Don't Miss Chapter 4! (5 Steps of Formal Tea Quality Assessment): th-cam.com/video/kiqsrAzgbZ8/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 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 can't believe this is just free online. Amazing collection of knowledge, so well presented, clear and easy to follow. It's a video textbook! Way to take advantage of this medium to make this knowledge more accessible. Bravo.
I believe it's able to be free because they sell tea! Making educational tea videos is part of marketing whether or not that's the intention. Not in the obnoxious "and here's where you can buy my product!" kind of way. I believe this guy genuinely wants to educate people about tea! But I'm sure that the end result is that some small percentage of people watching these videos get so excited about tea that they want to try some new varieties, and hey look, the website is right there where they can order stuff, and they know it's going to be a reasonably high quality because it's coming from someone who knows a ton about tea and is passionate about it
@@harmonicaveronica ahh I hadn't even realized! I appreciate that it's not an obnoxious advertisement. And I agree, his enthusiasm in educating folks about tea really shows :)
I graduated in Biochemistry from university years ago, and one of the most rewarding experiences was learning how life’s chemistry works so beautifully and predictably in response to external conditions. Being able to apply what I’ve learned to bridge a deeper understanding of tea (I’m a tea enthusiast) is really fulfilling. Thank you for going into detail and providing research references
You're welcome! I'm glad that your prior experience in Biochem is allowing you to build this deeper appreciation for tea 😊🌱🍵 The science-loving tea community is really who I make my videos for, so I'm happy that you found the channel 🙏🌱🍵💚 Plenty more vids on the way, so keep in touch! - Dylan
Yeah, Biochem should be taught in grade school. Use animation and change the Greek/Latin words to something easily understood and kids could learn it easily.
@@wumountaintea thank you so much I’m really grateful for your kind words. I’ve been subscribed ever since and I’m very grateful for your videos. Bless you 🌱🙏🍵
Your work really is excellent. I've been taking in as much knowledge as I can with the hopes of one day growing my own leaves for processing. You've taught me so much that I've wondered about enabling me to better appreciate tea, even if I never grow my own. I subscribed after one video.
As someone who studied chemistry and works in a pharmaceutical lab in Germany, the video is interesting on so many levels. I see tea in a completely different way now. Thanks man.
Thank you for the comment Chad! 😄🙏 I'm glad you enjoyed the video and had your tea questions answered! 👌🌱🍵 Plenty more vids on the way ! Best, Dylan from Wu
This is an awesome step by step for processing tea!! I have a young Tea camellia, and several seedlings that we'll plant soon. I had a ~15 year old shrub at my last house, and learned to process (closest to your description for Oolong!) with a friend who has 9 Camellias!! I love the explanation on why they smell so heavenly as they are withering! We use a wok, roll in a tea towel and kneed (looks like a handkerchief doll!) Then pop in hot oven for 3 minutes, 2, then 1 - I used my Air fryer for a batch in early summer! And then air dry a bit more (tea towel on a rack) if needed. I'm in Oregon, and the Sochi variety does so well in our climate!
I love tea because of its health benefits, and gentleness to my stomach. I had no idea the art and science of tea was so complex. I appreciated your explanation of all the processes and their effects on the tea leaves. Thank you🌿
as someone who's a tea hobbyist and read a couple of actual physical books about tea, your videos are so far the best I've found on youtube! love how multidisciplinary your explanations are!
I've never drunk a single cup of tea, but I love the way you teach. It's great that you manage to bring so much research and technicalities in such an easy going way. Great video!
I have already commented in the last video but here is another one to help with the algorithm. Your videos are exactly what I've been searching for. Love the deep-dive into the plant biology and terroir. Thanks man!
I appreciate the algorithm boost Robin! Really happy the videos are hittin the spot 🌱🍵🤙 (I know the feeling of finally finding one good video on TH-cam haha.) Tea plant biology is incredible, no? What a cool species Thanks for watching and commenting 🤗 More vids on the way 🍃 Dylan
These videos are incredibly informative and very clear even for someone without chemistry background. I have been drinking and enjoying tea all my life, but I had no idea of the complexity behind it (heck, I even thought that oolong was just another very nice green tea and pu-er a black tea before going into this series). Thanks for putting this together.
I absolutely love this series, I love this video, I love the scientific detail! Even to someone like me who has no biochemistry background (I'm a software/electrical engineer), you presented the material fairly digestibly! Thank you Dylan. You got yourself a subscriber x100.
Thanks a lot for the video. It's so instructive and goes much deeper then I expected. Every subject is a fractal. Your segment where you ask yourself what is happening made me laugh out loud as I was exactly thinking the same thing. Great content, thanks again for making it.
My daughters' a sixth grade homeschool student and we're currently reading (10 plants that shook the world) while also learning and reading a book called (The 13 coloines). We were reading a little about withering and I wanted to further the understanding of this process and this video is great in explaining it. Allah the Almighty creator is great and merciful. Thank you for this beautiful video!
EDIT: (I see this was already addressed in comments.) I really love your videos but one thing that annoys me when discussing tea processing is what I consider the misuse of the term fermentation. Fermentation is the breakdown of substances by yeast, bacteria or other microorganisms. When referring to the "fermentation" stage of black tea I think it would be more appropriate to use oxidation instead. Fermentation should be reserved for discussing the actual microbial activity of hei cha when wet piling. Fermentation and oxidation are very distinct and separate processes.
Yeah this is a recurring issue. I probably do not need to knowingly use the wrong terminology anymore (thus perpetuating confusion). I also plan to make a video with @cookingwithQ about this topic so stay tuned.
Polyphenol oxidase (PPO) and peroxidase (POD) are the two natural endogenous enzymes present in fresh tea leaves responsible for the oxidative process (tea fermentation) in the manufacture of black tea. Its called "tea fermentation" for a reason! Get annoyed all you want.
I keep enjoying this class so thank you for sharing this for free!!! as an art historian with a taste for tea i really enjoy learning about the different processes and things i never heard of in my cultural studies! ✨
Sounds like I need to try white tea, pan-fried green tea or yellow tea to develop a true taste for it. What a fascinating & in-depth discussion, although you explain the complex concepts of oxidation, enzymatic effects etc very well for the less scientific audience. Fascinating video thank you & your passion is evident. Will be sharing it with my entire tea-drinking family 😁
That's awesome!! I'm really glad you were able to pick up some useful information from the video 😀🌱! Also, thanks for the kind feedback and for sharing the video with your tea-loving family!! 🙏 More vids on the way 🍵🌱 -Dylan
I must say, that as an English Literature teacher (read: non-science brain!) Dylan elucidates the technical/scientific aspects of tea production so well. These videos are so in-depth, but hugely interesting. I have learnt a bunch of new things about tea processing, despite having been a tea-geek for over 25 years! Thank you, Dylan!
Thank you so much for this in depth knowledge, very interesting and valuable! One thing though, 12:15 „flavus“ is Latin for yellow, golden would be „aurum“, still makes sense ;-)
well we heard and read from so many people about tea processing (and they all told us more less the same then you did here) but no one explainend it this good. i think this is the best explanation of withering i ever read/heard. hope many people can learn from this.
As a biochemistry student I am really really impressed that you are going so far into the metabolic changes. I love knowing about the biochemistry that is behind what I cook or drink and as a long time tea lover this video is wonderful
Xcellent lecture. Deep enough to show thescale of the art and science of it without too much details, but with references to important scientific articles. I worked as a geologist in China in early 2000s and had a privilege to buy my tea library when it was still possible for quite reasonable price. My green pu-ehrs are now 40-60 years old and remind me daily of that great time.
What a treasure! Nothing transports you back in time like an old tea cake that you haven’t had in years. Must be fun to sip and reminisce on those years, I’ve heard some call that time a golden era for expat life in China
I studied Chinese writing systems for many years as a hobbi and that lead to many other Chinese-oriented interests, like history, literature, etc., so for me time spent in China, especially provinces, was priceless. Unfortunately, the Chinese government interest in collaboration with US mining companies was short-lived and by 2007 most of the projects were frozen. Tea was cheap, many local small shops had huge selections, rare puerhs were abundant and dirt-cheap, compared with current prices. But slso much of the tea technologies were lost - sophistication and complexety was all in Taiwan and HK, in mainland the art was still considered an elitarian habit like female feet wrapping.
enjoyed this video too much that I didn't realise it almost 40min long?? I'm a tea enthusiast and really thrilled to learn this! I would try almost every single tea at the supermarket (I know not the best quality) but hey it's a hobby of mine 🤣 I try to understand each type of teas and now I get it. very interesting indeed. green tea is my fave and yes I could differentiate the taste between Japanese and Chinese. the taste is significant. no wonder Japanese taste grassy and Chinese taste toasty?? now it make sense 😂 I love them both, there are times you want some variation. I appreciate every single tea
Thanks so much for the excellent breakdown of the major teas! I just finished my first home-brew beer and I recognized some similar chemical reactions with the enzymes (I laughed when you were talking about components "mashing" together since mashing is an integral part of all-grain brewing).
I was looking for a video to fill the gaps in my knowledge of tea and this video was really informative, makes me appreciate tea even more. Thanks Dylan for this amazing presentation and I wish you all the best in your future endeavours.
Hi! Discovered your channel tonight. We are really enjoying it and love the scientific and historical content. You haven’t talked about the bubble-tea phenomenon that has now spread well out of Asia. While it’s not “pure” tea, it is bringing tea to a large fresh market that may not have drank tea before. Love your videos! Keep up the great work!
This in-depth explanation into the processing differences between the tea types was fascinating🤯 Aged Pu'er is my absolute favorite kind of tea, which I didn't even know existed until I got much deeper into tea about a year ago, since then Gunpowder Green Tea is my favorite morning tea with Aged Pu'er in the evenings🤤 And since really dialing in what I do and don't like I've basically been drinking tea almost daily now and I love to brew medicinal herbs with a good cup of tea, their synergy can be amazing. I feel so much better since adding tea to the list of beverages that I drink daily 💯 Replacing a daily energy drink habit with tea has made me feel much healthier too since making it a consistent thing. Although during my exploration of tea I developed clear preferences for what I prefer, and I don't regularly diverge. Your video clearly explained to me why it is that I prefer certain things, but also gave me information that can help me begin to diverge into other similarly processed things as well. So hopefully I can expand my horizons into this wonderful botanical even more😁 I greatly appreciate you spending the time and effort to share all this knowledge with us all🙏 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃
@@mrcat5508 🤣🤣 I Listen to metal occasionally... But it's usually more like EDM or Hip-Hop wearing tactical gear and sippin' tea in my home apothecary lab working on medicinal oils, tinctures, balms, and stuff like that 🧪👨🔬 I definitely got a good laugh out of your comment tho regardless 🤣
this is such a cool video. i really love learning about the biochemistry of all these things people rarely think about, and this video really presents it in such a clear and understandable way. i love tea and i love biochem and this is such a wonderful combination of the two. thank you so much for making this
'Enzymatic pandemonium..' loving this. Had no idea about the complexity and activities of withering. pitched at just beyond my level cos never heard of catechins, but hanging in there. i'm going to make my own teas one day soon. Subscribed!
Can you share with us the scientific papers you referenced in the videos? I am particularly interested in those about Black Tea! Many thanks in advance.
Thanks for the informative video. I appreciate that you did not dumb it down. Having the information presented, even if it is not relevant to my level of understanding shows respect to your viewers. But do everyone a favor and fix the sound quality, it took actual effort to hear you through the echo. I feel sorry for the people who gave up trying and clicked of, they missed alot.
Happy Birthday Bro!!! 🎊🎉🌱🍵🙏 I tried to start the upload last night so you wouldn't have to watch in 360p again 😂 Enjoy your b-day man, break out some of the good stuff 🍵
I appreciate the contextualization of the term "processing". Lots of fearmongering out there around that word, which is far more broad than the specific processes that can be problematic.
My mother introduced to us a plant,which since then we have been using as tea leaves, although I haven't done much research on it, but these is the first research inference I have undertaken. I need a partner who can help me build these dream brick by brick. Because i believe in its Natural presence.
This was a great intro to tea making. I've always wanted to try growing my own, and now I have a much better idea of what is involved. After this I'll be searching through your back catalog to see what cultivars might be appropriate for my goals and climate. Thanks!
Nice! You’re welcome 🤗🍵 Give it a go! Doesn’t matter how much experience one has in making tea, anytime you start with a new tea crop (new farm/ new cultivar), you always have to go through trial and error. So you might as well just get started and see what happens! I might recommend starting with Green or White tea. Keep me posted! 🤗🌱🍵 - Dylan
To be fair, food processing often involves a variety of steps that don't add any outside ingredients too, but there are almost always at least some additives used for various purposes in food processing. Great video though, very enlightening to somebody who drinks tea but did not have a good understanding of the processing steps involved in the various types! I was briefly confused when you initially mentioned rolling would enhance enzymatic activity for black tea processing because I assumed the fixing you mentioned just before this for oolong would have denatured the enzymes, but it makes sense when black teas _don't have_ a fixing step (at least until drying, which I assume would also halt all/most enzymatic activity due to both the high temperatures during drying and the removal of water which I think would be required for enzymes to act) so the enzymes will still be active during rolling, unlike for the other types. The mention of the different fixing methods was fascinating to me, because I've always felt that Japanese green teas tasted much more "grassy" than Chinese ones, and this difference in fixing steps completely explains why. Mystery solved, for me at least! Question for you: I have found that full-leaf teas can be steeped much longer without introducing bitterness than lower more broken-up grades. I had always assumed this is because the broken damaged edges of the leaves release more bitter compounds into the water than the undamaged surfaces of the full leaves, and the smaller the pieces you have, the more "broken edges" you have in your total surface area so you get a tea that's correspondingly more likely to come out bitter with longer steeping times. Is this accurate, or is some other factor responsible for this effect?
Thanks for the comment - sounds like you were able to follow the information well 👍🍵 As for your question, the surface area explains a significant portion of it, however another factor is that typically only lower grade (i.e. less umami more bitter/astringent) tea leaves are subjected to grinding and tea bag processing. Left whole, they would still taste more bitter, but the increased surface area from chopping would add to the problem and amount to a significantly more bitter brew compared to a high grade whole leaf infusion. Feel free to reach out with more Q’s, Dylan
Amazing. I had no idea tea was such a big deal till recently and I certainly did not know there were so many teas. I do like the idea of raw tea and fermented tea. The only tea I had known before was the tea sold at Walmart. Thank you for this information. A few days ago we did buy pu' erh and rooibos tea from Amazon. Eva
Wow, this is really impressive! I was like trying to fast forward the whole thing, but you really nailed me! And I watched the whole video in its entirely! It's like you have digested all these scientific papers and summaried for us into these videos plus giving us all these knowledge and experiences you learnt from actually making teas in the FuJian (I guess)! Thank you so much for doing that!
@Wu Mountain Tea oh hello! End-exam after my food product development course, but chose tea processing as one of the main end-exam topics :) :) so glad I found your videos, hope they become more and more popular 😊 cheers!
Episode 4 seems like the episode I never knew I needed. With all the diversity among types and differences in quality from batch to batch, is there any way that is better than trial and error for determining what type of tea I might enjoy the most? Is this a silly question because they are all so unique?
Ok, so Chapter 4 just went live, so you can check it out anytime. Generally, there are some things that are highly subjective (like which of the 6 tea types do you personally enjoy drinking most), and there are other less subjective things (like which of the following 5 green teas has the most savory taste profile)... Remember that Chapter 4 is really more of a scientific process used by industry professionals - anyway, I think watching the new video will help answer some questions, but generally I think this is a very interesting topic that we can dive into :)
Quick black tea question! Some people call the blackening process 'fermenting', some say 'oxidation'. Are both terms equally okay to describe that step of the process, or is one better than the other?
Good question 👌 Technically the correct term for that process would be 'oxidation' (or 'catechin oxidation' / 'enzymatic oxidation' / 'enzymatic browning'), however everyone says 'fermentation' (even though it is technically incorrect), so I just use both terms... (which doesn't help the problem haha). The difference is that 'fermentation' usually implies microbial activity, while oxidation is just the actions of tea leaf enzymes. Anyway, I decided a long time ago for my own sanity that I would not put up a fight about this discrepancy (because it is such a common mistake), so I just say whatever 🌱😄
@@wumountaintea Ahhh nice! I have wondered this for ages now, I'm glad I got this cleared from you :D I also used to be confused about 'Red and Black' teas vs 'Black and Dark' teas but figured that out recently as well. My knowledge grows!
Im getting so much into tea, and finding this was like finding gold! I love this channel and your passion for tea. How can you explain that i just feel saciated after drinking a cup of green tea? Like i might feel like a bit hungry, i take my cup of green tea and i feel saciated and great almost inmediatelly... Thank you so much for this educational content ❤🍵
Great work. Best content on this topic. Can you taste the difference if the tea leafs are from different farms, but undergoes the same process? How crucial is the tea processing v.s. tea leafs quality?
Before watching your masterclass, my understanding of how oolong teas are made was always that it's just the same process as for black tea with the difference being that the fermentation process is stopped "prematurely" with Oolong tea. So it really surprised me to learn that black and Oolong tea processing are actually quite different from oneanother! Are there actually any teas that are made in that way (i.e. making black tea, but not letting it fully ferment/oxidize)? Also conversely can there be teas that are completely oxidized/fermented/"blackified" only by bruising the leaves? I mean probably that's not how it works because you would have mentioned something like that, but I just found those to be a really interesting questions anyway. The fact that tossing the leaves around is a processing step for Oolong tea really surprised me and what's even more interesting is that it seems to be unique to these teas. I've been a tea drinker all my life really, but only recently started drinking it in a more sophisticated way and learning more about the different types/ways of infusion etc. These videos really helped me out a ton and they were super interesting and entertaining! Keep it up!
Wow, the Yellow Tea sippers are a rare breed!! Yellow Tea can certainly be hard to find, but it's out there! You might need to shop online and pay a bunch for shipping... but it's possible. Anyway, thanks for watching and commenting :) Best of luck in your search for golden leaves 🌱💛🍵
Quick oolong question, you said the second function of rolling breaks down the barriers to let the enzymes and substrates mix. However for oolong tea, you denature the enzymes before you roll, so is the second reason most relevant for black tea, followed by yellow tea and dark tea equally? My thought is the rolling would just be for the shape for green and oolong tea since the enzymes are all denatured for those. By the way I'm loving this series and haven't ever listened to or read such a comprehensive, science-based analysis of tea. I am really enjoying your explanations and have been taking notes so I can remember. Thanks so much for the information and giving it out for free!
Hi Jessica! Learning and talking about tea is a passion of mine, so I'm happy to make the content, and even happier when other people enjoy it! 😊🌱 Thank you for the question, and your intuition is already spot-on 👍 Rolling in Black Tea occurs for much longer and is much more critical step to final tea quality than rolling is in green or oolong tea (for the exact reasons you already mentioned; we are relying on enzymatic activity to oxidize the Black Tea, while in Green and Oolong this is more of just a shaping and kneading process). In Yellow and Dark we also still have some enzymatic activity, as you said, but rolling may also serve to facilitate microbial activity on the leaves by bringing the sugar-rich tea leaf juices out onto the leaf surfaces where microbes can easily access and metabolize. Hope this helps! Thanks for watching and commenting, Dylan from Wu
Dylan I just LOVE your well researched and clear and fun explanations. One question: you said that in all teas except for Yellow and Dark - the purpose of fixing is to STOP the enzymatic reaction by denaturing the enzymes. Then you proceed to say that one of the purposes of rolling is to mix enzymes with then newly accessible cell components. But you just killed off the enzymes? So, I think I do not understand that part of rolling very well. Can you please explain (again - sorry). Thanks. Peter
Hey Peter! Thanks for the comment :) With Yellow and Dark teas you do the fixing step at a slightly lower temperature than green tea so that not 100% of the enzymes are denatured. So, some enzymatic activity is still allowed the build flavor after the fixing step in these two tea types. Also, rolling serves an additional function, which is to aid in flavor extraction later during infusion. Hope this helps! Feel free to reach out anytime with other questions 😊🌱🍵 Dylan
@@wumountaintea 🤩 That explains it!! The beauty of your videos is that you make people understand! After 40 odd years of drinking tea I finally start seeing the mechanisms behind the different teas and their flavors! Thank you so much for your contribution to tea culture here in non-Asian parts of the world.🍵
Thank you for your in depth research into the processes! I've been into chinese teas for a decade and find the details behind each processesing stage confusing but you really made it understandable ! it's incredible how much flavour we can get out of leaves...I wonder what is the stages for Sheng Puerh as apposed to fermented puerhs..do they just skip this stage?
What does unprocessed tea taste like? Is it more delicate than green or yellow tea? Is it boring? Have you ever tried Jiaogulan? That's my favorite 'tea'!
Very professional and informative videos!Thank you for this! Question on drying: I don't own a drying machine as yet. What is an alternative way of drying? June 5, 2023 at 1300 hours
Would Scarlet Robe tea be considered a dark tea? That sounds just delicious… Also, I really have to try yellow tea. So fascinating to hear the details of the process of tea creation. Thank you for sharing all this fascinating info
Hello sir, i want to ask about white tea, hope you see my question. as you mentioned, that white tea when it goes to whitering, there is oxidize from enzim and oxygen, so it make catechin form into theaflavin and thearubigin, and those make tea look dark. but white tea doesn't look dark. and some articles explain that white tea doesn't involve oxidize enzim. so my question is, it is true that white tea get oxidize when whitering? hope you see my question. love all of your work for explaining tea. thankyou
Im no expert in tea, but the "fermentation" process in black tea does not sound like fermentation - its sounds like "oxidation".....Maybe? Also...can you roll, ferment/oxidize, fix, roll, post-ferment & then dry? wondering if fermenting green vs fermenting oxidized tea leaf will be different. lol! Love the video, its soo good, cant wait to experiment and try these processes out
Excellent video! You mentioned a style of bruising for Oolong that uses a cool room temperature. Does that increase the time need to complete the bruising/withering step? I assume that besides the sun withering (20 minutes?) the bruising and withering takes place at over the same time period, (5-8 hours). Is that correct? Thanks!
Thanks! Yes, the cool temperatures would not significantly increase the time needed for bruising - more important for that is still the tea cultivar/varietal, but always be keeping an eye on things during that time anyway :)
This video is amazing!❤ Iv become enlightened on the tea processes. Definately looking to buy your products. As a retired chemist, I do appreciate the refresher couse😊. Great job!!
Don't Miss Chapter 4! (5 Steps of Formal Tea Quality Assessment):
th-cam.com/video/kiqsrAzgbZ8/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
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
Watched the whole thing can't wait to experiment with these proccesses myself
Thank you i learned alot and remembered alot too I think I watched your channel a few years ago maybe nearly ten
Pls give tea rolling break grph
I can't believe this is just free online. Amazing collection of knowledge, so well presented, clear and easy to follow. It's a video textbook! Way to take advantage of this medium to make this knowledge more accessible. Bravo.
I believe it's able to be free because they sell tea! Making educational tea videos is part of marketing whether or not that's the intention. Not in the obnoxious "and here's where you can buy my product!" kind of way. I believe this guy genuinely wants to educate people about tea! But I'm sure that the end result is that some small percentage of people watching these videos get so excited about tea that they want to try some new varieties, and hey look, the website is right there where they can order stuff, and they know it's going to be a reasonably high quality because it's coming from someone who knows a ton about tea and is passionate about it
@@harmonicaveronica ahh I hadn't even realized! I appreciate that it's not an obnoxious advertisement. And I agree, his enthusiasm in educating folks about tea really shows :)
I graduated in Biochemistry from university years ago, and one of the most rewarding experiences was learning how life’s chemistry works so beautifully and predictably in response to external conditions. Being able to apply what I’ve learned to bridge a deeper understanding of tea (I’m a tea enthusiast) is really fulfilling. Thank you for going into detail and providing research references
You're welcome! I'm glad that your prior experience in Biochem is allowing you to build this deeper appreciation for tea 😊🌱🍵 The science-loving tea community is really who I make my videos for, so I'm happy that you found the channel 🙏🌱🍵💚
Plenty more vids on the way, so keep in touch!
- Dylan
Yeah, Biochem should be taught in grade school. Use animation and change the Greek/Latin words to something easily understood and kids could learn it easily.
@@wumountaintea thank you so much I’m really grateful for your kind words. I’ve been subscribed ever since and I’m very grateful for your videos. Bless you 🌱🙏🍵
Your work really is excellent. I've been taking in as much knowledge as I can with the hopes of one day growing my own leaves for processing. You've taught me so much that I've wondered about enabling me to better appreciate tea, even if I never grow my own. I subscribed after one video.
If you don't already know, you may be interested in the bruising and fermenting of blackberry leaves to produce a tea that tastes of blackberry.
As someone who studied chemistry and works in a pharmaceutical lab in Germany, the video is interesting on so many levels. I see tea in a completely different way now. Thanks man.
What a complete, perfect explanation of tea. You answered every question I had and it was a pleasure to watch how this was presented.
Thank you for the comment Chad! 😄🙏
I'm glad you enjoyed the video and had your tea questions answered! 👌🌱🍵
Plenty more vids on the way !
Best,
Dylan from Wu
This is an awesome step by step for processing tea!! I have a young Tea camellia, and several seedlings that we'll plant soon.
I had a ~15 year old shrub at my last house, and learned to process (closest to your description for Oolong!) with a friend who has 9 Camellias!!
I love the explanation on why they smell so heavenly as they are withering!
We use a wok, roll in a tea towel and kneed (looks like a handkerchief doll!) Then pop in hot oven for 3 minutes, 2, then 1 - I used my Air fryer for a batch in early summer!
And then air dry a bit more (tea towel on a rack) if needed.
I'm in Oregon, and the Sochi variety does so well in our climate!
I love tea because of its health benefits, and gentleness to my stomach.
I had no idea the art and science of tea was so complex. I appreciated your explanation of all the processes and their effects on the tea leaves.
Thank you🌿
Your level of production and dedication to a scientific explanation (with sources!) is deeply impressive and such high value content. Thank you ~ ~ ~
I did not expect this to be so in-depth and informative! I have learned a lot today. Thank you for this.
As a chemistry student and tea lover, this is exactly the information that gets me excited!
as someone who's a tea hobbyist and read a couple of actual physical books about tea, your videos are so far the best I've found on youtube!
love how multidisciplinary your explanations are!
I've never drunk a single cup of tea, but I love the way you teach. It's great that you manage to bring so much research and technicalities in such an easy going way. Great video!
Peace and greetings from the people of Earth. Which part of the galaxy are you from?
I have already commented in the last video but here is another one to help with the algorithm. Your videos are exactly what I've been searching for. Love the deep-dive into the plant biology and terroir. Thanks man!
I appreciate the algorithm boost Robin! Really happy the videos are hittin the spot 🌱🍵🤙 (I know the feeling of finally finding one good video on TH-cam haha.)
Tea plant biology is incredible, no? What a cool species
Thanks for watching and commenting 🤗 More vids on the way 🍃
Dylan
These videos are incredibly informative and very clear even for someone without chemistry background.
I have been drinking and enjoying tea all my life, but I had no idea of the complexity behind it (heck, I even thought that oolong was just another very nice green tea and pu-er a black tea before going into this series). Thanks for putting this together.
I absolutely love this series, I love this video, I love the scientific detail! Even to someone like me who has no biochemistry background (I'm a software/electrical engineer), you presented the material fairly digestibly! Thank you Dylan. You got yourself a subscriber x100.
Thanks a lot for the video. It's so instructive and goes much deeper then I expected. Every subject is a fractal. Your segment where you ask yourself what is happening made me laugh out loud as I was exactly thinking the same thing. Great content, thanks again for making it.
My daughters' a sixth grade homeschool student and we're currently reading (10 plants that shook the world) while also learning and reading a book called (The 13 coloines). We were reading a little about withering and I wanted to further the understanding of this process and this video is great in explaining it. Allah the Almighty creator is great and merciful. Thank you for this beautiful video!
EDIT: (I see this was already addressed in comments.) I really love your videos but one thing that annoys me when discussing tea processing is what I consider the misuse of the term fermentation. Fermentation is the breakdown of substances by yeast, bacteria or other microorganisms. When referring to the "fermentation" stage of black tea I think it would be more appropriate to use oxidation instead. Fermentation should be reserved for discussing the actual microbial activity of hei cha when wet piling. Fermentation and oxidation are very distinct and separate processes.
Yeah this is a recurring issue. I probably do not need to knowingly use the wrong terminology anymore (thus perpetuating confusion). I also plan to make a video with @cookingwithQ about this topic so stay tuned.
Polyphenol oxidase (PPO) and peroxidase (POD) are the two natural endogenous enzymes present in fresh tea leaves responsible for the oxidative process (tea fermentation) in the manufacture of black tea. Its called "tea fermentation" for a reason! Get annoyed all you want.
The intro is all I needed to know how experienced you are in tea, amazing vid.
aw thanks!! glad you liked it! 😃🌱🍵
Do you have a favorite of the 6 tea types?
I am just impressed about the sheer amount of information that are packed into these videos! :) Thank you
I keep enjoying this class so thank you for sharing this for free!!! as an art historian with a taste for tea i really enjoy learning about the different processes and things i never heard of in my cultural studies! ✨
Sounds like I need to try white tea, pan-fried green tea or yellow tea to develop a true taste for it. What a fascinating & in-depth discussion, although you explain the complex concepts of oxidation, enzymatic effects etc very well for the less scientific audience. Fascinating video thank you & your passion is evident. Will be sharing it with my entire tea-drinking family 😁
That's awesome!! I'm really glad you were able to pick up some useful information from the video 😀🌱! Also, thanks for the kind feedback and for sharing the video with your tea-loving family!! 🙏
More vids on the way 🍵🌱
-Dylan
I must say, that as an English Literature teacher (read: non-science brain!) Dylan elucidates the technical/scientific aspects of tea production so well. These videos are so in-depth, but hugely interesting. I have learnt a bunch of new things about tea processing, despite having been a tea-geek for over 25 years! Thank you, Dylan!
Laminar flow wings didn’t significantly reduce drag on the P-51
Always a pleasure when someone knows their subject really well and are able to share their knowledge in a very meaningful way. Thank you
Thank you so much for this in depth knowledge, very interesting and valuable! One thing though, 12:15 „flavus“ is Latin for yellow, golden would be „aurum“, still makes sense ;-)
Haha, gratias ago tibi, magister! 🌱🍵
This class was awesome. Long but great and full of quite comprehensible information. Thanks a lot. I will continue with the next chapters.
This has got to be one of the most fascinating, densely-packed, yet accessible videos I've ever seen!
This has got to be the best and most detailed tea channel on youtube
well we heard and read from so many people about tea processing (and they all told us more less the same then you did here) but no one explainend it this good. i think this is the best explanation of withering i ever read/heard. hope many people can learn from this.
As a biochemistry student I am really really impressed that you are going so far into the metabolic changes. I love knowing about the biochemistry that is behind what I cook or drink and as a long time tea lover this video is wonderful
Xcellent lecture. Deep enough to show thescale of the art and science of it without too much details, but with references to important scientific articles. I worked as a geologist in China in early 2000s and had a privilege to buy my tea library when it was still possible for quite reasonable price. My green pu-ehrs are now 40-60 years old and remind me daily of that great time.
What a treasure! Nothing transports you back in time like an old tea cake that you haven’t had in years. Must be fun to sip and reminisce on those years, I’ve heard some call that time a golden era for expat life in China
I studied Chinese writing systems for many years as a hobbi and that lead to many other Chinese-oriented interests, like history, literature, etc., so for me time spent in China, especially provinces, was priceless. Unfortunately, the Chinese government interest in collaboration with US mining companies was short-lived and by 2007 most of the projects were frozen. Tea was cheap, many local small shops had huge selections, rare puerhs were abundant and dirt-cheap, compared with current prices. But slso much of the tea technologies were lost - sophistication and complexety was all in Taiwan and HK, in mainland the art was still considered an elitarian habit like female feet wrapping.
enjoyed this video too much that I didn't realise it almost 40min long?? I'm a tea enthusiast and really thrilled to learn this! I would try almost every single tea at the supermarket (I know not the best quality) but hey it's a hobby of mine 🤣 I try to understand each type of teas and now I get it. very interesting indeed. green tea is my fave and yes I could differentiate the taste between Japanese and Chinese. the taste is significant. no wonder Japanese taste grassy and Chinese taste toasty?? now it make sense 😂 I love them both, there are times you want some variation. I appreciate every single tea
Dude, you're a lifesaver! I have an exam on teas and I couldn't figure out this basics! Thank you.
Thanks so much for the excellent breakdown of the major teas! I just finished my first home-brew beer and I recognized some similar chemical reactions with the enzymes (I laughed when you were talking about components "mashing" together since mashing is an integral part of all-grain brewing).
I was looking for a video to fill the gaps in my knowledge of tea and this video was really informative, makes me appreciate tea even more.
Thanks Dylan for this amazing presentation and I wish you all the best in your future endeavours.
Hi! Discovered your channel tonight. We are really enjoying it and love the scientific and historical content. You haven’t talked about the bubble-tea phenomenon that has now spread well out of Asia. While it’s not “pure” tea, it is bringing tea to a large fresh market that may not have drank tea before. Love your videos! Keep up the great work!
This in-depth explanation into the processing differences between the tea types was fascinating🤯
Aged Pu'er is my absolute favorite kind of tea, which I didn't even know existed until I got much deeper into tea about a year ago, since then Gunpowder Green Tea is my favorite morning tea with Aged Pu'er in the evenings🤤
And since really dialing in what I do and don't like I've basically been drinking tea almost daily now and I love to brew medicinal herbs with a good cup of tea, their synergy can be amazing.
I feel so much better since adding tea to the list of beverages that I drink daily 💯
Replacing a daily energy drink habit with tea has made me feel much healthier too since making it a consistent thing.
Although during my exploration of tea I developed clear preferences for what I prefer, and I don't regularly diverge.
Your video clearly explained to me why it is that I prefer certain things, but also gave me information that can help me begin to diverge into other similarly processed things as well.
So hopefully I can expand my horizons into this wonderful botanical even more😁
I greatly appreciate you spending the time and effort to share all this knowledge with us all🙏
--RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃
With that last sentence I’m just imagining you listening to heavy metal music in Vikings armor taking turns between battle cries and sipping tea.
@@mrcat5508 🤣🤣 I Listen to metal occasionally...
But it's usually more like EDM or Hip-Hop wearing tactical gear and sippin' tea in my home apothecary lab working on medicinal oils, tinctures, balms, and stuff like that 🧪👨🔬
I definitely got a good laugh out of your comment tho regardless 🤣
Excellent
I’m a bio geek and tea lover. I was sipping green tea when I saw this video in my feed. Oolong is my top favorite
this is such a cool video. i really love learning about the biochemistry of all these things people rarely think about, and this video really presents it in such a clear and understandable way. i love tea and i love biochem and this is such a wonderful combination of the two. thank you so much for making this
Dude this is one of the best channels ever. I want to grow my own tea plants now.
'Enzymatic pandemonium..' loving this. Had no idea about the complexity and activities of withering. pitched at just beyond my level cos never heard of catechins, but hanging in there. i'm going to make my own teas one day soon. Subscribed!
Haha hang in there! The pandemonium subsides 😜🤗 Thanks for the comment 🙏🍵🌱
This is a fantastic in-depth discussion on tea processing! Thank you so much!
This is really incredible. I have some tea nerd friends, and have read a bit about tea. But this explanation was so clear and logical, thank you!
amazingly interesting! thank you! i've never had this lecture in such a compact and comprehensive way.
You’re welcome! Glad it clicked for you 🤗🍵🌱
Can you share with us the scientific papers you referenced in the videos? I am particularly interested in those about Black Tea! Many thanks in advance.
You are a really good teacher/explainer. I can't wait to appreciate my tea more now.
Thank you! 😃 Very happy to hear that 🌱 What tea you reaching for first?
Thanks for the informative video. I appreciate that you did not dumb it down. Having the information presented, even if it is not relevant to my level of understanding shows respect to your viewers. But do everyone a favor and fix the sound quality, it took actual effort to hear you through the echo. I feel sorry for the people who gave up trying and clicked of, they missed alot.
This got recommend to me through the yt algorithm, glad I clicked on it and started watching the playlist!
I’m glad too! 😄🌱🍵 Enjoy the series ~ DM me with questions 🙌
Many thanks for this video! Really interesting stuff. Kudos for making the material layman friendly but not condescending or dumbing things down.
Such an interesting wel made video! Passionate people are the most fun to listen to!
Wow, I never knew there was a 'dar' tea, and only learned about 'white' about 10yrs ago....thank you🌻
Yes! 40 minute video drop on my birthday, can't ask for a better present :D
Happy Birthday Bro!!! 🎊🎉🌱🍵🙏 I tried to start the upload last night so you wouldn't have to watch in 360p again 😂 Enjoy your b-day man, break out some of the good stuff 🍵
@@wumountaintea I was wondering how I got HD right away! Thank you Dylan you treat us well
I appreciate the contextualization of the term "processing". Lots of fearmongering out there around that word, which is far more broad than the specific processes that can be problematic.
Fabulous! Deep content with many citations of scientific articles. Congrats for that amazing content.
My mother introduced to us a plant,which since then we have been using as tea leaves, although I haven't done much research on it, but these is the first research inference I have undertaken. I need a partner who can help me build these dream brick by brick. Because i believe in its Natural presence.
This was a great intro to tea making. I've always wanted to try growing my own, and now I have a much better idea of what is involved. After this I'll be searching through your back catalog to see what cultivars might be appropriate for my goals and climate. Thanks!
Nice! You’re welcome 🤗🍵
Give it a go! Doesn’t matter how much experience one has in making tea, anytime you start with a new tea crop (new farm/ new cultivar), you always have to go through trial and error. So you might as well just get started and see what happens! I might recommend starting with Green or White tea. Keep me posted! 🤗🌱🍵
- Dylan
To be fair, food processing often involves a variety of steps that don't add any outside ingredients too, but there are almost always at least some additives used for various purposes in food processing.
Great video though, very enlightening to somebody who drinks tea but did not have a good understanding of the processing steps involved in the various types! I was briefly confused when you initially mentioned rolling would enhance enzymatic activity for black tea processing because I assumed the fixing you mentioned just before this for oolong would have denatured the enzymes, but it makes sense when black teas _don't have_ a fixing step (at least until drying, which I assume would also halt all/most enzymatic activity due to both the high temperatures during drying and the removal of water which I think would be required for enzymes to act) so the enzymes will still be active during rolling, unlike for the other types.
The mention of the different fixing methods was fascinating to me, because I've always felt that Japanese green teas tasted much more "grassy" than Chinese ones, and this difference in fixing steps completely explains why. Mystery solved, for me at least!
Question for you: I have found that full-leaf teas can be steeped much longer without introducing bitterness than lower more broken-up grades. I had always assumed this is because the broken damaged edges of the leaves release more bitter compounds into the water than the undamaged surfaces of the full leaves, and the smaller the pieces you have, the more "broken edges" you have in your total surface area so you get a tea that's correspondingly more likely to come out bitter with longer steeping times. Is this accurate, or is some other factor responsible for this effect?
Thanks for the comment - sounds like you were able to follow the information well 👍🍵
As for your question, the surface area explains a significant portion of it, however another factor is that typically only lower grade (i.e. less umami more bitter/astringent) tea leaves are subjected to grinding and tea bag processing. Left whole, they would still taste more bitter, but the increased surface area from chopping would add to the problem and amount to a significantly more bitter brew compared to a high grade whole leaf infusion.
Feel free to reach out with more Q’s,
Dylan
I grow tea, but have had a hard time learning how to process it into the final product. My bush is about 4 or 5 years old. Thank you for this info!!
Amazing. I had no idea tea was such a big deal till recently and I certainly did not know there were so many teas. I do like the idea of raw tea and fermented tea. The only tea I had known before was the tea sold at Walmart. Thank you for this information.
A few days ago we did buy pu' erh and rooibos tea from Amazon. Eva
Wow, this is really impressive! I was like trying to fast forward the whole thing, but you really nailed me! And I watched the whole video in its entirely! It's like you have digested all these scientific papers and summaried for us into these videos plus giving us all these knowledge and experiences you learnt from actually making teas in the FuJian (I guess)!
Thank you so much for doing that!
Extraordinarily explained ..
Your tea video series are like a university text book.
Most interesting is nutritional value. And that is the green and the steamed one.
Way more about tea than I ever wanted to know.
Omg, having an exam on this topic in the next days. Your video is EXACTLY what i needed to get inspired to learn. thank you thank you thank you!
Oh that's Great! 🌱🍵😃
Are you taking a course in tea processing?
Dylan
@Wu Mountain Tea oh hello! End-exam after my food product development course, but chose tea processing as one of the main end-exam topics :) :) so glad I found your videos, hope they become more and more popular 😊 cheers!
@@vitakapa4459 Thanks Víta!! Good luck on your exams! 😄🌱🍵
Episode 4 seems like the episode I never knew I needed. With all the diversity among types and differences in quality from batch to batch, is there any way that is better than trial and error for determining what type of tea I might enjoy the most? Is this a silly question because they are all so unique?
The advantage of trial-and-error is that you get to drink a ton of tea along the way hehe
@@TheYashie that is a wonderful point!
Ok, so Chapter 4 just went live, so you can check it out anytime. Generally, there are some things that are highly subjective (like which of the 6 tea types do you personally enjoy drinking most), and there are other less subjective things (like which of the following 5 green teas has the most savory taste profile)... Remember that Chapter 4 is really more of a scientific process used by industry professionals - anyway, I think watching the new video will help answer some questions, but generally I think this is a very interesting topic that we can dive into :)
Quick black tea question! Some people call the blackening process 'fermenting', some say 'oxidation'. Are both terms equally okay to describe that step of the process, or is one better than the other?
Good question 👌 Technically the correct term for that process would be 'oxidation' (or 'catechin oxidation' / 'enzymatic oxidation' / 'enzymatic browning'), however everyone says 'fermentation' (even though it is technically incorrect), so I just use both terms... (which doesn't help the problem haha). The difference is that 'fermentation' usually implies microbial activity, while oxidation is just the actions of tea leaf enzymes. Anyway, I decided a long time ago for my own sanity that I would not put up a fight about this discrepancy (because it is such a common mistake), so I just say whatever 🌱😄
@@wumountaintea Ahhh nice! I have wondered this for ages now, I'm glad I got this cleared from you :D I also used to be confused about 'Red and Black' teas vs 'Black and Dark' teas but figured that out recently as well. My knowledge grows!
Im getting so much into tea, and finding this was like finding gold! I love this channel and your passion for tea. How can you explain that i just feel saciated after drinking a cup of green tea? Like i might feel like a bit hungry, i take my cup of green tea and i feel saciated and great almost inmediatelly...
Thank you so much for this educational content ❤🍵
Great work. Best content on this topic.
Can you taste the difference if the tea leafs are from different farms, but undergoes the same process?
How crucial is the tea processing v.s. tea leafs quality?
Interesing and very informative! Thanks for the education!
Glad it was helpful! Thanks for watching 🤗🍵🌱
Before watching your masterclass, my understanding of how oolong teas are made was always that it's just the same process as for black tea with the difference being that the fermentation process is stopped "prematurely" with Oolong tea. So it really surprised me to learn that black and Oolong tea processing are actually quite different from oneanother!
Are there actually any teas that are made in that way (i.e. making black tea, but not letting it fully ferment/oxidize)? Also conversely can there be teas that are completely oxidized/fermented/"blackified" only by bruising the leaves? I mean probably that's not how it works because you would have mentioned something like that, but I just found those to be a really interesting questions anyway. The fact that tossing the leaves around is a processing step for Oolong tea really surprised me and what's even more interesting is that it seems to be unique to these teas.
I've been a tea drinker all my life really, but only recently started drinking it in a more sophisticated way and learning more about the different types/ways of infusion etc. These videos really helped me out a ton and they were super interesting and entertaining! Keep it up!
Yellow tea is my favorite tea so is neat to see how it is made. I can't seem to find any yellow tea since my tea shop closed down.
Wow, the Yellow Tea sippers are a rare breed!!
Yellow Tea can certainly be hard to find, but it's out there!
You might need to shop online and pay a bunch for shipping... but it's possible.
Anyway, thanks for watching and commenting :) Best of luck in your search for golden leaves 🌱💛🍵
never knew ther was so much science behind it... cool video.
Thank you! 🤗🌱🍵
I love the chemistry details !!!
excellent informative video thank you, answering all my questions and more
Quick oolong question, you said the second function of rolling breaks down the barriers to let the enzymes and substrates mix. However for oolong tea, you denature the enzymes before you roll, so is the second reason most relevant for black tea, followed by yellow tea and dark tea equally? My thought is the rolling would just be for the shape for green and oolong tea since the enzymes are all denatured for those.
By the way I'm loving this series and haven't ever listened to or read such a comprehensive, science-based analysis of tea. I am really enjoying your explanations and have been taking notes so I can remember. Thanks so much for the information and giving it out for free!
Hi Jessica!
Learning and talking about tea is a passion of mine, so I'm happy to make the content, and even happier when other people enjoy it! 😊🌱
Thank you for the question, and your intuition is already spot-on 👍
Rolling in Black Tea occurs for much longer and is much more critical step to final tea quality than rolling is in green or oolong tea (for the exact reasons you already mentioned; we are relying on enzymatic activity to oxidize the Black Tea, while in Green and Oolong this is more of just a shaping and kneading process). In Yellow and Dark we also still have some enzymatic activity, as you said, but rolling may also serve to facilitate microbial activity on the leaves by bringing the sugar-rich tea leaf juices out onto the leaf surfaces where microbes can easily access and metabolize.
Hope this helps!
Thanks for watching and commenting,
Dylan from Wu
Wow. Such a great Masterclass. I really enjoy it !
Dylan I just LOVE your well researched and clear and fun explanations. One question: you said that in all teas except for Yellow and Dark - the purpose of fixing is to STOP the enzymatic reaction by denaturing the enzymes. Then you proceed to say that one of the purposes of rolling is to mix enzymes with then newly accessible cell components. But you just killed off the enzymes? So, I think I do not understand that part of rolling very well. Can you please explain (again - sorry). Thanks. Peter
Hey Peter! Thanks for the comment :)
With Yellow and Dark teas you do the fixing step at a slightly lower temperature than green tea so that not 100% of the enzymes are denatured. So, some enzymatic activity is still allowed the build flavor after the fixing step in these two tea types. Also, rolling serves an additional function, which is to aid in flavor extraction later during infusion.
Hope this helps! Feel free to reach out anytime with other questions 😊🌱🍵
Dylan
@@wumountaintea 🤩 That explains it!! The beauty of your videos is that you make people understand! After 40 odd years of drinking tea I finally start seeing the mechanisms behind the different teas and their flavors! Thank you so much for your contribution to tea culture here in non-Asian parts of the world.🍵
Wow thanks alot the way you explained about tea its amazing ❤
Very educational. I thought it was different types of tea plants.
I fell in love with Fujian Rock tea
Excellently explained
Thank you for your in depth research into the processes! I've been into chinese teas for a decade and find the details behind each processesing stage confusing but you really made it understandable ! it's incredible how much flavour we can get out of leaves...I wonder what is the stages for Sheng Puerh as apposed to fermented puerhs..do they just skip this stage?
He actually did address this, but using the terms "raw puerh, and ripe puerh." Check it out at 34:40.
An absolutely brilliant video! Thank you very much for making this! 🍵
I go through your channel. Unbelievable I am very happy to learn something very interesting! Thanks a lot bro 😎
What does unprocessed tea taste like? Is it more delicate than green or yellow tea? Is it boring? Have you ever tried Jiaogulan? That's my favorite 'tea'!
This is absolutely incredible. Thank you so much for bringing this knowledge it’s very valuable for me
Very professional and informative videos!Thank you for this!
Question on drying: I don't own a drying machine as yet. What is an alternative way of drying?
June 5, 2023 at 1300 hours
This is good news for children to help them
Would Scarlet Robe tea be considered a dark tea? That sounds just delicious… Also, I really have to try yellow tea. So fascinating to hear the details of the process of tea creation.
Thank you for sharing all this fascinating info
This was a really well done video. Loved the scientific paper references.
Cool! Glad ya liked it :)
Thanks for watching 🌱🍵🙏
Japan has an additional tea type, Hojicha, which is fermented tea from the stem of the tea plant.
Hello sir, i want to ask about white tea, hope you see my question. as you mentioned, that white tea when it goes to whitering, there is oxidize from enzim and oxygen, so it make catechin form into theaflavin and thearubigin, and those make tea look dark. but white tea doesn't look dark. and some articles explain that white tea doesn't involve oxidize enzim. so my question is, it is true that white tea get oxidize when whitering? hope you see my question. love all of your work for explaining tea. thankyou
So excited to have stumbled onto ur channel. U explained all of this so masterfully! Really enjoyed learning about the processing of tea.
When something is tasty, there will be people going full tilt geeky about it. Wine, coffee, tea, tobacco, you name it.
This was really interesting! Thanks for the work!
Im no expert in tea, but the "fermentation" process in black tea does not sound like fermentation - its sounds like "oxidation".....Maybe? Also...can you roll, ferment/oxidize, fix, roll, post-ferment & then dry? wondering if fermenting green vs fermenting oxidized tea leaf will be different. lol! Love the video, its soo good, cant wait to experiment and try these processes out
you’re the man, love these videos
Excellent video! You mentioned a style of bruising for Oolong that uses a cool room temperature. Does that increase the time need to complete the bruising/withering step? I assume that besides the sun withering (20 minutes?) the bruising and withering takes place at over the same time period, (5-8 hours). Is that correct? Thanks!
Thanks! Yes, the cool temperatures would not significantly increase the time needed for bruising - more important for that is still the tea cultivar/varietal, but always be keeping an eye on things during that time anyway :)
This video is amazing!❤ Iv become enlightened on the tea processes. Definately looking to buy your products. As a retired chemist, I do appreciate the refresher couse😊. Great job!!