the "two types of tea" sinensis and sinensis var assamica, but that is not true there are more types like japonica and formosensis, they are just not all that common or they arent really marketed as anything so most people ignore them which is a shame.
Yeah Yunnanensis would be a better nomenclature for the Pu'er plant than Assamica which it typically gets lumped in with
@@TeaHouseGhost I wonder why this is, maybe just easier to simplify so most people dont have to become a botanist to buy tea?
@@moldveien1515 🤷
I picked the wrong tea! I'm sitting here with some Da Hong Pao looking like an idiot...
Hard to look like an idiot when you're brewing up some Da Hong Pao 🤙🏼🦾☕
@@TeaHouseGhost I don't know, I think I managed to anyway.
Luckily enough I'd actually had some Dung Ding earlier that same day, I just saw the video too late...
is unglazed porcelain easy to stain?
Oddly enough this mutton fat Jade set doesn't stain easily at all! I got one a while back and even shu pu'er won't leave a mark that a little hot water and a rag can't get off.
will there be more episodes after the closing of the guan yin teahouse?
Yes! There will still be new episodes! And actually there is already a new Austin Tea House in the works with plans to open in May!
Do you have an online store to sell teA?
www.westchinatea.com
Sohan said so long to oolong
I'm curious, how many people are drinking tea while watching this video.
That's the hope! I'm currently tearing into Nannuo Mountain Xiao Dui Zi shu bing called Dragon Bro from 2013
I'm always curious about that as well. I know I always save any tea related viewing for when I'm having tea myself...it makes it feel like a tea gathering.
So like, where’s all the Japanese GABA tea?!!?
Good question! Idk - not as familiar with Japanese tea as I am with Chinese tea. If you find any good Japanese GABA let us know!!
Tea House Ghost茶館鬼 google search gave me this... and it’s a green?!! It’s so going on my “must try” list shizuokatea.com/s-llt/llt-sp-gaba.php
Taiwan isn't China
Not first...sadface XD
??
@@TeaHouseGhost I think he's sad he wasn't the first to comment. 💗 the video.