Gong Fu Tea|chA - Episode 29 - How to Explore a Tea, Thinking Through Experimentation and Adaptation

[@robin4999]

1 hour? So Han you're spoiling us now.

[@sashas3332]

❤❤❤

[@SerpenTRyder]

My favorite kind of Sunday

[@DNS-FRANK09]

I watch your videos religiously they're awesome 👍😎

[@cjhenline]

I feel like i could spend a lifetime watching these Gongfu Cha lessons and still never know enough. Thank you, as always, So-Han 🙏

[@TeaHouseGhost]

And we can DEFINITELY spend a lifetime making tea and deepening our practice! It keeps going

[@sashas3332]

Every episode you post is truly a gift❤Thank you.

[@Jokestur]

This is exactly the kind of video I needed! Excited to watch

[@thevictorianconservative1093]

As a fellow Tea Squirrel, I gotta say I enjoy these long form mega dives. I must confess I don’t get into using gong fu cha methods at home (partly due to lack of hardware, partly because I like drinking whole teapots) but I do take some of the lessons to heart with my western teapot method and it works well! Thanks Sohan!

[@TeaHouseGhost]

Glad you found it easy enough to adapt with what you have available and enjoy using! No wrong way to do it!

[@m.n.7426]

The tea squirrel analogy is sooooo ke ai!!!! I love it. * squirrel noises *

[@diageesen4468]

wonderful video!! i am in love with the mushroom teapets omfggggg

[@TeaHouseGhost]

I knowwwwww they're the best

[@dmarianus1458]

Love more GongFu TeaCha!

[@pannarrans6278]

Another one 😊

[@cloroxbleach2520]

Meanwhile, every Chinese tea drinker: _boiling water go!_

[@SaultoPaul]

I got a little Hamilton Beach water boiler. It has each color option and heats to that green, white, black, oolong 😂button option. Technology for tea-heads. 😂😂

[@Kodiac]

This is the greatest gift of the year, every episode a blessing.

[@spyridouladella1732]

Thank you for making this video, I really enjoy learning from you!

[@TeaHouseGhost]

Thanks so much for watching!! And for dropping us a line!

[@whatablissfullife]

Dude, thank you so much for these gift, sharing your thoughts with all of us. I use my gong dao bai to help me check my temp if I’m brewing a new oolong/green tea. I pour the water in the justice cup and put my hand on it to make sure I’m not overdoing it. I steep the rinse quick anyway. Also, I always drink the rinse, maybe greedy, but I consider it my right to get that extra kick in the butt.

[@TeaHouseGhost]

I often drink the rinse myself

[@sashas3332]

Yayyyyy

[@sashas3332]

❤❤❤

[@FMykal]

If I ever make it back to Austin, I'll have to stop by for a session.

[@TeaHouseGhost]

Please do! We'll be in a new location soon! Like December

[@whatablissfullife]

Oh, also, gong fu really helped me flow in the dao. To me tea is like ingesting a whole story, from the time it hits my lips to the time where and when the leaves are collected, who does it and the tea maker his/her own lineage of tea makers and the tradition behind it. The relationship between the people and the trees, and that’s why I like ancient trees, all of that intentional life force, they were thinking of us and we should be thinking of them. Not always have that clear vision of all the process but when I do, I treasure it.

[@Keyboard12850]

Its fun also to explore way of drinking in different places. When I drink tea in one place or at home it has different feel to it. Then you get all experience with the tea, I remember certain places for what tea I drank there

[@m.n.7426]

Oh, I just love the new episode. And the new greeting is on fire! Dayum, hit us with that da jia hao, man.

[@whatablissfullife]

Great session, whike watching I was having Wuliang beauty (bug bite bai hao) from blue willow teas. I started easy on the temp and time and by now I’m going full on boil and more than a minute steep, the beginning was more astringent and closer to a classic oolong and now it’s a very nice sweet black tea flavor. You are right about how we must adapt and flow as part of the process. Thank you again for this gift.

[@TeaHouseGhost]

Awwww the folks at Blue Willow are such gems

[@SaultoPaul]

"Be present for what things are." Ancient Chinese wisdom ?? 🤪😁💪🏻

[@TeaHouseGhost]

It's surprisingly difficult at first! But with practice, it gets easier

[@cholley_1]

Oh man I’m going to have to wait until I can sit down with some nice tea before watching this.

[@TeaHouseGhost]

Come on back now, y'hear!

[@sashas3332]

[@idknemore525]

While I won't claim it will turn out as good as if you had avoided over-steeping, when I make a tea stronger than preferred I cut it with a little plain water right from the kettle. I've never over-steeped an infusion that couldn't be salvaged by bringing the concentration back down a tad.

[@OutgoingCanasian]

Another wonderful video! There is however one aspect SoHan didn't cover that I'm curious about. What are some general tips for choosing the water to brew the tea? I'm especially looking for advice on green tea.

[@TeaHouseGhost]

Like choosing what kind of water to use? I'd say just use the best water you have available to you in your area. Spring water (or RO filtered water that has been remineralized) is usually best

[@lucaslamboley770]

Will you explain one day how you control the pour when brewing all your tea at 100°c ?

[@TeaHouseGhost]

So-Han explores some of these methods in his advanced classes. You can sign up for the classes at www.westchinatea.com !

[@iggydjayh]

Where can I find a kettle like that?

[@TeaHouseGhost]

Amazon!