These videos are so great it just astonishes me that they have so few views after 5 years. Thank you for all your videos I really appreciate all the knowledge you share. A true expert sharing valuable knowledge
Explanation of the difference btw. old and new processing techniques of Red tea is detailed enough yet easy to understand. It really shows how the tea industry is always changing and developing taking modern adaptations into account. I can now better understand the difference between Shai Hong and Dian Hong which helps me in choosing a good tea for myself. I enjoyed this interview very much.
Excelent video! I would have questions: - It was mentioned in the video, the mouthfeel is the most important characteristic. Could you elaborate on that topic more? Is it the viscosity? where do you feel the flavor? How quickly the flavor spreads in the mouth? Or if one can feel the flavor all over the mouth or just on tongue? I'm sure I'm missing some of the features. Which are they? - In the video we learn, the best result in flavor is with lover temperatures. What about the steeping times? How can I tell the tea is "over-brewed" Can one tell by some characteristics? The tea expert seems to be a cool guy. Hope to see him in another video! I love your videos! Keep it up!
-Considering mouthfeel the most important aspect of tea is only an opinion, typically among the pu-erh tea drinkers. Many other people focus more on fragrance. It's true that in China, there is a rich vocabulary to describe mouthfeel, while fragrance is described more briefly. Viscosity is a highly sought-after trait among pu-erh tea lovers; the camphor-like feel of freshness in the back of the mouth; the lingering fragrances that come out of the throat; bitterness that remains for two seconds and vanishes into sweetness, salivation effect... -When brewing black tea, it can be good to use slightly lower temperature than boiling, that will keep the bitterness down. Personally, I don't mind the bitterness and usually brew black tea just like pu-erh tea, with boiling water. Brewing technique is really a matter of personal preference and characters expected in a certain type of tea. If you feel the tea is too strong, then it is overbrewed. The very purpose of Gong Fu is to make a tea that you and your guests like to drink. When sitting at a tea shop in China, it is common to ask the guests whether they like tea light or strong, and adjust the parameters so as to please the guests. The longer you brew the tea, the more tannins are extracted, which means more bitterness and astringency. Fragrance can change depending on how you brew the tea, sometimes, you get a richer fragrance when brewing lighter.
Very thankful for what you are doing here on youtube! I very much appreciate the depth. If possible, if you have the time, or inclination, could you recommend any books on tea?
More great information. I live in the subtropical area of east coast Australia and have a few big leaf tea bushes I’ve been making tea from for many years. My tea making was pretty poor until I had access to the internet about 15 years ago. Your video series is a great wealth of knowledge for me so thankyou so much. Every video is one more piece of the puzzle unlocked. I am involved in organic agriculture and agroforestry so have some ideas about how to reproduce what is going on in a forest where natural tea plants are picked. This is simply copying what happens in nature but is sped up through the use of support species of trees. These provide shade at times when that is require and also wood chips and mulch for weed suppression and long term slow release food for soil fungi and micro organisms as happens naturally in a forest. I suspect you would get similar flavour profiles natural forest grown tea has ( maybe ? ) Kind regards Dave.
Good luck with your job, I find it very interesting to associate the knowledge of agriculture, engineering and ecology, I think this doctrine will make the future of the agriculture in many areas of the world, especially on challenging terrains. There are very few trees grown in a really natural forest, most of the ancient tea gardens have a managed forest with a semi-opened canopy, you can see that clearly on Google Earth.
This issue wasn't clearly explained in the video. Black tea is not always fully oxidized. Such tea is still called blacl tea because of the processing method. You'd need to have a cooking step to call it oolong. In partially oxidized black tea, the dryness of tea prevents further oxidation, or at least slows it down. Partially oxidized black tea will eventually become fully oxidized after a year or so. I'll make other videos about black tea, with shorter and clearer content.
@@000DAAN000 No, white teas should be stored like pu-erh, they will oxidize over time and get more complex. If you need to put teas in the fridge that would only be green teas.
These videos are so great it just astonishes me that they have so few views after 5 years. Thank you for all your videos I really appreciate all the knowledge you share. A true expert sharing valuable knowledge
Thank you for supporting the channel!
Explanation of the difference btw. old and new processing techniques of Red tea is detailed enough yet easy to understand. It really shows how the tea industry is always changing and developing taking modern adaptations into account. I can now better understand the difference between Shai Hong and Dian Hong which helps me in choosing a good tea for myself. I enjoyed this interview very much.
Wonderful, to see 'behind the curtain' of tea making. Thank you!
Exceptionnel cet interview! Merci
Excelent video!
I would have questions:
- It was mentioned in the video, the mouthfeel is the most important characteristic. Could you elaborate on that topic more? Is it the viscosity? where do you feel the flavor? How quickly the flavor spreads in the mouth? Or if one can feel the flavor all over the mouth or just on tongue? I'm sure I'm missing some of the features. Which are they?
- In the video we learn, the best result in flavor is with lover temperatures. What about the steeping times? How can I tell the tea is "over-brewed" Can one tell by some characteristics?
The tea expert seems to be a cool guy. Hope to see him in another video!
I love your videos! Keep it up!
-Considering mouthfeel the most important aspect of tea is only an opinion, typically among the pu-erh tea drinkers. Many other people focus more on fragrance. It's true that in China, there is a rich vocabulary to describe mouthfeel, while fragrance is described more briefly. Viscosity is a highly sought-after trait among pu-erh tea lovers; the camphor-like feel of freshness in the back of the mouth; the lingering fragrances that come out of the throat; bitterness that remains for two seconds and vanishes into sweetness, salivation effect...
-When brewing black tea, it can be good to use slightly lower temperature than boiling, that will keep the bitterness down. Personally, I don't mind the bitterness and usually brew black tea just like pu-erh tea, with boiling water. Brewing technique is really a matter of personal preference and characters expected in a certain type of tea. If you feel the tea is too strong, then it is overbrewed. The very purpose of Gong Fu is to make a tea that you and your guests like to drink. When sitting at a tea shop in China, it is common to ask the guests whether they like tea light or strong, and adjust the parameters so as to please the guests. The longer you brew the tea, the more tannins are extracted, which means more bitterness and astringency. Fragrance can change depending on how you brew the tea, sometimes, you get a richer fragrance when brewing lighter.
Very thankful for what you are doing here on youtube! I very much appreciate the depth. If possible, if you have the time, or inclination, could you recommend any books on tea?
Thank you for the translations
Thanks a lot for this video - it improved my knowledge about black tea quite a lot!
More great information. I live in the subtropical area of east coast Australia and have a few big leaf tea bushes I’ve been making tea from for many years. My tea making was pretty poor until I had access to the internet about 15 years ago. Your video series is a great wealth of knowledge for me so thankyou so much. Every video is one more piece of the puzzle unlocked.
I am involved in organic agriculture and agroforestry so have some ideas about how to reproduce what is going on in a forest where natural tea plants are picked. This is simply copying what happens in nature but is sped up through the use of support species of trees. These provide shade at times when that is require and also wood chips and mulch for weed suppression and long term slow release food for soil fungi and micro organisms as happens naturally in a forest. I suspect you would get similar flavour profiles natural forest grown tea has ( maybe ? )
Kind regards Dave.
Good luck with your job, I find it very interesting to associate the knowledge of agriculture, engineering and ecology, I think this doctrine will make the future of the agriculture in many areas of the world, especially on challenging terrains.
There are very few trees grown in a really natural forest, most of the ancient tea gardens have a managed forest with a semi-opened canopy, you can see that clearly on Google Earth.
Another informative video, thanks!
This issue wasn't clearly explained in the video. Black tea is not always fully oxidized. Such tea is still called blacl tea because of the processing method. You'd need to have a cooking step to call it oolong. In partially oxidized black tea, the dryness of tea prevents further oxidation, or at least slows it down. Partially oxidized black tea will eventually become fully oxidized after a year or so. I'll make other videos about black tea, with shorter and clearer content.
So can I store tea in a sealed bag in my fridge to slow down the oxydation process?
Sure, that would slow down the oxidation. Many green teas are actually stored in freezers in the tea markets.
@@farmerleaf61 Thanks! just put my greens and some fresher oolongs in the fridge, would you also recommend storing whites in there?
@@000DAAN000 No, white teas should be stored like pu-erh, they will oxidize over time and get more complex. If you need to put teas in the fridge that would only be green teas.