Thank you so much for this video. I have been having a hard time finding a video that does a really good job showing the whole process of making tea. You gave such amazing detail on exactly what to do in each part of tea processing! I give this video a 10 out of 10!! Thank you again!!!
Thank you so much for making this video! You're lifting the veil of this mysterious (for me :) process and you make it super concise and informative, really easy to understand. Thank you again, hope to see more videos coming :)
I LOVE that you use the good Gushu to make black tea! Currently daily drinking the Spring 2024 Jingmai Black Sun Dried Gushu. SO GOOD! Probably keeping black/ red tea as my favorite, right in front of raw puerh, specifically 2009 the year I married my wife. Thanks for what you do and your videos. Great educational source and a tea seller that's mostly directly from the farmers, opposed to tons of middle men. Even the other good tea sellers that work with farmers and factories, the fact that you're both/ all three?! Totally becoming my favorite. Sorry I'm so late to the party, lol
this is exactly how my mother process tea from our garden, except the use of hands/legs for wilting in place of machine here. i like this video very much
Given the higher price of gushu tree material, why would a farmer choose to make it into a generally less valuable black tea rather than processing as a generally more valuable puerh? My assumption would be that the material isn't necessarily pleasant tasting when more lightly processed into a puerh, and the heavy oxidation of black tea processing can transform it to something more palatable. Thank you for your invaluable tea content! It's so good to get the perspective of an actual farmer and processor living and working in Yunnan. You can't get insight like this in English anywhere else! I can't wait to buy some of your 2018 puerh pressings!
Thanks for this interesting question, I didn't mention it in the video but you're right, farmers typically make black tea tea with cheaper material than Pu-erh tea. While leaf quality is crucial in Pu-erh tea production, a good processing skill can give decent black tea, even though the leaves are not the best. We made this black tea with third flush gushu, which means late spring, had we made Pu-erh tea with that material, we'd have had a lot of yellow flakes. Since black tea is very tightly rolled, you won't get yellow flakes even if you use coarse leaves. In Summer, Pu-erh tea has a lot of yellow flakes and a weak taste, but it's possible to make very decent black tea and that's what the farmers do if they have that possibility (technical know-how and equipment). Now, it also depends on the customers you have, a friend of mine has customers who are willing to pay a high price to get the 'best' jingmai black tea, he uses early spring single trees to make it. The taste is slightly better but the price much higher than late Spring or Summer black tea. I think this premium material would be better used for making Pu-erh tea though. Black tea is a good option to add value to the cheap and weak leaves that are available during the rainy season. You can find the same pattern in Taiwan, where the farmers make lowly oxidized high Gaoshan Cha in Spring and Autumn and heavily oxidized Oriental Beauty during the Summer.
Innovation is strong among the tea makers of Jingmai. A lot of experiments are made and some processing techniques are implemented on a larger scale when they give an interesting tea. I always discuss tea processing methods with like-minded friends in jingmai, we work on Pu-erh, black and white tea mainly.
Thanks, this video is really a pleasure to watch. Well made, everything super well explained, straight to the point, down to earth. I'll try fermenting (or oxidizing as you call it) different fruit tree leaves here in Brazil. Thanks again!
Thank you so much for the excellent instructional video. I have started growing tea bushes 7 years ago and now have fully mature plants. The processing however has been a challenge. This definitely brings some clarity. I was under the impression that the black tea involves the roasting phase but based on the steps you showed, it doesn't. Also would you be able to demonstrate how the rolling can be done by hand since I don''t have enough volume to warrant buying a rolling machine
Good luck in your tea enterprise, feel free to contact me if you need help with your gardens. Most of the black tea made in the world is dried with hot air. Air dryers are fairly expensive machines, and many farmers of Yunnan don't have one, this is why they sun-dry the tea. Most Pu-erh tea producers have a small rolling machine though. You could do a hand-rolling, just like in our video on pu-erh tea processing, but it takes a long time for black tea, you have to increase the pressure progressively. Hand-rolling black tea is not really viable commercially but technically possible.
Incredible video once again, William. Thank you forn taking the time and energy to share this valuable information with tea drinkers world wide in a more accessible language. I hope to visit again and share some tea next time I pass through Yunnan! Cheers!
Too bad I did not have this video few years ago when I was struggling to process the mini-batch of my first tea harvest in the high mountains of Ecuador. I must say it was surprising that you did not stop the fermentation abruptly by heating it up. Surprise number 2 was how quickly you brew the tea. I have to agree with the below comments how good it is that you made this video since there is nothing of this kind anywhere. Thanks for that. It is a bit unfortunate that your camera is so slow at focusing and exposing on darker objects.
A.Z. C. Oxidation (or fermentation) stops, or proceeds very slowly, whenever the leaf is dehydrated in the sun or in an oven. However, in other types of tea besides black and white teas, heat is applied in order to regulate oxidation *before* leaf is dehydrated. This is the case with green, puer, and oolong. Are you still trying to grow and process your own tea? I would be interested to know. And yes, we are very fortunate to have William’s insights!
Vos vidéos sont incroyables! J’adore la façon dont vous expliquez chaque étape dans le détail. Je suis passionné par le thé et j’apprends énormément grâce à votre chaîne. Merci énormément du partage. J’aurai une question concernant le ‘’rolling’’. Je comprends que la plupart des gens qui transforment le thé ont une ‘’rolling machine’’. Je n’arrive pas à comprendre comment cette étape pouvait être faite à la main dans le passé. Savez-vous quelle technique était utilisée pour le rolling jadis? Merci!
Merci pour votre commentaire! Le roulage peut se faire a la main (nous l'avons deja experimente il y a quelques annees en faisant du the en Thailande). Cela prend moins de temps qu'a la machine parce qu'avec les doigts, il est possible de rouler plus intensement le the sans l'ecraser. Il me semble que les thes noirs ne se sont repandus que tres recemment, au moment meme de la mecanisation. Avant le XIXeme siecle, ils etaient peu produits, je crois que le plus ancien est le Zheng Shan Xiao Zhong (aussi appelle Lapsang souchong) produit dans le Fujian. Etant donne que c'etait un the assez cher, il etait viable de le rouler a la main.
Good video, quality. I just have a notice about the camera. Sometimes it's too dark, takes too much time to sharp, shaking. It disturbs and it is pity. And I would like to know more about the flavour profile. Thanks
Those are called full battens in the table, there are half battens also. The pressure sequence is 5 mins, pressure, 5 mins no pressure, 10 mins hard pressure and again light pressure and finally 5 mins no pressure before discharging. How long do you ferment the leaf for 2 hours . What temperature do you fire the leaf or sun dried.
Thanks for your insight. I've changed my processing technique since this video. I just do a one-hour long rolling with minimum pressure all the way. The oxidation time is the most crucial step to determine the taste of tea, you can even forego it if you want a low oxidized one. Good withering is crucial to ensure the leaves don't break in the rolling machine and to get rid of enough water, if the batch is too wet, it will cause problems during the oxidation. We only do sun-drying, having a drier would open up more options. I hope you're having a good time making tea!
@@farmerleaf61 I'm watching this video again for the first time after five years and it's really interesting to learn about the evolution of your methods. I've tried to incorporate many of the same principles into my own tea-making here in the US. Thank you!
Would you have any suggestion for someone who is interested in growing their own tea? I was interested in having a few tea bushes in my yard and I love black tea the most.
You can do your research, that's the most interesting part of the process. Look for suitable varietals and see which one thrives. I hope you'll be able to make a good tea soon!
The greenhouse is especially useful during the rainy season because it protects from rain and has a slightly higher temperature than in the open. With a clear weather, we could as well dry the tea directly under the Sun. There is some discussion among the tea makers about whether it's better to dry directly under the Sun or under a cover, I haven't studied the question myself. Last Autumn, we had constant rain for a week but still managed to get our tea dry inside the greenhouse, even without having strong sunlight. The tea dried by diffusion with the air as long as the layer is thin enough. If humidity is high, the tea will dry more slowly, but if the Sun is strong it doesn't matter much. Since black tea is tightly rolled, it's water is better extracted than in Pu-erh wet leaves, it will evaporate faster. As a consequence, black tea dries much faster than Pu-erh tea.
I don't have a thermometer in the greenhouse, with a strong sun, the temperature probably goes above 40 degrees Celsius on a clear day. It does protect from the wind.
No. “Tea tree” is Melaleuca Alternifolia, a type of myrtle. It comes from my region of South East Australia, and I get homesick when I smell it grown in other parts of the world. The natural tree is fragrant and wonderful, but very different to the tea we drink (although it’s possible to make tea tree tea, but that’s not common).
it's amazing to listen to actual craftsmen. you know you are hearing real experience of the tea process in this case.
This is very interesting, please make more videos about tea processing! It's hard to find anything about that in English.
Yours are the best tea videos on UA-cam in my opinion.
This man knows his tea!
Thank you so much for this video. I have been having a hard time finding a video that does a really good job showing the whole process of making tea. You gave such amazing detail on exactly what to do in each part of tea processing! I give this video a 10 out of 10!! Thank you again!!!
Thank you so much for posting this! I've always wondered how to make black tea!
Thank you…very interesting how tea is made!!
Fascinating video! Thanks for sharing your knowledge.
Thank you so much for making this video! You're lifting the veil of this mysterious (for me :) process and you make it super concise and informative, really easy to understand. Thank you again, hope to see more videos coming :)
This video is fantastic. So informative and wonderful to see this in action. Thank you!
I LOVE that you use the good Gushu to make black tea! Currently daily drinking the Spring 2024 Jingmai Black Sun Dried Gushu. SO GOOD! Probably keeping black/ red tea as my favorite, right in front of raw puerh, specifically 2009 the year I married my wife.
Thanks for what you do and your videos. Great educational source and a tea seller that's mostly directly from the farmers, opposed to tons of middle men. Even the other good tea sellers that work with farmers and factories, the fact that you're both/ all three?! Totally becoming my favorite. Sorry I'm so late to the party, lol
The aroma during the rolling is probably overwhelming. Nice video, thank you!
First time to see how black tea is made. I like it and can only imagine how it tastes. Thank you.
This is such a great video. Thank you for sharing your wisdom. We have started processing tea just from our home garden and this helps a lot!
Love this video. Thank you for sharing your craft.
Thank you for sharing your experience knowledge and insight. It’s extremely helpful
What an amazing video! Fascinating and thank you so much!
this is exactly how my mother process tea from our garden, except the use of hands/legs for wilting in place of machine here. i like this video very much
Given the higher price of gushu tree material, why would a farmer choose to make it into a generally less valuable black tea rather than processing as a generally more valuable puerh? My assumption would be that the material isn't necessarily pleasant tasting when more lightly processed into a puerh, and the heavy oxidation of black tea processing can transform it to something more palatable.
Thank you for your invaluable tea content! It's so good to get the perspective of an actual farmer and processor living and working in Yunnan. You can't get insight like this in English anywhere else! I can't wait to buy some of your 2018 puerh pressings!
Thanks for this interesting question, I didn't mention it in the video but you're right, farmers typically make black tea tea with cheaper material than Pu-erh tea. While leaf quality is crucial in Pu-erh tea production, a good processing skill can give decent black tea, even though the leaves are not the best. We made this black tea with third flush gushu, which means late spring, had we made Pu-erh tea with that material, we'd have had a lot of yellow flakes. Since black tea is very tightly rolled, you won't get yellow flakes even if you use coarse leaves.
In Summer, Pu-erh tea has a lot of yellow flakes and a weak taste, but it's possible to make very decent black tea and that's what the farmers do if they have that possibility (technical know-how and equipment).
Now, it also depends on the customers you have, a friend of mine has customers who are willing to pay a high price to get the 'best' jingmai black tea, he uses early spring single trees to make it. The taste is slightly better but the price much higher than late Spring or Summer black tea. I think this premium material would be better used for making Pu-erh tea though.
Black tea is a good option to add value to the cheap and weak leaves that are available during the rainy season. You can find the same pattern in Taiwan, where the farmers make lowly oxidized high Gaoshan Cha in Spring and Autumn and heavily oxidized Oriental Beauty during the Summer.
Innovation is strong among the tea makers of Jingmai. A lot of experiments are made and some processing techniques are implemented on a larger scale when they give an interesting tea. I always discuss tea processing methods with like-minded friends in jingmai, we work on Pu-erh, black and white tea mainly.
brotomann because they use the larger leaves which aren’t gushu material
Great video, thanks for taking the time to make this.
Very good, thank you for a glimpse into the world of tea making, well done
So that's how to get black tea. You explained it very well. All the big companies don't get to the point where you do with small batch. Good job.
Thanks, this video is really a pleasure to watch. Well made, everything super well explained, straight to the point, down to earth. I'll try fermenting (or oxidizing as you call it) different fruit tree leaves here in Brazil.
Thanks again!
Great video!❤
Great knowledge with clear presentation
New Farmer Leaf video and it's a juicy one! :D
Great, thanks so much, this is exactly what I was looking for! Good luck for your business!
It is a really interesting and educative presentation. Many thanks!
Thank you so much for the excellent instructional video. I have started growing tea bushes 7 years ago and now have fully mature plants. The processing however has been a challenge. This definitely brings some clarity. I was under the impression that the black tea involves the roasting phase but based on the steps you showed, it doesn't.
Also would you be able to demonstrate how the rolling can be done by hand since I don''t have enough volume to warrant buying a rolling machine
Good luck in your tea enterprise, feel free to contact me if you need help with your gardens. Most of the black tea made in the world is dried with hot air. Air dryers are fairly expensive machines, and many farmers of Yunnan don't have one, this is why they sun-dry the tea. Most Pu-erh tea producers have a small rolling machine though.
You could do a hand-rolling, just like in our video on pu-erh tea processing, but it takes a long time for black tea, you have to increase the pressure progressively. Hand-rolling black tea is not really viable commercially but technically possible.
@@farmerleaf61
@
0😊
Very nteresting, thanks for taking the time to film the process
Thank you for your great effort
Really help ful .more vedio plse
Very helpful video...thanx from Darjeeling
Excellent video, thank you.
Excellent video. Thanks
Incredible video once again, William. Thank you forn taking the time and energy to share this valuable information with tea drinkers world wide in a more accessible language. I hope to visit again and share some tea next time I pass through Yunnan! Cheers!
Very educational. Thank you for uploading Sir!
Alt yazılara Türkçe seçeneğini de ekleyebilmeniz mümkün mü acaba?
Very nice informative video
Too bad I did not have this video few years ago when I was struggling to process the mini-batch of my first tea harvest in the high mountains of Ecuador. I must say it was surprising that you did not stop the fermentation abruptly by heating it up. Surprise number 2 was how quickly you brew the tea.
I have to agree with the below comments how good it is that you made this video since there is nothing of this kind anywhere. Thanks for that.
It is a bit unfortunate that your camera is so slow at focusing and exposing on darker objects.
A.Z. C. Oxidation (or fermentation) stops, or proceeds very slowly, whenever the leaf is dehydrated in the sun or in an oven. However, in other types of tea besides black and white teas, heat is applied in order to regulate oxidation *before* leaf is dehydrated. This is the case with green, puer, and oolong.
Are you still trying to grow and process your own tea? I would be interested to know.
And yes, we are very fortunate to have William’s insights!
@@mikeloeb3562 Well, the tea is still growing being harvested by horses and cows since I had to put my farm for sale.
Nice good where from this video plz?
Great 👍👍👍 very nice and interesting.
great vid!
Thanks! Very nice to watch.
I loved the video. very good explained. thank you very much. very interesting
Where do you sale your tea .
Very interesting. Thank you.
Your films are great. You are amazing.
Why do you rinse with hot water if rinsing is for removing dust? You can just rinse with cold water right?
Wish it was a bit more of a sanitary process but still I love tea. Great vid!
Don't go to normal factories
Great video 👍
Great video, thanks !
How to fairing? How much temperature.? Please
Sir, can you please send me the design of the rolling machine, I am from assam, India, and really liked your passion towards tea.
Wow, very fascinating and well explained. I enjoyed the video!
Have some tea Mr Braithwaite lol, nice interesting video, thanks for sharing
Very interesting to learn about a complex craft that’s been done for a very long time. Buy only hand made teas...
Very informative, thank you so much, but how many hours you need to dry the tea under the sun?
is this camellia seninsis tea?
Very informative. Thanks.
Thank you for sharing !
What is the ratio fresh:wilted ? I mean : for 1kg of fresh leaves, how do they weight after wiltening ?
Vos vidéos sont incroyables! J’adore la façon dont vous expliquez chaque étape dans le détail. Je suis passionné par le thé et j’apprends énormément grâce à votre chaîne. Merci énormément du partage. J’aurai une question concernant le ‘’rolling’’. Je comprends que la plupart des gens qui transforment le thé ont une ‘’rolling machine’’. Je n’arrive pas à comprendre comment cette étape pouvait être faite à la main dans le passé. Savez-vous quelle technique était utilisée pour le rolling jadis? Merci!
Merci pour votre commentaire! Le roulage peut se faire a la main (nous l'avons deja experimente il y a quelques annees en faisant du the en Thailande). Cela prend moins de temps qu'a la machine parce qu'avec les doigts, il est possible de rouler plus intensement le the sans l'ecraser.
Il me semble que les thes noirs ne se sont repandus que tres recemment, au moment meme de la mecanisation. Avant le XIXeme siecle, ils etaient peu produits, je crois que le plus ancien est le Zheng Shan Xiao Zhong (aussi appelle Lapsang souchong) produit dans le Fujian. Etant donne que c'etait un the assez cher, il etait viable de le rouler a la main.
@@farmerleaf61 Merci beaucoup pour votre réponse!
Sir, do you have any experience of making hand made CTC tea, please upload a video of you have knowledge about hand made CTC tea.
How much costs of this machine in
Good video, quality. I just have a notice about the camera. Sometimes it's too dark, takes too much time to sharp, shaking. It disturbs and it is pity. And I would like to know more about the flavour profile. Thanks
Those are called full battens in the table, there are half battens also. The pressure sequence is 5 mins, pressure, 5 mins no pressure, 10 mins hard pressure and again light pressure and finally 5 mins no pressure before discharging. How long do you ferment the leaf for 2 hours . What temperature do you fire the leaf or sun dried.
Thanks for your insight. I've changed my processing technique since this video. I just do a one-hour long rolling with minimum pressure all the way. The oxidation time is the most crucial step to determine the taste of tea, you can even forego it if you want a low oxidized one. Good withering is crucial to ensure the leaves don't break in the rolling machine and to get rid of enough water, if the batch is too wet, it will cause problems during the oxidation. We only do sun-drying, having a drier would open up more options. I hope you're having a good time making tea!
@@farmerleaf61 I'm watching this video again for the first time after five years and it's really interesting to learn about the evolution of your methods. I've tried to incorporate many of the same principles into my own tea-making here in the US. Thank you!
Can I come and volunteer there. I have a my tea garden too
Your black teas are the best
Please make a video where we can get the rolling machine and also say the price
Great bit of information there thankyou .
Can one buy tea directly from you? Great video! Thank you
what kind of machine is that? and where do you find them?
Would you have any suggestion for someone who is interested in growing their own tea? I was interested in having a few tea bushes in my yard and I love black tea the most.
You can do your research, that's the most interesting part of the process. Look for suitable varietals and see which one thrives. I hope you'll be able to make a good tea soon!
@@farmerleaf61 ok, thanks!
Can this tea plant thrives or grow in south east asia?
It does, you can find tea all over south east asia!
Are you using the greenhouse as a drying oven? Will the tea dry if the humidity is high in there? Thank you for the great video!
The greenhouse is especially useful during the rainy season because it protects from rain and has a slightly higher temperature than in the open. With a clear weather, we could as well dry the tea directly under the Sun. There is some discussion among the tea makers about whether it's better to dry directly under the Sun or under a cover, I haven't studied the question myself. Last Autumn, we had constant rain for a week but still managed to get our tea dry inside the greenhouse, even without having strong sunlight. The tea dried by diffusion with the air as long as the layer is thin enough.
If humidity is high, the tea will dry more slowly, but if the Sun is strong it doesn't matter much. Since black tea is tightly rolled, it's water is better extracted than in Pu-erh wet leaves, it will evaporate faster. As a consequence, black tea dries much faster than Pu-erh tea.
Thank you! What is the temperature in the greenhouse? I see that you have siding as well so that also keeps the wind down, no?
I don't have a thermometer in the greenhouse, with a strong sun, the temperature probably goes above 40 degrees Celsius on a clear day. It does protect from the wind.
Thanks for sharing! Just curious, does tea tree oil co,e this plant as well?
No. “Tea tree” is Melaleuca Alternifolia, a type of myrtle. It comes from my region of South East Australia, and I get homesick when I smell it grown in other parts of the world. The natural tree is fragrant and wonderful, but very different to the tea we drink (although it’s possible to make tea tree tea, but that’s not common).
@@hellodavidryan I looked it up, what a gorgeous tree.
I can tell you love tea
Thanks a lot, super interesting!
Thanks for the video.
I'm from arunachal pradesh, india( singpho tribe) in our part we does the same process
Excellent..
i use boiling for everything except green tea
Sir Once visit Nepal for that type of tea you will get best 👍🏻
And sir please make a video of golden tea
Ваше любительское шоу выглядит как фокус, после чая из коробки.🤣
Good products
I flow your procesing
C’est beau
Were you obliged to have Mao Zedong hairstyle?
Please ask the camera man not to face towards high glare doors. It makes you and machine all black. Cannot see anything.
so it means that tea is vegetable 😄😀😂
You are so 牛bility，酷！