Gong Fu Tea|chA - Episode 22 - Purple Tea (紫茶 | Zǐ Chá)
ฝัง
- เผยแพร่เมื่อ 3 พ.ย. 2024
- So-Han explores the relatively new and under-recognized world of Purple Leaf Tea in this very special episode! In Yunnan, the site of most of China's current Purple Tea research, Pu'er plants with purple leaves processed into Sheng Pu'er fall into two main categories: Zi Ya ("Purple Bud") or what West China Tea calls "Wild Purple" and Zi Juan ("Purple Grace"). Zi Ya is the naturally occurring variant of the tea plant that exhibits purple-tinted leaves due to a mutation, epigenetic expression, or some other factors. Zi Juan, which was developed by scientists at the Menghai Tea Research Institute in 2008, is bred for its distinct purpleness and regularly yields very purple leaves. Purple leaves can also be processed into other types of tea such as White Tea, Shu Pu'er, Red Tea, and Green Tea. After a side by side of Immortal Dew Sheng Pu'er, Zi Ya Purple Sheng, and Zi Juan Purple Sheng, So-Han briefly explores the other expressions of Purple Leaf Tea.
Tea featured int his episode:
-Wild Purple (Zi Ya) Sheng Pu'er: westchinatea.c...
-Purple Grace (Zi Juan) Sheng Pu'er: westchinatea.c...
-Immortal Dew Gu Shu Sheng Pu'er: westchinatea.c...
-Purple Rain Butter Shu Pu'er: westchinatea.c...
-Ultra Violet Purple Leaf Red Tea: westchinatea.c...
-Purple Moonlight White Tea: westchinatea.c...
-Esmeralda Purple Leaf Green Tea: westchinatea.c...
-Gamma Ray Wild Purple Red Tea: westchinatea.c...
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: Echo Duemig
Director of Photography: Jacob Berardi
Edited by: Henry Arrambide
Assistant Edited by: Jacob Berardi
Sound by: Echo Duemig
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damn I love this show
DUDE!! You are the most amazing educator when it comes to tea. I love how no matter how much we all think we know about tea, there's always more to learn, forever and ever. Please keep makng videos. Especially because I'm in Australia and we have a small handful of people here who actually know anything.
Thanks so much for your support!! We'll def keep making these!
Casa de Cha is a really awesome org out of Australia, though I think they're moving to Portugal soon.
That analogy is so specific but so on point 😂 and so han's energy to match on that last steep
Brother you're cracking me up so good with the Purple Pop-Diva analogy. And I'm envisioning ancient tea fundamentalists frantically eradicating the aberrant purple plants from their gardens. We really live in the greatest timeline ever what with all this deep tradition and radical experimentation intersecting for our benefit.
We really are catching a very good wave in the tea world here 🌊
You described the chi of purple tea very well! I tried a purple tea for the first time yesterday and was not expecting that feeling. Elecric-y is a good way to put it.
Bro, I keep watching this over and over. I finally caved and bought the 2014 wild purple mini bing. I’m so friggin excited
Wow! So much information about purple tea here, I had no idea. Thanks!
Tech tip: When you record you can run the setup for a while without doing anything and being silent. That first bit can then be cut out in editing and the traffic sounds can be matched to the rest of the recording and filtered out with software. You can also buy hoods for the microphone that takes away some of the background sounds. I think doing something like this will make a good video even better.
I actually enjoy the background traffic noise in this channel's videos. I find it strangely soothing.
I’m happy to say I’m finally able to brew some Purple Grace and drink along with this video. 😊
Heck yeah! Enjoy!
Huge fan of these videos. Thank you!
Thanks for watching!!
Absolutely landed that analogy like a pro. Man, I've got to visit one day. Fantastic video, yet again. Thank you
*episode
Very cool Sohan! 😍
Love the lady marmalade reference lol
I don't know the cultivar or any info beyond it's from Kenya, but the little bit of Kenyan purple I've had was kind of between a silver needle and a subtle Chinese green. Very lightly sweet, floral, and juicy. But I've never had Chinese purple for comparison.
Your mention of the character for 'grace' actually makes me think of the Chinese mythology character, Cheng'E (Chang-Er?), who was a maiden seeking to drink an immortality elixir, but was made so light from it (if I recall correctly) that she floated high up to the moon. The 'mouth' radical could be in reference to her supping upon the elixir, especially in combination with the moon radical.
I love that you seem to share some of your own personality in your ramblings. It really does feel like we could just sit down and share a cup with you. Incidentally do either of your tea shops have the ability to ship loose leaves locally (Inside the state)?
That's the hope! And indeed if you ever visit the tea shop that's exactly what we do! While this whole pandemic thing is going on that's been hard to have people gather though. Fortunately, West China Tea does ship loose leaves to anywhere in the US and to several other countries. You can go to www.westchinatea.com to place an order. ☺️
You look cool here
20:13~ _Zǐ Juān Chá_ (紫娟茶) on stage!!! Oh yeah, that's so purple!!!
Drinking some (possibly aged) _Zǐ Juān Chá_ while watching this. I get a Japanese _tatami_ straw mat-like fragrance and taste, with a little sour aftertaste.
Drinking the Christina Aguilera of purple tea!!
Where do you see Assamica Dehongensis in your taxonomy? Thanks!
Also would be interesting to get your take on purple puerh aging. Seems like it changes its character faster than sheng
Great video, thanks! Audio seemed a little quiet, not sure if that's just on my end though
7:23~ I found _Lù Yǔ’s_ (陸羽) quote.
The whole quote is:
野者上, 園者次.
陽崖陰林,
紫者上, 綠者次.
笋者上, 芽者次.
葉巻上, 葉舒次.
Pinyin:
_Yě zhě shàng, yuán zhě cì._
_Yáng yá yīn lín,_
_Zǐ zhě shàng, lǜ zhě cì._
_Sǔn zhě shàng, yá zhě cì._
_Yè(Xié) juǎn(juàn) shàng, yè(xié) shū cì._
Translation:
"Wild ones(tea plants) are superior, cultivated ones are inferior.
On a sunny( _yáng_ ) cliff or in a shady( _yīn_ ) forest,
Purple ones(tea plants/leaves) are superior,
green ones are inferior.
Shoot-like ones(new-growth) are superior,
bud-like ones are inferior.
Rolled, curly leaves are superior,
straight leaves are inferior.
@@MrAqr2598 thank you for sharing this!
@@TeaHouseGhost
BTW it was from the first chapter of the _Chá Jīng_ (茶経, The Classic of Tea).
I love your videos so much! I’ve watched this series multiple times. I want to know about your kettle recommendations! At least for gong fu, is there any specific model, material, style of spout, electric vs stovetop, etc, or anything I should avoid? I would love any advice or recommendations! :)
We're just using tetsubin spout kettles from Amazon right now. The ones by Elementi are prob our current fav, but they're not amazing.
We admire your show bro. I mean # all family . My wife kids , even my mother in low.😀
So wonderful y'all can all enjoy the show together! What kinds of tea does everyone like to drink??
@@TeaHouseGhost thanks for your reply.we do like oolong , Tieguanyin.my wife is very much in to Japanese tea#sencha and gyokuro, but in the winter# pu erh is our choice.
😍💜 Why is purple grace so purple??? (The tea liquid)
Them good good purple leaves!! They brew purple!
@@TeaHouseGhost wow! Incredible!
I'm confused, you talked about purple pu'er here, but as you said the purple-ness of the tea is to do with the leaf itself, so why is it a pu'er? Could it be produced in any other tea type? I have a purple da hong pao which is amazing.
These purple leaves come from plants that in China are called Da Ye Zhong, or big leaf type - these are the Yunnan tea plants from which Pu'er comes from. There is a higher probability of naturally occurring purple leaf plants in a place like Yunnan, and specifically Nannuo Mountain, because it is more popular to raise seed-propagated plants there. In the oolong growing regions, it is much more popular to raise bred/cloned varietals of tea, so they are less likely to yield a purple leaf plant.
Interested to hear the story of this purple da hong pao and how you came across that!
Will puer properly age if stored in an air tight glass jar that's kept out of sun light and a boveda pack is used to maintain proper humidity? Or perhaps a small hole can be drilled in the lid if it shouldn't be air tight. What are your thoughts?
Sounds like a perfectly good mechanism for aging tea! Although the air tight container will actually slow the aging process a little. Cool and dry and dark is best, but air tight is not really necessary
@@TeaHouseGhost Ok sounds good! So I guess what I'll do is drill a hole in the lid an tape it with cloth athletic tape. Or something to that effect...
How do you get purple grace so purple? I recently got some from you and it's more Golden hued than the pinkish purple you seem too get?
So a lot of what makes the liquor purple is gonna be about the specific bunch of leaves you're using. Though Purple Grace trees tend to produce pretty reliably purple leaves, it will still be a slight mixture of purple to green leaves in practice. Sometimes we get a really purple bunch. Sometimes it's more cloudy gray-gold, closer to regular Sheng Pu'er. If I had to suggest anything steeping style wise to try to get some purple-ness, I'd try cooling your water a bit
@@TeaHouseGhost thanks for the quick response! Definitely gonna try that next time!
hi there, i wonder in what containers you keep your loose leaf???
and would you be so kind and send a link to Han's online shop.
LOVE your videos UwU
We keep dry leaf mostly in paper or mylar bags right now. Sometimes in clay jars. Looking to get metal tins to be our new mode.
Links to all the teas featured on this episode are in the episode description, but you can find the home page of West China Tea at www.westchinatea.com
dude, i hope this gets your attention, i am a coffee guy, much like you do tea. we have a guy in the industry who does great videos, James Hoffman, who is requesting content creators to do a channel takeover kind of deal. i think you would do a great job, and hope you look into it a bit, at least check out a video or two. later.
When you say big leaf and small leaf do you mean Camellia sinensis var. assamica and Camellia sinensis var. sinensis respectively? I knew different wild types and cultivars from the var. assamica could have the red edge on the leaves that makes them so-called Purple tea, but I did not know that cultivars of var. sinensis could also have that.
Also, you are talked about the divide between farmers that like to propagate new plants from seed and farmers that propegate from cuttings. Does this divide coincidence with the divide between western and eastern Yunnan where one side grows a lot more hybrides between Camellia sinensis and other wild Camellia species, and the other side grows more straight forward Camellia sinensis var. assamica cultivars?
The western scientific names for tea sub-species that you're referring to (sinensis, assamica), in our experience, are a less accurate depiction of the variant tea plant subspecies of Yunnan. Both Da Ye Zhong (Big Leaf type) and Xiao Zhong Ye Zhong (Little Middle Leaf Type) are used by farmers in Yunnan to describe Pu'er plants, and neither of which, in their minds, are the same as tea you'd find, say, in Fujian or India. Both can produce purple variants naturally.
Our familiarity with this tendency you mention of Western Yunnanese farmers growing/raising primarily Da Ye Zhong and Eastern Yunnanese farmers growing/raising a mixture of Da Ye Zhong and Xiao Zhong Ye Zhong, came to our awareness using these terms, and we think the sinensis/assamica dichotomy doesn't perfectly overlay onto the Yunnan vocabulary for what's happening there.
The small leaf type in this episode, Xiao Ye Zi Cha ("small leaf purple tea"), is a Sichuanese tea, grown from a different subspecies than either Da Ye Zhong or Xiao Zhong Ye Zhong, and is also a naturally occurring variant.
I don't believe there is a clean divide between eastern/western yunnan with regard to growing cloned/bred cultivars and growing seed-propagated trees. To my knowledge, it is less common in Yunnan in general to grow from cuttings than, say, the oolong growing regions, which are seeking very specific genetic specificity.
ARETHA Franklin FTW