What is MOUTHFEEL in Tea? How can you describe it and what makes it change?

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  • เผยแพร่เมื่อ 8 ม.ค. 2025

ความคิดเห็น • 24

  • @fordboy2006
    @fordboy2006 12 วันที่ผ่านมา

    A superb effort to translate the complex descriptive and adverbs used by the Chinese to describe mouthfeel. There's a lot more to it but it's the best I've heard thus far. Well done.

  • @FishareFriendsNotFood972
    @FishareFriendsNotFood972 8 หลายเดือนก่อน +8

    You tea videos are my comfort videos 🙂

  • @Trogdork
    @Trogdork 8 หลายเดือนก่อน +1

    My mind was blown when you related trichromes and liquor thickness! It makes perfect sense. Thank you again for sharing your tea knowledge with us Don!

  • @micpoc4597
    @micpoc4597 8 หลายเดือนก่อน +5

    Thank you! This is one of the videos I have been waiting for; I even asked you about mouthfeel and texture during a recent live session. Glad to hear my suspicions about the effects of filters confirmed.

  • @justins7711
    @justins7711 8 หลายเดือนก่อน +3

    I would love to see scoops like those in your store or a restock of the bamboo cha ze! I've been having trouble finding a good quality scoop that works well with the smaller opening of a pot.
    Regarding mouthfeel, the trichome idea is interesting. I could certainly see that contributing, but the absolute thickest tea in my opinion are the kabusechas and gyokuros, neither of which seem to slough off a noticeable amount of trichomes. Those must be thicker due to the cellular materials (aminos, starches) which are probably more readily extracted due to the processing.
    I picked up some of the long jing supreme, excited to give it a try when it arrives! First time getting very high quality long jing this soon after picking.

  • @meetontheledge1380
    @meetontheledge1380 8 หลายเดือนก่อน

    This is why the ''chawan'' is such a revelation- it allows the mouth to be opened so widely and to take a full mouthful (while cooling the macha). The bouquet floods the nose and one gets a mouthful. It is very different than ''sipping'' from a tea cup!

  • @vladimiryakimenko2010
    @vladimiryakimenko2010 8 หลายเดือนก่อน +5

    I was literally looking for that video on your channel a week ago! And here it is! Thank you for guiding us through the magnificent world of tea! 😇☕

  • @MrDgmiller
    @MrDgmiller 8 หลายเดือนก่อน +4

    When I tried meileaf I was BLOWN away by the mouth feel and texture of the teas. it wasn't just hot tea flavored water it was THICCC and brothy

  • @lemonZzzzs
    @lemonZzzzs 8 หลายเดือนก่อน +2

    that comment about using the fine mesh strainer sounds interesting. I'll have to try not using it and see the difference, at least for teas where I can see those hair things (or maybe even just different teas).
    My own guess for a thicker mouthfeel would be how much pectin is in the leaf, which you also brought up. But I can see how other factors could also contribute. Tea is a very complex experience :D

  • @DemonTom
    @DemonTom 7 หลายเดือนก่อน

    I really enjoy waking up with a Tea sesh and one of your videos. I am keenly interested in those flue brewers! And in Early Spring Tea! Time to take a visit to the site. haha! Thanks for another comfy and informative video, Don.

  • @OakTree-LandScapeOnFacBook
    @OakTree-LandScapeOnFacBook 5 หลายเดือนก่อน

    Hope this guys never stops taking bout tea😂great content

  • @sarahf2261
    @sarahf2261 8 หลายเดือนก่อน +1

    Thank you Don! Very helpful as I am new to the journey of tea.

  • @Apollo440
    @Apollo440 8 หลายเดือนก่อน

    The first thing that came to mind when you announced the topic of thickness was - starch.
    And trichomes are kind of white, like flour or starch, which thickens when you pour hot water over it, kind of like the tea does.
    Plus, the descriptors / tasting notes you call - a lot of those are carbohydrate rich foods, which may add probability to this guess of mine.
    Too bad the technology didn't go in the way of making macronutrient tests cheap and easy (and went the route of easy, portable filming and web browsing).

  • @GarryL
    @GarryL 7 หลายเดือนก่อน

    You have to try this years Shincha! Please do a review! First pickings, good season! Love from Kyoto!

  • @TimHoekstra
    @TimHoekstra 8 หลายเดือนก่อน

    The hardest differentiation personally is between thick and oily. As you say coating, that would be a more preferred descriptor instead of oily.

  • @beth.7
    @beth.7 8 หลายเดือนก่อน

    Thank you: this was a true eye opener. Finally an explanation for why gyokuro yields such a nourishing and creamy texture in the mouth, and another part of the 10-step-tasting explained in depth. - Regarding oolong: would it be possible to distinguish an old bush vs a relatively young bush tea by mouthfeel as well? Or are roasting and the fact that it's made of larger leaves too much of a masking factor? Will the thickness that comes from the elements inside the leaf be found exclusively in the buds and young leaves (for growth) or will some of it (in proportion to the age and growth of the roots) remain in the mature leaf?

  • @veggie_dog8823
    @veggie_dog8823 8 หลายเดือนก่อน

    When I brew dragon well in my flute brewer I do 6 grams and start at 25 seconds adding 5 every steep. You appear to use less leaves and longer time. What ratio / time do you use.

  • @OakTree-LandScapeOnFacBook
    @OakTree-LandScapeOnFacBook 5 หลายเดือนก่อน

    Great vids!

  • @diasandtheastronauts
    @diasandtheastronauts 7 หลายเดือนก่อน +1

    Don, you look fitter every vid. Is there some Secret tea you're holding back💪

  • @user-mp8tm1yi5f
    @user-mp8tm1yi5f 7 หลายเดือนก่อน

    Tea info at MAX speed this time 😂 I actually thought I had set this video at 1.5x speed for a min, but no! Don was just mad caffeinated I guess. Still, a fun video!

  • @danielgully2180
    @danielgully2180 7 หลายเดือนก่อน

    I like Long Jing day a Long Jing video

  • @jonellel795
    @jonellel795 8 หลายเดือนก่อน

    Like the mouth feel .. mmmmm word slash title..👄👄👄

  • @malikmoore5723
    @malikmoore5723 8 หลายเดือนก่อน +1

    🧐🧐🧐🧑🏿‍🍳🔥

  • @Geospatial_Dave
    @Geospatial_Dave 7 หลายเดือนก่อน

    High Mountain oolong likes alishan have a wonderful rich creamy mouthfeel