The 6 Types of Tea - How are they made? FOUNDATIONS OF TEA COURSE Pt.2 - The Producers

[@Tinyvalkyrie410]

Honestly, I really appreciate that he clarified that farmers producing commodity tea aren’t unskilled or greedy, it’s that they are making a highly desired product in a way that maximizes the land they have access to. Honestly, snobbery in any of the culinary arts makes people forget that most people don’t drink specialty products, and that’s ok.

[@JeremySeaver-v6d]

Thank you thank you thank you. This is the video I have been searching for- a clear, concise, compare and contrast explanation of the various tea types. I am tea hobbyist trying to learn. There is so much conflicting information particularly around terminology (eg. oxidation vs fermentation) out there. This video finally made me feel like I can start to understand what I prefer in a tea based on process. Note for Don and other Mei Leaf staff: I own a tequila bar. Much like champagne or Pu erh tea, Tequila is differentiated from other agave spirits in part based on where the agave is grown. If you are ever in the US (Ann Arbor, Michigan to be exact) I would love the chance to return the favor of all this amazing tea knowledge by taking you through a Tequila and other agave spirits tasting. That’s not a sales pitch. It’s just genuine appreciation for your work. Thanks again!

[@MeiLeaf]

Oooh sounds like an invitation that I would love to take up if I make it to that part of the world thank you.

[@mst2203]

This series is great because it's packing deep dive coverage of topics that are scattered throughout your other videos into a nice neat guide that can be referenced later easily. I found the conversation about manipulating lower quality oolong teas interesting, because it made me think of an analogy I'm sure you can relate to, Don. When I was first getting into sound engineering and music production I always noticed newbies trying to cover up a bad source with effects, EQing, and mixing. My mantra has always been garbage in garbage out. Start with a good player playing a good instrument and carry the quality all the way through the mics, the cables, the racks, to the recording device and getting a good mix will be effortless.

[@JoePundek]

This is a great analogy, Matt. I had also thought of a music industry-inspired analogy for Don's consideration: Western brewing is listening on CD - the flavours are all there but they are compressed. Gong Fu is the same tea on vinyl, with the flavours drawn out for a deeper experience.

[@mst2203]

@@JoePundek That's great. I have a 1970s technics 1800 with a modern Shure cartridge on it and a modest collection of vinyl I play through my studio monitors.

[@kjell159]

​@@JoePundek CD is according to redbook standard. 16 bit, stereo, 44 100 Hz PCM Coming down to a bitrate of 1411 kbps if you were to calculate it. In what way is that compressed? When it's literally not a compressed format. (like mp3, ogg, flac digital files) I mean, h*ck, I even listen to ferricobalt type 1 cassettes. I walk with a 90's Sony walkman. XD I subjectively like the experience and the sound quality (If you take a decent enough source to record your tape from at least, like mentioned 'garbage in, garbage out'.) is more then decent enough. But I'm not going to deny that objectively the CD format offers higher quality. Unless you mean that most masters put on CD were prone to loudness war mastering, so not data compression (like mp3 vs cd) but referring to dynamic compression? In that case it really just depends on the master. If you put subjective crap on a CD, well, yeah, it will sound like crap. But that's for everything so. Whether you put crap on : 45 rpm vinyl, 78 rpm shellac, 2 inch wide, 30 inch per second rolling reel to reel tape, metal compact cassette, ferric oxide compact cassette, mp3, CD, SACD, DVD, Blu-ray, 24 bit/192 kHz WAV, 8 track?? ... doesn't matter that much any more. It will all still sound like crap. CD's have a near perfect frequency response, near zero flutter (imperceivable for humans), no wow, a higher dynamic range then either compact cassette or vinyl (96 dB to be precise), *no* crossover between channels (because there is no magnetic interference/overlap, nor a groove, as it's just data), a completely silent noise floor (Again because it's just data, so no groove with dust, debris or just the fact a needle cuts touched by a moving piece of vinyl that inevitably causes noise; nor an always there amount of magnetic particles) ... While vinyl has an average dynamic range of about 50 dB, takes a decent cartridge for the best experience (although the whole snobby counterwheight shouldn't exceed 3.5 grams thing otherwise it will quickly wear out your record grooves has been debunked properly), has a lot of crossover (less then 30 dB separation between left & right channel), less frequency response (it's literally a physical groove, sure the RIAA EQ standard helps but doesn't completely fix a fundamental thing; just like how dolby C noise reduction made type 2 & 4 cassettes almost as good as CD's but never completely as it reaches its limits considering its an analog format and CD's contain plain digital information) But hey, if you enjoy vinyl, that's great! I enjoy cassettes to this day. And I'm only 23 haha, although I can distinctly remember cassettes and my toy cassette recorder when I was about 6 years old. Even though I only had pre-recorded cassettes and obviously no knowledge & understanding in how I could bypass the notch in order to record onto the cassettes I did have. But I will never claim it's superior to CD. Sure, tape outlives CD's. Many tapes, even for data storage, from the 70's, are almost as good as new. Properly stored tape can last over half a century, which has literally been proven at this point! Just like how vinyl could probably outlive most CD's. But a CD that doesn't skip, is still objectively, measurably superior. Of course again, music is for a big part a subjective experience. And analog formats have their beloved peculiarities. There are reasons why many producers use computer plugins that emulate the literal imperfections of analog tape! Some still record, or master to reel to reel tape (and some more lo-fi producers master to cassette tape) just to get those analog imperfections to colour their sound. But objectively, CD's would be less compressed. A digital to analog converter is really good (lots of complex mathematics comes into play, nyquist-shannon theorem and stuff) at approximating the shape of the initial analog waveform. It only needs a few samples to recreate a smooth sine wave in higher frequencies for example. Recreating a perfect sine wave would be near impossible in the analog domain. Sure, most wouldn't hear too much of a difference, but if put through an oscilloscope I'm pretty sure it would show. Many people master to analog (tape in that case) specifically to *get* artificial/added distortion in the form of even overtones. Again showing my point that something supposedly simple like a perfect sine wave, would be near impossible to recreate. While it's not so much of a hassle for even the cheapest of digital to analog converters built into the average smartphone or laptop. Electronic components are so cheap to produce these days, that it's way easier to get a hifi sound from a digital setup then an analog one. And especially a more accurate representation of what initially came out of the studio/the master. Analog is prone to imperfections. That's just the nature of analog. Loving those imperfections is subjectively better. But definitely not objectively. I personally really wonder how much is due to the master being put unto the CD vs the vinyl release. As I have personally experienced some subjective likeness for some albums/singles on vinyl. Although I'm not a vinyl collector, I just have some late 70's/early 80's vinyl from my dad and a cheap record player with a never changed cartridge that would make the vinyl enthusiasts turn a fit. :D Not that major of a difference. But it's really that the song sounds noticeably different, almost as if it was mixed by a different person. So my guess is that the master might be different, or h*ck, maybe even the mix. But I don't have that with the majority of the vinyl, just a few that really stand out. So much that I record the vinyl unto cassette. haha XD

[@SONOFSATURN1]

Tea truly is a gift from nature. I love your tea and teaware. Enjoying this series even as an experienced tea head. Thank you Don for everything! Keep these great vids comin!

[@MariyaShalashova-y2o]

I've never paid attention to a lecture this much before

[@sunya3072]

And another masterclass from Don ! Tea is so complex that I want to drink every single tea you're selling... Thanks for keeping up the good work and have a nice week-end you all !

[@BlakeP16]

I started salivating when Don pulled out that Jade Star cake…..

[@smilebot484]

Awesome series guys. This will be a classic reference for anyone wanting to get into the amazing journey of tea. It might be cool to put together samples that we can drink while watching this series.

[@saraspriggatoni1754]

Definitely watching this twice to take it all in. I love this format, the conversation style is so fun and dynamic. Don and Holta are both so awesome. Thank you!!!

[@extraslava1]

When Don said "The plant knows that it's in the process of dying"... ;( Right in the feels

[@lollebreuning4000]

Can you please make a chart, with the pictures you showed, about the different tea types. Would be nice to have an overview.

[@ricardor2797]

love this series! I owe all of my tea knowledge and passion to your videos and these are so rich with information

[@lightenning9833]

Thank you so much Don ! Your work is excellent and we can see this is your passion ! Best class about tea ever !

[@fdadrtrttewrt]

I really love this series. Thanks to you both! I watched it twice to try to memorize the steps for the different types of teas. I am interested to see the different ways roasters can complete that final step.

[@MarcusParry]

Thank you Don and Halta for this series! I'm planning to run some basic info tea workshops myself and so glad I have this material to help me get prepared!

[@lynne9870]

wow...just..wow! This is such a fantastic series and so well presented by Don. I suspect this has changed my life as I start sampling the different teas. This should have been shown on national television :-)

[@rocioprado2014]

Thank your for being thorough 🙏🏽

[@kathywestcott9742]

Wonderful so informative learning a lot thanks for sharing 👍

[@paulkaye6092]

Wonderful instructive and on-point video.Covered so much ground. I learned a lot. I also loved having someone by you who did not know a lot about tea and could ask questions that were on my mind, too. Thank you!

[@pieinthesky9646]

Thank you so much. I am trying to learn about tea and gong fu cha. This is valuable information.

[@GilbertBarrierLaDanseduSilence]

Very nice video, appreciate all the work behind

[@gediminaskontrimas7992]

Excellent video. Thanks.

[@davidw.pursley6474]

Brilliant once again. I’m learning so much, thank you.

[@sarakawas5628]

thank you for the quality content.

[@lotusholistichealing]

Really enjoying the introduction to tea videos

[@tudor-gabrielisbasoiu179]

Amazing just amazing.

[@erik_carter_art]

These videos are a fantastic resource! The fact that this content is given to us for free is wonderful (I wish somebody would invite you to do a Master Class). I just ordered like 18 different tasters from your website (sorry, I bet that's probably annoying to whoever preps the shipment), and I can't wait to try them!

[@thehumbleworldtrotter691]

great explanation as always. Two thumbs up!

[@jkquiltsknits]

Fascinating!!!!

[@kailai366]

This is gold. Thank you!

[@rayeaglenz]

A Great video series, interesting, informative, thank you to you both 👍😒😒

[@mickaelliparimayer]

Thanks you for another amazing video! I’ve got a question: if you call a Shu Puerh from another region Heicha, how do you call a Sheng Puerh from another region? 🤔

[@kjell159]

Good question. I don't have an answer though, but I'm curious myself.

[@OldTeaHead]

If you watch the first video in this two part series he touches on that. The first video has the two sampling "green" teas. A roasted Anji Bai Cha, a steamed Japanese Gyokuro and a Sheng puerh. Sheng Puerh is technically an air dried "green" tea that is aged and ferments naturally over many years. So to directly answer your question, a Sheng puerh from another region could be considered an air dried green tea. Hope that helps.

[@mickaelliparimayer]

@@OldTeaHead That makes sense, thank you for the answer!

[@davidhernandezjr.4226]

Holta is just gorgeous!!!

[@killers31337]

On the "is raw PuErh green tea?" topic I just had a green tea (Bi Lo Chun) from Yunnan (Bing Dao) and I gotta say it is different from puerh. Wet leaf smell was absolutely insane, something like smoked bacon, really unexpected from a tea. But the liquor on the first infusions was typical for a green tea like Bi Lo Chun. On later infusions it became more like young puerh, with some spiciness and stronger aftertaste, while also retaining some green tea characteristics. A bit similar to "young gushu 2021" from Mei Leaf. So we can conclude that raw puerh processing is not like green tea processing, as it's possible to do a real green tea from the same trees.

[@kjell159]

Interesting! :) Processing really does make stuff happen obviously. The exact same leaf material turned into one kind of tea or another, could definitely turn those exact same leaves in different ways.

[@cliffjudith]

Puer tea is proper black tea (hei cha). Chan Chen, credited with this colour nomenclature, states that once processed the tea category cannot change. Don correctly states that Puer tea is a green tea which is aged. Chan Chen would only be comfortable with Shou Puer being a proper hei cha as Sheng is really old, age, green tea that was discarded as too old until Taiwanese buyers changed perceptions starting in ~1955 and exploding market in mid 1980s. There are many wonderful black teas from other areas than South West Yunnan.

[@Moonwavey]

Love this video, thank you! Is there a list of the teas used?

[@MeiLeaf]

From looking at the leaves I think that these are some of the teas (you can find them at meileaf.com} Silver Needle White Peony Green Coil or Sweet Dew Diamond Peak Superior Iron Goddess Swallows Nest Golden Bud Superior Keemun and then a bunch of PuErh (all single batch and sold out but you can find plenty of new batches on the website).

[@Moonwavey]

@MeiLeaf thank you, this is really helpful

[@TheBardsCorner]

Thank you so much for this series! You are a treasure trove! In this video you mentioned several times that “smoked” is not good, but also that it can be done intentionally. One of my favourite teas is Lapsang Souchong (I hope I spelled it correctly) because it seems to have some very positive effects on my digestion (of course, I’m unaware of other types that may be much better at it). Could you tell us something more about this tea or about the “intentionally smoked” ones in general, if you believe it to be relevant? Thank you so much for your time! Greetings from Italy 🇮🇹

[@kjell159]

'Shou pu'er', also called 'cooked pu'er' is used as a digestif. It's supposedly the most digestive of all tea types. It also happens to contain the most probiotics, as it has literally been fermented. In other words, treated with micro-organisms. Not too dissimilar to yogurt or kombucha. Of course, there is a whole treasure trove in all the herbs that have been used throughout human history. Several digestifs to find there. And many herbs can be made into an herbal tea. But that's another story altogether. :)

[@cliffjudith]

Don never said it was bad, if you like it - great! In China smoked tea is associated with poor roasting technique and something undesirable but in the West it is considered one of the many flavours of tea which some like, some do not. Personally, I find it gets in the way of the real underlying tea flavour.

[@TheBardsCorner]

@@cliffjudith but is it possible to get an objectively good smoked tea? Technique wise for example

[@cliffjudith]

@@TheBardsCorner I have a friend that always drinks supermarket Lapsang Souchong but it is not to my liking. There is no objective way of measuring 'good tea' as tea is a subjective matter - "One man's meat is another man's poison'. In Don's video there was a shot of tea being smoked. Care is taken by the roaster to avoid spilled tea catching fire and imparting smoked flavour contamination to the tea which the Chinese view as poor technique. When tea first came to the west, smoked tea was viewed as being the natural taste of tea and the Chinese were happy to sell what they themselves viewed as substandard tea, so LS (Lapsang Souchong) caught on as acceptable and this tea was then made deliberately for the western market. To be objective - the more the tea is smoked, the more the taste of the actual tea is masked which leads to poor quality tea being smoked. In my view, not shared by my friend, Twyning's LS is far too tarry but I have had non-branded, lightly smoked LS tea from China which has been quite acceptable. There is a range of smokiness from light to tarry which, if you like these teas, will be a joy to investigate. If you like smoked tea but find the tea you have bought too smoky, then try blending with a non-smoked tea to dial the tarriness down and increase the underlying tea complexity. One final note, Lapsang Souchong now has protected geographical status such which means the Wuyi Lapsang Souchong Black Tea is a protected name but I am unclear what this means to the LS market as much of it is simply "smoky tea". There is a "sister tea" made in the LS area (Tongmu) called Jin Jun Mei. Some, not all, has a light smoked note to it indicating a light roasted tea. Some of these teas are really quite delicious and Mei Leaf sells this tea so have a go and be adventurous. Kind regards, Clifford

[@OldTeaHead]

He has gone over Lapsang tea in prior videos and has sold a wonderfully smoked lapsang in the past. May still have some. He has even explained how smoked lapsang came to be (very interesting story). Go to his channel and search for lapsang and also Tong Mu Village. Tong Mu is the origin of smoked tea.

[@barunbasu8537]

Your modules are brilliant and very enlightening. I really understand that tea can do so much for our lives. Now I have a query. Now, from the standpoint of a producer, how he decides which type of tea he should produce or how he decides his product mix from the available leaves of his garden?

[@niahma3494]

Thank you for the video, Tea feels underrated in the English-speaking world

[@ifoonXD]

This video enlighten me. Thanks a lot. Xie xie.

[@mjrose6606]

I wish I had a tea selection to follow along tasting 😉............ 🙏🏼

[@Guerdo42]

Amazing video series, thank you Don! Just a small question: I've understood that the biological phenomenon fermentation is the what microbes do when there's no oxygen, so I thought that no tea ferments because it is never anaerobic.

[@MeiLeaf]

Fermentation can happen aerobically and anaerobically from my understanding.

[@krasnoir]

As a biochemical engineer: fermentation is unfortunately a word that in its popular use (and even in scientific use) often designates many different things, depending on whom you ask. Oftentimes, it is used to refer to "change on the biochemical level through micro-organisms (bacteria, yeast, molds)". In a more stricter sense, it can be used to refer to the organism's emergency system of producing energy when it's preferred conditions (either aerobic or anaerobic) are not met. In this definition, fermentation can be either aerobic or anaerobic. For humans, for instance, this "fermentation" of our cells is anaerobic, and will occur when the muscle cells don't get enough oxygen. There are organisms, though, that grow best when no oxygen is present, and they may have emergency mechanisms of producing energy that operate in the presence of oxygen. Finally (and relatedly), there is the strictest definition of fermentation: fermentation as a synonym for "anaerobic fermentation". It's a mess, I know. In gist: fermentation can either mean "all forms of micro-organic modifications to food, be it under preferred or disliked circumstances", "micro-organic modifications under disliked circumstances", or "micro-organic modifications under disliked, anaerobic circumstances".

[@Guerdo42]

@@krasnoir great insight, thank you for the answer! Wish I'd pursued chemistry in high school more!

[@tonyowers6985]

How many times can you use the same brew

[@plrronda8070]

note to say , that tea shop i buy give about all tea the information of what area or province the tea comes all over the world, and yes tea from one area ( north , south , west east , taste so difrent

[@androidtv5455]

Nice Video!

[@mrp2209]

48:48 - Don : it's all of this stuff over here - Puerh Teas ....we can see Don you cherish those ! waaay to go!

[@antoniopalmarini2051]

Hi Don, is the roasting an optional step or it is used from any oolong and black tea?

[@firstjohn3123]

Note: You are officially serious about your coffee/tea when: - You have your own roaster for your leaves/beans. Now you've officially leveled up! 😂 kudos.

[@MySensualWorld]

Don, of course Mighty Leaf tea is not going to be near as good as your tea, but would you say it’s okay for antioxidants as far as organic whole leaf tea that’s is much more affirdable and found in many grocery stores?

[@kjell159]

I don't know if you're gonna be helped with my comment, but mostly just drink what you like, that will probably be the easiest. :) Rather then focusing on a specific kind of tea. And if you don't have preferences or preferences yet, you could just start exploring aroma & flavour wise. Green tea tends to have the most studies to back up some stuff (like catechins), and after that polyphenols in black tea showing their use in vascular health and NO (nitric oxide) that dilates blood vessels and could potentially help lower blood pressure in those with raised blood pressure. But catechins are also commonly found in white teas for example, and besides pu'ers basically all teas (not including herbal teas) contain at least some amount of l-theanine. But certain pu'ers have certain benefits themselves. Like shou pu'er helps digestion and naturally contains lovastatin due to the fermentation, the same compound pharmaceutically used to lower cholesterol.

[@leeennise.a3338]

Do we know what the microbes are and how they chemically change the tea? A video on Kombucha??

[@MeiLeaf]

Yes there are dozens of different strains found in PuErh and there are studies out there if you search. We have made a few videos on Kombucha: kzbin.info/www/bejne/n3S6d3SJaZWCsLs kzbin.info/www/bejne/oH3ch4KEgLaWnKM kzbin.info/www/bejne/j3-5n5-Ga69pl9E

[@cliffjudith]

As Don said, there are many but the dominant ones are Aspergillus and Penecillium species. Many believe A. niger is dominant but recently this has beeen challenged and it may be A. luchuensis. Additionally many yeats, moulds and other bacteria combine to produce local microflora. Hope this helps a little.

[@matteovaragnolo8706]

What is the difference between withering and oxidation? Are this two moments separated?

[@Beese100]

As far as I understand it, oxidation is a product of the withering (and time). I.e. you bruise the leaf gently so more of the leaf will get in contact with the air, and thereby oxide naturally.

[@kjell159]

Withering is the step right after picking. It is just a term to mean that the picked leaves get some time to lose some water (but not all of it that it gets completely dry) content. If the leaves would be rolled right after picking, they would break. Think about most plant leaves in general. If you were to pick them and immediately try to roll them into say, a little ball, the leaves would break due to the turgor tension of the plant cell walls, caused by the water in the leaves. But if you give the picked leaves some time to evaporate some water (which is withering), they get pliable and soft. Just like a plant which you forgot to give water for a while. It loses its tension and starts hanging down because it's starting to lose water, hence tension between its cells. Oxidation in tea occurs both internally by chemical compounds which are already in the leaf. And by oxygen in the air. (Oxidation is named after oxygen. Burning is a specific example of oxidation. Which is why a fire can't stay lit if it doesn't have an oxygen supply.) That's why leaves are either pan fired or heated when making green tea. To stop the internal oxidation and keep the leaf 'fresh'. The internal oxidation in the leaf itself is caused by certain enzymes like the named after it: oxydase enzyme. Oxidation also occurs in apples for example. Which is why the flesh of an apple rather quickly turns brown after being bitten into.

[@cliffjudith]

I always question 'Tribtue tea'. 'Tribute' was a form of tax so it could be good quality - who would give the Emperor poor tea? - or it could be a superior quality tea as a gift. It seems then, that there is 'Tribute Tax Tea' and 'Tribute Gift Tea'. Gift tribute would naturally be the best and hence, most expensive. Any comments on this?

[@MeiLeaf]

I would love to have tasted the different tribute teas of the time but I guess that you are right about the different motivations. BTW, received your email and books - thank you. I will be emailing you shortly. Sorry, I have been so busy with everything.

[@shrijan9475]

Where is this india in this journey of tea xpertism of urs?

[@gone4204]

Wife # 2 Go Don !!! 👍👍

[@vrijmohan]

Hi. I'm Vrijmohan from India. This is the best video on tea ever... Thank you... But I am a bit puzzled, why you mentioned only tea from China. Would you be doing video on Indian tea?

[@someonerandom256]

He mainly sources his teas from China, Japan and sometimes Taiwan. I know he looks other places for teas, and occasionally will get one from some other origin. I know he has mentioned not having a lot of success finding teas that meet his standards in other places. That's not to say there aren't some wonderful teas from India and other locations. It may be that he just hasn't had time to dedicate to branching out, or it may be due to other factors.

[@askialuna7717]

It's a pity that I can't drink tea with this video because today the lid of my Gaiwan fell off and broke :-(.

[@kjell159]

I've been using a broken gaiwan for quite a while now. :) But a broken lid is probably worse then just a nib out of the edge. The point of a gaiwan is using its lid to pour.

[@cliffjudith]

Occuptional hazard of gaiwan use! I've broken loads of lids - should have a lid only market LOL

[@OldTeaHead]

Number one reason I always have multiple brewing vessels. In a pinch you simply need a bowl and small plate or saucer. You just need something relatively flat to hold over your gaiwan that will hold the leaves back. If your gaiwan came with a saucer just use that in place of lid? 😆

[@plrronda8070]

first of all i did not like tea all my life till i started to buy loose tea in special tea shop and since then i drink a lot tea after learn how to make tea, I saw lots video"s about processing tea and what is many man hour work, what explains one of the difference in price. how is it posseble big companies can selling tea in bags , (box 80 gram 20 bags), for about like 1,35 euro , and loose tea what i buy in tea shop for about 6.45 euro (80 gram) is about 5 times price, and not even the most expensive

[@travis0x]

is she your girlfriend? you both look like a lovely couple!!

[@jennifergray191]

Question: I’m afraid to purchase teas from China, because I know there are areas that are extremely polluted. Do you have any tips for finding “better” teas?

[@OldTeaHead]

Elevation and Location are good indicators. Higher elevation generally means less chance of pollution. Knowing exact location of tea origin will also help. The best you can do is to buy from a trusted source that directly sources their own teas. Don is my number 1 most trusted source for both his knowledge and honesty.

[@supersonicyou]

The guest is very similar to Lucy

[@Izuuun]

The problem with smoked tea like lapsang souchong is it completely over powers and that's all you taste, it's like drinking water with liquid smoke so there's no complexity

[@danylokozynets9364]

Only 4 likes needed to 1k😅

[@TheSmatislav]

ooh, first comment :D

[@craigcollings5568]

Holta sounds like me listening to my wife...

[@MikeLeed]

Hey man, you're very cool and knowledgeable about tea, but stop brushing your hair back when you don't need to.

[@someonerandom256]

It might be a stim, it is for me.

[@celestialyolk]

Such great content but can she stop verbally agreeing every 3 seconds? I have to keep rewinding to hear what he's saying cause I'm just on edge waiting for her "yep" "yes" "yep"

[@AndyJayLark]

This is exactly why one should never include his woman in his business related video content. It was slightly awkward before, with the previous girl but now with the obvious girl swap it is super awkward. If i want to watch a tea video, I most definitely do not want to think about your changing love partners. This is Cringe central. Thanks for ruining this tea channel for us. 🤦🏼‍♂️🤦🏼‍♂️🤦🏼‍♂️

[@kjell159]

Wait, what? :D In the first video Don mentioned that she's a long friend of Celine. I would be highly surprised if they broke up, h*ck Don & Celine even had a newborn a relative short time ago. I think Don chose her because she knows a lot less about tea then Celine, who has already been in the 'business' for a long time herself. I actually believe that two people could asses a tea slightly more properly. As different people have different tastes, perceptions and knowledge.

[@mttqll8623]

Holta is just their friend who is learning and make great content cuz you can see everything is new for her, and celine is part of the channel.

[@someonerandom256]

Holta is a friend of Celine's from school. Celine hasn't been in the videos as much because it is difficult for them to find time to make videos together with a young child. That doesn't mean that there's anything unhealthy about their marriage, or that it is deteriorating, or that he's having an affair with her friend!

[@alea963]

Semir, reading your comment was cringe central.