I have zero clue why this popped up, since I have nothing to do with tea, but I actually was thinking about getting into it this year. YT algorithm reading my mind. You seem very knowledgeable, I'll surely check back with this channel again :)
You probably googled it a bit, or clicked on a tea related article, or chatted on facebook. Or even being close to someone who then does something of the above seems to be enough for the all-mighty Google algorithms to learn about you:) It's a nice channel to have as an introduction, so at least there's that, lol.
Based on my experiments with brewing techniques, I find that one gets a slightly better brew if one minimizes stirring/moving the tea when pouring water over it. So I like pouring water much slower and at the sides of the gaiwan to let the water flow down gently. Note that this is for young dry stored pu-erh only, I find no significant (or even slight improvements) changes to other tea, especially for aromatic/high fragrance teas which are best dowsed in boiling water.
Thank you for teaching me to brew a much tastier cup of black tea (with the other video). Here you mention, that you would brew green tea in a glass, showing a video of a western style brewing method (a lot of water, less leaf). So it's the way to go with green tea? Like 1 gram of tea leaf to 300ml water, 2-3min?
Thank you for the video… basic quality brewing. I value functional elegance through simplicity, some of my favorite sessions are with a smaller gaiwan and a cup I know holds the contents of my small gaiwan. Three simple tools a kettle, a gaiwan and a cup can produce excellence. This video is a good reminder and will be an excellent video to share with folks interested in trying Gongfu brewing & good tea.
I get rid of the pitcher sometimes, but if i'm in a hurry to drink, one advantage of the pitcher and small cups is it cools the tea very quickly, you don't need to wait for the big cup to cool down. I also find that drinking from a small cup allows for a begter tasting experience because you'll take smaller sips.
A wonderful video. Nice new equipment! Both the teaware and the new (I think) production equipment. I have never heard anyone else give your steep time advice, but it is exactly what I've learned to do instinctively (most gong fu guides simply say to add 5-10 seconds with each brew). I love your original Chinese proverb, "But we're in a decent house, and we have decent tea." Although the proverb version would probably sound something like this: It is not a decent house, unless there is decent tea.😅
Thanks a lot for this lovley video, William! I´d like your way as you explain it and also I find new little things for my next Gong Fu session. Looking forward to see more video´s.
Great video William! Even though I Gong Fu sheng daily, I always learn something new or have something to think about from videos like this. I have a sample of the 2021 Miyun on the way - exciting stuff!
Just started following your channel and learning a ton! What are your thoughts on small silver teapots for Gongfu brewing vs clay teapots for pu-ehr teas? Thanks.
Very nice explanation, for both complete begginers and a little experienced enthusiasts. However, you explained the topic for Pu-Erh tea, black, oolong, green and white, but what about Yellow tea, like Huang Ya?
Interesting brewing parameters. I will try them. Usually, I build stronger and longer brews with each infusion until the leaves about give up by the 7th-9th. That's a great kettle! Where did you get it? Great table too.
Taobao, my wife just bought the kettle, the pour is great and it is relatively quiet when heating up water. I got the small stone table in 2016, you can see it on our earliest videos.
@@desertfox432 Not only it's unavailable in English, they also don't ship abroad afaik, so you'd have to hire a mediator to buy and ship it to you. Stuff from Taobao is usually also resold on Aliexpress, so you can try your luck there.
Most green teas don't have a rolling process. The rolling process is done to extract the juices to the surface of the leaf. Absence of the rolling process causes a need for longer brewing times and rinses. This is often why you'll see guides telling you to brew green tea for minutes rather than the 5-30 seconds for rolled teas. Lower temperature water should also be used when making greener teas or else you might extract to much bitterness.
Amazing video, William. Production quality through the roof! Yellow tea is the forgotten category - not good gong fu or in glass haha just kidding. This video will also come in handy to introduce people to gong fu tea with the ambassador program! I look forward for this video series but I hope you don't stop making your more in depth philosophical videos that you've no script and just talk for a long time haha those are very enjoyable too! Thank you again and see you next time.
haha, I still don't understand what makes yellow tea a separate category. It is a green tea with a short fermentation step, some farmers use this technique for a style of pu-erh tea, yellowing the leaves with by piling them overnight, just after rolling. I think we should get rid of the tea categories.
I always heard of it referred to as Grampa Style. I heard it is mostly green tea drinkers that use this style but that In certain areas in China some restaurants serve their tea this way.
Very nice and understandable video! Personally, I would rename the video to How to brew sheng pu-erh tea Gongfu style. Because if a beginner followed your video with for example some chinese black tea, the long rinse would be a huge waste and the suggested brewing times wouldn't work either... But again, good work with this video :)
I recently found your TH-cam channel and enjoy your style. Thank you for the videos. I notice you have a special water basin that you scooped water from to refill the water pot. Where did you purchase this water container and what material is it made from? Thank you in advance. Also, do you use charcoal filter in your water basin?
You mentioned how much tea you use, but I think you forgot to add how big is the gaiwan is. I'll be looking forward to the leaf judging video, I was just wondering recently about why some shengs look yellowish on the photo, while most others are white and green, if it's just white balance adjustment, or can it actually say something about the tea. Also would be interesting to see a similar novice-friendly video on brewing green tea, since you said it requires some change in technique. I also found it hard to brew green tea in gaiwan, it either ends up either slightly watery or a bit too bitter, like an overbrewed sheng.
I used a 100ml Gaiwan. For sure, the white balance has to be corrected to make sure you get a fair comparison. In reality there is a variation in color, from green to red.
The duration of the rinse depends on the compression, 30 seconds is good to loose a medium compression cake, if it's mao cha, you can give them just a few seconds.
I’m curious. Do you feel that the heat source used to boil your water (I.e. electric vs flame) effects the taste of the tea? I recently bought a nice variable temperature kettle for convenience. However, I noticed that my tea consistently tastes better when brewed with water heated over the stove in my kitchen. I can’t think of anything else that this can be attributed to other than the heat source, since all other parameters are the same. I would appreciate your thoughts on this. Thanks
IMHO, a good way of approximating the amount is making sure that in the end the fully expanded leaves fill up your gaiwan to about two thirds of the volume. If they fill the whole volume then you might've run in a problem of overleafing, basically not enough space for leaves to unroll and release flavour as they supposed to. By this logic you can't always just measure the weight, you also have to take into account how dense the leaves are, some types of tea expand like crazy.
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I have zero clue why this popped up, since I have nothing to do with tea, but I actually was thinking about getting into it this year. YT algorithm reading my mind. You seem very knowledgeable, I'll surely check back with this channel again :)
You probably googled it a bit, or clicked on a tea related article, or chatted on facebook. Or even being close to someone who then does something of the above seems to be enough for the all-mighty Google algorithms to learn about you:)
It's a nice channel to have as an introduction, so at least there's that, lol.
This is both brilliant and entertaining. I'm anxious to try this with the tea I just ordered from you!
For me, the third, fourth, and fifth brews always taste best.
The production quality!!! Beautiful. Shortest time I've ever seen him brew a cup on video. lol
Based on my experiments with brewing techniques, I find that one gets a slightly better brew if one minimizes stirring/moving the tea when pouring water over it. So I like pouring water much slower and at the sides of the gaiwan to let the water flow down gently. Note that this is for young dry stored pu-erh only, I find no significant (or even slight improvements) changes to other tea, especially for aromatic/high fragrance teas which are best dowsed in boiling water.
I think the green tea drinkers have a whole science on how to pour.
Thank you for teaching me to brew a much tastier cup of black tea (with the other video).
Here you mention, that you would brew green tea in a glass, showing a video of a western style brewing method (a lot of water, less leaf).
So it's the way to go with green tea? Like 1 gram of tea leaf to 300ml water, 2-3min?
This is art
This is meditation
And great information
Thank you! 谢谢
Thank you for the video… basic quality brewing. I value functional elegance through simplicity, some of my favorite sessions are with a smaller gaiwan and a cup I know holds the contents of my small gaiwan. Three simple tools a kettle, a gaiwan and a cup can produce excellence. This video is a good reminder and will be an excellent video to share with folks interested in trying Gongfu brewing & good tea.
I get rid of the pitcher sometimes, but if i'm in a hurry to drink, one advantage of the pitcher and small cups is it cools the tea very quickly, you don't need to wait for the big cup to cool down. I also find that drinking from a small cup allows for a begter tasting experience because you'll take smaller sips.
Many thanks for the video, William! Good to see you put your new equipment at use. Image quality and editing is excellent! Mihai
Thanks for your support!
A wonderful video. Nice new equipment! Both the teaware and the new (I think) production equipment. I have never heard anyone else give your steep time advice, but it is exactly what I've learned to do instinctively (most gong fu guides simply say to add 5-10 seconds with each brew). I love your original Chinese proverb, "But we're in a decent house, and we have decent tea." Although the proverb version would probably sound something like this: It is not a decent house, unless there is decent tea.😅
that would be a great proverb! i'm sure you'll find something similar if you dig in the chinese classics.
@@farmerleaf61 That's what I was thinking, too. I Googled it, but got nothing. I'll ask around.
This is an excellent video,I appreciate your knowledge,as I am still learning.
„We are in a decent house here and we have decent tee“ 😂👍
Nice one William!
Very informative and relaxing video. I like the water tool too. 💧
Thanks a lot for this lovley video, William! I´d like your way as you explain it and also I find new little things for my next Gong Fu session. Looking forward to see more video´s.
Nice video. I love your white tea nice aroma, but Ao Ne Me.....the best Cha qi...Looking forward to get the 2021...I got the 2019 and it's great!
Great video William! Even though I Gong Fu sheng daily, I always learn something new or have something to think about from videos like this. I have a sample of the 2021 Miyun on the way - exciting stuff!
I hope you will like this miyun!
Excellent video with much great and mindful insight Sir. Many will benefit greatly by your mastery of Gongfu ceremony. Thank you
thanks for watching!
Do you like your idea of multiple washes/rises for older cakes? At what age do you consider them older?
Just started following your channel and learning a ton! What are your thoughts on small silver teapots for Gongfu brewing vs clay teapots for pu-ehr teas? Thanks.
Very nice explanation, for both complete begginers and a little experienced enthusiasts. However, you explained the topic for Pu-Erh tea, black, oolong, green and white, but what about Yellow tea, like Huang Ya?
Interesting brewing parameters. I will try them. Usually, I build stronger and longer brews with each infusion until the leaves about give up by the 7th-9th.
That's a great kettle! Where did you get it? Great table too.
Taobao, my wife just bought the kettle, the pour is great and it is relatively quiet when heating up water. I got the small stone table in 2016, you can see it on our earliest videos.
@@farmerleaf61 Thanks for the tip. The site is not available in English though. Bummer.
@@desertfox432 Not only it's unavailable in English, they also don't ship abroad afaik, so you'd have to hire a mediator to buy and ship it to you. Stuff from Taobao is usually also resold on Aliexpress, so you can try your luck there.
@@_APV_ Thanks, well that takes away from the simplicity lol I might just stick with my Stagg.
There is a similar Kettler available by arendo called mizu but it has Lot of bad reviews
Nice. Do you know how Jin Jun Mei tea is made?
Any reason why green tea is treated different? Is it level of fermentation + compacted roll?
Most green teas don't have a rolling process. The rolling process is done to extract the juices to the surface of the leaf. Absence of the rolling process causes a need for longer brewing times and rinses. This is often why you'll see guides telling you to brew green tea for minutes rather than the 5-30 seconds for rolled teas. Lower temperature water should also be used when making greener teas or else you might extract to much bitterness.
Amazing video, William. Production quality through the roof! Yellow tea is the forgotten category - not good gong fu or in glass haha just kidding. This video will also come in handy to introduce people to gong fu tea with the ambassador program! I look forward for this video series but I hope you don't stop making your more in depth philosophical videos that you've no script and just talk for a long time haha those are very enjoyable too! Thank you again and see you next time.
haha, I still don't understand what makes yellow tea a separate category. It is a green tea with a short fermentation step, some farmers use this technique for a style of pu-erh tea, yellowing the leaves with by piling them overnight, just after rolling. I think we should get rid of the tea categories.
I brew farmer style: take glass, put in leaves, add hot water.
So do I. William, one of your recent shou's was touted as doing well farmer style. Would you consider a video on farmer style, and/or on shou?
i will explore different vrewing styles in the future videos.
I always heard of it referred to as Grampa Style. I heard it is mostly green tea drinkers that use this style but that In certain areas in China some restaurants serve their tea this way.
Very nice and understandable video! Personally, I would rename the video to How to brew sheng pu-erh tea Gongfu style. Because if a beginner followed your video with for example some chinese black tea, the long rinse would be a huge waste and the suggested brewing times wouldn't work either... But again, good work with this video :)
i'll do videos for each type of tea.
@@farmerleaf61 even bug poo tea?
@@farmerleaf61 Thank you, William. I saw your black tea video and I'm gonna try the flash brew session in a minute!
I recently found your TH-cam channel and enjoy your style. Thank you for the videos. I notice you have a special water basin that you scooped water from to refill the water pot. Where did you purchase this water container and what material is it made from? Thank you in advance. Also, do you use charcoal filter in your water basin?
You mentioned how much tea you use, but I think you forgot to add how big is the gaiwan is.
I'll be looking forward to the leaf judging video, I was just wondering recently about why some shengs look yellowish on the photo, while most others are white and green, if it's just white balance adjustment, or can it actually say something about the tea.
Also would be interesting to see a similar novice-friendly video on brewing green tea, since you said it requires some change in technique. I also found it hard to brew green tea in gaiwan, it either ends up either slightly watery or a bit too bitter, like an overbrewed sheng.
I used a 100ml Gaiwan.
For sure, the white balance has to be corrected to make sure you get a fair comparison. In reality there is a variation in color, from green to red.
30 seconds rinse? never tried that before! is this also for ripe pu er?
The duration of the rinse depends on the compression, 30 seconds is good to loose a medium compression cake, if it's mao cha, you can give them just a few seconds.
Is this a 100 ml Gaiwan?
I’m curious. Do you feel that the heat source used to boil your water (I.e. electric vs flame) effects the taste of the tea? I recently bought a nice variable temperature kettle for convenience. However, I noticed that my tea consistently tastes better when brewed with water heated over the stove in my kitchen. I can’t think of anything else that this can be attributed to other than the heat source, since all other parameters are the same. I would appreciate your thoughts on this. Thanks
is the kettle you use the same? if your kettle is made of plastic, you might need to boil and change water a few times to let the new taste disappear
I drink about 7g of your tea per 100ml. Would you say I am brewing it too strongly?
IMHO, a good way of approximating the amount is making sure that in the end the fully expanded leaves fill up your gaiwan to about two thirds of the volume. If they fill the whole volume then you might've run in a problem of overleafing, basically not enough space for leaves to unroll and release flavour as they supposed to.
By this logic you can't always just measure the weight, you also have to take into account how dense the leaves are, some types of tea expand like crazy.
That's my usual ratio!
I use 10g for 100 ml.... and today 13.5g of Ao Ne Me 2019 for a good high!!!
Please don't brush your teeth before drinking tea. You would want to brush your teeth after to remove the acidity