Bro u need to buy a higher quality pp. The default one is very bad. I suggest buying one at your pharmacy or hospital for a new one. It's quite expensive but trust me, when u pee, it won't make any noise 😌
"Why does it matter? Does the flow make the tea taste better?" It's cultural and aesthetics. And there is a little bit of practicality too. Being able to pour from a better height allows the teapot to be used for tables of all sizes. If you're pouring for a family around a large table you're probably going to be standing, for instance, vs if you're pouring around a small table seating only two people. If you've ever eaten at a mid to high end chinese restaurant with one of those spinners in the middle of the table then you probably know what I'm talking about. Also, pouring without upsetting the surface of the water is fantastic for when you're pouring into a tea with decorative floating herbs or chrysanthemum petals floating on the top. With a better pouring flow you can more easily avoid sinking them and ruining the aesthetics of the tea. Lastly, the pouring sound of the poor teapots sounds like someone's taking a leak, which I don't want to be reminded of while eating. I know that's probably not relevant since you'd be pouring into teapots, not large pools, so there wouldn't be such a noise, I was just personally kinda disturbed by that.
Its more so a show off factor or status symbol. What matters if your using unglazed pots is the clay quality it self. Generally dedicating a pot to tea type and allowing it to build up oils and tannins with age. The air tight aspect just shows the skill of the person making the pot and how well it was fired, but when it comes to the tea it self its irrelevant. As i stated in my other comment, you can find countless knockoff Yixing clay pots that are air tight, but you would never wanna drink out of them, god knows what heavy metal contaminants are in the clay.
It would be incredibly satisfying. I feel bad for people who can't appreciate the more subtle feelings in life. Those who know gratitude and mindfullness will understand.
@@Bersilus Not really, your gonna introduce a large amount of oxygen during your washing / blooming step and decanting to chahai regardless. Besides most Chinese Teas moderately to heavily oxidized anyways, the "bubbles" will do absolutely nothing.
@@danielcolunas the story goes Emperor Shen Nung's servant was boiling some water when some tree leaves blew into the water. He drank the water anyways and discovered tea. Portugal was not even a country at the time 😉
@@ShowTheOreo falling tree leaves wouldn't make good tea. Camellia tea (like green and black tea) is made from specifically tender new growth that is picked and dried, not old leaves. I'd imagine camellia tea was a later discovery, with more common herbal teas made from fragrant herbs (lemon grass, mint, et cetera) being the "gateway" into trying other things until eventually they discovered the process for true (Camellia) tea.
omg! that was amazing! any tips on what to look for in the making of the spout? plausibly the spout length, but anything else like type of built in filter or pot shape?
I'm not an engineer either (this is all based on the circulatory system chapters from my biomechanics class), but yeah, the spout's key. Now, get this. Notice how the best pots had really short spouts? That's because fluid interacting with the sides of any tube creates turbulence. Concentric layers of fluid basically slide past each other at a velocity that changes from zero at the walls of the tube to top speed in the very center. Applying that here, In other words, short spout means the flow is more laminar.
@@tubalcainalhambra9627 So the "high quality" just comes from shortening the spout? So it's not so much about "quality" than about specific use case then right? Longer spouts are easier to pour, and even empty with within small distance, while shorter spouts can pour from afar, but would require the teapot to be fully tilted to be emptied.
First two were sloppy but the rest of them...I doubt if the pour would make any real differance in the quality of the taste as long as the clay & tea is good quality would it ?. Very interesting demonstration though...
Well, I guess it only affects the ease of serving, so as not to spill anything. I suppose this is specially important for fine restaurants who must pay attention to the little details like if you're teapot makes a mess in the client's table or not
@@HawkyStudying its also the material used. I dont know myself, but i heard, if you buy these special pots and fill them over and over with the same tea, it develops its own taste, because the material sucks up some taste. And it gets more tasteful over the time. In the end you would taste it even if you just fill it with hot water.
The spout quality is not to better the flavors. Its to prevent water from going all over the place during the ceremony. I've been to tea shops where they use bad quality pots and after each serving my sleeves would literally be soaking wet. Anyway, tea pot material absorb loads of aroma. Each porselein reacts differently to different teas. It sounds stupid, but if i would serve you green tea from a pot made out of 宜兴 porselein, it would not taste like green tea anymore. (My grandma used to work in a tea house in BJ)
Not a entirely true test of quality, just a level of accuracy in pottery and kiln work. The clay quality and glaze (if any) is a completely different matter. I have seen plenty of counterfeit Yixing clay tea pots that would pass the air tight pour test. Would you wanna drink out of them, probably not.
@@Klbkchhezeim I can do you one better! Check out this video about turbulent flow. The whole thing is worth a watch, but I've linked you the segment directly related to fluids passing through a tube: ua-cam.com/video/5zI9sG3pjVU/v-deo.html Given the results of this experiment you can extrapolate that A: a shorter spout is better for this result, B: a smaller pot (less force) will also help, C: Pouring gently while maintaining a full stream will also enhance laminar flow.
I am just an amateur, but I have a question... Should we not be trying to attempt three goals while pouring tea? The first should be aesthetic. May the second be visual? Might the third be spiritual? My analysis, does not disagree with the assessment of the video... I only want to ask how the addition of saturated oxygen somehow reduces the quality of the pour of the teapot. May I ask, although aesthetics are truly great for beginners, didn't the ancients already explain? Please help my poor understanding. I love tea, but, I'm not so sure about aesthetics... Or modern trends. I also want to say thank you for the awesome media!
The sooner the poured tea splatters the contents of your cup onto your lap, the worse the pot. Excellent pot never splatters, even when poured from your upstairs neighbours balcony.
when i take a pee i make a lot of water noise, i believe my quality is the worst
dude at least you don't pee triple splits like me
@@chrischow6497 it means you’re gay if it splits
@@chrischow6497 😂😂😂😂😂 funny asf😂
show proof
Bro u need to buy a higher quality pp. The default one is very bad. I suggest buying one at your pharmacy or hospital for a new one. It's quite expensive but trust me, when u pee, it won't make any noise 😌
Begining how can a spout be bad. The end wow the first one was trash
"Why does it matter? Does the flow make the tea taste better?"
It's cultural and aesthetics. And there is a little bit of practicality too.
Being able to pour from a better height allows the teapot to be used for tables of all sizes. If you're pouring for a family around a large table you're probably going to be standing, for instance, vs if you're pouring around a small table seating only two people. If you've ever eaten at a mid to high end chinese restaurant with one of those spinners in the middle of the table then you probably know what I'm talking about.
Also, pouring without upsetting the surface of the water is fantastic for when you're pouring into a tea with decorative floating herbs or chrysanthemum petals floating on the top. With a better pouring flow you can more easily avoid sinking them and ruining the aesthetics of the tea.
Lastly, the pouring sound of the poor teapots sounds like someone's taking a leak, which I don't want to be reminded of while eating. I know that's probably not relevant since you'd be pouring into teapots, not large pools, so there wouldn't be such a noise, I was just personally kinda disturbed by that.
Its more so a show off factor or status symbol. What matters if your using unglazed pots is the clay quality it self. Generally dedicating a pot to tea type and allowing it to build up oils and tannins with age. The air tight aspect just shows the skill of the person making the pot and how well it was fired, but when it comes to the tea it self its irrelevant. As i stated in my other comment, you can find countless knockoff Yixing clay pots that are air tight, but you would never wanna drink out of them, god knows what heavy metal contaminants are in the clay.
It would be incredibly satisfying. I feel bad for people who can't appreciate the more subtle feelings in life. Those who know gratitude and mindfullness will understand.
The bubbles basically. It affects the cup of tea
@@Bersilus Not really, your gonna introduce a large amount of oxygen during your washing / blooming step and decanting to chahai regardless. Besides most Chinese Teas moderately to heavily oxidized anyways, the "bubbles" will do absolutely nothing.
I think this is all above to your mind
0:05 "Just a normal pot. Why?"
0:55 "The first one was trash."
Wow, I hope I own a tea pot as nice as the last one one day
The music afterwards broke my ears. Seriously, wtf
We have all been enlightened. I will never buy a shitty teapot.
Tea is a very deep part of Chinese culture. People tend to think of the UK when they hear tea, but don't forget where tea originally came from
Yes. Usually they don't. Tea was first introduced by portuguese people in asia, then ingland stole that.
@@danielcolunas the story goes Emperor Shen Nung's servant was boiling some water when some tree leaves blew into the water. He drank the water anyways and discovered tea. Portugal was not even a country at the time 😉
@@ShowTheOreo falling tree leaves wouldn't make good tea. Camellia tea (like green and black tea) is made from specifically tender new growth that is picked and dried, not old leaves.
I'd imagine camellia tea was a later discovery, with more common herbal teas made from fragrant herbs (lemon grass, mint, et cetera) being the "gateway" into trying other things until eventually they discovered the process for true (Camellia) tea.
Usually saying "laminar flow" summons Dustin from "smarter every day".
Wonder if it would be possible to really summon him with this...
😆 we should try it. The way his eyes sparkle when he sees or hears laminar flow ♥️♥️♥️
girl i piss like an excellent teapot
*uncle iroh wants to know your location*
i want to buy the excellent one now
Perfect spout: *laminar flow*
please, last teapot price !
Last one is immaculate
Beautiful quality control
Ty to Jericho for showing this to us in Premium internet
omg! that was amazing! any tips on what to look for in the making of the spout? plausibly the spout length, but anything else like type of built in filter or pot shape?
Did you ever figure out how they achieved this?
so it's laminar flow in the pot itself?
good question honestly, i'm no engineer but it would make sense that there'd be some form of laminar flow inside the teapot
I'm not an engineer either (this is all based on the circulatory system chapters from my biomechanics class), but yeah, the spout's key.
Now, get this. Notice how the best pots had really short spouts? That's because fluid interacting with the sides of any tube creates turbulence. Concentric layers of fluid basically slide past each other at a velocity that changes from zero at the walls of the tube to top speed in the very center. Applying that here, In other words, short spout means the flow is more laminar.
@@tubalcainalhambra9627 So the "high quality" just comes from shortening the spout?
So it's not so much about "quality" than about specific use case then right?
Longer spouts are easier to pour, and even empty with within small distance, while shorter spouts can pour from afar, but would require the teapot to be fully tilted to be emptied.
@@iruns1246 actually the spout of the second to last is shorter than the teapot dubbed best so I would assume its a bit more than that
So what is the name of the excellent teapot. Where can i buy? COME ON MAN dont leave me hanging
it looks old
you can buy it on the street in china if you search for it
It’s handmade bro, you’d have to find the specific artisan who made that pot.
@@max-ry3gv - wow thanks for narrow it down.
@@neilweaver2356 - thanks white boy, great help.
Damn, my pee is not even that smooth....
Which quality? Bad, average?
@@obnoxiouscommenter6194ordinary. Unless you start touching the tip in the water. Then it’s legendary
This should be on a try not to get satisfied challenge
I need a visual cross-section of these pots so I can understand how to maximize my urethra's laminar flow.
First two were sloppy but the rest of them...I doubt if the pour would make any real differance in the quality of the taste as long as the clay & tea is good quality would it ?. Very interesting demonstration though...
Well, I guess it only affects the ease of serving, so as not to spill anything. I suppose this is specially important for fine restaurants who must pay attention to the little details like if you're teapot makes a mess in the client's table or not
@@HawkyStudying its also the material used. I dont know myself, but i heard, if you buy these special pots and fill them over and over with the same tea, it develops its own taste, because the material sucks up some taste. And it gets more tasteful over the time. In the end you would taste it even if you just fill it with hot water.
The spout quality is not to better the flavors. Its to prevent water from going all over the place during the ceremony. I've been to tea shops where they use bad quality pots and after each serving my sleeves would literally be soaking wet. Anyway, tea pot material absorb loads of aroma. Each porselein reacts differently to different teas. It sounds stupid, but if i would serve you green tea from a pot made out of 宜兴 porselein, it would not taste like green tea anymore. (My grandma used to work in a tea house in BJ)
@@taproot12 very interesting
what i noticed, for the last one you don't really hear any splashes
Not a entirely true test of quality, just a level of accuracy in pottery and kiln work. The clay quality and glaze (if any) is a completely different matter. I have seen plenty of counterfeit Yixing clay tea pots that would pass the air tight pour test. Would you wanna drink out of them, probably not.
you probably wouldn't want to drink out of them bc it's not a cup but a pot
@@navidson7305 anything is possible if you're thirsty enough
Where can I find the most excellent pour teapot? I must know!
The perfect splout
Where can you buy these teapots?
An old dingy Chinese shop
so, shorter spout = better teapot?
Since one of the markers for turbulent flow production is the length of the tube, that's definitely a possible element.
@@adriennej.5428 can you elaborate on that, I genuinely want to know how that works.
@@Klbkchhezeim I can do you one better! Check out this video about turbulent flow. The whole thing is worth a watch, but I've linked you the segment directly related to fluids passing through a tube: ua-cam.com/video/5zI9sG3pjVU/v-deo.html Given the results of this experiment you can extrapolate that A: a shorter spout is better for this result, B: a smaller pot (less force) will also help, C: Pouring gently while maintaining a full stream will also enhance laminar flow.
@@adriennej.5428 Thanks man
Turns out my spout is bad quality 🤔
Love this video
Who tf made the first pot bruh im about to pull up
Where were these available?
is it the shape?
Wow amazing
i had no clue this was a thing
Laminar flow
I am just an amateur, but I have a question... Should we not be trying to attempt three goals while pouring tea?
The first should be aesthetic.
May the second be visual?
Might the third be spiritual?
My analysis, does not disagree with the assessment of the video...
I only want to ask how the addition of saturated oxygen somehow reduces the quality of the pour of the teapot.
May I ask, although aesthetics are truly great for beginners, didn't the ancients already explain?
Please help my poor understanding. I love tea, but, I'm not so sure about aesthetics... Or modern trends.
I also want to say thank you for the awesome media!
ok but what if we apply the same judgement criteria for human penises?
But how??
How do i do this with my pee
What are we looking for here?
The sooner the poured tea splatters the contents of your cup onto your lap, the worse the pot.
Excellent pot never splatters, even when poured from your upstairs neighbours balcony.
Very bad , and excellent seem very similar I'm sure the tea will not know the difference thks
soo ?