Gong Fu Tea|chA - Episode 21 - Aged White Tea (陳白茶 | Chén Bái Chá)
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2024
- In this episode, So Han dives into the world of Aged White Tea, steeping one of each of the three grades of Fuding White Tea: Shou Mei, Bai Mu Dan, and Silver Needle. Presenting much richer, more complex, and more nuanced fragrances and flavors than their fresh counterparts, these teas also exhibit a profoundly wise and mature Qi. So Han discusses his experiences opening his world to Aged White Tea through tea farmer/master/collector Li Yanmei, getting to taste aged white tea in her cedar-lined storehouse.
The teas featured in this episode include:
-2012 Cumulus Aged Shou Mei: westchinatea.c...
-2016 Peony King Aged Bai Mu Dan: westchinatea.c...
-2018 Aged Silver Needle: westchinatea.c...
West China Tea is currently holding a fundraiser to Save the Tea House: www.gofundme.c....
Like many businesses, West China Tea is feeling the economic impact of the Covid-19 crisis, and is having to pay rent on a tea house that currently can't service customers normally. Help them keep the Tea House alive by donating to the fundraiser at the above link!
Gong Fu Tea|chA is a viewer-supported show. Please consider supporting the show on Patreon: / teahouseghost
Music by: B. Glenn Copeland (www.SongCycles.com)
Production Credits:
Directed by: Erik Duemig
Director of Photography: Jacob Berardi
Edited by: Henry Arrambide
Assistant Edited by: Jacob Berardi
Sound by: Erik Duemig
![โฮ่ง! (SUGOI) - LYKN [ OFFICIAL MV ]](http://i.ytimg.com/vi/nFp4zjAARFs/mqdefault.jpg)
I love the intro music to Tea House Ghost since the first episode. I wish there was a whole album to play during tea
This intro music actually does come from an album from the 1980s called Keyboard Fantasies by an artist named Beverly Glenn Copeland! You can find the album in its entirety on his website www.songcycles.com or on spotify/youtube!
th-cam.com/video/TbrJk92fQzQ/w-d-xo.html&ab_channel=qoncbc Max vibes.
2 Videos within a week!?!? 🥳
Please make more videos! You're one of the few Gongfu Cha youtubers out there who educate about tea.
We certainly will be making more videos! Thanks for the support!
Loving the frequent vids! Thank you for sharing your knowledge and positive energy
Thanks for watching!
I loved exploring new teas right along with you, please consider doing this more!
Sounds like awesome aged cha varieties you describe; I luv the aged stuff! Probably will have to acquire a bing in order to support West China Tea and keep da Tea House Ghost alive ^_^ Thanks for banging out these soulful episodes bruh!
Yes please do pick yourself up a bing! You won't regret it ☺️
So far an amazing video as usual. I LoOove this show. You guys are awesome. Thank You.
Edit#1; I must have a bing of Silver Needle. I've seen bings of Red Tea & Silver Needle bings, just never have purchased them before. This video is definitely motivation to seek out & purchase some.
So Han should be famous. He is totally a unique person & i say this all the time. He just has an energy that is hospitable! Like he has the ability to connect with many different types of people.
I am totally different than him, in many opinions & philosophy about life! I know we could sit, hang out, play music, drink tea & be friends! I'm sure everyone feels the same.
Nailed it 😉
New episode hey yo! the cha-smos is shining down today!
Love ya, tea house ghoooooost 😭😭😭😭😭😀
🥰
Thank you so much for all the hard work put into this series!
To get more flavor out of silver needle, try longer steep times. I use 195F for 1+ mins per steep and that stuff is my life force.
Love how white tea can go and go with the steep times. Ain't no messing them up
I have a feeling that the video is a bit too quiet, other than that, quality as always.
Thanks for letting me know - I'll do my best to get the audio up to spec on future videos
I saw a modern rogue episode and was thoroughly intrigued to learn more about tea. I LOVE green tea but really only know the US version. Hope to learn about ALL Asian teas and reap the benefits.
Thanks for watching!! Always here to help when it comes to learning about Going Fu Cha and Chinese Tea!
Drinking a 2013 _Bái Mǔ Dān_ (白牡丹, White Peony) while watching this.
I got parsley, thyme, oregano, and sage for the fragrance, while the taste was baked apple, honey, and custard cream.
Shou mei is not only my favorite white, but also one of my favorite tea.
16:36~
Eyy, the _shuǐ fāng_ saves the day!!
29:23~ 29:35~
So Han nails it!! Mmm, _crème brûlée_ ...
30:31~
Yay, more hot water!! Thank you Hollywood Magic!!
Rewatching this again. 13:14 "the wiser and more mature they become...Gentle, nourishing, nurturing." I think the analogy of the girl turning into a woman, the innocent yin turning into the developed, complex, maternal yin is i think not only apt but beautiful. Love this video
I've got a couple white tea bings that I bought a couple of years ago (that already had a bit of age on them) that I haven't had for a while. I think I will revisit them today. Thanks guys, always appreciate when you upload a new video.
Stoked for you exploring some new-old tea! Thanks for watching!!
Loved this video. I have been tipping my toes in aged white. I have a bai mu dan of about 5 years old, and GOD does that tea kick my ass. It has quite a powerfull kick and I almost immediately get te drunk when drinking it. Sometimes I even get overly stimulated if I drink 5 or more steeps of it. Insane stuff.
Thanks So Han! You speak from my aged white tea heart...
Loved the way So Han described the "yin" character of aged white tea.
Wow the aged silver needle bing looks amazing 🤩
Great Video, Thankyou for the Information, Love the new website and Vibez Aged White Tea's Get you Tea Drunk!
By the way you actually got it right the first time. Inside of a cannolo (i got exited to hear you specify the singular/plural of cannolo) it's ricotta and not mascarpone. The fact is that in Sicily (where cannolo is from) they sieve the ricotta for at least two times in order for it to get creamy before adding sugar and filling the cannolo with it.
Anyways please keep going with these amazing videos.
I thought the Yin/Feminine analogy was appropriate and beautiful. Especially when you talked about the producer, her workers, and her clean white environment
Thanks for another video packed with dense information as that cakes you had there! I've always loved "normal" Bai Mu Dan but man that pressed cake is a thing i need to get my hands on.
You defintely have years of experience in tea (and you are not bragging about it i appreciate that)! So there's one question i would like to ask you about. Throughout the video you pronounced White Peony as "Bai Mu Dan"? I've always thought it was pronounced "Pai Mu Tan", even when i put it in Google Translate or search wikipedia it states it's pronounced"Pai Mu Tan". But i don't speak Chinese and have never been to China. You do. So i would like to have info/insight on this things.
And i really hope the fundraiser on your Tea House succeds, we need to support our local teahouses in these times, definitely doing it for my in Czech Republic! Hope people in your area are doing the same!
Hey Patrik - thanks for your question! The "Pai My Tan" pronunciation/spelling of Bai Mu Dan is from an older, now obsolete romanization mechanism called Wade-Giles - this is also where we get spellings like Taoism (instead of the more Chinese Daoism) or Kung Fu (instead of the more Chinese Gong Fu).
Hey man thanks for all the informative videos! Americans are sleeping on tea and tea culture. Not enough videos on TH-cam so thanks!
Thanks for stopping by! Appreciate the love!
Grape pie is a thing although it doesn't seem to be very popular. Had some once in a German wine region. It was made from Riesling grapes and was stupid delicious.
Lovely video as always. Aged white is comfort in a cup.
Woah! That sounds so sweet!
Can we get an ASMR video of a few hours straight of So Han cracking open new bings?
@38:35
Omg I'd love that
While we were at the teahouse, someone mentioned types of tea you serve for people going through emotional stuff - being white tea... I have always since hearing that wanted to hear a pairing of cha chi and emotions or ways to serve guests. Like a primer on how to read your guest on what to serve. I figure a lot of that is intuition and feeling out the day, but still something I"m sure many people would like to hear you talk about
We may get into this a bit in season 3 or 4 but in the meantime, I will be getting to this in the CHA'dcast soon!
@@TeaHouseGhost had no idea there was a podcast, I"m transitioning computers right now and my iTunes is down... anyway to listen to it without downloading through iTunes?
@@TheVigilantStewards yeah it's on soundcloud! www.soundcloud.com/TeaHouseGhost
@@TheVigilantStewards I'll also be uploading some choice episodes here onto the TH-cam channel
@@TeaHouseGhost sweet thanks for sharing!
Hello,
what are the books you have on the table? No doubt they are quite informative on tea. Any information would be great, thank you.
They actually aren't tea books. Just some books I pulled from my shelf to decorate. Highly recommend The Poetics of Space, Ocean of Sound, and all of the Rookie Yearbooks tho! All great reads!
@@TeaHouseGhost Eliane Radigue ~ talk about an inspired feminine! Your video is sonically very rich in sound! Toop is great, too ... Tea is Sonic. Many dimensions! dynamic like you said
Actually none of them are about tea lol - they are just some favorite books of mine (Erik). Some books on sound, memory, and the Rookie Magazines are compilations from a really fun blog.
I wish to visit the Guan Yin teahouse and talk to So Han over and about tea before I die, hopefully God grants me this wish. That aside, your Gong Fu Tea cha series encapsulates my passion for the diversity of tea in general. Thanks and cheers!
We hope you can come visit us soon! Also the tea house is called West China Tea now. 😺
Dude, the book with the green spine to your left, on top of the pile. What is that? That's Eliane Radigue on the cover, she's a hero of mine!
Another awesome educational video. Thanks for the enlightenment
It's a book called The Order Of Sounds: A Sonorous Archipelago - it's great!
This is sooo cool and educational as I am super new with white tea. I am fascinated by your personal perception of white tea as a 'Yin' type of tea including your remarkable encounters, totally could get into it only by listening to your vivid descriptions.
My first white tea though was a Bai Mudan wang, I knew about its high grade and enjoyed every sip while watching your talk on non-aged white tea.
The day before then, I went to the same tea store in Yokohama's huge China town and got a super small tea coin/bricket saying 老白茶 and coming from 福建 province. There are no additional informations but I am keen to steep it and try it out. Cheers!
Thanks so much for watching and for the kind words!!
And let us know how you like this new aged white tea!!
Would love to see new videos from you❤
Coming soon!
Nice! I just did the first tea order in my life and I chose two aged white teas! gonna be awesome,,
Keep up the vids dude, great watch!
Congratulations! 🎉🎉
I wanna save up for the 2015 GongMei! I hope it doesn’t sell out hahaha
I’m just gonna go ahead and like before watching lol
Kyle Salmon, a very good friend
@@TeaHouseGhost 🤙🤜 thanks for teaching us about tea!
Where do you get a tea knife like that? I lost my old one, and it wasn't amazing, so I'd like to get a better one.
Also, where would you recommend to look for a nice shui feng?
This tea knife was custom made by a local artisan. Not sure I have a direct link for a Shui feng for you, but I'll ask So Han and see if he has a suggestion
Omg new video!!!
Hello! I'm new to gongfu cha, and your videos are a fantastic resource. I was wondering if you've come to a conclusion on ageing silver needle cakes since recording this video.
Do you think the changes to the experience, if any, are worth waiting for? I recently picked up a cake of Baihao Yinzhen, and I wanna know if it's worth saving for future me.
I was also wondering, in your opinion, what other types of tea benefit from ageing besides white and pu'er. Do you already have a video on this?
Thanks!
We are currently aging some Silver Needle at the shop, but it'll be some years before we drink it. So can't fully say! I would imagine it is worth waiting for though.
Pu'er and White tea are both great for aging, then so is Hei Cha. Some red teas age nicely. Green tends to go stale. Oolongs can age nicely but you often need to re-roast them which can be a kind of tricky process.
@@TeaHouseGhost Thanks for the info!
I really enjoyed the Cumulus I bought in Austin! That and the Moonlight White something I got
Dear Sir,
I've stored an white tea (a silver needle style tea) for at least 17 years in a cubboard (in its carton tube). I know for sure it had no light, in a western european climate (Netherlands).
Does this count as aging this white tea?
thank you in advence
Yours.....
It certainly counts!
I`d love to have a gaiwan similar to the one you`ve mentioned. I`ve never seen one with a painting on the bottom of the lid.
I loved this video, it spoke to my aged white lover heart. I'm interested, what would you consider the most optimal conditions for storing aged whites? More/less humidity? From what I gathered, people say to store it sealed, with minimal airflow to keep the fragrance strong, but to me, it always somehow seemed contradictory to with letting it oxidize.
This is, of course, a matter of preference. But in my view, storing in a cool, dark, dry environment is best. Airtight containers are not necessary in my opinion, but if you want to use them, that is totally okay!
What kind of yixing pot would you suggest for aged whites?
I would say a bigger/cavernous one, just since white tea can get pretty fluffy.
@@TeaHouseGhost gotcha, any thoughts on clay type?
@@flycasanova6931 Any of the main ones would be nice! I've been digging Nixing recently myself
fuzzy after silver needle?
??
Have you done a video waxxing philosophical on different Qi's from different teas? I'd find this super interesting. I'm either not googling correctly or nothing informative & interesting has been written (or gets promoted through the algorithm).
This is something we do often on West China Tea's Instagram Lives, but we haven't as yet done an episode about it on here. It's definitely something we plan to do in the future.
So Han, you said that white tea feels the most feminine, the most _yin_ to you. Which type of tea feels the most masculine, the most _yang_ to you then?
I can ask So-Han his opinion on this, but in my (Erik's) view, I'd say something like a charcoal roasted dark oolong like a wuyi or tan bei tie guan yin.
So you're saying this is mother nature's tea?
GRAND Mother Nature's tea
Any tips to storing aged whites?
Cool, dry space
i love those new mutton fat cups