Hey Scott, you can use the stopwatch function on your phone and "lap" your steepings. It wont remind you to pour the tea lol but it might help you find favorable brewing times. O and it could be an easy way to log brewing parameters for instructional use on your website.
I was kind of sad that I haven't tried Cha Tou before (at least in some part). And then it hit me that I absolutely destroyed my brick of 2013 Blue Snake Cha Tou. That one was gone in the blink of an eye. That is hands down my favourite ripe I have had (along with the crimson rooster). I need to grab some more of that one, and possible other Lao Cha ripes. I think they might be nice for when I am working (I just toss a good amount of ripe in a 150 mL and brew it all day). Nice video as always :)
@@Yunnansourcing Yeah that's why I sort of forgot about it initially (it being blended with cha tou). It's great! then you get to experiment with different rations and such. Sounds like a fun, but intense project to undertake.
Cha tuo like tuo cha? Dome-shaped ripe? How does the shape influence the taste - or is the tea used treated in a special way if I may ask? if a video to this question exists already - sorry for asking. -----> Ok, finish video and click the link to the product before commenting on it *taking notes* Keep up the great work. Thank you for all the effort you're putting into this channel, love watching your vids.
@@Yunnansourcing It is. I am wondering if my chatou here wasn't stored next to some sort of flower tea, because the mouthfeel is good and there are some nice flavors there, but its oddly floral. Like surprisingly so...might have to snag one of your chatou to compare.
@@Yunnansourcing This is very much along those lines. Rose/floral notes up front, with a cacao bitterness in the background and a creaminess. Its quite nice. But that Bulang chaqi sneaks up on me every single time!
A gaiwan is neutral, so it's the best thing for evaluating teas. Silver is pretty good too, but even my silver teapot smallest one is 120ml, so I'd be drinking 20 cups of tea instead of 10. A bit much! Yixing and clay pots in general are better to pleasure drinking.
Great tea, great film! Aloha from Hawaii now.
;-0
Must be Nice!
@@joetexas1546 Indeed.
The timer is a great idea!
Interesting video. Loved to hear you riff on this kind of tea. After trying it a few times, it's not for me though. I prefer your regular ripes.
82 degrees here in SB today ;) :P This pu-erh looks good! Another one to add to my list.
Living the life! Love SB!
You can bend the glasses at the temples and temple tips, it should help keep them on ;D The hinges might be relaxing.
thanks.. that helped a bit, kind of worried about breaking them.
Hey Scott, you can use the stopwatch function on your phone and "lap" your steepings. It wont remind you to pour the tea lol but it might help you find favorable brewing times. O and it could be an easy way to log brewing parameters for instructional use on your website.
Good idea! ;-)
I was kind of sad that I haven't tried Cha Tou before (at least in some part). And then it hit me that I absolutely destroyed my brick of 2013 Blue Snake Cha Tou. That one was gone in the blink of an eye. That is hands down my favourite ripe I have had (along with the crimson rooster). I need to grab some more of that one, and possible other Lao Cha ripes. I think they might be nice for when I am working (I just toss a good amount of ripe in a 150 mL and brew it all day). Nice video as always :)
That snake brick is 1/2 cha tou. The 2015 Year of the Goat was too. I like to blend!
@@Yunnansourcing Yeah that's why I sort of forgot about it initially (it being blended with cha tou). It's great! then you get to experiment with different rations and such. Sounds like a fun, but intense project to undertake.
Yeah I've already blended 10 ripes for pressing this year!!! Alot of work and tea drunkeness!
Cha tuo like tuo cha? Dome-shaped ripe? How does the shape influence the taste - or is the tea used treated in a special way if I may ask? if a video to this question exists already - sorry for asking. -----> Ok, finish video and click the link to the product before commenting on it *taking notes*
Keep up the great work. Thank you for all the effort you're putting into this channel, love watching your vids.
No... 茶头 and 沱茶 not the same thing.
well scott, i was going to have nice yancha on this rainy, cold Beijing morning, but it seems like my plans have changed. Chatou here we come!
Nice! Cha Tou will do you right!
@@Yunnansourcing It is. I am wondering if my chatou here wasn't stored next to some sort of flower tea, because the mouthfeel is good and there are some nice flavors there, but its oddly floral. Like surprisingly so...might have to snag one of your chatou to compare.
I do remember my 2013 Blue Snake brick cha tou had a distinct rose taste.
@@Yunnansourcing This is very much along those lines. Rose/floral notes up front, with a cacao bitterness in the background and a creaminess. Its quite nice. But that Bulang chaqi sneaks up on me every single time!
Why use a gaiwan instead of a yixing pot? When do you choose to use one over the other?
A gaiwan is neutral, so it's the best thing for evaluating teas. Silver is pretty good too, but even my silver teapot smallest one is 120ml, so I'd be drinking 20 cups of tea instead of 10. A bit much! Yixing and clay pots in general are better to pleasure drinking.
Okay Scott -you've convinced me-I am getting one. What do you guys do with Lucy(i) when you are in China? Cheers!
My Dad usually comes and takes care of her. This time it's a combo of neighbor and my Dad.