Thank you for these conversations William. I deeply appreciate the fact that i am able to learn more about the complex world of tea through insights from people such as yourself.
This is tea philosophy. Like Socrates "I know that I don't know" so the more you know about tea the more you know you don't know about tea. This wisdom will keep you from building up any knowledge that ossifies into arrogant tea dogmatism. The truth about tea is in constant flux. Thanks!
Great videos, thanks a lot for putting time into recording these videos. It's always a pleasure to learn about tea true your youtube channel. Due to the fact you work in the "tea industry" you have much more knowledge than a basic tea drinker, and it's super useful to have your opinion about tea. Moreover it's sad to say that most people who work in the tea industry, claim wrong information on the internet in order to have more customers. But hopefully, you really try to give the most truthful information about tea, with a lot of exemple, argument... You also have a scientific reasoning about tea, which is very good imo. Your youtube channel is one of the rare youtube channel to propose high quality content about tea. "Truth is more complex that what you thought" is also true for mathematics btw.
Thank you for taking the time to share these ideas with us. There are several ideas here to mediate on. I especially love the analogy of the house being rebuilt each time with stronger materials.
great video! tea learning is about personal truths and is definitely something you can continue throughout your entire life. you learn more and more and are less comfortable with strict rules or specific truths as you go
I loved this video. This is something I've been really trying to do lately in terms of my tea journey, but yes, it is the same thing for almost all other pursuits of knowledge in life.
One of the factors I find very important is the way the tea leaves were processed. If one imagines that there were two years with similar weather conditions, the tea leaves steeped in the exact some way for both sets of leaves the two teas can try vastly different if there were different methods of processing the leaves of the two years. You guys are doing an excellent job in that aspect. 🤗
So many factors influence the taste of tea, and that's exactly what makes it enjoyable. If we were able to brew a consistent cup, there would be much fewer pu-erh tea enthusiasts.
Thank you very much for your Video. This reminded me of all the thing's (including tea) "likeness" as once Buddha put it. So we all should appreciate and enjoy tea for what it really is, without labeling it. This way, it will certainly taste as good as it can be. :-) Once, Lao Tzu said something like (not exact quote): "Learning and applying the knowledge of the "five flavors", makes them loose the pure and full sence of taste." So don't label / compare tea! Just enjoy for what it is. ;-)
Hello William! Thanks for the Videos. Your insight is Great, and is much appreciated. I like a high pour because i do not like burning hot on the mouth. I find myself gravitating more toward mouth-feel than taste with Puerh. I just ordered my first ‘Silver’ Gaiwan for brewing and would like to have your opinion on Silver. I do know that clay improves mouthfeel (and Minerality) and i often Chouzhou(sic?) brew. Cheers
Pouring tea is a great way to cool down tea indeed. I have no opinion on silver teaware because I have never used it. I use a simple porcelain Gaiwan for analytical tasting and nice teapots for relaxed sessions.
Find with my silver tasting cup, it has good heat retention and a neutral palate very good for all types of tea, Wuyis, Dancongs, and Puehr especially. Great for tasting the different florals, fruits, sweetness, minerality, bitterness, and judging the balance of a tea. Do not have a silver gaiwan, but heard from others it takes a little adjustment because of the heat retention, more neutral like porcelain. It will give you a clear picture / assessment of a tea. Will give you a good baseline to compare what a particular clay pot will add or take from a tea. Find my Chaozhou pot for Dancongs / Wuyi oolongs works great and nice to compare. The one thing is the color of the tea liquor pops with the silver and has a great look to it. Enjoy brewing in it and be careful at first getting used to the weight difference. Also make sure to wash it separately since it will be hotter than what you're used to. First cup slipped out of my hand in the sink and chipped before I could even use it for obvious reasons. Also had a defect where it happened to hit so wasn't an issue getting a new one. But something to keep in mind.
kevnotrite Thank you for the information. I bought a silver Gaiwan only to decide before investing in an expensive pot. A very knowledgable Tea Seller i know always brews in Silver-and want to give it a try. I guess Silver brewing is Snobbish LOL- what William is refering to in the video. Cheers.
Oh sure there might be a snob piece but it could be an older pot which could have been handed down, same thing comes down to 50 years ago it was customary to brew in silver or fine porcelain for coffee and tea. Especially when guests came over. But there is also harkening back to the older ways of slowing down with whole leaf tea or grinding your own coffee beans. Know from the silver perculator coffee pot still makes a better cup. The nice thing about having the gaiwan is it can be quicker than the pot, depending on the size, but always good to have different vessels for brewing.
Thank you for these conversations William. I deeply appreciate the fact that i am able to learn more about the complex world of tea through insights from people such as yourself.
This is tea philosophy. Like Socrates "I know that I don't know" so the more you know about tea the more you know you don't know about tea. This wisdom will keep you from building up any knowledge that ossifies into arrogant tea dogmatism. The truth about tea is in constant flux. Thanks!
Truth is elusive indeed. A lot of the tea knowledge is simply a set of conventions that humans have agreed upon.
Love these tea conversations, it's like sitting down for a nice chat/meaningful discussion over tea
Great videos, thanks a lot for putting time into recording these videos.
It's always a pleasure to learn about tea true your youtube channel. Due to the fact you work in the "tea industry" you have much more knowledge than a basic tea drinker, and it's super useful to have your opinion about tea.
Moreover it's sad to say that most people who work in the tea industry, claim wrong information on the internet in order to have more customers. But hopefully, you really try to give the most truthful information about tea, with a lot of exemple, argument... You also have a scientific reasoning about tea, which is very good imo. Your youtube channel is one of the rare youtube channel to propose high quality content about tea.
"Truth is more complex that what you thought" is also true for mathematics btw.
Thank you for taking the time to share these ideas with us. There are several ideas here to mediate on. I especially love the analogy of the house being rebuilt each time with stronger materials.
Great video, thanks!
great video! tea learning is about personal truths and is definitely something you can continue throughout your entire life. you learn more and more and are less comfortable with strict rules or specific truths as you go
Thanks Mr.William
I learn lot
I really like the idea that knowledge is more important than practice if one is using the wrong technique. I learned a lot. thanks William.
Thanks for your support Rich!
Thank you for your video
I loved this video. This is something I've been really trying to do lately in terms of my tea journey, but yes, it is the same thing for almost all other pursuits of knowledge in life.
Thank you very much for sharing your experiences, knowledge, and perspective. I enjoyed the video a lot.
One of the factors I find very important is the way the tea leaves were processed. If one imagines that there were two years with similar weather conditions, the tea leaves steeped in the exact some way for both sets of leaves the two teas can try vastly different if there were different methods of processing the leaves of the two years. You guys are doing an excellent job in that aspect. 🤗
So many factors influence the taste of tea, and that's exactly what makes it enjoyable. If we were able to brew a consistent cup, there would be much fewer pu-erh tea enthusiasts.
Thank you very much for your Video.
This reminded me of all the thing's (including tea) "likeness" as once Buddha put it. So we all should appreciate and enjoy tea for what it really is, without labeling it.
This way, it will certainly taste as good as it can be. :-)
Once, Lao Tzu said something like (not exact quote):
"Learning and applying the knowledge of the "five flavors", makes them loose the pure and full sence of taste."
So don't label / compare tea! Just enjoy for what it is. ;-)
Thank you very much for this insight!
What kind of kettle are you using? I have the oxo electric which is nice but would like a slightly wider spout and larger capacity..
Hello William! Thanks for the Videos. Your insight is Great, and is much appreciated. I like a high pour because i do not like burning hot on the mouth. I find myself gravitating more toward mouth-feel than taste with Puerh. I just ordered my first ‘Silver’ Gaiwan for brewing and would like to have your opinion on Silver. I do know that clay improves mouthfeel (and Minerality) and i often Chouzhou(sic?) brew. Cheers
Pouring tea is a great way to cool down tea indeed. I have no opinion on silver teaware because I have never used it. I use a simple porcelain Gaiwan for analytical tasting and nice teapots for relaxed sessions.
Find with my silver tasting cup, it has good heat retention and a neutral palate very good for all types of tea, Wuyis, Dancongs, and Puehr especially. Great for tasting the different florals, fruits, sweetness, minerality, bitterness, and judging the balance of a tea.
Do not have a silver gaiwan, but heard from others it takes a little adjustment because of the heat retention, more neutral like porcelain. It will give you a clear picture / assessment of a tea. Will give you a good baseline to compare what a particular clay pot will add or take from a tea. Find my Chaozhou pot for Dancongs / Wuyi oolongs works great and nice to compare.
The one thing is the color of the tea liquor pops with the silver and has a great look to it. Enjoy brewing in it and be careful at first getting used to the weight difference. Also make sure to wash it separately since it will be hotter than what you're used to. First cup slipped out of my hand in the sink and chipped before I could even use it for obvious reasons. Also had a defect where it happened to hit so wasn't an issue getting a new one. But something to keep in mind.
kevnotrite Thank you for the information. I bought a silver Gaiwan only to decide before investing in an expensive pot. A very knowledgable Tea Seller i know always brews in Silver-and want to give it a try. I guess Silver brewing is Snobbish LOL- what William is refering to in the video. Cheers.
Oh sure there might be a snob piece but it could be an older pot which could have been handed down, same thing comes down to 50 years ago it was customary to brew in silver or fine porcelain for coffee and tea. Especially when guests came over. But there is also harkening back to the older ways of slowing down with whole leaf tea or grinding your own coffee beans. Know from the silver perculator coffee pot still makes a better cup.
The nice thing about having the gaiwan is it can be quicker than the pot, depending on the size, but always good to have different vessels for brewing.