Don't Miss Chapter 6! (HEALTH EFFECTS OF TEA): th-cam.com/video/n4YpGbSmaFE/w-d-xo.html ): Feel like skipping around to other chapters? They're all linked right here: Introduction to The Masterclass on Tea + My Story with Tea: th-cam.com/video/DGfKxU6Oxiw/w-d-xo.html Chapter 1 - Laying out the 6 tea types and exploring their awesome sub-types: th-cam.com/video/lAYRZeDJ4Pc/w-d-xo.html Chapter 2 - Exploring the biology and cultivation of tea plants: th-cam.com/video/munJOh-19yk/w-d-xo.html Chapter 3 - Everything about tea processing: th-cam.com/video/LqDk2swTiB8/w-d-xo.html Chapter 4 - How to conduct a formal tea quality assessment (7 total PDF’s accompany this chapter, including 6 tea tasting rubrics with vocabulary cheat sheets (linked above)) th-cam.com/video/kiqsrAzgbZ8/w-d-xo.html Chapter 5 - How to make a good cup of tea and not make a bad cup of tea: th-cam.com/video/L_lhIDXjf4M/w-d-xo.html Chapter 6 - Health effects of tea (EPIC CHAPTER DON’T MISS IT): th-cam.com/video/n4YpGbSmaFE/w-d-xo.html Chapter 7 - The History of tea from 2737 BC to today’s Tea Renaissance: th-cam.com/video/TpdoU7DDuXo/w-d-xo.html Chapter 8 - Today’s Tea Industry Issues: th-cam.com/video/oCBdlqJQE7A/w-d-xo.html
I have heard a supposedly Chinese saying that goes something like this. "The first straining you give to your enemy, the second straining you give to your family, and the third straining you give to your self". When ever I drink white tea (usually Bai Mu Dan) I do this and in the end there is only the nice mild and savory honey-like flavors. Taste heavenly.
I really appreciate your approach to tea education and information. You largely dispel much of the myth and traditional lore to replace it with the “why & how”. This in invaluable to someone starting their tea journey as well as someone who’s been on the path for many years. I can take the science and details offered and refine an approach that suits my tastes now and as my experiences change. Though I value history, traditional tea masters, as well as the myth & lore as there’s knowledge to be gleaned it all of it. But all too often I run into those who are “keepers of the knowledge” that seem to value only sharing bits of what they think you need or are challenged by the “why questions”. I’ll take any wisdom shared and try to keep a beginners mind, but detailed information down loads like your help to fill in the blanks. Thank you for your content
Thank you very much for this comment Stephen, it really means a lot to me since I clearly spend a lot of time and effort creating this content. I know the exact knowledge gate keeper type that you're talking about. I'll be frank with you - gate keeping information in this way has typically been a sign that the person doesn't actually know very much, because they feel threatened about their position in the information space. Contrarily, the most truly knowledgable experts I've met (my Chinese tea science professors) are generally pretty open about sharing information. I have an introduction video coming out after the last chapter drops that introduces the course, but mostly introduces me and my credentials in the tea space (i.e. who am I to call my series a Masterclass). I think that video will make it clear why I fall in line with my professors in terms of not gate keeping information. Anyway... I'm really happy you're enjoying the content... it's what I plan to continue doing into the foreseeable future 🤗🙏🍵
So many books about tea, so many videos about tea, so many workshops I attended to learn about tea... but the informations you give are exceptionally interesting. Now I have to watch all your videos too! Thank you!
What an awesome comment thank you so much!! 😃🍵 I'm really happy that the content was able to help you build your knowledge and appreciation for tea despite how much you have already studied & learned! Now you have me looking forward to making more vids! Thanks again for watching and leaving this great comment 🙏🌱🍵🤘 - Dylan
Your science communication skills are amazing! It’s super interesting to hear the scientific explanation for observations I made by just drinking a lot of tea over the years.
Hi there, I am from Brazil and I had never been keen on tea. But, recently, I started to think more about it and your channel appeared on my youtube screen. I got so impressed how rich the tea world is that I got really inspired on drinking tea. And here I am facing the first challenge: where to get a good tea. Brazil has an interesting story about tea and even so it is difficult to find good tea. Finally I got my first green tea, a perl type from China. I did not drink it yet because I wanted to understand this channel you made. Now I feel confident to try my first cup of real tea behaving as a real tea drinker. Then I will post my comments. Than you.
Thanks for the awesome and informative talk! Just a tip from my experience with Japanese greens for those who might be wondering. I have found that with higher amino acid Japanese greens (esp. shaded greens), even lower temps work better for me. Sencha is usually a 60-70 C tea for me. For gyokuro, there are enough amino acids to give an insanely umami brew after 14 minutes at room temperature (I then bump the temps to 50 C and drop the times to 2.5-3 mins for the remaining infusions).
Love your series! Here's a thought with respect to managing the TC/AA concentrations in travel containers: Step 1: Make the perfectly balanced batch of tea for the size of your container (proper temp, leaf to water, extraction time), Step 2: Put a strainer on top of your container or thermal insulated device and pour your tea through it. This will insure your tea is perfect and the act of pouring the tea through a strainer will bring it down to a non lip scalding temperature. So sad that I didn't find this series until now. Thank you.
i've been completely binge watching through this tea masterclass series today while i'm sewing and it's making so many things click in my head. i love finally knowing the why and how behind teas getting 'worse' (i know it's personal taste but to me it's definitely worse haha) when i steep too long, and especially having some tools to reduce my variables on what constitutes that 'too long' so it's no longer as much of a guessing game.
Im a coffee drinker and I like dark espresso made on the stove. Years ago I bought a small box of lapsang souchang which was the most delicious tea I have ever had in my life - never saw it again (just found it online now 😂). I also like marsala /chai (crap tea improved out of sight by adding indian spices😝). I accidentally bought a box of loose leaf marsala chai - OMG DIFFERENT EXPERIENCE COMPLETELY. Pays to make just enough for one cup, steep 4mins and drink - doesnt improve left too long, but that first cup is really excellent👍 Ive learnt such a lot from your vids - going to buy expensive tea from now on👍👍
It's so fun to actually get behind the science of all the recommended brewing parameters out there on the internet. now I know which compounds get released in which way, makes it fun to experiment more than before. the usual "brew black tea with 100°C water" seems a bit flawed since it's aimed mainly at people who are used to teabags and want the same or similar amount of astringency. I will definitely have to brew my black teas at 90°C and see if the sweetness increases or not, who knows? it may taste like a completely different tea! Thank you for spreading valuable knowledge!!
Earlier today I made the plan tonight after a long day, not to go out, not to party, or other crazy stuff, but to get home, make a cup of Lapsang Souchong tea and watch some of your great uploads. I loved the ones I seen and learned so much just very briefly I hope to keep watching these and expanding my own tea culture. Your knowledge and passion is very obvious and I immediately believed what you are saying. Just that immediate trust and integrity, which also shines, some folks who do these have different motivations, or pushing a sale or cut of some sales. I just not long ago started a nice sampling of some loose teas. I haven't really tried any oolong tea or white or green really. The couple of ones just had a taste I wasn't really expecting so my judgement was off. I know you might get this (this goes to anyone too) a lot but what are some good places to order some of the higher quality teas, loose. I buy almost all my loose tea from Harney And Sons, and think highly of them. It took me a couple tries as the first few places I fell for the search engine sale where I just ordered in haste. I seen the video where you had a bag of tea from a supermarket and one of highly quality and I never used tea that looked like that. Harney is not that quality but I was wondering who would or where would be a place to get high quality teas...thanks you for all the knowledge and I will be watching the content on this channel. 🍵
Hi Chad, thank you so much for this awesome comment!! I'm happy that I don't come off as 'sales-focused' in the videos - it's truly only my intention to make videos about what I love and share them with others who also love tea. Interestingly, though, since you asked, I actually do have a small online tea shop that specializes in premium loose-leaf tea. If you are looking to sample a few different types there is a Sampler Pack option that is pretty popular with first-time buyers, linked here; wumountaintea.com/product/wu-mountain-premium-tea-sampler-pack/ Otherwise, feel free to look around and let me know if you have any question. DM on Insta @WuMountainTea or email (info@WuMountainTea.com) are both good ways to chat about specific teas that you're curious about. Thank you again for your interest in the Wu channel and in the world of tea!! 😃🌱🍵 Looking forward to connecting in future videos :) Best, Dylan from Wu
I’ve been enjoying hot tea for decades without this information. I’m very happy to learn why I still love hot tea. Thank you very much for all your hard work and for sharing your research with us. I’m always anxious to learn more from each masterclass.
This was such a great video, so informative. I learned a lot & as someone who drinks a lot of tea and has experimented a bit with different types this was cool & gave lots of insight. Thanks for sharing.
Thx a lot, for your time and effort spend on passing your super interesting knowledge about tea to all of us. I really enjoy and appreciate it :) Greetings from Copenhagen, Denmark.
Thanks for the videos, very interesting! I'm drinking japanese green tea for over a decade, brewing it at 60 degrees celsius for 30s to 120s. I was surprised when you said you brew green tea at 80.
I sandwich my tea leaves between a pair of coffee filters and put them in a Mr. Coffee (a clean one that has never been used for coffee). It might not be optimal, but it always tastes good to me.
Thanks for doing this series, I enjoyed watching all of it! One thing that I'd be interested in would be an extension to this video: why people say gongfu brewing is better than "western" style brewing and recommendations on how regular tea drinkers like myself can change up variables to get the most out of their tea.
This is very helpful thank you! I just recently got into tea, switched over from coffee since I don't want to drink sugary drinks and I can't drink coffee straight. I noticed that if I drink over four cups of tea (8oz each) a day i will start getting stomach pains, on the left side of my stomach. Its weird, but I imagine it has to do with some of the tannins and maybe catechins affecting my stomach. After reading this, it seems like the best way to avoid these compounds is use less leaf, lower water temp and maybe try to stick to oolongs and puers? What would you recommend?
This is great information! Knowing the rules of thumb for tea brewing is one thing, but understanding why is much more valuable. One thing I wish you would have also covered is how this affects the different infusion techniques (gaiwan, gungfu, grandpa). I have added six 30-second gaiwan brews into one pot and compared that to a single three-minute brew with the same total amount of water (same temperature too) and the results seems different too me. The obvious difference is the water-to-leaf ratio, during actual brewing, even though the total water-leaf ratio after all brewing is the same (and perhaps the change in leaf temperature during the interval from gaiwan pour to refill). Is there something else going on that would explain the difference?
Hey Alexander, thanks for watching - glad you liked it 😊. One other thing that came to mind about your experiment was the force of the water being poured into/onto the leaves. Having that additional movement (6 total infusions, so 5 additional moments of force-bearing water infusion that the the 3-minute pour did not have) might go a long way in knocking some additional flavor compounds out of the leaves into solution. I'm guessing that the 6-time gaiwan infusion tasted richer and more substantive than the single infusion? Yeah - that would be my guess. I'll peek through the literature and see what I find 🌱🍵
@@wumountaintea Yes, I preferred the gaiwan brew, which did seem richer and more interesting. Water movement is an interesting explanation. It reminds me of making pour-over coffee (V60, Chemex, etc.), where some people prefer to stir the coffee a bit after adding water to the grounds, and some prefer to disturb the grounds as little as possible when pouring. There is definitely a difference in taste between the two methods, so perhaps that's a part of it.
There is an additional influence as well, which is true for any repeated extraction process (not specific to tea). Infusion happens the fastest when there is a bigger difference in concentration of the compound between the extraction material and the solvent. When you infuse with one large amount of water, that water after 30 seconds is not pure water anymore. This will make the diffusion slower than if you replaced it with clean water. The general principal is, with a fixed total volume of solvent and total infusion time, the efficiency of the extraction increases the more separate pulls you use. In the limit (infinity many pulls for infinitely small time each), you are looking at a continuous stream of clean water passing over it. This is going to get the maximum extraction. This is why you might use a fan to dry something out as fast as possible (it's not a perfect analogy). That said, I don't know if this effect is going to be more important than the effect you get simply by movement Dylan mentioned. The movement effect is directly related. Mixing the tea is going to replace the more saturated water near the leaves with the less saturated water further away. You can think of using multiple gaiwan pulls as a sort of perfect mixing in discrete stages + the actual motion from pouring the water + force/pressure differences on the leaves. It might be an worthwhile experiment to try somehow making tea with multiple pulls but with the minimal possible agitation and seeing what the result is.
Great video, I've been enjoying the series! I was hoping to see at least a little nod to water chemistry too; I know I get wildly different results with similar tea/water ratios, temp and time if I use different water sources. At home I use RO water and while visiting family for Christmas the local water (carbon filtered city supply) made tea that was almost unrecognizable as the same tea!
I love this series! Quick question: gong fu style tea has much shorter infusion times. What are the pros and cons of that? 4 min sounds really long to me
what a treat to come across this series of videos. So informative and excellent on many levels. Highly appreciate it. Inspiring. Curious your thoughts on traditional samovar brewing and black teas. Which can steam leaves all day, extracting... A unique flavor profile develops with samovars. / I go between samovar and the sorts of infusions you speak about here. / Thank you for these videos.
Great! Thank you for your passion. What do you think about adding lemon slices to white tea (I don't wanna loose my mind, so I'm only focusing on white tea for now). Some youtube scientists advise strongly for it, because otherwise it's goodies would have been wasted, they say.
Hey Dylan, thank you for your great series on tea! What is your opinion on water quality, especially water hardness? Is filtering necessary if the water is too hard?
Hi Andreas, you're welcome!! Glad you are enjoying the series 🤗🌱🍵 Hard water is not ideal... if you can find a convenient way to filter or distill it that would be best for tea extraction. Hard water tea is better than no tea, and I consume hard water tea all the time, however flavor extraction from tea leaves is reduced and overall flavor quality is sub-optimal. I get a lot of questions about water quality actually, so I have decided to make a video to explore this topic in greater detail that will be available in probably two months. If you have any near you, Mountain Spring Water is actually best for tea. If you live near any mountain springs you can drive there with empty containers and take home enough for a few weeks of good tea infusion - that is what I did when I lived in the Mountains. More to come on this topic soon 🌱🍵 Best, Dylan
@@wumountaintea Thanks for the quick reply! I live in Austria, water quality is generally not an issue, but where I live the water is quite hard. Might go on a hike with some empty bottles next time. 😅 Looking forward to more videos on your channel, you are delivering all the bits of information very well.
i have been watching your masterclasses on tea. in this video you explained about steeping time and how that can affect tannins and caffeine, etc.... what about when your making sun tea and you let those tea bags soak in the sun for several hours.. thank you
Love the content! I have a question regarding water pH. I work with beer and one thing we do to reduce polyphenol extraction is to extract the malt liquor from the grain bed is to do it at a lower pH. Does this affect tea the same way?
Hey. Love the videos. I have a question. What is your opinion on cold brewing. To explain, im a bartender and use teas in many, many different cocktails. Alcoholic and none alcoholic. If you were to cold brew it and then warm up the water afterwards, would you get a better flavour? I've always been taught not to "cook" most ingredients and to be fair, its cocktails. Not too many are served hot. I'm just bringing it up for discussion. Would love to know your thoughts.
This is by far the most informative tea brewing video I have ever seen. I think now I have much more courage to experiment with the brewing parameters myself, thanks :D One thing crosses my mind, though: as we are brewing the same leafs for the next time (let's say 2nd time), we already extracted a lot of AA and only some of the catechins. Therefore, the leaves after the first infusion will have a much worse TC/AA ratio. In this case, shouldn't we decrease the temperature of the second infusion?
Thanks for very interesting and informative videos. In this part from these 3 tools I couldn’t figure out the part 3 water- tea ratio. For example for 1 cup of tea how much leaves to put in. Is there something more concrete for green, oolong or black tea? Thanks
Thanks for the video, I loved every minute of it! I have a question though: White the is a lightly oxidized tea, but we can brew it about 95°C? Isn't there TC in white teas in general?
@TheYashie LOL time zones are definitely a thing!!! 😜💚 I'm gonna be spacing out the chapters a bit more actually, just dropping one per week on Saturday... I found that people were getting a little overwhelmed with new long videos coming out all the time... unfortunately most tea lovers don't have the same voracious appetite for tea content that The Yashie does 😜🍵. Thanks for watching and commenting bro 🙏😊
@@wumountaintea My pleasure! And yes, I saw the upload schedule was more spaced out on the website where I went to download all the free bonus content! Also that's where I learned of the existence of the secret 9th video :P
You are simply brilliiant in tea knowledge presentation n in illuminating the best in tea drinking n being a true tea connoiseur! Much respect, salute you n this is truly top notch super awesome videos from you. Well done! Thank you! X3 Greetings from Malaysia. : )👃😃
Wow thank you so much Thomas!! I really appreciate that 🙏😃🌱 I hear there are a lot of Dark Tea drinkers in Malaysia, especially Pu'erh and LiuBao. Is that true? What tea are you normally drinking? Cheers 🙏🍵, Dylan
i dont think ive ever had a properly brewed cup of tea in my life despite growing up with it 😂😭 at yum cha, we just use jasmine at super hot temperature that just sits there until its ready to drink (around 10 minutes). Super astringent!
So glad I found your stuff! Are there good rules of thumb to start for infusions g/ml tea/water? Differences between more and less delicate teas (gyokuro vs sencha vs dragonwell?)
I really love this series so far, but I do have a huge question: 80°C at ~4min are recommended, but the fancier green teas I have recommend 70 or even 60°C and anywhwere between 2min and 45sec. They do aim for multiple steeps (2-4). What's your opinions on such soaking recommendations?
hey mate question for ya, how do you, personally, measure your water's temperature while its boiling and do you reheat your kettle at all during tea ceremony? I find when using an electric kettle I'm not able to get a consistent 90 (for my oolongs) and keep it there if I don't use cast iron or other properly insulated kettle. Mad respect from NZ 🤙
Thanks for the info, really useful but I have 2 questions: 1. Tasty is one, healthy is another and they don't always coincide (see sugar) Polyphenols are good for you, or at least so the olive oil industry says so, a high TC:AA cup is not tasty, but is it healthy(er)? 2. In the 30 minute drive scenario, Is it better to make the tea at home for 3 minutes, remove the leaves and put it in the tumbler or is it better to make it at 60C and take the leaves out after 30 mins? 3. Seems like Black tea and Pu-Erh are the safer bets. I for one prefer the black teas, other than taste, is there any health reason people take risks with green teas?
Question on temperature. In addition to temperature of tea: what about temperature of tea pot & cup. I always have been taught to warm pots & cups to maintain balance of temperature. I also use a tea cozy to maintain temperature while brewing. Is this a critical step as well? Would love your take on this in relation to how it impacts brewing consistency.
Not sure if you're still looking at comments on this a year later but really love the video, appreciate going in-depth into the science and process (if tea had more videos like this in the West maybe there could be even more tea geeks to compete with the abundance of coffee geeks out there)! I'm curious about how cold-brewing works with respect to the traditional hot-brewing process -- and I think it's pretty relevant since today I'm sure some large proportion of tea drinkers get tea from the "bubble tea" and adjacent tea "cafe" structure, and they are all cold-brewing (.... right?). What is the difference in how tea compounds get extracted in cold-brew? Obviously you can argue that we're holding the temperature constant, but we are also holding the brew time constant (in the overnight cold brew situation). So... does that necessarily yield a high amino low polyphenol ratio by virtue of the low temperature? I would imagine though that maybe we're actually just (in the long-time horizon) just extracting the leaf characteristic at full ratio, since we're brewing for so long, so would that mean instead that we would expect whatever balance exists in the leaf to be represented with some fidelity in cold brew at long-time? Whether or not you're able to indulge my comment, thanks for this content!
I had a quick question for clarification. The brew chart in this chapter suggest white tea at 95 degrees C. What's the thought on this, assuming a fresher/unaged white tea? I enjoy learning a bit of the science and appreciate your approach! Awesome content, thank you for sharing it with everyone.
I would like to know that too. When i was looking through the internet for the right temperature to make white tea, i found suggestions of 70-80°C, but not so high as 95°C.
I think he addresses this in the episode on production technique (it's in one of them, I think that's the one) but the rational is that white tea isn't rolled. Rolling breaks down the leaf structure and makes the compounds much easier to extract. Because white tea doesn't undergo this process, you need to steep it more aggressively to get a similar level of extraction. One additional note (which I don't think he mentions explicitly in this context, but maybe he did) is that, since white tea is never fixed and undergoes a lengthy withering phase, it's going to be more oxidized than green tea, so you'll get a lower ratio of bitter compounds, allowing for a higher temperature. If I said anything incorrect, anyone (especially resident master Dylan) feel free to correct me.
I loved your tea infusion breakdown but I still have a couple of questions. My mother used to make sun tea in which she would toss about ten or fifteen black tea bags into a clear glass jug of lukewarm to cool water and let it steep in the sunlight for about an hour or more. Afterwards she would throw out the bags and put the jug in the fridge so everyone could have black tea however they liked, iced or microwaved. Is this a good method? Also, I once bought loose leaf purple oolong and milk oolong from a specialty shop, and I was told that many oolongs can be steeped multiple times producing different flavors each time. Why is this the case with oolongs?
Maybe I don't hate green tea then. I'll try different kinds (whatever I can get my hands on here in Brazil). And follow your instructions. Wish me luck haha. I forgot to mention. Thank you so much for the video. It's excellent. Keep the good work :3
I didn't like the astringency of green teas either. For me the tea that changed that, was a japanese shaded green tea, which I brew for only 2 minutes at 70°C. There is absolutely no astringency and it's quite sweet an smooth.
what about sun tea? Grandma used to take a big pickle jar (1 gal) and dump tea and water and let the sun "cook" it all day. Was pretty good. Does this work with these asian teas?
Made Sencha tea with 2 min boiling time at 70 degree celsius. It was green as it should be. I like to let the tea without leaves sit on a heating plate at 60 degree celsius. This turned brown after 1-2 hours. Is the tea destroyed now, or is it just further processing into another type of tea ?
I have a question. It will be a difference in the tea flavor if i mix de leaves/teabag with a little spoon or it should not do anything compared to stationary teabag?
This chapter reminds me of the last time I was in China. I was at my Aunt's apartment and she was performing the full Chinese Tea ceremony, and I was confused why it takes so long to finish this whole process (I'm a second generation Chinese-American ;D). My question is how much of tea infusion plays a role in these traditions? Thinking out loud, I'm sure a lot.
It's great! Mostly for green tea, or lightly oxidized Oolongs though. You don't get great results for black or Pu-erh tea, and definitely not White tea. But the overnight cold-infused Green Tea is fantastic, especially in summertime 😎🌱🍵👌 Try it out and let me know what you think! Dylan
I kept waiting for the actual ratio of water to tea leaves and it never happened lol. Super well made and informative video tho, loved it would buy the book 🎉
can i cold brew tea? i put 2 bags of white tea in a 500ml tumbler and left it in the friedge for tomorrow, it will infuse for 24 hours or something like that.. is there any change of it turning out good?
I wonder how water hardness (calcium content) plays into all of this. I used to think soft water was best for making tea because my tea always tasted better in my university city that had very soft water compared to my parent's home, which has a moderate to high amount of calcium. I then moved to a city with higher calcium water and my tea still tastes great. Does calcium do anything at all?
How does this relate to gongfu style? Many different infusions but the time for each infusion doesn’t add up past 5-6min for the the more, for lack of a better understanding, at risk teas? Or does it kind of reset once the tea leaves are drained?
Realistically, it's hard to sustain a certain temperature unless you're constantly applying heat, so typically "infusion temperature" just means the original water temperature when you first infuse the tea leaves. Temperature within different vessels (i.e. gaiwan vs. teapot vs. tea tumbler) will decline at different rates, which will affect how each method produces slightly different flavor profiles. Generally, as long as you keep an eye on the water temperature when you first pour it over the leaves then you're fine 👌🌱🍵
@@wumountaintea This the question / information I was looking for and I feel could have been addressed in that already very informative video. When one pours water from a kettle that has just stopped boiling, the temperature is already not 100°C anymore. However that doesn't really matter I suppose: The flavour extraction doesn't start "from" a specific temperature, but happens in a temperature range around it and over.
I really like the taste of sun tea. I tried to figure out the ratio leaf to water and time. Anyone have any idea. Cause the. Est tea I've tasted s a sun tea.
Probably depends on the individual black tea used for the earl grey. I've found wild variations between different earl greys. Both in tea quality and in the bergamot oil used. Best way to find out, is to try it yourself.
Possibly, but there’s two issues; 1. the tea would be undrinkably bitter/astingent. 2. We’re not actually sure what the optimal level of daily catechin intake is yet. It’s more than zero, but we don’t know at which point is the peak of the bell curve because it isn’t a ‘more is better’ function (as is no ingredient or bioactive substance). For now, just stick with what tastes good and what feels good to your body 🌱🍵🫶
@@wumountaintea Thanks a lot, not only for this answer but your tea masterclass as well. You know your stuff and im learning so much from you. Appreciate your dedication and hard work.
I must say the masterclass has been wonderful so far, but this chapter was a little underwhelming. You probably want to cover all bases on a basic level, but I would have loved more details. For example the mineral profile of the water used, using a uncoated tetsubin vs a electric kettle, letting water cool vs bringing it to the exact temperature, using a paper filter vs a tumbler vs a tea strainer, drinking many infusions with a high tea water ratio in small cups, washing tea in cold water before infusing it, different cold infusions. Also I have made the experience that some green teas (in my case a shinsha) are incredibly intense with only 60C° and infusion time of only 60s. I accidentally forgot about it for only a moment and at only 80s infusion time it was already too intense. That said I loved the series so far!
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Don't Miss Chapter 6! (HEALTH EFFECTS OF TEA):
th-cam.com/video/n4YpGbSmaFE/w-d-xo.html ):
Feel like skipping around to other chapters? They're all linked right here:
Introduction to The Masterclass on Tea + My Story with Tea:
th-cam.com/video/DGfKxU6Oxiw/w-d-xo.html
Chapter 1 - Laying out the 6 tea types and exploring their awesome sub-types:
th-cam.com/video/lAYRZeDJ4Pc/w-d-xo.html
Chapter 2 - Exploring the biology and cultivation of tea plants:
th-cam.com/video/munJOh-19yk/w-d-xo.html
Chapter 3 - Everything about tea processing:
th-cam.com/video/LqDk2swTiB8/w-d-xo.html
Chapter 4 - How to conduct a formal tea quality assessment (7 total PDF’s accompany this chapter, including 6 tea tasting rubrics with vocabulary cheat sheets (linked above))
th-cam.com/video/kiqsrAzgbZ8/w-d-xo.html
Chapter 5 - How to make a good cup of tea and not make a bad cup of tea:
th-cam.com/video/L_lhIDXjf4M/w-d-xo.html
Chapter 6 - Health effects of tea (EPIC CHAPTER DON’T MISS IT):
th-cam.com/video/n4YpGbSmaFE/w-d-xo.html
Chapter 7 - The History of tea from 2737 BC to today’s Tea Renaissance:
th-cam.com/video/TpdoU7DDuXo/w-d-xo.html
Chapter 8 - Today’s Tea Industry Issues:
th-cam.com/video/oCBdlqJQE7A/w-d-xo.html
I have heard a supposedly Chinese saying that goes something like this.
"The first straining you give to your enemy, the second straining you give to your family, and the third straining you give to your self".
When ever I drink white tea (usually Bai Mu Dan) I do this and in the end there is only the nice mild and savory honey-like flavors.
Taste heavenly.
I really appreciate your approach to tea education and information. You largely dispel much of the myth and traditional lore to replace it with the “why & how”. This in invaluable to someone starting their tea journey as well as someone who’s been on the path for many years. I can take the science and details offered and refine an approach that suits my tastes now and as my experiences change. Though I value history, traditional tea masters, as well as the myth & lore as there’s knowledge to be gleaned it all of it. But all too often I run into those who are “keepers of the knowledge” that seem to value only sharing bits of what they think you need or are challenged by the “why questions”. I’ll take any wisdom shared and try to keep a beginners mind, but detailed information down loads like your help to fill in the blanks. Thank you for your content
Thank you very much for this comment Stephen, it really means a lot to me since I clearly spend a lot of time and effort creating this content. I know the exact knowledge gate keeper type that you're talking about. I'll be frank with you - gate keeping information in this way has typically been a sign that the person doesn't actually know very much, because they feel threatened about their position in the information space. Contrarily, the most truly knowledgable experts I've met (my Chinese tea science professors) are generally pretty open about sharing information. I have an introduction video coming out after the last chapter drops that introduces the course, but mostly introduces me and my credentials in the tea space (i.e. who am I to call my series a Masterclass). I think that video will make it clear why I fall in line with my professors in terms of not gate keeping information. Anyway... I'm really happy you're enjoying the content... it's what I plan to continue doing into the foreseeable future 🤗🙏🍵
So many books about tea, so many videos about tea, so many workshops I attended to learn about tea... but the informations you give are exceptionally interesting. Now I have to watch all your videos too! Thank you!
What an awesome comment thank you so much!! 😃🍵 I'm really happy that the content was able to help you build your knowledge and appreciation for tea despite how much you have already studied & learned! Now you have me looking forward to making more vids!
Thanks again for watching and leaving this great comment 🙏🌱🍵🤘
- Dylan
Your science communication skills are amazing!
It’s super interesting to hear the scientific explanation for observations I made by just drinking a lot of tea over the years.
Hi there, I am from Brazil and I had never been keen on tea. But, recently, I started to think more about it and your channel appeared on my youtube screen. I got so impressed how rich the tea world is that I got really inspired on drinking tea.
And here I am facing the first challenge: where to get a good tea. Brazil has an interesting story about tea and even so it is difficult to find good tea.
Finally I got my first green tea, a perl type from China. I did not drink it yet because I wanted to understand this channel you made. Now I feel confident to try my first cup of real tea behaving as a real tea drinker. Then I will post my comments. Than you.
Any update on how it went?
Thanks for the awesome and informative talk! Just a tip from my experience with Japanese greens for those who might be wondering. I have found that with higher amino acid Japanese greens (esp. shaded greens), even lower temps work better for me. Sencha is usually a 60-70 C tea for me. For gyokuro, there are enough amino acids to give an insanely umami brew after 14 minutes at room temperature (I then bump the temps to 50 C and drop the times to 2.5-3 mins for the remaining infusions).
Love your series! Here's a thought with respect to managing the TC/AA concentrations in travel containers: Step 1: Make the perfectly balanced batch of tea for the size of your container (proper temp, leaf to water, extraction time), Step 2: Put a strainer on top of your container or thermal insulated device and pour your tea through it. This will insure your tea is perfect and the act of pouring the tea through a strainer will bring it down to a non lip scalding temperature. So sad that I didn't find this series until now. Thank you.
Thank you for spelling this out so clearly. I now have a much better understanding of the tea infusion process. I can't wait to see your next video.
you're welcome! 😊🍵
i've been completely binge watching through this tea masterclass series today while i'm sewing and it's making so many things click in my head. i love finally knowing the why and how behind teas getting 'worse' (i know it's personal taste but to me it's definitely worse haha) when i steep too long, and especially having some tools to reduce my variables on what constitutes that 'too long' so it's no longer as much of a guessing game.
Im a coffee drinker and I like dark espresso made on the stove. Years ago I bought a small box of lapsang souchang which was the most delicious tea I have ever had in my life - never saw it again (just found it online now 😂). I also like marsala /chai (crap tea improved out of sight by adding indian spices😝). I accidentally bought a box of loose leaf marsala chai - OMG DIFFERENT EXPERIENCE COMPLETELY. Pays to make just enough for one cup, steep 4mins and drink - doesnt improve left too long, but that first cup is really excellent👍 Ive learnt such a lot from your vids - going to buy expensive tea from now on👍👍
Now I know why Jasmine tea turns so bitter after it's been sitting in a teapot for a while at a restaurant. Thank you!
It's so fun to actually get behind the science of all the recommended brewing parameters out there on the internet. now I know which compounds get released in which way, makes it fun to experiment more than before. the usual "brew black tea with 100°C water" seems a bit flawed since it's aimed mainly at people who are used to teabags and want the same or similar amount of astringency. I will definitely have to brew my black teas at 90°C and see if the sweetness increases or not, who knows? it may taste like a completely different tea! Thank you for spreading valuable knowledge!!
Hi Anas,
I'm happy to hear you're experimenting and having fun with your tea! 😃🌱🍵🤘
Keep me updated on your findings :)
Best,
Dylan
Bro, that was the sickest explanation of tea brewing basics that I have found. I am a beginner but I feel like a master after that! Thanks 😊
Earlier today I made the plan tonight after a long day, not to go out, not to party, or other crazy stuff, but to get home, make a cup of Lapsang Souchong tea and watch some of your great uploads. I loved the ones I seen and learned so much just very briefly I hope to keep watching these and expanding my own tea culture. Your knowledge and passion is very obvious and I immediately believed what you are saying. Just that immediate trust and integrity, which also shines, some folks who do these have different motivations, or pushing a sale or cut of some sales.
I just not long ago started a nice sampling of some loose teas. I haven't really tried any oolong tea or white or green really. The couple of ones just had a taste I wasn't really expecting so my judgement was off.
I know you might get this (this goes to anyone too) a lot but what are some good places to order some of the higher quality teas, loose. I buy almost all my loose tea from Harney And Sons, and think highly of them. It took me a couple tries as the first few places I fell for the search engine sale where I just ordered in haste. I seen the video where you had a bag of tea from a supermarket and one of highly quality and I never used tea that looked like that. Harney is not that quality but I was wondering who would or where would be a place to get high quality teas...thanks you for all the knowledge and I will be watching the content on this channel.
🍵
Hi Chad, thank you so much for this awesome comment!!
I'm happy that I don't come off as 'sales-focused' in the videos - it's truly only my intention to make videos about what I love and share them with others who also love tea. Interestingly, though, since you asked, I actually do have a small online tea shop that specializes in premium loose-leaf tea. If you are looking to sample a few different types there is a Sampler Pack option that is pretty popular with first-time buyers, linked here; wumountaintea.com/product/wu-mountain-premium-tea-sampler-pack/
Otherwise, feel free to look around and let me know if you have any question. DM on Insta @WuMountainTea or email (info@WuMountainTea.com) are both good ways to chat about specific teas that you're curious about.
Thank you again for your interest in the Wu channel and in the world of tea!! 😃🌱🍵 Looking forward to connecting in future videos :)
Best,
Dylan from Wu
I’ve been enjoying hot tea for decades without this information. I’m very happy to learn why I still love hot tea. Thank you very much for all your hard work and for sharing your research with us. I’m always anxious to learn more from each masterclass.
This was such a great video, so informative. I learned a lot & as someone who drinks a lot of tea and has experimented a bit with different types this was cool & gave lots of insight. Thanks for sharing.
Thx a lot, for your time and effort spend on passing your super interesting knowledge about tea to all of us. I really enjoy and appreciate it :) Greetings from Copenhagen, Denmark.
The balance of compound pie charts is extremely helpful!
This is amazing! Thank you!
Love it, and the "tea in cheek" safety versus tea quality mantra.
Thanks for the videos, very interesting! I'm drinking japanese green tea for over a decade, brewing it at 60 degrees celsius for 30s to 120s. I was surprised when you said you brew green tea at 80.
I sandwich my tea leaves between a pair of coffee filters and put them in a Mr. Coffee (a clean one that has never been used for coffee). It might not be optimal, but it always tastes good to me.
Thanks for doing this series, I enjoyed watching all of it! One thing that I'd be interested in would be an extension to this video: why people say gongfu brewing is better than "western" style brewing and recommendations on how regular tea drinkers like myself can change up variables to get the most out of their tea.
This is very helpful thank you! I just recently got into tea, switched over from coffee since I don't want to drink sugary drinks and I can't drink coffee straight. I noticed that if I drink over four cups of tea (8oz each) a day i will start getting stomach pains, on the left side of my stomach. Its weird, but I imagine it has to do with some of the tannins and maybe catechins affecting my stomach. After reading this, it seems like the best way to avoid these compounds is use less leaf, lower water temp and maybe try to stick to oolongs and puers? What would you recommend?
This is great information! Knowing the rules of thumb for tea brewing is one thing, but understanding why is much more valuable. One thing I wish you would have also covered is how this affects the different infusion techniques (gaiwan, gungfu, grandpa). I have added six 30-second gaiwan brews into one pot and compared that to a single three-minute brew with the same total amount of water (same temperature too) and the results seems different too me. The obvious difference is the water-to-leaf ratio, during actual brewing, even though the total water-leaf ratio after all brewing is the same (and perhaps the change in leaf temperature during the interval from gaiwan pour to refill). Is there something else going on that would explain the difference?
Hey Alexander, thanks for watching - glad you liked it 😊. One other thing that came to mind about your experiment was the force of the water being poured into/onto the leaves. Having that additional movement (6 total infusions, so 5 additional moments of force-bearing water infusion that the the 3-minute pour did not have) might go a long way in knocking some additional flavor compounds out of the leaves into solution. I'm guessing that the 6-time gaiwan infusion tasted richer and more substantive than the single infusion? Yeah - that would be my guess. I'll peek through the literature and see what I find 🌱🍵
@@wumountaintea Yes, I preferred the gaiwan brew, which did seem richer and more interesting. Water movement is an interesting explanation. It reminds me of making pour-over coffee (V60, Chemex, etc.), where some people prefer to stir the coffee a bit after adding water to the grounds, and some prefer to disturb the grounds as little as possible when pouring. There is definitely a difference in taste between the two methods, so perhaps that's a part of it.
There is an additional influence as well, which is true for any repeated extraction process (not specific to tea). Infusion happens the fastest when there is a bigger difference in concentration of the compound between the extraction material and the solvent. When you infuse with one large amount of water, that water after 30 seconds is not pure water anymore. This will make the diffusion slower than if you replaced it with clean water. The general principal is, with a fixed total volume of solvent and total infusion time, the efficiency of the extraction increases the more separate pulls you use.
In the limit (infinity many pulls for infinitely small time each), you are looking at a continuous stream of clean water passing over it. This is going to get the maximum extraction. This is why you might use a fan to dry something out as fast as possible (it's not a perfect analogy).
That said, I don't know if this effect is going to be more important than the effect you get simply by movement Dylan mentioned.
The movement effect is directly related. Mixing the tea is going to replace the more saturated water near the leaves with the less saturated water further away. You can think of using multiple gaiwan pulls as a sort of perfect mixing in discrete stages + the actual motion from pouring the water + force/pressure differences on the leaves.
It might be an worthwhile experiment to try somehow making tea with multiple pulls but with the minimal possible agitation and seeing what the result is.
I use glass vacuum tea bottle for cold tea in summer, with icy water and a long infusion time
What about water quality/source and how it ultimately affects the taste? This Masterclass series is great!
Great video, I've been enjoying the series! I was hoping to see at least a little nod to water chemistry too; I know I get wildly different results with similar tea/water ratios, temp and time if I use different water sources. At home I use RO water and while visiting family for Christmas the local water (carbon filtered city supply) made tea that was almost unrecognizable as the same tea!
21:10 yes and those cases are anytime you have a second container for the tea.
I love this series! Quick question: gong fu style tea has much shorter infusion times. What are the pros and cons of that? 4 min sounds really long to me
what a treat to come across this series of videos. So informative and excellent on many levels. Highly appreciate it. Inspiring. Curious your thoughts on traditional samovar brewing and black teas. Which can steam leaves all day, extracting... A unique flavor profile develops with samovars. / I go between samovar and the sorts of infusions you speak about here. / Thank you for these videos.
Great! Thank you for your passion. What do you think about adding lemon slices to white tea (I don't wanna loose my mind, so I'm only focusing on white tea for now). Some youtube scientists advise strongly for it, because otherwise it's goodies would have been wasted, they say.
Hey Dylan, thank you for your great series on tea! What is your opinion on water quality, especially water hardness? Is filtering necessary if the water is too hard?
Hi Andreas, you're welcome!! Glad you are enjoying the series 🤗🌱🍵
Hard water is not ideal... if you can find a convenient way to filter or distill it that would be best for tea extraction. Hard water tea is better than no tea, and I consume hard water tea all the time, however flavor extraction from tea leaves is reduced and overall flavor quality is sub-optimal. I get a lot of questions about water quality actually, so I have decided to make a video to explore this topic in greater detail that will be available in probably two months.
If you have any near you, Mountain Spring Water is actually best for tea. If you live near any mountain springs you can drive there with empty containers and take home enough for a few weeks of good tea infusion - that is what I did when I lived in the Mountains.
More to come on this topic soon 🌱🍵
Best,
Dylan
@@wumountaintea Thanks for the quick reply! I live in Austria, water quality is generally not an issue, but where I live the water is quite hard. Might go on a hike with some empty bottles next time. 😅 Looking forward to more videos on your channel, you are delivering all the bits of information very well.
i have been watching your masterclasses on tea. in this video you explained about steeping time and how that can affect tannins and caffeine, etc.... what about when your making sun tea and you let those tea bags soak in the sun for several hours.. thank you
Love the content! I have a question regarding water pH. I work with beer and one thing we do to reduce polyphenol extraction is to extract the malt liquor from the grain bed is to do it at a lower pH. Does this affect tea the same way?
Hey. Love the videos. I have a question. What is your opinion on cold brewing. To explain, im a bartender and use teas in many, many different cocktails. Alcoholic and none alcoholic. If you were to cold brew it and then warm up the water afterwards, would you get a better flavour? I've always been taught not to "cook" most ingredients and to be fair, its cocktails. Not too many are served hot. I'm just bringing it up for discussion. Would love to know your thoughts.
So glad i found this channel !
This is by far the most informative tea brewing video I have ever seen. I think now I have much more courage to experiment with the brewing parameters myself, thanks :D
One thing crosses my mind, though: as we are brewing the same leafs for the next time (let's say 2nd time), we already extracted a lot of AA and only some of the catechins. Therefore, the leaves after the first infusion will have a much worse TC/AA ratio. In this case, shouldn't we decrease the temperature of the second infusion?
Thanks for very interesting and informative videos. In this part from these 3 tools I couldn’t figure out the part 3 water- tea ratio. For example for 1 cup of tea how much leaves to put in. Is there something more concrete for green, oolong or black tea? Thanks
Thanks for the video, I loved every minute of it!
I have a question though: White the is a lightly oxidized tea, but we can brew it about 95°C? Isn't there TC in white teas in general?
I wish there was a channel like yours dedicated to coffee :)
Came here from James Hoffmann who is basically the mad scientist of coffee. Was looking for the same thing for tea
Chapter 5 let's go! I actually forgot timezones were a thing, and was waiting for this yesterday -.-
@TheYashie LOL time zones are definitely a thing!!! 😜💚 I'm gonna be spacing out the chapters a bit more actually, just dropping one per week on Saturday... I found that people were getting a little overwhelmed with new long videos coming out all the time... unfortunately most tea lovers don't have the same voracious appetite for tea content that The Yashie does 😜🍵. Thanks for watching and commenting bro 🙏😊
@@wumountaintea My pleasure! And yes, I saw the upload schedule was more spaced out on the website where I went to download all the free bonus content! Also that's where I learned of the existence of the secret 9th video :P
@@TheYashie yes there is a secret 9th video🤣😈👀🌱
@@wumountaintea secret knowledge is the best knowledge, my pappy used to say :P
Wonderful explanation, thank you!
You are simply brilliiant in tea knowledge presentation n in illuminating the best in tea drinking n being a true tea connoiseur!
Much respect, salute you n this is truly top notch super awesome videos from you.
Well done!
Thank you! X3
Greetings from Malaysia.
: )👃😃
Wow thank you so much Thomas!! I really appreciate that 🙏😃🌱
I hear there are a lot of Dark Tea drinkers in Malaysia, especially Pu'erh and LiuBao. Is that true? What tea are you normally drinking?
Cheers 🙏🍵,
Dylan
many of these concepts are usefull in other fields too
i dont think ive ever had a properly brewed cup of tea in my life despite growing up with it 😂😭
at yum cha, we just use jasmine at super hot temperature that just sits there until its ready to drink (around 10 minutes). Super astringent!
Super interesting! So how do you feel or would approach cold brews?
Now I know how to infuse tea for best taste, and why!
I am enjoying your tea series. Thank you. 🐉
This is amazing content.
Glad you liked it 😃 !! Thanks for watching 🙏🌱🍵
So glad I found your stuff! Are there good rules of thumb to start for infusions g/ml tea/water? Differences between more and less delicate teas (gyokuro vs sencha vs dragonwell?)
I really love this series so far, but I do have a huge question: 80°C at ~4min are recommended, but the fancier green teas I have recommend 70 or even 60°C and anywhwere between 2min and 45sec. They do aim for multiple steeps (2-4). What's your opinions on such soaking recommendations?
hey mate question for ya, how do you, personally, measure your water's temperature while its boiling and do you reheat your kettle at all during tea ceremony? I find when using an electric kettle I'm not able to get a consistent 90 (for my oolongs) and keep it there if I don't use cast iron or other properly insulated kettle. Mad respect from NZ 🤙
Most positive and useful tea channel I've seen (actually second one I've seen :D)
Thanks for the info, really useful but I have 2 questions:
1. Tasty is one, healthy is another and they don't always coincide (see sugar) Polyphenols are good for you, or at least so the olive oil industry says so, a high TC:AA cup is not tasty, but is it healthy(er)?
2. In the 30 minute drive scenario, Is it better to make the tea at home for 3 minutes, remove the leaves and put it in the tumbler or is it better to make it at 60C and take the leaves out after 30 mins?
3. Seems like Black tea and Pu-Erh are the safer bets. I for one prefer the black teas, other than taste, is there any health reason people take risks with green teas?
Question on temperature. In addition to temperature of tea: what about temperature of tea pot & cup. I always have been taught to warm pots & cups to maintain balance of temperature. I also use a tea cozy to maintain temperature while brewing. Is this a critical step as well? Would love your take on this in relation to how it impacts brewing consistency.
Not sure if you're still looking at comments on this a year later but really love the video, appreciate going in-depth into the science and process (if tea had more videos like this in the West maybe there could be even more tea geeks to compete with the abundance of coffee geeks out there)!
I'm curious about how cold-brewing works with respect to the traditional hot-brewing process -- and I think it's pretty relevant since today I'm sure some large proportion of tea drinkers get tea from the "bubble tea" and adjacent tea "cafe" structure, and they are all cold-brewing (.... right?). What is the difference in how tea compounds get extracted in cold-brew? Obviously you can argue that we're holding the temperature constant, but we are also holding the brew time constant (in the overnight cold brew situation). So... does that necessarily yield a high amino low polyphenol ratio by virtue of the low temperature? I would imagine though that maybe we're actually just (in the long-time horizon) just extracting the leaf characteristic at full ratio, since we're brewing for so long, so would that mean instead that we would expect whatever balance exists in the leaf to be represented with some fidelity in cold brew at long-time?
Whether or not you're able to indulge my comment, thanks for this content!
I had a quick question for clarification. The brew chart in this chapter suggest white tea at 95 degrees C. What's the thought on this, assuming a fresher/unaged white tea? I enjoy learning a bit of the science and appreciate your approach! Awesome content, thank you for sharing it with everyone.
I would like to know that too. When i was looking through the internet for the right temperature to make white tea, i found suggestions of 70-80°C, but not so high as 95°C.
I think he addresses this in the episode on production technique (it's in one of them, I think that's the one) but the rational is that white tea isn't rolled. Rolling breaks down the leaf structure and makes the compounds much easier to extract. Because white tea doesn't undergo this process, you need to steep it more aggressively to get a similar level of extraction.
One additional note (which I don't think he mentions explicitly in this context, but maybe he did) is that, since white tea is never fixed and undergoes a lengthy withering phase, it's going to be more oxidized than green tea, so you'll get a lower ratio of bitter compounds, allowing for a higher temperature.
If I said anything incorrect, anyone (especially resident master Dylan) feel free to correct me.
@@DonkoXI that makes sense. Thank you for the explanation. 😀
Great!!!!!
this chapter really made me from "Interessting" to "i need whole leaf tea"
I loved your tea infusion breakdown but I still have a couple of questions. My mother used to make sun tea in which she would toss about ten or fifteen black tea bags into a clear glass jug of lukewarm to cool water and let it steep in the sunlight for about an hour or more. Afterwards she would throw out the bags and put the jug in the fridge so everyone could have black tea however they liked, iced or microwaved. Is this a good method? Also, I once bought loose leaf purple oolong and milk oolong from a specialty shop, and I was told that many oolongs can be steeped multiple times producing different flavors each time. Why is this the case with oolongs?
My Korean chogyn zen master often says “if you want to understand what is, drink some tea “. It’s a big answer in a single sentence
Hapchang
Maybe I don't hate green tea then. I'll try different kinds (whatever I can get my hands on here in Brazil). And follow your instructions. Wish me luck haha. I forgot to mention. Thank you so much for the video. It's excellent. Keep the good work :3
I didn't like the astringency of green teas either. For me the tea that changed that, was a japanese shaded green tea, which I brew for only 2 minutes at 70°C. There is absolutely no astringency and it's quite sweet an smooth.
what about sun tea? Grandma used to take a big pickle jar (1 gal) and dump tea and water and let the sun "cook" it all day. Was pretty good. Does this work with these asian teas?
great video!
Made Sencha tea with 2 min boiling time at 70 degree celsius. It was green as it should be. I like to let the tea without leaves sit on a heating plate at 60 degree celsius. This turned brown after 1-2 hours. Is the tea destroyed now, or is it just further processing into another type of tea ?
I have a question. It will be a difference in the tea flavor if i mix de leaves/teabag with a little spoon or it should not do anything compared to stationary teabag?
This chapter reminds me of the last time I was in China. I was at my Aunt's apartment and she was performing the full Chinese Tea ceremony, and I was confused why it takes so long to finish this whole process (I'm a second generation Chinese-American ;D).
My question is how much of tea infusion plays a role in these traditions? Thinking out loud, I'm sure a lot.
What do you think about long (8-24hrs) room temperature or cold brewing methods?
It's great! Mostly for green tea, or lightly oxidized Oolongs though. You don't get great results for black or Pu-erh tea, and definitely not White tea. But the overnight cold-infused Green Tea is fantastic, especially in summertime 😎🌱🍵👌
Try it out and let me know what you think!
Dylan
I kept waiting for the actual ratio of water to tea leaves and it never happened lol. Super well made and informative video tho, loved it would buy the book 🎉
I might have skipped it, but how do you "make" 80 or 90 celsius water if you have a traditional teapot?
Opening beat hitting OG…
can i cold brew tea? i put 2 bags of white tea in a 500ml tumbler and left it in the friedge for tomorrow, it will infuse for 24 hours or something like that.. is there any change of it turning out good?
I wonder how water hardness (calcium content) plays into all of this. I used to think soft water was best for making tea because my tea always tasted better in my university city that had very soft water compared to my parent's home, which has a moderate to high amount of calcium. I then moved to a city with higher calcium water and my tea still tastes great. Does calcium do anything at all?
Thank you so much 🤓 I’ve learned a lot just watching a few of your videos man🫡🫖🍵☕️
How does this relate to gongfu style? Many different infusions but the time for each infusion doesn’t add up past 5-6min for the the more, for lack of a better understanding, at risk teas? Or does it kind of reset once the tea leaves are drained?
Is the goal to keep the temperature sustained for the duration of the infusion?
Realistically, it's hard to sustain a certain temperature unless you're constantly applying heat, so typically "infusion temperature" just means the original water temperature when you first infuse the tea leaves. Temperature within different vessels (i.e. gaiwan vs. teapot vs. tea tumbler) will decline at different rates, which will affect how each method produces slightly different flavor profiles. Generally, as long as you keep an eye on the water temperature when you first pour it over the leaves then you're fine 👌🌱🍵
@@wumountaintea This the question / information I was looking for and I feel could have been addressed in that already very informative video. When one pours water from a kettle that has just stopped boiling, the temperature is already not 100°C anymore. However that doesn't really matter I suppose: The flavour extraction doesn't start "from" a specific temperature, but happens in a temperature range around it and over.
And how does the TC:AA ratio perform in the second and third brew?
How should I gauge the steeping time in a tea pot where the water to tea ratio is higher?
How do you measure your water temperature?
My brain wants your brain to know that it loves your capacity to information dump 😂
Should the milk go in first?
hmm do u have any information on wear to actually buy good quality teas? i live in canada so obviously it would have to be shipped
I send tea to Canada all the time! Check out wumountaintea.com 🤗🌱
*0:15* It is NOT COOL that you somehow knew I was going to invite Tammy and Bill over for a cup of tea!
What are you spying on me?
If Martin Luther hammered his tea list on the church door it would have been called the 95 tea-ses!
I really like the taste of sun tea. I tried to figure out the ratio leaf to water and time. Anyone have any idea. Cause the. Est tea I've tasted s a sun tea.
does a earl grey fall in the 100 °C category or in the 90°C?
Probably depends on the individual black tea used for the earl grey. I've found wild variations between different earl greys. Both in tea quality and in the bergamot oil used. Best way to find out, is to try it yourself.
Hammer them up on the church door 😂 Thank you for the education and humor!
Спасибо :) очень интересно. На 11:46 я хотел крикнуть "Оскара дайте ему" :)
What's about the water quality?
Can you make a cold Brew t
ok but what about cold brewing tea? I need to know how that all works
What about nestle instant tea? Totally joking
Excellent video
喝茶用蒸餾水好呢 還是用過濾水好？
其实 最好还是山泉水。16年中国茶叶研究所发了一篇文章说，山泉水和蒸餾水比较适合泡绿茶和乌龙茶，还有山泉水比较适合泡红茶。这篇文章的链接我就贴在下面。其实没有很多很多人探索过这个问题，但是从我看过的文章还有我个人的经历，我感觉最好是山泉水，第二是蒸餾水，比较差是井水，但是不同茶叶都有不同最适合它的水。我个人的话，我家附近有一座大山，我两个星期一次带个筒子去那里接水带回家用来泡茶。看你自己有没有办法接一些山泉水 🙂🙏🌱🍵
dx.doi.org/10.1016/j.foodchem.2016.11.110
@@wumountaintea 裡面的專業術語把我看得眼花了。
總的來說是不是到瀑布的源頭取水最好？
也不一定需要直接来自于瀑布，只要是山泉水就可以🙂👌🌱
@@wumountaintea 謝謝大師
不客气 🙏🍵
From a health perspective, wouldn't it be better to infuse for up to ten minutes to get more catechines?
Possibly, but there’s two issues; 1. the tea would be undrinkably bitter/astingent. 2. We’re not actually sure what the optimal level of daily catechin intake is yet. It’s more than zero, but we don’t know at which point is the peak of the bell curve because it isn’t a ‘more is better’ function (as is no ingredient or bioactive substance). For now, just stick with what tastes good and what feels good to your body 🌱🍵🫶
@@wumountaintea Thanks a lot, not only for this answer but your tea masterclass as well. You know your stuff and im learning so much from you. Appreciate your dedication and hard work.
I must say the masterclass has been wonderful so far, but this chapter was a little underwhelming. You probably want to cover all bases on a basic level, but I would have loved more details. For example the mineral profile of the water used, using a uncoated tetsubin vs a electric kettle, letting water cool vs bringing it to the exact temperature, using a paper filter vs a tumbler vs a tea strainer, drinking many infusions with a high tea water ratio in small cups, washing tea in cold water before infusing it, different cold infusions.
Also I have made the experience that some green teas (in my case a shinsha) are incredibly intense with only 60C° and infusion time of only 60s. I accidentally forgot about it for only a moment and at only 80s infusion time it was already too intense.
That said I loved the series so far!
"How Bill doing? We don't even know..." 😅
👍
🫶🍵
now i finally know what to *properly* do with this giant gift box of loose leaf i got for birthday...
"Why am I counting my finger this way?" 😂