HOW TO BREW PUERH TEA - MASTERCLASS
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- čas přidán 17. 05. 2019
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Want to learn how to brew Sheng PuErh tea? We go through the entire process from cake to cup, and I give you my opinions and little tips for reaching the absolute heights of PuErh experience.
In this video I give my opinions on the parameters that I like to use as my defaults including water, temperature and brew times. We go through a step-by-step tea session and I share some of my tips to get the best brews and the most rich tea experience with PuErh.
★ TRY NUZZLE DIVER: meileaf.com/p/tea-nudc
★ GONG FU GURU: meileaf.com/p/cl-gfgnw
★ BLUE GAIWAN: meileaf.com/p/cl-mlgw
★ BLUE GONG DAO BEI: meileaf.com/p/cl-mlgd
★ TULIP CUPS: meileaf.com/p/cl-mlcp
★ PORCELAIN SCOOP: meileaf.com/p/tsc-porc
★ FISH TEAPET: meileaf.com/p/cl-tpfs
★ TEA INSPECTION TRAY: meileaf.com/p/prtr
★ PUERH PICK: meileaf.com/p/cl-picc
★ BAMBOO CHARCOAL: meileaf.com/p/cl-bbcf
👉 WHAT IS GUSHU PUERH: • What is Gushu PuErh Te...
👉 HUNTING FOR PUERH: • Tea Hunting Adventures...
👉 HOW TO STORE PUERH: • How to Age PuErh Cakes
👉 HOW TO STORE ALL TEA: • How to Store Tea for F...
👉 WHAT IS RIPE PUERH: • How to Store Tea for F...
👉 FIRST TASTING OF NUZZLE DIVER: • How to Store Tea for F...
👉 TASTING A POWERHOUSE PUERH: • POWERHOUSE TEA DRUNK G...
👉 HOW TO BREW WITH A GAIWAN: • How to Brew with a Gaiwan
👉 TEA BREWING MASTERCLASSES: • Tea Masterclasses
★ GRANDER WATER
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Went from drinking store brand green tea in teabags w/ boiling water and long steep times to pureh tea in porcelain gaiwans. What a discovery lmao.
Same.
Now I won't touch teabags
me too
@Random guy on the internet what website. Is it in the US?
I use tea bags but only certain brands. I will always prefer loose leaf tea and tea cakes. Pearls I have only tried once
@@Jar0fMay0 I want to know as well
You know that feeling you have when you come across a youtube video and you realise that you are watching a genuinely passionate expert?
It's good isn't it...
It really is. I always wondered about what a tea ceremony was. I just don't like the slurping.
@@jbukenya80 Agree. Trying to get used to that. At least in this, it doesn't seem so slurpy. But what a great video!! So much information!
Came to learn about Pu'ehr tea. Feel like I need a degree in tea to even buy some now.
One of the few teatubers around, and the video quality is so so high! Don has truly blessed this world.
I work at tea shops... retail tea industries dont teach you anything lol. We are given a script. But this channel is so much better to learn from. Love this!
I am definitely so ignorant, I came here because someone gave me this tea and now I discovered this is almost a whole science. Thanks for the knowledge !
Don, I want to say thank you. I'd been falling in love with raw puerh over some months until one morning before breakfast when I'd indulged in a gifted, high quality cake. The bodily effects were overwhelming and disheartening since I unknowingly chalked it up to my long-standing intestinal issues. Due to those issues, I'm unable to drink coffee and must closely monitor my diet. Tea has thusly been a refuge for me, and raw puerh a true treat. You can imagine my dismay thinking I wouldn't be able to drink it anymore. However, when I found your video, I did a follow-along brew and learned of puerh's natural bodily effects and how to appreciate them, not to mention how to infuse properly and understand the notes I'm smelling and tasting. So thank you once again for dispelling an otherwise dispiriting situation.
Your passion is infectious! I discovered your channel today and am thoroughly hooked.
I quite drinking alcohol and started drinking and making Kombucha and so my fascination with tea has grown which led me down the rabbit hole to where I’ve now come across your channel. I love your enthusiasm, now I’m going to attempt Gong-Fu Cha and maybe I can kick my coffee habit as well. Thank you sir
Matcha really helped me kick coffee. Now I do a match session in the morning and then a green/black/or oolong in the evening. Really nice
Do you realise, Don, that despite the infinite depth of the tea world you are a prominent master of it? It might be easy to forget with the overwhelming complexity there is to it, but remember, you are a forerunner of this movement. Thank you for it, you are a true Inspiration!
Separation between master and student should be impossible because mastery is a process rather than a goal and that process makes us all eternal students. I love exploring the complexity and sharing experiments with everyone. It is a pleasure to contribute to a movement that we love and we are thankful for the community it has created around us.
@@MeiLeaf I agree that mastery is a journey rather than the goal. But the journey can be undertaken with a varying degree of dedication, devotion and the light spread along the way. And you, dear Don travel the path of tea in a masterful way!
Mei Leaf videos are my new Saturday cartoons.
Only saterday?
How long is 5 Mei Leaf seconds? Let's see:
7:37 - leaves go in
After about 5 Mei Leaf seconds, at 8:07, you can lift the lid.
Mei leaf instead of mississippi
he is quite long-winded
Lol. What a load of aardvark's sphincters!
Stand user: Don Mei
Stand name: Guy Wan
Guy Wan: ZA WARUDO!!!
I appreciated the little added detail, the qualification: that everyone has their own taste, and can adapt to that.
Alot of tutorials don't ring 100% true, primarily in descriptions of the fruitiness of teas. (That may be for experts, with greater subtlety.) Anyway, it is true that tea OFFERS many classes of flavour; which effects how we learn every time we brew, according to what we like. Ie. We may learn that some flavours are not a 'subject' we enjoy studying!
I like the subtlety that Don picks up, by listening to his customer. ...It sounds like he really truly has found a revelation in tea. (As should everyone.)
Today, I was watching videos here on Dancong, as just as I was leaving China I was introduced to it by a tea master friend and brought some high quality Dancong back (but I don't know which kind!). Anyway, I was drinking along with the video and was astounded and bewitched by the delightful, pleasing fruit tones in it. To be truthful, when I first tried it in the shop---and admittedly was was a bit rushed, tying up a life of 11 years in China, making my last stops to tea friends--it seemed a bit astringent and I didn't notice fruitiness at all. How could I have missed it? So happy my attention was called to it! I don't know why my friends hadn't introduced it to me sooner--I had been drinking teas with them for years. I have Wechatted this friend back in China to find out which Dancong it is, but anyway, a friend and I are going to watch the video of different kinds of Dancong together tomorrow and try to guess which fruit taste it is. These videos have really helped me appreciate the subtleties of several teas. All those years in China, shou pu'erh was always my favorite and never could appreciate the astringent contrast of sheng pu'erh (but also, it seemed to have a bad effect on me--felt like more caffeine and gave an unpleasant physical sensation to my tongue and throat--sensitivity?) But as I bought and was gifted a great deal of high quality and fairly old sheng pu'erh (as well as many lovely quantities of shou), I'm going to try to give it another chance. Anyway, my point here is that as dubious and affected as it may sound, many teas have these fruity tones to them, as well as the earthy.
Your harder/softer advice was really helpful. I think I've been going too hard on greener pu resulting in it being much too bitter for my palette. GREAT ADVICE! THANKS!
His tea usually tastes like all sort of stuff. Strawberry, Apple, Orange, Watermelon, Durian, Cinnamon, Chocolate, Banana, Apricots, Avocados, Starfruit, Tomato, Potato, Papaya, Vanilla, etc, etc ,etc and etc.
@Anonymous sarcasm ;)
@Anonymous Well, some teas have a lot of "umami" which really is found in tomatos too.
Hahaha
I would rather avoid such a type of tea with numerous fruits flavours.
Don’t forget, “cherry, dark fruit, nougat, old upholstery, old woman’s perfume,” etc...
I really enjoy those detailed brewing videos!
Great channel , Don is a true master. I discovered the world of GongFu PuErh back in the 90s at the Chinese supermarket. The lady showed me how to brew I purchased a tea set, that was very cheap. The journey exploring tea is never ending and this is such a great channel with amazing content. Its a pleasure to watch.
Loved this. Thank you for your generosity of teachings 🙏🏼
Very thoughtful and thorough! Thanks for this!!
Great video! I recently ordered Pue Erh thinking it was just regular tea. I opened the bag and it was a like a mini hockey puck and hard as a brick. I was clueless what to do with it. 4 weeks later I got the genius idea to use a power drill to break it apart. I brewed a cup in a tea infuser for 5-10 minutes (not sure tbh, I got distracted). It was good I guess but I realized there's probably more to it. Your video was extremely insightful because it made me realize I'm missing a tea pet fish thing.
I am new to all of this and I'm so thankful I came upon your channel. As a former teacher I always say just because someone knows a subject doesn't mean they can teach it,but you certainly have a gift of instruction thank you so much. I will be Watching all your videos.
Great video, I’m learning so much from you, I went from tea bagger ,to probably a new tea appreciator and probably a new customer, thanks so much .
Damn tea baggers....
Thank you for making this excellent instructional video!
Greatly enjoyed this video! Thank you for making it :)
Awesome video! I have a casual interest in tea and watching your video was super informative, cant wait to try pu-erh teas myself!
1. Face cream? What kind? Lol I need something like that
2. I am new, what's with the fish???
3. I wish I could smell scents the way you do, my goodness! Is this like your super power? I'm so jelly
The face cream could be similar to green tea face cream, I’ve used to before and it works great.
The fish is his tea pet. It’s used during gongfu tea ceremonies and is meant to bring good luck.
OMG I LOVE THE ROLL UP!!!! 🤯
I've been using that "roll-up" tech to great effect when brewing Japanese teas, which tend to form a dam that traps liquid behind it. It's much more effective than holding your arm up in the air for 2 or 3 minutes waiting for it to slowly drip.
Omg this is so so yummy. EXACTLY the tea flavor I was looking for!!!!!!
Excellent!! Really enjoyed that. I love Puerh
Got my first sachet today. Can't wait to try it.
Thank you for your presentation. This was a very demonstration. Very refreshing explanation for someone like me who is starting with puerh. Thank you again
To all my Puerh heads, enjoy! Thanks for posting! This is great!
As always great video thank you!
Hello there, I am a first-timer with this tea, and am looking to purchase some. Having never brewed tea in this manner; you have opened my eyes to a whole new world of flavors and textures. Thank you very much.
Awesome channel, I love your passion for what you do.
Great Video...Thank you for amplifying my passion for Gong Fu brewing and for all the wonderful knowledge...You're Grand...
I enjoyed drinking my puerh with you. I learned a few new things!!!
Wow. Impeccable delivery. ✍️
Great masterclass! Thanks a lot Don! :D I'm brewing Yi Wu Luo shi dong Sheng Puerh along with the lesson! :D
Thank you! The breathing out smell thing is my favorite part of oolong and pu erh. I had started to aerate very often while drinking (alone). Good to know that's getting in the way.
Finally I found the right brewing parameters for my new puerh after long time🤤 When is the next meileaf live session?
I never weight tea. After some training you get used to eyeballing it.
Working on a lot of projects but we might try to do one in June.
Okay, I know, I'm a little eccentric...
I'm only just beginning to explore Tea properly, but, as usual, with me, I'm going off in far too many directions at once.
I am quite fixed in my ways as regards preparation but I like what I call "Navy tea". A good strong brew of black tea. I like it sweet and I like it with milk. I've decided I REALLY like Suki tea.
HOWEVER...., I am very interested to explore other possiblities and, in particular, green tea and teas (and drinks) made from herbs other than Camellia sinensis.
Now, obviously green tea, coffee and cocoa spring to mind, but I'm experimenting with 'Ivan' tea from willowherb and nettle tea as well as Greek mountain tea.
I also like cold tea and iced coffee, so I like to make green tea with honey and chill it as a pocket drink
- and then, of course, you could lose yourself in the connoiseur range of different types of honey,
I once did a fast, subsisting on only honey and water and after four days it was astonishing how the taste buds began to discern a vastly more complex range of perfumes and aromas to the honey, it had dimensions I had never perceived before.
currently I have started carrying a tiny bottle of very strong-brewed Arabic coffee with a big spoonful of heather honey. I use that as a quick "wake-up" shot, but I'll drink Ivan tea before bed time, because it helps give a good night's sleep. I use chilled green tea with honey as a sipper when I am doing long presentations, it keeps me alert and my vocal chords lubricated.
I'm experimenting too with Salop and a Grecian wild flower tea I found.
I'd also like to get into what to eat with tea, and I'm nuts for Dim Sum, so I'd really love to have a sort of "Tea Garden" with Dim Sum or sushi snacks and also invent my own, with equally obsessive attention to baking cakes and breads, such as date & chestnut malted loaf or hemp-seed bread. In particular I want to explore the psychoactive principles of teas and the nutritional combinations of foods.
I think even considering kava kava.
I'd like to get into additives to tea and coffee as well, such as hibiscus, Earl Grey, vanilla, bergamot, lavender, mint, chrysanthemum, ginger, cardamom, etc. etc.
I am also intrigued by perfumery.
My key hobby is botany & that veers into herbal medicines and psycho-active principles, but not to trip anyone out - but, perhaps just help relax or be gently stimulated.
I think taking time out for a well made cup of tea should be a meditative respite from the day and a chance to nourish the body and mind as well as stimulate the taste buds and senses.
I've never related to wine connoiseurs, but I used to be fussy about my beers, again, because there is a specific flavour pattern I seek. My favourite, so far, was to mix Cannabea with Duvel and the body of the cannabis takes over the job of the hops (to which it is related) but the maltiness of the beer combined is exquisite. Then there is Pilsner..... and that does in a whole other direction that I better not broach here.
Nevertheless, can you imagine sitting in a speciality Tea Garden and enjoying different teas when different flora is in bloom, spreading their scents at different times of the day and year and trying to compliment the one with the other?
I really don't know where I am going with all of this.... perhaps a new form of aromatherapy... taste-o-therapy.... or herbalchemy.... I don't know. I am, however, keen to experiment and I've certainly found some things I really enjoyed - so who knows where it might go?
I am certainly interested to understand tea and tea ceremony far better and now, obviously, very keen to taste more variations.
I just love it the way you're using technical terminology. Indeed, we are extracting various substances here, so why not. In chemistry and chemical engineering when we are talking about extraction, it's usually liquid to liquid extraction, where one liquid could be an organic solvent like hexane and the other phase would be water. However, solid to liquid extractions exist too, and that would be the term applicable to tea steeping. Keep on using precise terminology. Great work.
Oh, and speaking of terminology. Many times I've thought about comparing the different notes found in tea to the real thing. So for instance, you said you found some jasmine in this tea, so why not calibrate your senses with actual jasmine flowers and see if your perception of this tea changes. I found some smoky notes in my one of my oolongs and immediately thought I should get some smoked fish to figure out if I'm reading this right.
Hi and thanks for your great videos! I enjoyed the great explanations and enthusiasm, can you do one on teas for fasting?
Wow, great channel. I mainly brew very simply: the pot from my v60, 10-15g of tea to 700g water, give it 10 mins and transfer. Am I committing some horrible sin? Tastes fine to me, don't deprive yourself of good tea because you're intimidated by all the ritual and jargon!
Thanks for this informative video! 😄👍🏻
Real simple. Here is my setup.
Dedicated reverse-osmosis filtered water line
a medium sieve
a 30 ounce teacup
a brick of tea
an electric tea kettle
scrape a palmfull of tea and toss it in the medium sieve that is positioned in the tea cup
heat the hot water in the electric tea kettle
fill the teacup with the hot water, pouring over the tea.
Let tea steep for about 5 minutes.
lift tea filled sieve out of cup and let liquid drain into the cup
Toss spent tea in the trash.
Drink the tea.
It does not smell like bread and honey. It smells like black tea and that is all it is. Black tea. I wish folks would cease exaggerating things as it give people false expectations.
Fantastic channel for tea lovers. Also adjective lovers :) beside jokes, thank you for sharing your experiences
Holy Hell, so true! I've never known so many adjectives were available out there. Plus, I do not think I have tasted many of those flavors or fruits or veggies. Plus the different woods. Going to my local woodworking shop for wood to grate. A whole new World!!
Don, I have tried all brewing methods and the one that I found works is complete sweetness max flavor and max infusion from the tea and I feel gets maximum money’s worth out of it. I put 6 grams I a half gallon of filtered water for maximum 3 days on the counter. A hour or so before I strain it (coffee filter) I put it in the refrigerator. Puer is the best done this way.
That sounds fascinating! Just bought my first PuErh so want to experiment with it all. Thank you!
I drew a lot of good flavour and aromatics from this infusion.thank you
Got a Nuzzle Diver cake last christmas and let me tell you: THE HYPE IS REAL! :) It converted even my girlfriend who normaly HATES puerh tea with a passion...
I am happy that Nuzzle managed to charm your lady to the ways of the Pu
Great information is being shared in this video.
Regarding water:
I use spring water,rather then filtered tap,although in a pinch,I will do filtered tap.
Thank you for sharing!
Hey Don, I loved this video, I got so many tips out of it. At 31:30-sh you talked about the pour, and an idea/question popped into my head... have you ever canted the lid to 45 deg. and then poured the water into the gaiwan directly over the lid? If so, how did that work out for you? It seems to me to be an easy way to apply water from different directions each brew and in a non-direct application of water. Also, with such a method would you need to brew at slightly higher temps, as the lid cools down between brews?
Don! How long were you planning on keeping ‘The Roll up’ a secret?! Think of the lost drops. Thanks for the tip, Tea-Wizard.
Funny thing is, when I bough my first gaiwan and watched a few videos, nobody taught me this method. However, I did figure it out on my own by just experimenting with different things. I noticed that the dipping seems to go on and on, so I tried draining the tea from the opposite direction and noticed that the liquid came out rather quickly. I'm glad I found that out, since it allowed me to drain the leaves better. Must be some type of filtration cake forming effect. If you're constantly draining in one direction, the leaves and dust tend to clog up the narrow passage way. By going the other way, you're essentially bypassing the cake, which simply means you're draining the liquid faster.
"Nougat, salted caramels, forest honeys, hints of pomelo, some lilac". Are there any flavors not present? lol. Best description of the world's best (and oldest) tea!
Love your videos and already learned so much! One question: You mention that Pu Erh tea should not be covered inbetween the infusions. Would you recommend this for all kinds of tea?
Amazing and informational video!. It's small but for safety purposes, when picking out pu-erh tea with a knife, the knife should pick away or at least parallel but not toward the other hand to avoid injuries.
I wonder if the bamboo charcoal could improve specialty coffee brewing as well. Great video thank you
Great video, as always, thanks a lot!!
Speaking of Puer, are there any 100ml YIXING teapots coming up? I REALLY want one for my Puer teas...
100ml seems to be the sweet spot size.
Yixing in my opinion gives puerh a harder rocky mineral hard dry finish.
Jianshui clay is nicer with a soft & muddy smoothness in a good way.
Choujou red I must have gotten too used to it to notice...
I prefer a cleaner softer finish
I've been drinking green tea and oolongs for a while and finally journeying into the world of puerh. What are the differences between white tea in tea cake form and raw puerh? One difference appears to be the source plant (with puerh coming from the larger leaf varieties), but is the white tea in cake form fermented as well?
I just came to CZcams to try and figure out what tea to buy where I am in Darjeeling, now I'm down the rabbit hole and plan to become a tea connoisseur.
I love these Gaiwan tricks and hacks. The knuckle you say? Interesting. Here's another thing I like to do with the Gaiwan. I like to keep hot water in the Gaiwan's saucer. This keeps my Gaiwan stay nice and warm for future brews.
Interesting technique!
I think I’m obsessed with tea
I'm a pretty new tea drinker (thanks to this channel) and just got myself some ripe pu erh. Had a quick and intense brewing session alongside this video, and having eaten not much today, I did not expect that much, uh... physicality. Whoa.
😊
your videos are so good
So if you just do just 3 infusions after that how do you store the wet tea leaves and may I ask you to be my tea teacher I haven't brewed anything yet I would like to know a few things first and do you know any of the teas that might get me out of having diabetes
When I was in Thailand I tried Dew Drop tea and loved it but can’t find it anywhere here in the states. Do you have any information on the tea itself? Any resources on where to purchase the tea are also greatly appreciated. 🙏
I'm about to venture off into my first pu-erh purchase....is the raw similar to green tea? I don't care much for green tea, I like the oxidized varietals more..like oolong...should I opt for ripe?
I got loose leaf Pu'er tea for my birthday and I was wondering if I should try it out or give it to someone else (it's a pretty good quality one that was harvested in 2011). I honestly never liked Pu'er since I find that its taste is usually too overwhelming and sweet, but it feels like a waste to not try it out. Is it usually a bit of an acquired taste?
hey i would be quite interested how to read the fermentation grade from the wet leafes and in general what does the wet leafes are telling me. thanks ;)
'play around' .. (never leave the playground) .. hehehehe .. :) Xx
thank you so much for a top educational video! ..
lovely to see Raw PuErh being brewed in a Gaiwan .. ;) Xx
I ❤️ this!
Thank you for sharing your knowledge.
Last year i am interested with gong fu cha and i have tried twice at local tea shop.
Since then i am interrsted although i don't understand why there are pressed pu erh tea and it is more than $200.
Finally i understandafter watch this video.
I like how keen his nose is. He's mastered the art of distinguishing the aromatics.
And taste. The forest honey observation cracked me up. Not honey. Forest honey! Would love to have that discerning of a palate.
@@americalost5100 😀
I just wanted a cup of tea..lol , face crème, really, wow you are deep into this. You can find aromas in almost any organic material exposed to air, ts subjective, and full of nuance. I have a loose pu erh rose, tea that has chocolate . I also have a disc and friend brought back from China for me 8 years ago, it darkened about six months ago, I am now excited to try it. What I like is this tea is it ages and improves as it oxidizes, I hav3 so much tea it can go years before I try it, regular teas spoil, not pu erh, like red wine , it matures.
One thing I love about green tea(even twinings bags, which actually has it quite a bit) is the TANG that you feel on your tongue, after swallowing it is not bitterness, but a very pleasant tanginess, and I do not know what the word for it is, any ideas?
I enjoyed this video, and look forward to brewing some 20 year iceland pureh when it and my gaiwan finally arrive.
Was browsing and found this video - name was familiar and it turns out they're just round the corner from me, will be paying a visit :)
Thank you for work
Yay! Watching now! 😍😍😍 Grabbing the Muse to brew along! 🥳🥳🥳
Night Forest? Had it yesterday🤪
Can you put your tea in a big tea pot, because I have one big it's a old fashioned one,
Now I watched the video and just thought _He´s like a magician._ :D
lol, stumbled on this video while sipping on that very same Nuzzle Diver
Have you done a video on heicha/dark tea/Liu Bao yet? I can't find a video about heicha on the channel.
Id love some video on indian tea, darjeeling, assam, nilgiri, even golden nepal, comparisson and thoughts too
I will soon be making 50 gallon batches. I have calculated 250 grams for this. Am I way off?! Many thanks for great content.
Hey! I was wondering what is the most efficient way to keep or make sure your water is at the right temperature. Is there an easy way or do you just keep re heating it after every other steep? Thanks!
There are kettles like the Bonavita that will hold your water at a particular temperature. Alternatively you can buy a thermos flask (we sell one called the Brewrider meileaf.com/teaware/brewrider/). You can keep reheating manually as long as your kettle has a temperature showing.
I noticed that you have a different temperatures for Nuzzle Diver than you suggest in this video. There is 99°C/210F.
Out of curiosity, I bought some puerh tea online. What am I getting myself into? It seems so much more than I thought
that "roll up" technique has saved me so much time in having to get every last drop out of my gaiwan🔥
Great video but only one thing that got mentioned:
Grander water is just a scam. It does neither anything physically nor chemically to your water at all.
I wonder if this stuff is really good lol I kinda wanna try
With as much detail from the quality of the water to all of the amazing brewing glassware, it seems to me to touch the tea with bare hands would ruin all of that work. What about any oils from fingers?
Do harder brews give your more nutrition?
Tea Master Don, how come we don't hear you talk about high altitude Darjeeling teas?
Hello Mei leaf! can you write down what you said about water? filtered, softened and... ? grandilize? im not sure what word you said and im curius what was that.
A Ciebie skąd tu przywiało? ;) 'Granderised' - metoda Grandera
Zaglądam tu od czasu do czasu :) ciebie też bym się tu nie spodziewał, dzięki za odpowiedź.
Sorry I have put links in the description about Grander Water.
Thanks!
Meileaf man: Do the roll up
Me, burning my fingers on my gaiwan: Am I a joke to you?
I don’t spend a lot of money, even if I am quite comfortable, but I would splurge on good tea 💕
+1 for the roll up