Gong Fu Tea|chA - Episode 14 - Sheng Pu'er (生普洱 | shēng pǔ'ěr)
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- čas přidán 1. 10. 2018
- Sheng Pu'er (or Puerh) is a very special type of tea. Defined mainly by its role in the Chinese tea trade, this type of tea is all about age. Both the age of the trees that produce the tea leaves and the age of the tea itself (this tea is meant to be aged, that is, stored for a long time before drinking) are important factors in the quality of this tea. In this episode, we learn about the history and cultural context of this unique tea as well as some techniques on how to steep it at its various ages.
The teas featured in this episode include:
-Duoyi Village Gu Shu Cha, a single-patch tea made up of leaves from trees that are all at least 400 years old! It can be purchased here: westchinatea.com/30g-2009-gu-...
-Tasa Bing, a 2008 vintage Sheng Pu'er from Nannuo Mountain specially pressed for our friend Tasa's birthday.
-Ling Ling, a blend of Nannuo Mountain Sheng from the years 2000-2003. It can be purchased here: westchinatea.com/30g-2000-03-...
Gong Fu Tea|chA is a viewer-supported show. Please consider supporting the show on Patreon: / teahouseghost
Music by: B. Glenn Copeland (www.SongCycles.com)
Production Credits:
Directed by: Erik Duemig
Director of Photogoraphy: Jacob Berardi
Edited by: Henry Arrambide
Assistant Edited by: Jacob Berardi
Sound by: Erik Duemig
“Puerh trees, like vampires, become more powerful with age” - brilliant! 🧛🏻♀️😂😋❤️🙏 Thank you for this great video! Very fun and informative!
ni howdy made me snort out my coffee. sorry i wasn't drinking tea.
Hey Sohan, you could go an hour or two if you wanted on these. So good!
I can’t believe you do all these videos in a single take. Unbelievable. Really well done.
Yeah So Han can really just gooooo when it comes to nerding out about tea!
Watching this while drinking a chai from a teabag from the grocery store and I feel like a peasant lol. Such a great video! Beautiful tea set up and informative lecture
Crazy informative, probably my favorite video so far.
Thank you for this wonderful series ❤️🙏
So thoughtfully prepared and presented. A full length movie would be a joy to watch.
Makes me think of a West China Tea/ TeaHouseGhost adventure documentary!
Another brilliant video, So Han! The best to date in my estimation. Thank you. Looking forward to the next one :)
This is probably the best video about Puerh Tea on the whole internet.
Heck yeah!! Thank you!! 🙌🏼🙌🏼🙌🏼🙌🏼
Seriously man awesome video. Blown away by how much you know about tea every time I see a video of yours.
Sheng is my favorite tea as well. Love the smokey notes of it.
That was really interesting. Thank you!
What a nice in-depth video that was. I enjoyed it very much. Thank you
What an amazing Master class! Thank you so much!!
Thanks so much for watching!!
I love tea
All your videos are great. I love watching them!
My mouth was watering watching this. I love shen puer and would love to get my hands on some really old stuff.
A fantastic video. Really informative and delivered with great personality.
A beautiful session and lesson. A sheng is on the way to me. Thank you for this lovely video..
Superb video. I have started from the beginning and have learned so much! Thanks Sohan!
Your voice is soothing as a good cup of tea; you teach such an important part of living; also, what you share puts me in the best frame of mind for another long day. Thank you for these videos!!!
that first real tea of the day!
A very well structured series, very informative - from the first episode to the actual one. Thanks for uploading!
Thanks So Han! I learned so much about Sheng today. I'll remember to stay off that gall bladder with the next young sheng I try. I've been finding them too bitter for my palette but you may have just help me fix that!
Excellent.
Thank you again, I so look forward to these episodes and enjoy them tremendously. I always learn something new, in this case I've learned that I need to experience Sheng Puerh! I've always had an idea that Sheng was "less then" Shou, now I understand. The comparisons were really helpful to me. Plus the idea of the ' gall bladder'' of the tea enlightening! I love that you use your senses to determine water temperature to tea relationship. All in all, beautiful done, beautifully set (the color & textures of your tray, etc) well done! Thank you.
Thanks so much for the comment! We're genuinely moved that you're getting so much out of the show. You're why we make these vids. Thanks for watching!!
Love your videos
I really like the gaiwans that you use!
Good stuff.
I discovered Puerh tea on my first trip to Yunnan, end of last year, i love it! this video is amazing and makes me more interested about tea culture. THXS
Awesome! Where in Yunnan did you go? Were you there for tea stuff or something else?? Thanks for watching!!
nice video So Han, as usual. Watched it while drinking Young Gushu 2018
I had my first taste of sheng pu'er today and all I can say is I love it. Sheng pu'er has a very complex and strong flavor that reminds me of the strong teas that I had as a kid with my grandmother.
I hear you! I love sheng pu'er as well! Such a nice taste and such strong qi, especially if you get some from some really old trees! 🌳🌳🌳
I’ve read a book about puer but unfortunately it was translated very badly so there is a lot of stuff that i didn’t understand. This vid definitely answers some of my questions on puer, thank you.
Caught it late, but thanks for another good video. I drink shou a lot, mainly because in a mature state, it's cheaper. This has me looking at sheng again.
You are extremely well educated. Thank you for sharing the benefit of your experience.
Thanks for watching!
Needs much way more views. Beautiful ^-^ I am a young tea masters apprentice and I absolutely love this. Very informative. Subscribed
Thanks so much for watching!! More coming later this year!
Good to see you again! I look forward to these videos!! I learn so much more each episode about the tea, brewing style and method. Looking forward to the next! Thank you for sharing!
5:18 in, this video is perfect!
i love your videosss!!!!!!!!
Thanks for watching!! ☺️
Haha, Sohan. I search "Ghost in the Shell" tea house, and I get Sohan Fan! Amazing!
Amazing amount of knowledge shared here. Just starting my journey with Gong fu cha. Thank you.
Thanks for watching! Excited for you on your journey!
Can you suggest some reading material for Gong Fu Cha and for someone who does not have a Gong Fu Cha tea set - just starting? Wanting a simple start to the process and a source to tea purchases that won’t break my bank account. Thank you. 🙏
@@livingmindfully8178 I really like the teamasters blog. They focus a lot on the setup (cloths, teaware, etc). And there are lots of great spots to start buying good Chinese tea. West China Tea has lots of good options. Grass People Tree is excellent.
I was already thinking that I would try this type of tea. Then you said it is your Desert Island tea, and I decided I am definitely getting some... then you said people traditionally pair it with Dim Sum!!! Now it is my favorite tea and I haven't even ordered it yet!! 😆
I’m just getting into loose leaf tea and I’ve really been enjoying your vids! Keep up the good work! Also,I just ordered my first gaiwan set today.
Congratulations! I'm so excited for you and your journey ahead!
Tea House Ghost茶館鬼 thanks! I can’t wait to get started. I did get another tea pot that I’ve been practicing with. It’s Japanese,but idk what type it is.
Tea House Ghost茶館鬼 I think it’s called a Kyusu
I just have not been able to get into Sheng Puerh. I can't get past the dank straw & old moldy book flavors. The taste reminds me of how a Pier 1 Imports store smells. I really like Shou, and can pick up some hint of that tart dankness in there, but it's much more hidden behind the creamy, barky & leathery flavors. I may keep trying them, but the ones that I dislike the least are mostly always closer to Shou, which is less expensive if I just buy Shou anyway.
Thank you for making these videos btw.
Recently looked for 1991 pu'er, because that's my birth year, and found some around the internet. Now that I know about the birthday tradition, I may buy a bing of that year one day just for that purpose.
I would love to find a cake from 1976 for my upcoming birthday 💙💙💙💙I can always start a little late 💙🌱💙
Hey So Han, thanks for being such an enjoyable and informative host of such a great channel! Will you be doing a look at Taiwanese oolong? They’re my favorite, and I’d love to learn more.
We will most certainly be doing an episode this season on Taiwanese Oolongs!
Tea House Ghost茶館鬼 wonderful!! I look forward to the inevitable brew-along!
Excellent video. I really appreciate your passion and dedication to the education of tea. Something important to note about why Puer has two distinct steps different from other Green teas, is that the lower temperature of the KillGreen does not kill off all the microbial, and drying it in the sun allows those microbial to reactivate which then allow it to begin the process of fermentation. Also, while unaged puer or maocha is technically a Green tea, but is not typically called as such, A fully or partially Aged Sheng Puer and Shu Puer are technically a type of Black tea. Not that you do not already know these things, but just wanted to clarify for anyone who might read through the comments. 🙂Also, from what I have learned, a Sheng Puer is not considered fully aged until it has been aged at least 70 years.
Also, just want to note that single region or single mountain tea was the traditional way Puer was made in the antique era, prior to it being blended by factories in 1949 and throughout the masterpiece and qizibing eras. So the reemergence of it in 1998 and the newborn era more recently is not new, but a sort of return to tradition in some ways.
I found this channel like a week ago and I have been binge-watching it, it's so good! I really appreciate how informative it is, while at the same time being totally unpretentious. I think that some of the snobbiness around tea, at least in the US which has no tea culture beyond sweet tea in the south, discourages a lot of people from trying things beyond tea bags. This episode in particular has encouraged me to give puer another try. I had always been convinced that I just didn't like puer - because every puer I had prior, even at a tea house, smelled like a damp musty barn and tasted like dirt and mushrooms that went bad. I am really happy to hear that I probably just had crappy puer. All that said, I really hope you all can keep making videos! Oh, and So Han is absolutely adorable and funny.
Thanks so much for watching! I'm glad to hear you're going to give Pu'er another try! Let us know what you think!
@@TeaHouseGhost It was interesting. I got minis of 2 sho and 2 sheng from Yunnansourcing and I liked one of each. It was dramatically different than my prior experiences. I grew up drinking Japanese tea and southern sweetea, and started exploring Chinese and Taiwanese teas a few years ago so :) everything is a fun adventure. Thank you for changing my mind on puerh.
@@bithboyband Wow! That's great to hear! Scott from Yunnan Sourcing also lives in Texas, like us! by minis, you mean mini tuos? Or mini bings? I'm glad to hear you liked some of them! The world of Chinese tea is so vast and incredible; it's rad you're getting into it! Happy to be on this journey together! 😊✨
@@TeaHouseGhost Ah, sorry forgot a word. I meant mini tuo! I also got some that were pressed into balls. When brewed the leaves are much bigger than in the tuo. They were too big for my gaiwan I had to use a 10oz teapot. I am curious about the mini bings and coins! Maybe one day I will be brave and get a full bing.
@@bithboyband Cracking open a full bing is really...really. Satisfying. If I do say so myself. 😄
Love this. It would be really cool if there was a chart that newbies to tea could use to learn all the names and words and phrases for everything to do with tea
That would be great! There are discussions about a companion website space for continued learning. Would that be something you'd be interested in?
Yeah for sure. Where can I find something like that?
I started to make a vocab list for the first few episodes. No one was interested so I didn't continue. Interested?
Wow! Nice info on Nannuo Puerhs. I didn’t know that! That added step somehow reminds me of oolongs.
Btw, how does Dai pottery compare to Zisha or Zitao? I assume that gaiwan is unglazed as well.
Dai clay is unglazed but doesn't yang as fast as zisha. Probably comparable to zitao.
Excellent video. Curious about the backstory behind that hat, though!
So Han bought it from a rapper we met in Kunming named Dr. Jun lol
You have such informative videos! I’m really enjoying them. I also have a noob question... how to brew sheng puer in a teapot? Since it would be much harder to pour the water down the side without hitting the center. Also, is there any specific type of clay teapot (thinking about the variety of Chinese clay teapots) that you’d recommend?
Sometimes if I'm brewing a tea that will get bitter from oversteeping in a teapot, I will give it a little shake after I'm done pouring water out of it to shake the leaves back toward the handle a little bit, then pour the water into the pot near the spout, where I've made a little space by my shake. 😎
Dai clay is from Yunnan and great for Sheng Pu'er! But any fine clay teapot would be great for Sheng! Nixing could be way cool.
@@TeaHouseGhost great suggestion, thanks! I’ll try it out :) and thanks for the recommendation about clay types as well!
I hope the Modern Rogue bump is treating you well. I've been watching your videos since I saw the crossover yesterday.
Thanks for giving us a looked! Hope you enjoy the show!
@@TeaHouseGhost very much so. Learning how to enjoy tea may open it up the way The Whisk(e)y tribe has whisky for me. Thanks for the great info presented without pretension.
23:03~ I found a _Shēng Pǔ'ěr bǐng_ from my birth year, and it was like $400.00. OMG I gotta save up.
Edit: It sold out as soon as I found it.
*GOSH DARN IT!!!!!*
I’m looking for one from 1976💙🌱💙
@@frankieboola6867
Oh gosh, that's gonna be quite expensive!!
So - when you come across a sheng pu'er from more recent years (2015, etc.), is it best to just stock it away to age it or is it something you would drink?
Oh I definitely drink fresh pu'erh! I just grabbed a pound of the 2018 Immortal Dew Sheng from So Han and it is delicious!
Great video! Question for you. Where can I purchase a tong/container to hold the cakes of tea? I have been a fan of tuo cha puerh for years and just recently started to delve into other realms of puerh like the cakes and I'm in the market for containers to store puerh long term.
That's a good question. I don't actually know of a good place to buy them - maybe could find them on tao bao?
@@TeaHouseGhost Ok. Thanks.
When you say you get “20 steepings” out of the older tea. Are you drinking it all in one sitting? Or can you steep it 3 times and save the leaves for later? If so how do you store it for later re-use?
Oftentimes at the tea house we are serving many people at once, so 20 steepings is not so much tea for any individual person. Making tea for yourself at home though, you can certainly save leaves for later especially with a nice Sheng! These leaves will keep for about 24 hours after being wet. You can just keep them in the gaiwan and return to your cha pan later!
Ni Hao to yall!! That is the very best way to sound like a Texan.
I feel very educated now
Yay!! Thanks for watching!
you over-cool the water that you get the light color tea. i guess it taste very llight, too. puer is "like" green tea but not green tea. it is pike one bud and 2 to 3 leaves while most green tea is pike a bud and one leaf. the younger the leaf the cooler water temperature. so the temperature should be higher than green when brewing fresh pure tea.
I recently tried buying a cake of sheng pu'er just because I had head so many good things from tea drinkers in general. However, I got it and to be completely honest, I'm not sure I get it... It tastes good for sure, but the astonishing flavours I find in other teas just isn't there for me. Is it possible I got a bad batch like you mentioned in the video? Do you find it to be an acquired taste, or did you like it the moment you first tried it?
Thanks for your question, Pastelshoal! You are certainly not the only one to have this reaction to Sheng pu'er. Many find it either too bitter or too blah. Sheng is not as flashy a flavor as, say a phoenix oolong or milk oolong or some nice green teas. But like So Han said (this is Erik responding) - the great part about Sheng pu'er is that you can really taste the place where it came from. It just tastes like tea, nothing else really. Maybe try again in a few months??
To answer your last question, I liked it but didn't love it immediately. Took me several years to really get into it. Now it's one of my favs!
It could be a bit of an acquired taste. Compressed puerh also benefits from resting for at least a couple weeks after (international) shipping, so that could be another factor. Give your cake another try after a while. The cake could also be too dry. I keep my sheng, shou, and aged white teas in separate humidors (or pumidors) - which for me are just cheap plastic tubs with lids from Walmart with a hygrometer and a mason jar of humidity beads (hydrated with distilled water) inside - with a humidity range of 60-70%. If your cake is extremely dried out due to its previous storage conditions, you might be able to revive its aroma and flavor with a cheap humidor setup.
Super informative! Wish I had discovered this channel earlier
Where can I get a gaiwan like yours?
I'm not sure if So Han has any more of these Dai gaiwans available, but you can check by emailing him at teamaster(at)westchinateacompany(dot)com
What is the tea pet you have, I can’t tell?
That big guy is Zhong Kui! You should read about him - he's rad!
Sohan, do you have any tea from the late 1980's?
Dragan.
This is Erik answering, not So-Han, but to answer your question - no, not for sale at West China Tea. Our Pu'er farmer, Li Shulin, was working for the Dayi/Menghai Tea Company in the 80s and wasn't yet doing his own artisan practice until 2000. Tea from that era can be tricky - largely it was processed in humongous quantities at centralized facilities, which means that it's basically impossible to know exactly where the leaves came from in a specific sense. Thus, even if many of the farmers in the region were growing tea cleanly and sustainably, many others may have been experimenting with chemical fertilizers and all of this tea would end up in the same processing heap. This is a generalization, of course, and there are great teas from that era, but they can be difficult to find and get good info on them without knowing people from the area who were around then.
Wonderful video! Where can I source some of these teas? I’m in Europe. Thanks 🙏
If you look in the description there are direct links to the teas demo'd in this video! But for any of the teas featured on this show - you can find them at www.westchinatea.com
Thanks buddy. Very excited by these teas! ☕️
Final question. Would you think it ridiculous to make a Kombucha from some of these teas?
@@modgrip805 you can ask as many questions as you like! ☺️ And not ridiculous at all! In fact, there are two Texas-based kombucha companies making products using West China Tea's tea - Element and Casper! Would love to see more kombucha companies using high quality well-sourced chinese tea!
@@modgrip805 I'm excited for you! If you use the code TEAHOUSEGHOST15 you can get 15% off at the online store!
hi i have been looking all over the internet for some maocha tea, do you know where may i buy some?
www.westchinatea.com is So Han's online shop and there are many good maocha options available! Gu Shu Cha single patch ones too!
@@TeaHouseGhost thank you!!! and i love it that you take the time to replay to your coments. you are the best channal on youtube!!!! i would love to suport you! do you have a patreon or sell merch? keep up the good work.
- shlomi vinar, from israel UwU
@@user-vp9op4cc6g yes! It's www.patreon.com/TeaHouseGhost - we appreciate the support so so much!!
I think you just about aced that video!
Thanks so much!!
What size gawain are you using there and what size cups?
This gaiwan is about 1.5 times the size of what I would consider a "normal size" gaiwan (about 120mL). I don't actually know how much volume this one has in mL. Never measured. Maybe like 160mL? 180mL? The cups are fairly standard size. Maybe 15mL?
@@TeaHouseGhost thanks. I was wondering because I recently purchased a 4 oz one with a set and it looks tiny compared to what you have on your videos.
Ancient tree tea is very hard to verify, I would ignore it when mentioned by vendors.
This is true, and counterfeit/false quality is certainly a problem when dealing with tea markets. The tea featured in this show is all farm-direct or direct from the tea master who processed the tea. In most cases, we go to the farm where the tea is grown before ever importing back to the USA. This, we feel, is the only way to ensure best quality, good farming practices (no pesticides, etc.), Etc. Also having a relationship with the people who provide our tea and human story connected with the tea is important to us. As for the tea in this episode specifically, both So Han and I (Erik) have been to Nannuo Mt. and picked tea with our farmers (Li Shulin and his wife and their family/friends on the mountain). As far as I am able to verify, the tea mentioned as gu shu cha is genuine.
That's great! Sounds like your tea is really authentic. I care about the origin being verified, more than whether it's gushu or not, which is still quite hard to determine as tree size is a very poor determinant of tree age.
i like how there's a spell written on that gaiwan. looks like burmese or something.
You are a living encyclopedia . That video is a real treat .
You are always informative always very knowledgeable , but unlike some, never condescending (you know the type "I know stuff you don't know because i am better than you , and although i consider talking to you a waste of time, i am going to quench your thirst with my superior knowledge , because i only do it for the money and to show off whatever little i know and own" kind of jaded very self absorbed and self righteous tea pseudo guru guys ) . Sorry i was watching these two hours long videos with this New York City guy going on and on and on about 6000 years of tea history and all i could hear was ...
czcams.com/video/TcYkFzd1iFM/video.html
But not you. You actually share your knowledge , you don't shove it down people's throat , you don't pretend you know better and therefore are better, you are like a vehicle of knowledge, bringing it from one place to another, not the source and sole holder of it . You are clear and simple in your explanations , you know exactly what you are talking about, you don't go all over the place and you have a great sense of humour , and on top of that you are very humble in spite of your exhaustive comprehension of the field .
You clearly seem to genuinely love what you do and your enthusiasm is infectious and this makes people want to learn more .
As opposed to the many preachers out there, you , Sir, are a true Tea...cher .
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
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.
18 years are still "zhong qi" middle age tea.
Is that a dai tao Gaiwan there? The ones made by the dai people?
It is indeed! 🙂
@@TeaHouseGhost they are so pretty but i havnet found a place with the traditional pattern i like the most so i Will wait until one does. Maybe when i do my exchanged year in china
@@TeaHouseGhost am i the first to comment om that i feel like that tradition needs more attention from Western tea lovers.
@@TeaHouseGhost sorry to spam the replies now but do you have any reccomendations of where i can buy one. It can be a chinese site googeling in english has a couple pages but very slim pickings
@@moldveien1515 So Han sells some dai clay teaware, but it's usually not ever put up on the website because they're short run or one-of-a-kind pieces that go fast and aren't worth the effort of taking pictures and writing a description for a product page that goes up for one item and then is done once it's sold. All this to say, you can contact So Han directly about his Dai teaware collection and ask him for pricing at Teamaster(at) WestChinaTea(dot)com - I'm sure he'd be happy to hook you up with some good wares!
Meanwhile, the aged white I drink is so forgiving I don't think the cha dan even exists :p Splash boiling water, leave for sometime, arguable is more enjoyable
For sure! With aged white tea, the Cha Dan is often not a concern at all. Love coming back to a long steep. I'll even throw some aged white tea in a Stanley thermos and just be sipping on it all day.
What would you think about offering shippable flights of teas that match (as closely as possible) the teas brewed in each video that viewers could make while watching your videos. Perhaps you could include an order code or link in the description? I would love to make these along with you and learn.
We have been considering these options! We are planning on launching a Patreon soon, which will include some options like this as a way to support the show!
Do you measure your leaf?
I certainly am cognizant of how much lead I'm using, but I don't typically use measurement tools such as scales to get an exact number of grams of dry leaf into a gaiwan. I just eyeball it. It's a little different for each tea.
Tea House Ghost茶館鬼 awesome,thanks for the response.
When aging tea,how should it be stored?
Any cool, dark, dry space should be fine 👍
Tea House Ghost茶館鬼 thank you. Should that be in an air tight tin or something?
@@kylesalmon31 you can do an air tight storage thing if you want, but if you're talking about aging tea like pu'er, I'd say a little exposure to the natural world is fine (maybe even preferable) as long as it's dry, cool, and dark. Oh! And try not to store it next to anything super strong-smelling like spices, as those scents may mingle with the tea over time.
Tea House Ghost茶館鬼 I used to think tea became bad when it was old lol. Thank you for the response and sorry for all the question.
@@kylesalmon31 no need to apologise at all! Answering questions is what we're here for! 🤓🤓🤓
It depends. It isn't a "for sure" indication that more orange means bad quality. If Sheng is already a bit aged (1-3 years) it often gets darker but also Autumn harvest are most of the time more on the orange/golden darker honey side of coloration and they tend not to be bitter because of that. Anyway - great video. I just found your channel and I am really enjoying it. Keep up the good spirit!
I agree - this sort of rule-of-thumb statement loses context and becomes possibly misleading. Orange certainly isn't always bad, more of a "if your pu'er seems like it may be not good, and it also always brews orange when it shouldn't be..." Thanks for the feedback! Glad you're liking the videos!
What kettle is that?
I think it's either an Elementi or a Bonavita one. If you search tetsubin spout kettle you'll find it.
Tea House Ghost茶館鬼 I’ve got the Bonavita coming in the mail today.
@@kylesalmon31 nice! Congrats! Enjoy the new kettle! What tea are you gonna drink with it when it comes in?
Tea House Ghost茶館鬼 I haven’t quite decided. Maybe Gushu cha? I have a thousand year old wild puer I might have. Or I also have one called sea breeze,it’s an aged tea, it wasn’t in a cake,but does look pressed.
@@kylesalmon31 yummm! Gu shu Cha is always a great choice!
That red guards hat lol. Didn’t they break gongfu tea sets and during the cultural revolution because it was too traditional? (Not anticommunist just funny observation)
Rebel groups and red guards during the CR were a pretty diverse bunch. Not all CR groups were crazy violent maniacs
i'm no expert, but i'd be skeptical of the "if its orange, its bad puerh" rule. from all of the youtube videos i've watched (and that's maaaaany), i really haven't seen any young puerh that brews really green-clear-ish. maybe that rule would work for mao cha or uber fresh tea? again, not an expert so take that with a grain of salt.
I would take this less as "if it's orange, it IS bad" and more like, "if it's orange, it MIGHT BE bad" - as in it may be a signifier of less than quality tea, and a check with your other senses may be in order.
Thanks for seeking the clarification!
looked up a cake from my birth year and the cheapest i can find was almost $700
Yeah aged bings can get pretty expensive! Our tea farmer, Li Shulin, sadly just lost all of his old tea to a fire, so a lot of his old teas are going to be much more expensive for several years. 😩
I greatly enjoy your program and informative things for each tea you present. Didn't learn of the tea horse road until I went to the Chengdu Museums excellent exhibition on the subject. But please lose the Mao hat. Not fond of a person who kill up to 75 million people. Think of it like it is a SS hat in Europe.
Yeah many people forget what symbols actually means.
Wow you are wearing a Com-Fas cap
very distracting red star....
I hate that you’re wearing that hat. Are you trying to glorify the CCP and communism with that, or is it just and ignorant decision you made?
This is Echo speaking, not So-Han, but I don't believe it was So-Han's intention to endorse CCP by wearing this hat. I won't speak for him directly, but if I had to guess, it's a style choice that kind of vaguely speaks to a working class anticapitalist sentiment and a fondness for China and it's people and not necessarily CCP. In retrospect it is introducing a controversial topic into the space, which I generally try to avoid on this channel so as to keep the attention on the educational elements.
Yanqui go home!
Socialist politics in China are much more nuanced than you’ve made out. Communist symbolism doesn’t automatically mean support for the party, as much of the Chinese revolution took place at the grassroots level outside of party bureaucracy and remains embedded in the culture in that way.
Are you wearing a communist-fascist cap?!?
I am brewing now: Sheng cha. Pu'er. Zhong cha brand. 1990. Colour:orange gold. Tasting: dont know how to describe. But it brings me as if i am wooden house,robuste, private, dark colour ,silent, quite, wise , ancient
Thanks so much for this review! Always cool to hear what comes to mind for people while drinking tea!