Hi Chiara, so you mean on the difference between western brewing, in the teapot, and Chibese tea ceremony (gongfu cha) in the gaiwan, like this? th-cam.com/video/sNgfjFTiVJY/w-d-xo.html
@@nannuoshan I just got into tea and gong fu brewing a year ago good to see new info channels as very hard get info from google . I recommend looking at mei leaf youtube channel and e store best I've seen there london based
@@johnbrown7689 Yes, you are right; there is little information about farm tea on the web. That's why Nannuoshan came to exist: our mission is to spread out in the Western World what is real tea with a focus on tea culture and tea art. We travel to the plantations, source the teas directly at the farm and bring it back to Europe, US and the rest of the world with all the culture and knowledge associated to it. Last Spring, we started organizing also tea tours to China for our customers. So now we bring both the tea from the farm to your cup as well as you to the farm :-) Don from MeiLeaf and we from Nannuoshan are all on the same boat and keep on rowing in the same direction together. They are doing a great job to spread the word of farm tea! It would be fun to do a video together, one day!
You didn’t mention the “hamburger” method. In comparison everything is feels so precarious and easy to burn your fingers. You need a saucer but it’s so much easier and more effective than anything else. Plus you will never even come close to burning your fingers
I might look like a bit like an ape, but I usually 4 of my fingers pusing the saucer into the bottom of the gaiwan, while my thumb holds the lid, never burned myself, or even really spilled on myself doing it this way, as I don't really feel any heat, but sofisticated it doesnt look.
You surprised me. There is a whole new way to hold a gaiwan.
The first think to do maybe is a clear and simple video but necessary for who would want use a gaiwan. Good Job guys, bye from Krakow :-)
Hi Chiara, so you mean on the difference between western brewing, in the teapot, and Chibese tea ceremony (gongfu cha) in the gaiwan, like this? th-cam.com/video/sNgfjFTiVJY/w-d-xo.html
@@nannuoshan Thank you, I'll watch them all 😌🌸
Hi I enjoyed your video. Your trousers look really comfortable, where can get some? Cheers.
They were bought in Myanmar 😀
Hello from Scotland
Hello from Colorado :-)
@@nannuoshan I just got into tea and gong fu brewing a year ago good to see new info channels as very hard get info from google . I recommend looking at mei leaf youtube channel and e store best I've seen there london based
@@johnbrown7689 Yes, you are right; there is little information about farm tea on the web. That's why Nannuoshan came to exist: our mission is to spread out in the Western World what is real tea with a focus on tea culture and tea art. We travel to the plantations, source the teas directly at the farm and bring it back to Europe, US and the rest of the world with all the culture and knowledge associated to it. Last Spring, we started organizing also tea tours to China for our customers. So now we bring both the tea from the farm to your cup as well as you to the farm :-)
Don from MeiLeaf and we from Nannuoshan are all on the same boat and keep on rowing in the same direction together. They are doing a great job to spread the word of farm tea! It would be fun to do a video together, one day!
@@nannuoshan yeah that be great I seen don when I visited his tea shop in camden . Any links to good tea sellers welcome :)
You didn’t mention the “hamburger” method. In comparison everything is feels so precarious and easy to burn your fingers. You need a saucer but it’s so much easier and more effective than anything else. Plus you will never even come close to burning your fingers
I might look like a bit like an ape, but I usually 4 of my fingers pusing the saucer into the bottom of the gaiwan, while my thumb holds the lid, never burned myself, or even really spilled on myself doing it this way, as I don't really feel any heat, but sofisticated it doesnt look.