Hi folks! We have 3 tea sets to give away to the most liked comments! The tea sets are travel-friendly and pack into a neat carrying case. You get a gaiwan, two tea cups, and a little holder for tea leaves (the small brown container you see in the video to the left). Like it? We'll look at the 3 most-liked comments on midnight April 8, EST. 🍵
A friend of mine gifted me a jar of expensive tea he brought home from a business trip to China. I wouldn’t dare start brewing without knowing the hows and whys.
One of the main reasons for the gongdao cup is so that the tea can sit in it without being over-steeped when you're not pouring out the whole teapot's/gaiwan's worth of tea!
@@karlchen9745 it’s usually funny to me now because i always wonder what dog taste like. different breeds with different textures, flavors, richness...different ages and sexes for different fleshes...the different organs...what flavors compliments which cuts, breeds, ages, sexes, cooking methods best. just like any other meat! i want to know out of curiosity, but at the same time it feels cruel, but not much more cruel than what we usually do to other animals, right? so maybe in the end it’s all right if we accept the status quo...
When i was China i was able to see some professionals doing it, they were wearing chinese traditional hanfu and they had many things on the table it was really a beautiful experience! I loved it and i even tasted it
"No tea bags, and no flower-infused blends please. The leaves in tea bags are inferior in quality..." I definitely agree but I just love how bluntly and matter-of-factly she says it haha. Loose-leaf all the way! Also this is perfect timing during all the quarantining - I've been wanting to learn to make boba better, and that definitely starts with the tea!
The leaf crumbs found in tea bags are much like the leaf for _konacha_ (粉茶) produced in Japan. _Konacha_ is made from the crumbs that are left behind during tea leaf processing. The crumbs left behind from the processing of high-quality green tea leaf, whether _sencha_ (煎茶) or _gyokuro_ (玉露), provide an inexpensive way to enjoy the flavor of high-quality leaf. In Japanese sushi bars, the green tea provided is usually made from _konacha_ and sometimes sushi establishment owners pay high prices for crumbs from the best green tea leaf. Since the small particle size means large surface area, the flavor is released very quickly. Thus, the best way to brew tea from leaf crumbs is to put some in a fine-mesh strainer (a couple of grams) and pour very hot water through the strainer and into a coffee mug or other drinking vessel. Let cool a bit and enjoy. It is possible to repeat once or twice before discarding the wet leaf crumbs.
This is how my dad brew his favourite tea (Oolong). He learned this from his dad, then he thought me how to do it. Now i'm passing this tradition to my son. Thank you for posting this.
Tea has been a great comfort for me recently (especially recently). Even beyond the taste and depth, I love the ritual of it that forces you to make time and take a breather. I know for others, coffee does the same thing. But for me? Loose leaf tea. Always.
My Chinese flatmate gave me some tea as I’m English we exchanged to try the difference. I opened it a few you days later and I thought it was a bag of weed lol. Thank you for this!
I couldn't agree more with you regarding teabags. Once one has tasted good Chinese teas, drinking tea from a teabag is akin to someone who likes gourmet coffee drinking instant coffee. I do have to admit, however, that on a hot, steamy summer afternoon I enjoy a cup of Jasmine tea.
Very informative video! Just four infusions is selling it short though, with a high ratio of leaves to water you can easily go beyond six. I've often had brews that last beyond 12 infusions, although that depends on a multitude of factors (type of tea, temperature, brew time, amount of tea, how much you like the leaf, how much you feel like drinking, etc.)
such a useful video, I received a cake of black tea from a Chinese visitor and he explained to me to wash the tea before use which startled me but now I can see how it is done. I love the little cups too, this is a totally different experience from my normal british cuppa.
The gongdoa cup isn't super necessary especially if you're serving tea to a group, hence why its often exclude in travel sets and sometimes actual nice sets. Its mostly there so you dont have the tea over steep since some people don't like their teas too dark, or if you have guests who drink tea kinda fast so you have some ready. I'm not sure if its my region specific but after someone pours you a cup of tea you tap the table twice as a thank you. I actually have the teacups for that geiwei, its so cool since it looks like theres holes in the cups but there arent.
True you can skip the pitcher. Makes it a bit easier though. The double tap is used in Beijing, and of course I take it with me wherever I go. Not sure I really notice it's presence or lack either one. For me it's automatic.
A friend of mine gifted me with a bunch of aged green and white teas a few years ago. I'm finally going to try one tonight, using this method. I don't know much about it, but it's a white tea from 2010.
@@innapinch7112 If it is aged green tea, don't drink it. If it is white tea from 2010, if it is stored properly, then congratulations, this white tea is very precious.
It's worth noting that this isn't the only way people brew tea in China, nor is it the oldest or most popular. It was originally a regional style from Chaosan. There are many different ways to brew tea in china.
I brought my German friend very expensive tea from China. After he saw the dry tea leaves, he literally said he won’t drink it because it seems like dead dry fish...
You should not buy expensive tea to a beginner, try with loose flavored tea of good quality, then you can introduce him to natural tea (the last stage is pu er).
Ok so a small correction, black tea is not fermented, neither is wu/oolong they are oxodized, pu erh I would not call pu erh its own type of tea, rather saying hei cha, or dark tea, pu erh is just the most popular (to the extreme that most people who like tea know about pu erh but not hei cha) hei cha including pu erh are fermented, oxidasion and fermentation are very diffrent chemical processes.
I'm here because I'm jealous of how beauties in Historical Chinese Drama brew their tea.💗💗💗 🤣I really wish I could dress up like them and brew a tea... Hahaha♥️♥️ Just love the culture... and the Tea....💗💗💗
@@jennytai88 ♥️I'm from the Philippines and I love reading Chinese manga books etc. and watching drama (with sub. Title😊) And I find Chinese culture mesmerizing...💐
@@jennytai88 by the way after watching the video and reading all manga books about making tea. I finally started to drink tea on regular basis. Teas are not popular here. Most of us are coffee lovers but I'm not so I was convinced to drink tea regularly and it amazingly do me wonders.It helped me with my PMS and pimple breakout.Ive been suffering from this for a very long time..but now I can clearly see the effect. I got less and less pimple breakouts and I feel much healthier♥️♥️♥️ Thanks to the video and my wonderful Tea!!!🌻🌻🌻
I just bought some tea in chengdu and wanted to know how to brew it. I am surprised that you use so little tea like 4 grams isn’t much. I understand now why they sell a gram for 1.2 yuan. In Turkey we buy our tea in kilograms bags so i thought i should have buy the same amount and that it would cost 1200 yuan (170 dollars) that’s expensive but i guess you don’t get that much tea
Thank you, had to re-watch to understand some of the cups; I did have a question is and I did look it up - is ok if you want a more direct way to drink it with the water and leaves toghether? Is this is in-polite to do? Just wandering, Thanks.
I think if you're drinking it alone, it's okay, but the reason for the tiny cups and leaves being separate is that you want to be able to slurp it to aerate the tea, similar to the way you'd taste wine. This allows you to taste all the additional layers in the tea. :)
WOW......what a very informative video! I would like to try this. I loved how they drank from a "tea cup", but for me it looked like a shallow dish. So much fun! 🍵
China is huuuuuuuge, this is only the southern way, might even be partially since as a northerner I know there're certain differences in northern ways too.
It's great ....but I do have few concern about this method : 1) since repeated brew is needed for this kind of method, does it means we need a temperature control kettle to ensure that each brew will be consistent? 2) Since there are numerous brew count for 1 tea, which count that will produce the best cup of tea? Does it mean other count just produce average tea quality? Is there a way to brew in one big pot without having to brew so many time? So that we can have a consistent quality of tea in one pot for everyone to enjoy instead of having different strength of tea throughout the prose's
Not bad. I was prepared (based on the title) for this to be all wrong, but... Spot on. Save for maybe the bit about the number of steeps.... Generally we're doing 8-12 steeps. I'm wondering if perhaps this is a function of using more tea leaves. We don't measure the tea (when in China with friends) by weight). I'll have to try using 5g in a gaiwan and then see how much we typically use in one of our small yixing or porcelain pots. But yes, excellent presentation. Q: where was the video with the two people shot? That looks like the interior of an old style of buildings I encountered in rural NE Jiangxi.
Awesome, but wait what? "Up to 4 times"??? I do always 6-12 infusions. I recommend 6 for baozhong (but you can always push it further just to see if it has more to give), 8-10 for high mountain oolongs, 8-12 for most of the oolongs, at least 10 for Gui Fei or roasted, or more oxidated oolongs. I'd say that up to 12 for oolongs. I've tried up to 18, but for 99% of the oolongs I recommend between 6 and 12 infusions and for aged oolongs up to 14. Just steep your tea as many times as possible, if it becomes too watery or becomes smelly (sulfur notes) discard it and write down the count of infusions on the tea package or in a spreadsheet. This way you will know how many times you should resteep every tea
This is very informational. Thank you! I was wondering what to do with the leaves after brewing. Can they be reused or should be disposed? How to store them if so?
"Gongfu means Skills and Effort"... So, "Kung Fu" has always meant "Skill and Effort"? I'm humbled by this revelation coming from a simple video about Chinese Tea Brewing method. Thank you!
Yes thats right. Other than referring to martial arts, it is used to refer to "effort", e.g. you can say in Chinese that "she put in a lot of kung-fu to pass her exam"
My dad's business business partner always gift us tea leaves. And i don’t know how to prepare tea like this. But i thought i should prepare it like a regular tea and i have been doing this wrong 🙂🙂🙂 i realised after watching your video thank you for a nice video regarding the traditional tea brewing process. But i have a question it is if I'm done drinking tea then the rest tea leaves will go waste. I hate to waste anything..... So is there any other way i can reuse those leaves besides brewing?
I actually imported black gold tea leaves from Yunnan sourcing in China so I'm excited to do this but I don't have all this equipment 😢 is it okay to cold brew the leaves after the wash? Or are these only warm water leaves?
i love the start 'this is how most people make tea' but is it? i wonder if most people really use teabags or not in china probably not and maybe otjer countries in the east the know the better way probably hard to get the right numbers
2:01 It's to portion out the tea. It provides a more seamless serving experience, as opposed to just portioning out with a teacup or gaiwan...which may yield inconsistent brews as you pour into the tea cups.
@@dearclarissa One of the main reasons is so that the tea can sit in the gongdao cup without being over-steeped when you're not pouring out the whole teapot's/gaiwan's worth of tea!
Huge market for that stuff. But some prefer the straightforward, unadulterated, varieties, and the farthest they'll push the envelope is with a Jasmine or Lapsang
Whole different deal, not same-same. There's tea-as-beverage (glug, glug, glug, without paying attention) and then there's tea-with-friends, which is a whole...activity. Washup? Washup is literally moments.
Many sources, depending on what you want. If you want organic and Fair Trade, Little Red Cup. If you want a wide variety of pu'ers, Yunnan Sourcing. Harney and Arbor both have some excellent Chinese teas.
The number of time to brew will depend on the quality of the tea. Some you can only brew 2 times, but high-quality tea we can have 3-4 times at the most. You can smell and taste good at the 3 times of brewing, but in the 4-5 times of brewing, it isn't good.
Hi folks! We have 3 tea sets to give away to the most liked comments! The tea sets are travel-friendly and pack into a neat carrying case. You get a gaiwan, two tea cups, and a little holder for tea leaves (the small brown container you see in the video to the left). Like it? We'll look at the 3 most-liked comments on midnight April 8, EST. 🍵
Is this comments for UA-cam or Facebook or both?
@Victoria Ho Ooh okay yay!
Goldthread won’t you pour from high to low and circle at bottom?
I’m so excited..... I received my amazing tea set. I can’t wait to use it! Thank you so much! 🥰
It's Kung Fu cha not Going Fu!
A friend of mine gifted me a jar of expensive tea he brought home from a business trip to China. I wouldn’t dare start brewing without knowing the hows and whys.
Same! That’s why I’m here
Dam
There are many ways to make tea
One of the main reasons for the gongdao cup is so that the tea can sit in it without being over-steeped when you're not pouring out the whole teapot's/gaiwan's worth of tea!
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
This is a great educational video. Not only educational but also shows our Chinese culture. Great job.
I don't see the grilled dogs anywhere
Don’t hate the Asians BLM 😂
meme machine So did your girl friend cheat with a Chinese？ Maybe thats what make you feel so angry with Chinese.
@@SisuBjörkoverused insult, please be more original next time 😪
@@karlchen9745 it’s usually funny to me now because i always wonder what dog taste like. different breeds with different textures, flavors, richness...different ages and sexes for different fleshes...the different organs...what flavors compliments which cuts, breeds, ages, sexes, cooking methods best. just like any other meat! i want to know out of curiosity, but at the same time it feels cruel, but not much more cruel than what we usually do to other animals, right? so maybe in the end it’s all right if we accept the status quo...
When i was China i was able to see some professionals doing it, they were wearing chinese traditional hanfu and they had many things on the table it was really a beautiful experience! I loved it and i even tasted it
Do you like tea?
"No tea bags, and no flower-infused blends please. The leaves in tea bags are inferior in quality..." I definitely agree but I just love how bluntly and matter-of-factly she says it haha. Loose-leaf all the way!
Also this is perfect timing during all the quarantining - I've been wanting to learn to make boba better, and that definitely starts with the tea!
Victoria Ho ahhh yay!!
not even whole piece leaves or filtrated green tea commodities...
It's what you do when you're insecure.
Loose-leaf team for life
Have spent more than seven years in China. I have never, not once, seen a Chinese person there use a tea bag.
The leaf crumbs found in tea bags are much like the leaf for _konacha_ (粉茶) produced in Japan. _Konacha_ is made from the crumbs that are left behind during tea leaf processing. The crumbs left behind from the processing of high-quality green tea leaf, whether _sencha_ (煎茶) or _gyokuro_ (玉露), provide an inexpensive way to enjoy the flavor of high-quality leaf. In Japanese sushi bars, the green tea provided is usually made from _konacha_ and sometimes sushi establishment owners pay high prices for crumbs from the best green tea leaf.
Since the small particle size means large surface area, the flavor is released very quickly. Thus, the best way to brew tea from leaf crumbs is to put some in a fine-mesh strainer (a couple of grams) and pour very hot water through the strainer and into a coffee mug or other drinking vessel. Let cool a bit and enjoy. It is possible to repeat once or twice before discarding the wet leaf crumbs.
This is how my dad brew his favourite tea (Oolong). He learned this from his dad, then he thought me how to do it. Now i'm passing this tradition to my son. Thank you for posting this.
Tea has been a great comfort for me recently (especially recently). Even beyond the taste and depth, I love the ritual of it that forces you to make time and take a breather. I know for others, coffee does the same thing. But for me? Loose leaf tea. Always.
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
I'm with you on that, it's a great practice
My Chinese flatmate gave me some tea as I’m English we exchanged to try the difference. I opened it a few you days later and I thought it was a bag of weed lol. Thank you for this!
Chinese tea culture is so rich and complicated, I have been wanting to learn it for years. Thank you for sharing
My slow transition to becoming Iroh has greatly benefited from your teaching. I sincerely appreciate your lesson. Thank you
xD
Meanwhile all I do is toss loose leaf into a tea cup and just keep adding hot water all day.
it's called grandpa style brewing, also good :)
Same
I couldn't agree more with you regarding teabags. Once one has tasted good Chinese teas, drinking tea from a teabag is akin to someone who likes gourmet coffee drinking instant coffee. I do have to admit, however, that on a hot, steamy summer afternoon I enjoy a cup of Jasmine tea.
Very informative video! Just four infusions is selling it short though, with a high ratio of leaves to water you can easily go beyond six. I've often had brews that last beyond 12 infusions, although that depends on a multitude of factors (type of tea, temperature, brew time, amount of tea, how much you like the leaf, how much you feel like drinking, etc.)
such a useful video, I received a cake of black tea from a Chinese visitor and he explained to me to wash the tea before use which startled me but now I can see how it is done. I love the little cups too, this is a totally different experience from my normal british cuppa.
I’ve heard of this, but never seen it. Makes more sense now.
Uncle iroh would be happy seeing this
As a doctor, I drink loose leaf tea at work all the time with my flask - I find the later brews I make are stronger.
The gongdoa cup isn't super necessary especially if you're serving tea to a group, hence why its often exclude in travel sets and sometimes actual nice sets.
Its mostly there so you dont have the tea over steep since some people don't like their teas too dark, or if you have guests who drink tea kinda fast so you have some ready.
I'm not sure if its my region specific but after someone pours you a cup of tea you tap the table twice as a thank you.
I actually have the teacups for that geiwei, its so cool since it looks like theres holes in the cups but there arent.
True you can skip the pitcher. Makes it a bit easier though.
The double tap is used in Beijing, and of course I take it with me wherever I go. Not sure I really notice it's presence or lack either one. For me it's automatic.
A friend of mine gifted me with a bunch of aged green and white teas a few years ago. I'm finally going to try one tonight, using this method. I don't know much about it, but it's a white tea from 2010.
@@innapinch7112 If it is aged green tea, don't drink it. If it is white tea from 2010, if it is stored properly, then congratulations, this white tea is very precious.
@@eldananeves agree. dump the aged green tea. but white tea from 2010, rarely even in china. every expensive.
There is a yellow tea i tried in china, yinzhen(银针)
The more you brew, the sweeter it gets
Thanks for the video. Let's rid the world of the scourge of tea bags. Rare to find a cafe with proper tea in Sweden or the US.
It's worth noting that this isn't the only way people brew tea in China, nor is it the oldest or most popular. It was originally a regional style from Chaosan. There are many different ways to brew tea in china.
Nice video, short enough, concise, clear and helpful. Well done.
I brought my German friend very expensive tea from China. After he saw the dry tea leaves, he literally said he won’t drink it because it seems like dead dry fish...
xD
Or dried frogs.
bruh...
huh, such politeness, I would take everything back for that comment
You should not buy expensive tea to a beginner, try with loose flavored tea of good quality, then you can introduce him to natural tea (the last stage is pu er).
Omg this is my favourite. Please make more videos about tea. sadly ..So hard to get good quality of tea..
Mostly I get more twig than tea leaves
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
Getting someone to sell you top quality tea is harder than you think lol…
Great video! I've been brewing coffee at home and now looking into brewing tea. Also yay for repping our culture!
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
Thank you, very well made.
Can you please add the information (grams, volume, time for different teas) in the video description?
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
different teas also require different water temperature of water.
green/white tea is 85-80 degrees Celsius
as a tea newbie, I needed this
Ok so a small correction, black tea is not fermented, neither is wu/oolong they are oxodized, pu erh I would not call pu erh its own type of tea, rather saying hei cha, or dark tea, pu erh is just the most popular (to the extreme that most people who like tea know about pu erh but not hei cha) hei cha including pu erh are fermented, oxidasion and fermentation are very diffrent chemical processes.
I'm here because I'm jealous of how beauties in Historical Chinese Drama brew their tea.💗💗💗
🤣I really wish I could dress up like them and brew a tea... Hahaha♥️♥️
Just love the culture... and the Tea....💗💗💗
Really lol where are u from?
@@jennytai88 ♥️I'm from the Philippines and I love reading Chinese manga books etc. and watching drama (with sub. Title😊)
And I find Chinese culture mesmerizing...💐
@@jennytai88 by the way after watching the video and reading all manga books about making tea. I finally started to drink tea on regular basis. Teas are not popular here. Most of us are coffee lovers but I'm not so I was convinced to drink tea regularly and it amazingly do me wonders.It helped me with my PMS and pimple breakout.Ive been suffering from this for a very long time..but now I can clearly see the effect.
I got less and less pimple breakouts and I feel much healthier♥️♥️♥️ Thanks to the video and my wonderful Tea!!!🌻🌻🌻
ooooh that's why the bubble tea chain is called Kungfu Tea...looks so fun, I shall try sometime!
I always forget to pour at the right distance from me, and to ensure lid pointing to me.
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
Flamboyantly done 🍵
I just bought some tea in chengdu and wanted to know how to brew it. I am surprised that you use so little tea like 4 grams isn’t much. I understand now why they sell a gram for 1.2 yuan. In Turkey we buy our tea in kilograms bags so i thought i should have buy the same amount and that it would cost 1200 yuan (170 dollars) that’s expensive but i guess you don’t get that much tea
I always drink the first round. The hints of dust and impurities add to the flavor profile.
This is life saving ! Thank you! Thank you! Thank you!
Always brew gongfu! Its sooo much more delicious guys trust me its incomparable!
I got a Lipton tea bag ad after watching this 😅😂
Thank you, had to re-watch to understand some of the cups; I did have a question is and I did look it up - is ok if you want a more direct way to drink it with the water and leaves toghether? Is this is in-polite to do? Just wandering, Thanks.
I think if you're drinking it alone, it's okay, but the reason for the tiny cups and leaves being separate is that you want to be able to slurp it to aerate the tea, similar to the way you'd taste wine. This allows you to taste all the additional layers in the tea. :)
WOW......what a very informative video! I would like to try this. I loved how they drank from a "tea cup", but for me it looked like a shallow dish. So much fun! 🍵
Victoria Ho, oh my gosh...... I’m so excited! Thank you so much for this opportunity and chance to win, you’ve definitely made my day! 🥰
Victoria Ho......... Email sent. Thanks so much!
Congratulations on starting your gong fu journey
Love this! Very educational!
Really great content! It made me miss my time in Maokong!
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
Love how you "lift up the pinky"! 😀
China is huuuuuuuge, this is only the southern way, might even be partially since as a northerner I know there're certain differences in northern ways too.
It's great ....but I do have few concern about this method :
1) since repeated brew is needed for this kind of method, does it means we need a temperature control kettle to ensure that each brew will be consistent?
2) Since there are numerous brew count for 1 tea, which count that will produce the best cup of tea? Does it mean other count just produce average tea quality?
Is there a way to brew in one big pot without having to brew so many time? So that we can have a consistent quality of tea in one pot for everyone to enjoy instead of having different strength of tea throughout the prose's
You're supposed to throw out the first cup after steeping for about 10-20 seconds (醒茶).
haha，i own the all six kinds of teas.
Drinking tea everyday～
Not bad. I was prepared (based on the title) for this to be all wrong, but... Spot on. Save for maybe the bit about the number of steeps.... Generally we're doing 8-12 steeps. I'm wondering if perhaps this is a function of using more tea leaves. We don't measure the tea (when in China with friends) by weight). I'll have to try using 5g in a gaiwan and then see how much we typically use in one of our small yixing or porcelain pots. But yes, excellent presentation.
Q: where was the video with the two people shot? That looks like the interior of an old style of buildings I encountered in rural NE Jiangxi.
Chinese tea is walking around the world. People no longer have enough low quality tea in their tea bags. :0)
Nice video! Now where's the Yixing and Puerh!?
Now that you have a done a video on the gongfu cha ceremony, how about doing one about the ancient dian cha ceremony?
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
oh wow so the first water is to wash the tea. okay no wonder i tasted the tea to be rough all the time at first. thank you for this tips.
Love the music in the background :)
Perfect. Thank you!
Awesome, but wait what? "Up to 4 times"??? I do always 6-12 infusions. I recommend 6 for baozhong (but you can always push it further just to see if it has more to give), 8-10 for high mountain oolongs, 8-12 for most of the oolongs, at least 10 for Gui Fei or roasted, or more oxidated oolongs. I'd say that up to 12 for oolongs. I've tried up to 18, but for 99% of the oolongs I recommend between 6 and 12 infusions and for aged oolongs up to 14. Just steep your tea as many times as possible, if it becomes too watery or becomes smelly (sulfur notes) discard it and write down the count of infusions on the tea package or in a spreadsheet. This way you will know how many times you should resteep every tea
🥰 , mind blowing information. 🙏.
Now I understand everything, thank you!
This is very informational. Thank you! I was wondering what to do with the leaves after brewing. Can they be reused or should be disposed? How to store them if so?
After you've steeped several times, the leaves are done. Compost or discard.
This video is excellent.
Tea with Erping has a good video on Chinese tea
"Gongfu means Skills and Effort"... So, "Kung Fu" has always meant "Skill and Effort"? I'm humbled by this revelation coming from a simple video about Chinese Tea Brewing method. Thank you!
Yes 😂
Yes thats right. Other than referring to martial arts, it is used to refer to "effort", e.g. you can say in Chinese that "she put in a lot of kung-fu to pass her exam"
Great video! it hits the mark
Uncle Iroh is the only guy I take tea advice from.
Gonna try Chinese tea tonight.
1:47 well I guess I have to go find another video to tell me how to brew water
Love this! Thank you
My dad's business business partner always gift us tea leaves. And i don’t know how to prepare tea like this. But i thought i should prepare it like a regular tea and i have been doing this wrong 🙂🙂🙂 i realised after watching your video thank you for a nice video regarding the traditional tea brewing process. But i have a question it is if I'm done drinking tea then the rest tea leaves will go waste. I hate to waste anything..... So is there any other way i can reuse those leaves besides brewing?
I actually imported black gold tea leaves from Yunnan sourcing in China so I'm excited to do this but I don't have all this equipment 😢 is it okay to cold brew the leaves after the wash? Or are these only warm water leaves?
I love China!!❤️❤️❤️
Sorry, this is in Hong Kong.
I think it's best not to drink tea while wearing make up, especially lipstick. the hot water will melt the lipstick and that can affect the taste
I’m a guy so, not a problem!
So if you want the tea to have a stronger taste though, is there a bigger size brewer to use more leaves?
i love the start 'this is how most people make tea'
but is it? i wonder if most people really use teabags or not
in china probably not and maybe otjer countries in the east the know the better way
probably hard to get the right numbers
Gracias por el subtitulo al español.
Can someone find a link to that beautiful kettle? And can someone paste a link for some good tea ☕️ I need to be pointed in the right direction
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
try Yunnan Sourcing
This lind of tea is much better than coffee
Whats the recommended temperature for oolong as opposed to jasmine?
Loose leaf is best!
What's the purpose of the gongdao cup?
2:01 It's to portion out the tea. It provides a more seamless serving experience, as opposed to just portioning out with a teacup or gaiwan...which may yield inconsistent brews as you pour into the tea cups.
@@dearclarissa One of the main reasons is so that the tea can sit in the gongdao cup without being over-steeped when you're not pouring out the whole teapot's/gaiwan's worth of tea!
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
Instead of using whole leaves and brewing multiple times with small servings each, is it possible to crush the leaves and brew a single larger batch?
great video thanks
Great video!!
I love that teapot where can I get
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
It looks to be an electric kettle. They're rare in the US, no idea why. Try Amazon.
@@rookiewong8688 thank you 😊
@@atorsionx9406 thank you 😊
@@atorsionx9406 Amazon has many electric kettles, not all created equal: pay attention to ratings.
Omg I've been waiting for this video 😍
I don't mean to offend anyone, but I prefer the flavor of flowering teas and mixed blends
Huge market for that stuff. But some prefer the straightforward, unadulterated, varieties, and the farthest they'll push the envelope is with a Jasmine or Lapsang
Amazing video
I enjoy drinking tea more With qungfu style.
Thnak you for sharing about Tea !
We are Craftedleaf Tea from Hong Kong.
Please feel free to visit us at
www.craftedleaf-tea.com/
I love drinking from gaiwan.
Four brews? I’ve gotten 12+ interesting and enjoyable brews off a good wuyi gushu
sadly Im using teabags and I drink half liter tea at once :D this chinese method makes more things to wash and a small sip of tea at once :D
Whole different deal, not same-same. There's tea-as-beverage (glug, glug, glug, without paying attention) and then there's tea-with-friends, which is a whole...activity. Washup? Washup is literally moments.
Very good. 👍
Forgive me for my flower infused blend. (I'm a jasmine man)
No hate on jasmine tea, we love that too ✌️
Thank you
Been drinking tea like this for years and only now learned that there is yellow tea
Cool!
Nice!
Where can I buy some proper Chinese tea in the U.S?
Many sources, depending on what you want. If you want organic and Fair Trade, Little Red Cup. If you want a wide variety of pu'ers, Yunnan Sourcing. Harney and Arbor both have some excellent Chinese teas.
The number of time to brew will depend on the quality of the tea.
Some you can only brew 2 times, but high-quality tea we can have 3-4 times at the most.
You can smell and taste good at the 3 times of brewing, but in the 4-5 times of brewing, it isn't good.
I use gaiwan for da hong pao... painful but managable