Visiting Puerh tea farmers around Menghai

Yubai took a trip around Menghai to visit the people who make your tea. She went to Hekai, Lao Man E, Ba Ka Noy, Nannuo Shan and Meng Noy. Let's see what they have to say about this year's production.
www.farmer-lea...

[@dollarscholar2956]

Yubai is a very warm but astute interviewer. Her interaction with each grower seemed to bring out the best of them with her knowledgeable questions and obvious love of the craft.

[@christopherwarren4719]

This is exactly what we want to see. It's all about the tea, the terroir and the people that make all this possible. Excellent work.

[@openwoundproductions1662]

Was cool to see Yubai involved like this :D

[@andreidumitrufocsanu2962]

It was nice to see them express in a more free way rather than closed-answer questions. A beautiful montage as well!

[@theoldkid5725]

WOW,that was priceless...thank you Yubai,thank you William and thanks to everyone appearing in this video.Respect.

[@diganta2329]

Amazing! So nice to „meet“ the actual farmers! Well done! Thank you 😊

[@richardsmith1290]

I'm very moved, by this beautiful vignette. Thank you. My tea tastes deeper!

[@ChristopherRoberts]

This was such a great video. Wonderful to have Yubai as our guide!

[@Patrick-bt4pg]

Great video ! Introducing the people who produce your teas for us, really interesting :)

[@henriquepaschoal]

This was an amazing video!

[@craine8525]

A truly beautiful video ❤ thank you Yubai and William for taking the time to share this with your fellow puerh lovers abroad

[@punishment6260]

Beautiful and insightful video!

[@tompt]

Wonderful video, I would love to see more like it!

[@fuzzy_willow]

Incredible work. This is absolutely beautiful. Thank you!

[@leeennise.a3338]

你谁谁 for the video! I started learning chinese this year and i had fun picking out some of the words I knew 🤗

[@farmerleaf61]

哈哈，那加油😁

[@jiahaotan696]

@@farmerleaf61 Hello! I just chanced upon this video and found it thought-provoking. You can search youtube for this title: [One seat] Zhang Jinghong: Pu'er tea is a world Would love to hear you thoughts on it. Some points that stayed with me: - The prosperity pu-erh tea has brought the farmers has also led to the replacement of traditional clay-tiled buildings with a fairly soul-less landscape of multistory tin roofs - The traditional tea drunk is green/young raw pu-erh (I assume maocha), but has started to give way to 5, 10 year old teas aged in-house, brought by the mindset that aged pu-erh is "better" than what the villagers used to drink... an erosion of traditional practices. If you stare into the abyss long enough, the abyss stares back, I guess. - Pu-erh is like jianghu, with everyone relying on their own prowess, knowledge, and tongue to differentiate the good and the bad, the segregation of tea drinkers into different cults according to mountains and other production regions and storage conditions... Putting this under the original poster's comment as I felt that I saw a comment by the same poster in the video I mentioned with Prof Zhang!

[@christineyee2117]

Fantastic video! Thanks for sharing.

[@Eza_yuta]

Thank you for translation. It's really help.

[@rezhampleh3597]

beautiful beautiful beautiful

[@anthonyanderson9771]

Thank you!

[@Buenting-Teemuseum]

very interesting to see how they see themself and how the battle climate change.

[@eldbrown]

Nice video and the guide had a gentle voice in my impression,by the way i must say menghai is a beautiful place and many nice people living there,and most more importantly,the tea trees grows environmentally,so the leaves are tasty and good for people's health.welcome to menghai again next time,i have a small grocery which located in bulangshan mannan village near the main road,and hopeful we will meet there soon for discussing puerh tea knowledge. :)

[@viktorkinshov7090]

this is top content, thanks

[@Eza_yuta]

One month not upload. Very busy with the production?

[@alexandersuraev4026]

It's off topic but still...What is your opinion of making a coupage of puer tea? Does it make sense to try to mix old Shen with a much younger variety to boost it's robustness while giving young Shen a more solid feel?

[@mynameisnotcory]

I do it with green and white tea all the time and rarely does it make one taste worst. May not change the flavor much though