I'm a graduate student from the USA, diving deep into the world of tea science at a university in Guangzhou. In this vlog shot on May 24, 2023, you see my encounters with other exchange students, food explorations, tea-infused moments of peace, and preparations for an upcoming experiment on organic tea field soil microbiology. The research will be exploring the role of beneficial soil microbes in the interplay between tea cultivation and soil health.
Guangzhou in May/June is hot and humid. Monsoon rains come daily. But within it, a cultural fusion of East and West bubbles to the surface like oolong saponin. From bonding with fellow exchange students, to eating whole-a** fishes, to scouring the web for soil pH electrodes, this is a 60 second glimpse of sheer international antics.
Tea, however, is the star of the show. Featured in today’s vlog are a few God-tier teas, including aged raw pu-erh tea, ripe pu-erh tea ripened using specific fungal strains isolated by my supervising professor, organic da hong pao (big red robe) oolong tea, and a high-grade Japanese Sencha green tea that I bought in Shizuoka on a ski trip in 2019, lost for 3 years during the ’demic, re-discovered the day of this vlog, then proceeded to brew like an absolute jack**s.
Whether you're a tea aficionado, a curious soul, or just trying to vibe with the young sipper… this is your invite to come oolong for the ride.
#tea #China #vlog #oolong #puerh