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Пікірлер
@hghtrfnko8634 9 күн бұрын
Your voice makes me feel ill
@JohnSmith-j2j 10 күн бұрын
Nice
@katelynmudry2425 15 күн бұрын
Love this natural process such a cool video thank you !!
@MyTeaConnection 24 күн бұрын
I've been calling it the brisket of teas 😂. Cool content! 🍵
@onerivertea 24 күн бұрын
It’s Smokey for sure, some of the bad knockoffs just taste like liquid smoke tho!
@lovergirl911007 25 күн бұрын
Where can I purchase the Machine
@setoman1 29 күн бұрын
Cold tea tastes awful. Same as coffee. I love drinking hot tea on a hot day!
@onerivertea 28 күн бұрын
You’re a real one!
@motimobo Ай бұрын
Can't see the incense on your website, does CalmlifeMedita sell online or have a website?
@onerivertea 29 күн бұрын
Unfortunately this video outlasted Calmlifemedita, while our friend Miao Yi still makes incense, he isn’t selling them internationally.
@alexwatson6530 Ай бұрын
JOIN US!! Puerh is the best. I love shou puerh.
@onerivertea Ай бұрын
One of us! One of us!
@BryanCheong Ай бұрын
I'm uncomfy about this, not because it's genetically altered, but because the nutty flavour feels like an essential aspect of longjing and getting rid of it seems counterproductive.
@onerivertea Ай бұрын
Talking to makers in the village, they never want you to say their tea tastes like chestnuts, insisting it’s mostly the lesser quality Dragonwell with the chestnut, but I like them both
@timetree4155 Ай бұрын
Love the videos, you're one of my favorite tea companies, so grateful for all of your information. It is helpful as I deepen my path of gong Fu cha!
@onerivertea Ай бұрын
It means so much to hear this! Thank you so much for the support, it really fuels our passion 🍵
@thegodkayol8060 Ай бұрын
Thanks for sharing. Will definitely try it
@lizbethortiz4334 Ай бұрын
where can I purchase his incense?
@christineyee2117 Ай бұрын
Thank you for sharing your adventures (and misadventures!) sourcing, and now making, tea. Your openness in sharing even the difficult and frustrating moments while maintaining a sense of humour makes this podcast engaging.
@onerivertea Ай бұрын
Wow, thank you! It’s always the complicated truth behind what we are doing that we can dig into in these long-form podcasts.
@christineyee2117 Ай бұрын
@@onerivertea Learning the stories behind the brew in my cup has changed how I experience it. An incredible journey from sprouting leaf to final sip! And this video has shown that although the process of making white tea is simple, it isn’t easy. The margin for error is narrow at every step along the way.
@wadeputman2989 Ай бұрын
Awesome story! Do you still have the WeChat contact?:)
@MyTeaConnection Ай бұрын
Good stuff bros 🍵
@TheIdiotsIChing 2 ай бұрын
Love your melding of the aesthetics of Chinese Art into Tea Lore. The breathing analogy 👌👌 Would love to see the original pic of that skinny chicken.
@owolabiakinocho 3 ай бұрын
How to get the machine
@iheartcryptoverse2857 3 ай бұрын
What is the "GLUE POWDER" you mentioned at 03:40 ?
@despairdreams372 2 ай бұрын
1:46 check this
@rhrobamoh542 10 күн бұрын
I think its joos powder
@js5072 3 ай бұрын
Cant find the free sample.
@JAK_EDITS. 4 ай бұрын
Cannot WAIT for you all to release your 2024 dan cong tea :) very very excited to try the top shelf
@presqueplayed5434 4 ай бұрын
Amazing Podcast as always! I am going to be over the moon of we ever get authentic ORT Taiping Houkui
@Reina22041 4 ай бұрын
好厲害自家製品
@christineyee2117 4 ай бұрын
In what ways do you anticipate the white teas you plan to make in Hubei differing from those made in Fuding, if you continue to use Fuding processing methods?
@onerivertea 4 ай бұрын
They could age completely differently! Different tea cultivar, different aging environment, it’s a very exciting prospect
@TraceyNuttall 4 ай бұрын
That's really good, but you can make insence with natural ingredients from any herbs, pestle and mortar and a key ingredient from any new age shop just as easy ✨
@pigetstuck 4 ай бұрын
that didn't make sense "It's not finished, but it's basically finished (and good)"
@onerivertea 4 ай бұрын
That’s the paradox of Maocha! It’s like selling fresh whiskey with the intention of letting it age, drinkable, but not ideal
@pigetstuck 4 ай бұрын
@@onerivertea green Maocha is tasty for some people! do people in China not like it?
@onerivertea 4 ай бұрын
@@pigetstuck a lot of people just won’t drink it, as they don’t consider it finished, you also kinda need to know a farmer to get maocha, as it’s rarely sold on its own by retailers here
@osmoke51able 5 ай бұрын
I know I'm late to the party, but there are some incredible pieces of wisdom in here. Very cool, thank you for sharing Derek. I aspire to have the mindfulness and thoughtfulness that you exhibit throughout this episode.
@onerivertea 5 ай бұрын
Thanks for saying so much, this was a rather personal episode, so it was a little scary to put myself out there like this. Happy you gained something from it 🙏
@xXVinzendXx 5 ай бұрын
if they go bad if the huminity is to high than you can just put the stuff in a room with a dehumidifier
@MyTeaConnection 5 ай бұрын
Dude, I really enjoyed nerding out on Dancongs with you on this. Thanks
@onerivertea 4 ай бұрын
Thanks man!
@BryanCheong 5 ай бұрын
Qing Ming isn't a sad day per se, but it's definitely one of the holidays like Duan Wu Festival where I'd greet with 安康 instead of 快乐
@onerivertea 5 ай бұрын
That’s a very good point, and sometimes that subtle distinction between 快乐 and 安康 makes a big difference
@InnerProp 6 ай бұрын
I find it very very hard to believe green tea smells like cake. To me loose green tea smells like cut leaves, almost like grass. I have tried 160 degrees and steeping Amed loose leaf green tea a few minutes and it is still bitter. I fear letting the tea sit in the water for hours. I'm I over sensitive to bitter?
@jonasomland2336 6 ай бұрын
There are a lot of different types of green tea, and they vary in flavor profiles and levels of bitterness. There might be a better green tea for you out there : )
@itoplist 6 ай бұрын
glue powder is toxic when it burnt..huhu
@JAK_EDITS. 6 ай бұрын
Loved this ep
@onerivertea 6 ай бұрын
Thanks so much! It was nice to be able to do an episode with Alex and me (Derek) together
@notinterested8452 7 ай бұрын
Indian*
@slinkadoo6292 7 ай бұрын
The cool thing about these guys is that, is that they have really, really, really long trunks
@sarahnadeofpoetry 8 ай бұрын
I know I'm a bit late to the party, but I just wanted to say, thank you very much for this video. This is the most comprehensive grandpa style tutorial I've seen on KZbin. Your passion and knowledge on this subject are palpable. I'm going to order my first tin of loose leaf tea now and enjoy with pleasure 😊😊
@nobodysanything2330 8 ай бұрын
🐉
@gonova8412 8 ай бұрын
Cool video! What is the machine you used to powderize the lavender?
@ci7alex1 8 ай бұрын
Great video. Going to follow the method. A little volume down on the background music would be nice though. Cheers
@onerivertea 8 ай бұрын
Cheers! Thanks for the feedback, already got a lot better setup for the future !
@somatraseng 8 ай бұрын
Fantastic storytelling. Thank you
@somatraseng 8 ай бұрын
Thank you for your honesty
@metaphysicalArtist 8 ай бұрын
Where or how can I buy direct from Miaoyi his products ?
@mrjumbly2338 9 ай бұрын
Great out the door tea, home roasted ball rolled oolong, mixed with a roasted barley/rive or buckwheat. always good for your morning drive.
@Dustwheel 9 ай бұрын
Bitterness of puerh..... Could that be the reason that the Cantonese in the famous yum Cha use chrysanthemum flowers with puerh and call it Guk Bo?
@onerivertea 9 ай бұрын
Potentially, though I find chrysanthemum flowers to be pretty bitter in their now right, a lot of tea packets here will include rock sugar to brew them with. Have you lived in Hongkong? You seem pretty familiar with their tea customs!
@Dustwheel 9 ай бұрын
@@onerivertea No, never been to Hong Kong unfortunately . But I grew up close to a Cantonese family that owned a restaurant and I became very familiar with culture and food.
@Dustwheel 9 ай бұрын
Three cups might represent like most things in China being done in threes, the three sages... Confucius, Buddha, and Laozi?
@Dustwheel 9 ай бұрын
I've always thought the gongfu cha " ceremony" most likely originated as a form of reverence for tea and appreciation of friends and family/ ancestors.
@piscator2813 9 ай бұрын
Wow this is some premium grade tea
@piscator2813 9 ай бұрын
Hello hello, you need to do a green tea tour of Anhui province, that province is like the Shaolin temple of green tea, very underrated.
@JohnSmith-j2j 10 ай бұрын
#theskydoesntlie
@JohnSmith-j2j 10 ай бұрын
While the smoked variety is way too smokey for me i still love seeing the process
@onerivertea 10 ай бұрын
Give this traditional processed stuff a try if you haven’t yet! We also only sell it after it’s rested a year. The fresh tea sometimes has too much smoke on top, but after a year it sinks into the tea and becomes very mineral sweet!
@charlesperez9976 10 ай бұрын
I drink alcohol to forget. I drink tea to remember. I have maybe 6 thousand dollars worth of PuErh,and a variety of other types,lovingly stored in my mothers house,her basement is a storage wonderland! I drink these treasures,I poke them with the knife