This is 2nd times with long version of his educational video. I watched numerous of his short version. Thank you for such a well documented video. Priceless 👍👍.
That's his style but it really is true that the balance of tea aroma and milk changes with temperature known to many avid milk tea drinkers, but not for bubble tea please.
@@tangt4860 : He has combined like, 3 overlaying concepts together. The first time I have tried "matcha", was in Japan... and in a temple. The clear stream water was used for the matcha. And then the powder, was indeed from a green, unfermented tea. Chinese tea, has many types... Green, or black tea. Black tea is actually "cooked" a little bit, and also "fermented". Some green tea, has never had any heat exerted on it. So it can taste very fresh. Do not put this gentleman down.. Do you know how much TEA is sold in the UK ?? At around 20 pounds ! For like... 20 grams !!! (If you understood it.. It is more than the value or cost of silver.) So now.. his shop is NOT going to be expensive. NOT_AT_ALL. Although, we may think that this is cheating.. but the way he has made it, maybe for foreign visitors.. but if I was in HK, and I had the time, I would visit this shop. (Presuming that I had the money to do so.) Local celebrities should visit this shop, in all honesty... Even Bill Gates.. visit his local "hot dog" van in Seattle for like 30 years.... He makes it a regular trip as well. Li Ka Shing should come and visit... in all honesty. (And people should NOT film such things !).... Some regions also sell, heated tea leaves, but also fermented. i.e. Bacterias will get into the process, cos that region is damp. But it is part of the process, to let the bacterias ferment the tea leaves. So when you drink the tea leaves, you are drinking basically a form of pro-biotic.
Of course it is also important not to heat the cup... cos most cups back then in china, was made from porcelain. And porcelain was a form of combo metal mix... And this is why it must NOT be heated. Cos if you heat the cup, then it will destroy the taste of the tea leaves. Or to also heat the tea leaves. I have many books on "tea art". (茶道) i.e. Or to rephrase, it should be "tea techniques".... Or... 茶道(理)... the better term to translate it, should be "tea philosophy"... (Which is absolutely very scientific if you think about it. But many people do not teach science. In chinese history and philosophy.. It does not teach science. Because the description of science comes from the West. It does not come from the East. "Art", or what we call modern day, as "art", was once upon a time.. in the olden days, as "science". This is the difference.)
Amazing, this guy is so knowledgeable, you are so lucky to have gain this surreal lesson. I need to try it when I get back to Hong Kong. Thanks for sharing, this one is so exciting!
茶之道，往往令人想到沉穩、幽靜、平和、輕鬆、愜意⋯⋯大師的激動雖然因有恨鐵不成鋼的緣故，但如果換成平和的表達，相信更一種無聲勝有聲的感覺，令人聽起來更引人入勝。
作為一個以茶為職業的我，好感動，香港仍有如此堅持「茶」的大師，
每次講茶的沸點 泡沫，朋友都會覺得我「多鬼餘」「咪又係茶」，😢有機會真係要去找鄭老師拜訪一席
確係一位奇人😯 聽佢可以係咁引用古文都知真係一位相當有研究嘅愛茶之人，佩服嘅
只係如果係我呢啲凡夫俗子遇見一位咁講究嘅專家，大概一聽佢語氣頂唔到幾句就會搵藉口走人 😂
睇完其實好感動，估唔到香港有呢種古人係度，仲甘有心保留正宗傳統。佢最後嗰番話好有哲理同人生道理，值得深思。
其實佢早幾年前曾經勇奪過全港金茶王大賽既亞軍呀。
睇呢條片好過癮，非常欣賞你除咗飲飲食食之外，對文化有深層嘅追求，而且具有香港特色。
鄭先生真係一位奇人。香港地臥虎藏龍，一啲都唔出奇。希望有機會帶埋啲後生上門拜訪學習。
香港應該有唔少茶社茶室，亦各有所長。單單做一個茶文化系列，從茶葉到茶具、茶藝，都夠你拍幾年。
有自信的藝術家，就會有一種發自內心的傲氣👏
亞俊，多謝你条片!!
知道你花時間去拜訪，剪片先認識到咁多香港茶的知識，如果有機會去發掘唔同香港手藝實在太有歷史价值。
Thank you for all your effort to make it happen!
今日睇到了真正的古人，可能係由古代穿越而來
好欣賞呢位師父 好專業
講故能力一流，又睇書 估唔到飲茶咁多學問
民間必有人才 感謝這些保存著古早文化的人
看完成條片之後，只有兩個字可以去形容，就是"震撼"!
茶，這個中國文化原來如此博大精深，真心希望更多有心人去發揚光大!
非常精彩既一集,[跳不出框外,因為穩定帶來安全,我們這些探索,則帶來夢想,人生賺不賺到錢是等閒,但可不可以做有意義的事呢] 香港人是不會明白的,辛苦了鄭老師
香港咩都貴 住食都洗左好多錢 年輕人更少機會去接觸呢d佢地可能會愛上的文化和藝術 好多時 根本無辦法有時間安靜下來去研究一樣基本野 同樣 無論係煮米 釀酒 研究學術等等何其多 希望香港可以有更多土壤去支持呢一班人 如比一個平租小小的地方佢地去做研究 比一個更大的空間比佢地去安靜下來 🙏🏻
辛苦你幫我地剪輯左4個鐘既茶歷史 學到好多野
我應該唔會想對住佢咁激動 聽佢講咁耐野
不過我都幾欣賞佢對茶既研究同執著既
這位鄭先生，對茶道的堅持和執着，熱誠及其專注，叫人佩服！「現代荼神」四字，當之無愧！
阿俊咁多個系列最鍾意呢個介紹傳統手藝嘅系列。希望可以出多d呢類型嘅片，真係好有學習價值，怪不得咁多大師傅都睇阿俊。飲食行業真係好多學問，希望大家食嘢嘅時候都要尊重手藝，了解多d背後嘅故事，咁樣食嘅時候都會多d尊重同多d滋味，食的不單單是味道，有時候是一份情懷！
利申：並不是從事飲食行業
多謝閣下這一課,不止眼界大開,且令人感歎祖先留下來的還有多少!
非常精采~ 受教了~
感謝你一直製作專業的影片~
有前輩毫不吝嗇道出多年心得~
作為後輩虛心求法實不為過~
卻看到這麼多冷嘲熱諷~
實在感到有點悲涼...
無論如何~ 加油~
呢條片唔係講咩米芝蓮餐廳 無瑰麗既裝潢 精緻既菜色 但偏偏呢條片係我睇過最好睇既一條
中國茶筅在日本茶道中也是叫做茶筅（ちゃせん)。在很多日本茶道流派中，也是有暖茶碗的一個步驟。在碗中加入熱水後，再放進茶筅滾動拍打，拿開茶筅之後，雙手抱碗，傾斜用碗內熱水轉圈兩周來暖碗。
身為一個台灣人，我必須強調：台灣的茶文化是在清領後期才正式發展開來的。
明末的移民並沒有帶來太深厚的茶文化，台灣大規模種植茶樹是清末開港通商的時期，像是有名的 木柵鐵觀音、文山包種茶、凍頂烏龍茶都是這時候才發展出來的。清末，隨著漢人移民的擴張和進入山林地帶，帶動樟腦產業，增加了與原住民高山族的衝突，同時丘陵地帶也開始栽種茶樹。
茶老師係高手匠人，唔終意嘅人一定話佢寸咀，但有料寸得起！祝老師身體健康，繼續承傳茶藝文化 ，多多唔知有無驚老師呢？俊哥！好介紹！香港勁人多！
（ 鄭老師 ）真有心人也！
竪有料到！
拜服！
如果冇畫面淨係聽聲嘅我會以為係破緊地獄！
學問，品味人生，能上此課真幸福，謝謝分享👍👍
This is 2nd times with long version of his educational video. I watched numerous of his short version. Thank you for such a well documented video. Priceless 👍👍.
鄭師父，無可否認是一位茶學明師。但我覺得他老人家性格，我是難，可以心悅誠服
Wow! 雖然只有短短二十多分鐘，獲益良多呀！好配服老師的執著同堅持，希望可以有人承傳到！🙏🏻🙏🏻 多得你們發現了隱世茶藝！🥰🥰
我又唔覺得佢串，向人介紹自己心愛嘅事物，會自豪會激動係正常。另外，自己在意嘅歷史正在消失，又或者被扭曲(香港人實明)，俾著我都情緒化啦。
串從來唔應該係問題。
串得來冇料先係問題！
我覺得佢好正👍🏻😊
睇完好撚驚 想飲都唔敢去
好想去呀！
佢唔係串，佢係有少少精神病
第一次睇飲食片，可以睇到咁感動，多謝你為呢位大師，拍左條咁高質既片。保留到永遠
一定會流傳後世👍👍👍👍
幾年前去過，坐咗成個晏晝，飲咗兩款奶茶，佩服鄭先生嘅才藝同堅持
所有超市&街邊promoter全部入來學耶！但係佢真係好型
有意思!多謝作者用心製作
補充一下，抹茶跟一般綠茶粉之間還有一個關鍵性的差異，那就是抹茶用的茶是「碾茶」，是在茶樹栽種過程中，控制日照，讓茶葉本身更甘甜。
Another place I will definitely visit and enjoy (the tea that is) during my next trip to HK! Thanks for the sharing!
尋日無意中都睇緊鄭生佢嘅茶學問，今日就有埋片睇，good good and thanks
聽鄭老師一席話了解中華茶道，博大精深，日本茶道只係虛名矣。
鄭記第二代佢個仔已盡得真傳，唔怕依種藝術會失傳
原來有第二代
當自己生活方式與人不同別人說的「自我中心」！ 您求全美就畀人覺得執著！「擇善固執」有何不可？ 當一件事或者物原先係可以很美好，沒有去識欣賞或給糟蹋…愛嘅人就會覺得好心痛情緒上當然有所表達！ 我走我路何必要計較他人睇法？ 活著自治🤔
感謝分享，增長見識
鄭師傅是真的把自己融入茶文化中，希望喜歡品茶的人，或做茶飲生意的朋友可以向鄭師傅請教學習。
師傅一面泡茶一面朗誦大觀茶論語氣抑揚頓挫，真是看得很過癮，第一次感受到這些古文不是冰冷冷的被摘錄在課本上，而是真的連結到宋朝對茶藝的講究
讓我驚醒古人們不是為了寫文章才寫這些文章，而是真正需要使用，是生活的一部分啊！
有深人，等待有心人👍🏾👍🏾👍🏾
多謝分享，本身有認真飲茶，獲益良多
我唔肯定百份百佢講一定岩晒, 但這不需要考究, 幫襯過都毛覺得佢有佢道理, 值得一試去體驗, 可能又識多樣和帶你體會更多D野
这集真好，有深度，思静
犀利,茶道藝術也
This clip is probably the most meaningful one among all your videos, imho. 👍
Equilibrium! 😅😅🤣🤣 Intriguing indeed with his hairstyle!
That's his style but it really is true that the balance of tea aroma and milk changes with temperature known to many avid milk tea drinkers, but not for bubble tea please.
@@tangt4860 : He has combined like, 3 overlaying concepts together. The first time I have tried "matcha", was in Japan... and in a temple. The clear stream water was used for the matcha. And then the powder, was indeed from a green, unfermented tea. Chinese tea, has many types... Green, or black tea. Black tea is actually "cooked" a little bit, and also "fermented". Some green tea, has never had any heat exerted on it. So it can taste very fresh. Do not put this gentleman down.. Do you know how much TEA is sold in the UK ?? At around 20 pounds ! For like... 20 grams !!! (If you understood it.. It is more than the value or cost of silver.) So now.. his shop is NOT going to be expensive. NOT_AT_ALL. Although, we may think that this is cheating.. but the way he has made it, maybe for foreign visitors.. but if I was in HK, and I had the time, I would visit this shop. (Presuming that I had the money to do so.) Local celebrities should visit this shop, in all honesty... Even Bill Gates.. visit his local "hot dog" van in Seattle for like 30 years.... He makes it a regular trip as well. Li Ka Shing should come and visit... in all honesty. (And people should NOT film such things !)....
Some regions also sell, heated tea leaves, but also fermented. i.e. Bacterias will get into the process, cos that region is damp. But it is part of the process, to let the bacterias ferment the tea leaves. So when you drink the tea leaves, you are drinking basically a form of pro-biotic.
Of course it is also important not to heat the cup... cos most cups back then in china, was made from porcelain. And porcelain was a form of combo metal mix... And this is why it must NOT be heated. Cos if you heat the cup, then it will destroy the taste of the tea leaves. Or to also heat the tea leaves. I have many books on "tea art". (茶道) i.e. Or to rephrase, it should be "tea techniques".... Or... 茶道(理)... the better term to translate it, should be "tea philosophy"... (Which is absolutely very scientific if you think about it. But many people do not teach science. In chinese history and philosophy.. It does not teach science. Because the description of science comes from the West. It does not come from the East. "Art", or what we call modern day, as "art", was once upon a time.. in the olden days, as "science". This is the difference.)
😳真係高人一名！呢集真心正！
勁。獲益良多。
呢位師傅不得了👍🏻
題外話 唔知你d 觀眾有冇黃子華fans, 因為師傅講野既口氣真係令我諗起黃子華talkshow成日出現果位掟爛個膠碗既阿爺🤣🤣
有聲有畫，掟膠爛個碗的阿爺
我認為這位師傅最欠缺的 是一個合格的口罩啊！
🤣
謝你的耐性
Respect🙌 希望佢有後人 繼承宋朝茶文化 有意思
Master Tea is quite hero and showing off !!!
學到好多自己民族嘅文化好鍾意依個影片
this is real cool and very educational, thanks !
去過台灣, 中國, 日本品茶, 心要靜, 才能品出好茶來， 畀佢咁嚇一嚇，個心都離一離~ 盡顯香港文化。 茶農說下一代不要做茶辛苦， 陶瓷老師說好的泥土難買也， 野生茶可遇不可求， 賣茶的姑娘從小喝茶， 舌頭尖得可以， 各人都是圍着茶， 道出自己的一生， 停頓， 品茶， 再傾計， 不知不覺就過了一兩小時。 茶，不貴， 結下的茶緣， 記到現在。
多謝你比左個機會去了解一位世外高人
阿俊，今條片好有意義，高質香港 youtuber! 多謝你
話我膚淺都係咁講....有冇料一回事，表達唔到讓人吸收都係無用嘅.....
老土啲講，識做唔代表識教，踢波咁，踢得好唔代表教得好一樣嘅道理。
呢一種自己愈講愈氣憤，似發洩多過似教導，唔識控制自己情緒嘅說話，
試問有邊個聽完會舒服？ 當民眾因為技藝冒名而來，而又因為你嘅脾氣而退避三舍的話，
試問咁又如何有效咁向人推廣傳承你嘅知識技藝？？
或者引用下日本嘅壽司之神 - 小野次郎 先生，人地何嘗唔係傳承緊歷史悠久嘅壽司文化，
包括佢嘅兩個仔在內，何解人地係鏡頭前又可以咁平易近人，咁彬彬有禮？？
兩位都算係有教養嘅人，做左一日好有耐性嘅聆聽者。
難得難得太難得.
觀得賞得又品得.
謝謝您分享這些中國文化，讓我大開眼界，加油
喜歡這期，很有收获！
有性格又有料嘅匠人
香港還有幾個匠人如斯醉心自己工作，至每字每句都肉緊，深入到穿越時空，每事求真，所謂高手在民間己不能形容。
簡直好似見到一個宋人穿越時空來現代教人煮茶
好有龍心feel😂😂😂
😲😳😯睇到我心驚胆跳
(希望大家唔好插我🙏)
呢位大師高人(好在佢仲有戴口罩),但成日跌落鼻哥,冇帶手套,又揸茶套,又撩茶粉茶葉😰期间疑似摸落褲襠,接觸各樣器具,但無見佢洗過手😣
長髮蓬鬆,又掀書,又摸自己pat pat
Sorry, 世界上好似有塵埃,毛屑呢的東西㗎。。。。。。。
多謝呢條片🙏世上奇人異士多
吾乃凡夫見識疏
好過癮，多謝介紹
I subscribed your channel due to 鄭師傅's tea lecture.
i like it❤
精彩！！！！
Amazing, this guy is so knowledgeable, you are so lucky to have gain this surreal lesson. I need to try it when I get back to Hong Kong. Thanks for sharing, this one is so exciting!
原來香港仲有一個茶聖！👍👍👍👍👏👏👏👏🌹🌹🌹🌹
好多時"聽君一席話，勝多十年書"呢句都係客氣說話，但今次我諗我讀十年書都未必學到鄭記今條片所講既知識！傳世手藝這個系列真好！上集已經大開眼界，今集既茶文化主題睇落咁日常，但我依然都係一無所知！平時睇你既片已經學到好多野，今集簡直好似去翻20幾年仲係學生咁樣聽書👏🏻👏🏻👏🏻
下次去食燒鵝之餘仲要搵鄭記學下點樣飲茶先得！
me too ！"聽君一席話“～～人家口中「Ｘ」人其實係一個富有經驗「豐」風人物！ 👏🏻👏🏻👏🏻
茶聖👍👍👍
可唔可以分享下兩杯茶的味道？
好奇这位查博士的店址在哪里？有机会去香港一定拜访一下。
掂！
好正。
好有意思，多謝！
大開眼界,超高質影片
这很有趣
好型
The milk tea look good!
唔知點解睇到尾睇到好感慨，眼睛已流汗😭多戲你拍片為我地帶來咁有意義既一課
请问个碗茶收多少钱？开唑眼界。辛苦了。
Thank you 🙏🏻 this is the best
匠人風骨 哲人味道
Very educational and informative. Thank you very much.
藝術最終的目的都是修身養性, 如果藝術最終造成 修藝人 心高氣傲. 我深信這也是為什麼傳承不了之原因. 失敗,,,,,,,
有無試埋個咖啡?
人家不跟傳統做法便是錯，自己不跟便是中茶為體西茶為用，無言.
好特別阿 好有心!!!
早上看完这视频，真是学了多一点。 请替我感谢郑师傅指点宋朝点抹茶方式。 下午试用京都绿茶，效果犹如他步步所教。 醒茶的确带出另一番风味到喝进的茶容易入喉而且配上麻花卷更是锦上添花。 希望你能把那4小时上载。 谢谢。
好精彩。酒，咖啡可以好講究！奶茶亦可以👍🏼
欽敬，欽敬☺️👍
獲益良多~ 多謝你地!
非常精彩
真想一邊喝鄭老師嘅茶, 一路聽佢講
條友似有躁狂症。佢嗰種表達自己嘅方法令到我聽起嚟好唔舒服。一個人要識得好好表達自己先能夠將自己嘅睇法發揚光大。佢係有實力，不過佢非常需要加強自己嘅表達能力。
我諗如果你同佢研究宋代人嘅說話方式, 佢會聽你建議｡
但如果你同佢講佢表達方式令你好唔舒服, 佢會問你係乜水有咩資格教佢講野?
同意你睇法
同感
係，精神病病人