Nice! I love hearing about different brewing styles across China. It kind of takes you on an imaginary trip :) I like your teas, these hot summer Berlin days especially Dong Ding and look forward to learn more about them through your future videos.
Thank you for sharing your thoughts! We love experimenting with different brewing styles and will certainly post more videos on the topic in the future. Feel free to ask for videos, if you have a specific topic in mind. As for Dong Ding, I personally like drinking it in a very simple way: 3 grams of leaves in a bowl, 150 ml of boiling water, and let the leaves steeping in the water, while you take a sip from time to time and enjoy how the taste chances over time. When the bowl is almost empty, just refill with boiling water. Authentic Dong Ding does not turn bitter when steeped for long time, so no fear in keeping the leaves in the bowl for very long.
great video bro! im american and my family is from chaozhou. i wanted to reconnect with my culture somehow, and I grew an interest in gongfu cha. i don’t understand Chinese, so I’m very happy you made a tutorial in English :D
Thank you very much, for this very well explained tea brewing style. I heard about it long time ago, actually once I have participated but totally forgot about it. Thanks to you I finallly remebred this style.
Glad it was helpful! We like a lot the minimalist approach to it and actually find ourselves steeping in Chaozhou-style not only Dancong Oolong, but many other teas indeed.
We had classic Chaozhou trays on stock, but they are sold out. Unfortunately I don't know where to find those in the Western tea market. As for the tray I am using in the video, it is an old japanese dish that was cracked and repaired with Kintsugi technique... so also pretty hard to find, unfortunately. If you remind it to me when we will announce the next tea sourcing in China, I can search one for you there.
Nice! I love hearing about different brewing styles across China. It kind of takes you on an imaginary trip :) I like your teas, these hot summer Berlin days especially Dong Ding and look forward to learn more about them through your future videos.
Thank you for sharing your thoughts! We love experimenting with different brewing styles and will certainly post more videos on the topic in the future. Feel free to ask for videos, if you have a specific topic in mind.
As for Dong Ding, I personally like drinking it in a very simple way: 3 grams of leaves in a bowl, 150 ml of boiling water, and let the leaves steeping in the water, while you take a sip from time to time and enjoy how the taste chances over time. When the bowl is almost empty, just refill with boiling water. Authentic Dong Ding does not turn bitter when steeped for long time, so no fear in keeping the leaves in the bowl for very long.
Thank you so much. This is the best instruction.
great video bro! im american and my family is from chaozhou. i wanted to reconnect with my culture somehow, and I grew an interest in gongfu cha. i don’t understand Chinese, so I’m very happy you made a tutorial in English :D
Good to see people are appreciating our culture
Thank you very much, for this very well explained tea brewing style. I heard about it long time ago, actually once I have participated but totally forgot about it. Thanks to you I finallly remebred this style.
Glad it was helpful! We like a lot the minimalist approach to it and actually find ourselves steeping in Chaozhou-style not only Dancong Oolong, but many other teas indeed.
Great video! Do you have any sources to get that style tea tray?
We had classic Chaozhou trays on stock, but they are sold out. Unfortunately I don't know where to find those in the Western tea market. As for the tray I am using in the video, it is an old japanese dish that was cracked and repaired with Kintsugi technique... so also pretty hard to find, unfortunately. If you remind it to me when we will announce the next tea sourcing in China, I can search one for you there.
@@nannuoshan Thank you!
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Sorry for stalking, but your accent sound very frech to me.
KuruGDI, almost, Italian 😊