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2 жыл бұрын
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@kknupp101 4 күн бұрын
Sounds like this is a real rariTEA. 🙂
@diageesen4468 12 күн бұрын
I've rewatched this whole series a couple of times, it's fun to put on in the background while i do stuff, and I learn something new every watch through
@TeaHouseGhost 12 күн бұрын
Thanks so much for watching!
@cmcginley20able 13 күн бұрын
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.
@TeaSmithWay 18 күн бұрын
Nothing worse than finding mouldy tea in that yixing you forgot to clean out!
@TwilightPsalmist 20 күн бұрын
I know it's been 4 years, but I really enjoyed the video. This is the second time I've watched it. I just got into Hei cha's this year, and I'm on my second brick. The latest is Himalayan Mojun fu and it is marvelous :). I think Hei cha is under appreciated.
@RGodling 22 күн бұрын
that gaiwan is super handsome wowowow.. watching through all of these
@Hu...uh.101 23 күн бұрын
🎉🎉🎉
@Hu...uh.101 23 күн бұрын
Sohan killin it
@CheddarsGarden Ай бұрын
Beautiful explanation. Could you share where you bought the cloth to dry with?
@meowcula Ай бұрын
Thanks so much. Learn a ton from your videos.
@Adam1984_ Ай бұрын
As a very novice Mandarin learner, So-Han's pronouns including "ta" made me laugh for reasons I can't explain lol.
@xavierlarrazabal4575 Ай бұрын
Hahahahaha the direction not the time
@Blueberrythegreat Ай бұрын
Can you make a video or an in-depth series on how to make herbal teas according to gong fu My go to teas are Peppermint Ginger Stinging nettle I also make infusions rather than teas and will be making teas for medical reasons Lavender for sleep Marigold for parasites Sage yea for health benefits etc Remember, taste is a factor for nutritional value is the biggest factor I would highly appreciate it. I usually sleep my stuff for 15 to 20 minutes to make an infusion. And I’m thinking better getting a guy on or whatever you call it that you have to help steep looseleaf tea that long without losing temperature
@ikelah Ай бұрын
Great!!! Thank you
@kukasmog 2 ай бұрын
You rock dude
@yamiyomizuki 2 ай бұрын
is that gaiwan jade? and if so where does one obtain such a thing?
@TeaHouseGhost 2 ай бұрын
It is not! It's glass. So-Han got it somewhere in China but doesn't remember where.
@ljrd20 2 ай бұрын
fuzzy after silver needle?
@TeaHouseGhost 2 ай бұрын
??
@glennbone 2 ай бұрын
Feeling sad as I just realized that this is the last video in the series :( Thank you so much So-Han for all the time and work put into this series. If I ever get to bring a new person into tea I'm going to point them to this series.
@TeaHouseGhost 2 ай бұрын
New episodes coming soon!
@glennbone 2 ай бұрын
@@TeaHouseGhost 👀
@vespeur 2 ай бұрын
Should I brew wuyi rock tea in yixing teapot and how much steeping time for it when brewing with yixing?
@TeaHouseGhost 2 ай бұрын
Wuyis are great in an Yixing teapot! I'd start with like 5-8s
@vespeur 2 ай бұрын
@@TeaHouseGhost Thank you! 🥰 Can I ask one more thing? Normally it takes my yixing teapot (200mL) around 10s to pour out the tea + initially it takes me 10s to pour in the hot water = it means it always takes me around 20s for steeping 🥲 does it affect the taste of wuyi tea? I tried to brew it with my yixing teapot yesterday and it turned out bitter than when I used gaiwan
@TeaHouseGhost Ай бұрын
@@vespeur at that size of vessel, if you find that it's taking pretty long for you to pour in and out of it, you could try experimenting with using less tea leaves to keep it from becoming so bitter
@vespeur 2 ай бұрын
Do we need to open the lit after each infusion to let it cool down?
@TeaHouseGhost Ай бұрын
Not always. This is a stylistic choice that can affect the flavor/fragrance/feeling of the tea, but ultimately it comes down to what you like to do when you make tea
@vespeur 2 ай бұрын
I have a 200ml yixing teapot but I'm not sure if I can use it for steeping red tea or not, because I thought the steeping time for 1st-2nd...infusion is very short (quite instantly) and my teapot needs around 10-15 second to pour out all the tea fluid. Which tea is better to use with yixing teapot may I ask? Correct me if I was wrong somewhere
@TeaHouseGhost Ай бұрын
If you're finding it difficult to do quick pours with this teapot, maybe consider using it to make something like Shu Pu'er or Aged White Tea, which don't require such short steeps
@kknupp101 2 ай бұрын
As a Chinese tea-loving linguist, I like your little caveat at the beginning. 😂
@sarasaldana9313 2 ай бұрын
I absolutely love your channel, thanks for sharing your knowledge with us.
@deltapi6880 2 ай бұрын
Will this channel upload again? 😢
@TeaHouseGhost 2 ай бұрын
Yes! We are in the process of recording some new episodes now! Should have the first new one out by May or June I think
@deltapi6880 2 ай бұрын
@@TeaHouseGhost Oh that’s amazing to hear! Gongfu cha has become such a massive part of my life thanks to you guys
@worldteaadventures 2 ай бұрын
Hope your transition to your new location goes smoothy and you find equilibrium soon. I had a family business for a decade and know how hard moving and readjusting can be. Much peace and luck to you and your family <3 Can't wait to visit you all one day!
@guyfawks4803 2 ай бұрын
Where rooibos is grown, it has never been referred to as red tea so the name is open, rooibos is called rooibos or rooibos tea but never called red tea
@TeaHouseGhost 2 ай бұрын
In parts of the USA, when people say red tea, they mean Rooibos. This is what So-Han is referring to.
@trevorolsen6455 2 ай бұрын
The first shu pu'er I drank was from a local tea house. It smelled of rotting fish skin in a pile of compost. It made my stomach hurt. I've had okay shu pu'er since then, but nothing really worth drinking a second time. Maybe one day I'll get to try one of these delicious sounding teas that have had more care put in to them.
@trevorolsen6455 2 ай бұрын
I could listen to So Han talk about pu'er for at least 3 hours longer this.
@georginavasili8821 2 ай бұрын
Sending good vibrations to you from Canada. I thoroughly enjoy all your Tea Wisdom and how you share your experience with everyone. Looking forward to seeing you again soon. Cheers
@georginavasili8821 2 ай бұрын
Would love to see new videos from you❤
@TeaHouseGhost 2 ай бұрын
Coming soon!
@katg369 3 ай бұрын
Where would one go to look for tea from '96? I'm afraid of falling for a scam or getting over charged for a tea that isn't actually from '96
@TeaHouseGhost 3 ай бұрын
I'm not sure I can make a great recommendation for 1996 specifically. For the reasons you listed among others, buying tea can be tricky. In a best-case scenario, you could go to a tea shop and try a tea before buying it.
@iansundahl4325 3 ай бұрын
I’ve been drinking tea casually since you worked with the modern rogues teaching them about tea, and recently I’ve started getting more into it as I’ve gone through culinary school, I just wanted to say thank you for inspiring me and giving me a new passion and hobby to enjoy!
@katg369 3 ай бұрын
I am so impressed that all of this just exists in your brain. And not even just yours, but other tea experts too. I feel like I learn the same thing repeatedly and its like the first time every time lol.
@icecream-soup 3 ай бұрын
"You wanna know the 'right' way to spell pu'er? With the Chinese characters." Perfect lol
@icecream-soup 3 ай бұрын
Hello! I'm new to gongfu cha, and your videos are a fantastic resource. I was wondering if you've come to a conclusion on ageing silver needle cakes since recording this video. Do you think the changes to the experience, if any, are worth waiting for? I recently picked up a cake of Baihao Yinzhen, and I wanna know if it's worth saving for future me. I was also wondering, in your opinion, what other types of tea benefit from ageing besides white and pu'er. Do you already have a video on this? Thanks!
@TeaHouseGhost 3 ай бұрын
We are currently aging some Silver Needle at the shop, but it'll be some years before we drink it. So can't fully say! I would imagine it is worth waiting for though. Pu'er and White tea are both great for aging, then so is Hei Cha. Some red teas age nicely. Green tends to go stale. Oolongs can age nicely but you often need to re-roast them which can be a kind of tricky process.
@icecream-soup 3 ай бұрын
@@TeaHouseGhost Thanks for the info!
@felixpan1429 3 ай бұрын
Bro, don't pour towards us. So rude!
@jeremygold6331 3 ай бұрын
Thanks dude. Love the "Ni Howdy y'all" 😂
@amberbleu1598 3 ай бұрын
I loooove my Gai Wan, they are fabulous.
@ultimatebuml0rdgaming450 3 ай бұрын
I learned of your tea house from the modern rogue. Many respects to you. When life is making it available for me, I would love to order a tea set and some tea cakes!
@_RedLotus_ 3 ай бұрын
What is the difference between oxidation and non oxidation? Curious on what the benefits are
@TeaHouseGhost 3 ай бұрын
The difference between oxidation and non-oxidation is just that - how oxidized are the leaves? With regard to benefits, this is a hard question to answer because...people in the West tend to think of medicine in this form of symptom and remedy or of plants being things that "do something," (for example, this plant lowers cholesterol or that plant makes your warts go away) you but the framing isn't the same in the East. In the Eastern medicinal sphere, tea is thought of as something that very generally helps the body do what it naturally does already. Drinking tea often helps the body regulate itself, and that's true of green tea and red tea.
@noodleman4625 3 ай бұрын
3 years late but this was some great easy listening
@MansMan42069 3 ай бұрын
Old MacDonald had a tea plantation, 一芽一葉
@RuStOlIuM420 3 ай бұрын
I find 10 oclock so much easier for me, but i am trying for 12
@TeaHouseGhost 3 ай бұрын
I (Erik) also use 10 o clock. I like it much better. Everyone does it their own way
@MayerTheYouTubeSlayer 3 ай бұрын
Legitimately laughed at the *bloop* noise - and the genius of the simplicity of reversing the gaiwan. Any reco’s for a 120ml pot with a spout? Thanks for making all this content!
@cloroxbleach2520 3 ай бұрын
14:45 - it's the other way around, glutamic acid is what's present in tea, GABA is synthesized from it during anaerobic incubation. 31:31 - from my 1.5 years of working with tea, it's very normal for GABA tea to look this dark, darker than roasted oolong even. As a matter of fact, those GABA teas I had that were light in color, they weren't quality at all lol. Also, do you throw away the first steep no matter the tea? I've been told that you can generally skip the rinsing part for Taiwanese high quality teas. I stick to this recommendation, as I'd rather keep the creme de la creme part.
@cloroxbleach2520 3 ай бұрын
Just one more lane, bro
@MicrocarpaRutaceae 3 ай бұрын
I only found you through Modern Rogue, and didn't think I'd find another chest of gold. The feeling as if we're actually having tea together in each of your videos especially gets me, good stuff!
@MrAqr2598 3 ай бұрын
23:26~ I drunk Pan Long a little while ago. I didn't see ghosts after drinking, but it made me "speak in tongues" while taking a nap afterwards, according to my brother.
@johaneskrisostomus4863 3 ай бұрын
Found an online listing for a 2015 Qing Zhuan. Idk if i should get it
@TeaHouseGhost 3 ай бұрын
If you try it, let us know what you think!
@johaneskrisostomus4863 3 ай бұрын
I'll comment back if i've tried it! @@TeaHouseGhost
@asfasdfadf9820 3 ай бұрын
awesome, thanks!