Glad to have you back by the show this ep! Sorry we can't put these out more frequently! We're working on trying to be able to film more often. A big way to help would be to consider supporting the show on Patreon! www.patreon.com/teahouseghost
I've been revisiting and rewatching all of your back catalog (for the umpteenth time) with excitement due to you guys finally putting out content again, and I know this a year late, but: I caught the part where So Han said he'd post the video of him attempting to open the shi liang cha. I realize it would be completely out of place to upload it now without context, but just wondering if we could still see the video?
Oh wow! Let me see if I can get So Han to rustle that up for you - it's likely he just posted it to his Instagram or something. Do you follow him on there?
The amount of information in these videos is just mind blowing. I could not possibly have fathomed the depth and history, or even existence of some of these teas before watching these videos. It would be AMAZING if you could list out each of the teach you discussed. I know you've listed 3 styles in the description, but you've covered so much more within those groups.
I've rewatched this whole series a couple of times, it's fun to put on in the background while i do stuff, and I learn something new every watch through
When I was in Chengdu near the Du Fu Cottage area, I bought a couple black sand teacups. I guess they are from Yingjing county. Oh, you said that. I also had that Ya'an Tibetan tea I bought from the same shop in the exact same package. :) The Sichuan Museum had then an excellent exhibit on the Tea Horse Road and that aspect of tea culture.
Super interesting episode. I love those huge bricks of tea. I had one about 20 years, or more, ago. It was about half the size of the huge one you showed and the tea was a dark black tea. I lost it in a move and I am still sad about that.
Been subbed a while, but this is the first video I've seen from you, and it's safe to say it won't be the last. Absolutely love this type of content, keep it up.
Drinking some _Fú Zhuān_ (茯磚) while writing this. I love the sweet/tartness at the back. I'm drinking the rinse as a _huí wèi bēi_ (回味杯), because the brick's quite new, and to absorb the full effect of the _Jīn Huā_ (金花). Edit: I recommended _Fú Zhuān_ to a friend of mine, who likes drinking (especially Scotch whisky), and she loves it.
Rad. My first heicha was liu bao (also from the wonderful Yunnan Sourcing), but now I love tian jian and fu cha. You're right about the endless mystery of tea, always a student never a master. Thanks for great content. Also, I must see that yocha (correct spelling?) video
also get ahold of dave from purple cloud tea. i tried a sample of his fu cha and it tasted smokey. maybe he can point you to a few that smoke the fu bricks
You can contact So Han at teamaster(at) westchinateacompany(dot)com if you're interested in buying some of these pieces! He may still have some in stock. 😄
I knowwwwwww we want to bring more episodes to y'all super badly! Trying our best to produce these as quickly as possible while dancing around day jobs and So Han running the tea house! We actually just launched a Patreon for viewers to help support the show so we can make episodes more frequently! You can find it here: www.patreon.com/teahouseghost
Tea House Ghost茶館鬼 i will be joining the patreon most definitely. I will just say that, you should think about doing doing mini episodes more often, free from the pressures of perfection. I love these perfect, full length deep lessons on a single aspect. However, we all just like seeing you. Making mini episodes where you just enjoy some tea and freestyle would be wonderful.
@@TeaHouseGhost I also support the idea of mini episodes, I would love to see you brew a tea and talk a bit about its sourcing and how you like to brew it. Man, ive watched every episode like 4 times, lol. You got me into gong fu, I was just looking on youtube whats puerh, now i have a whole set of utensils, 2 bings, one brick and several coins. Lol However, thank you for showing me another way to experience happiness and practice mindfulness. You are my Teacha.
@@TeaHouseGhost All the Chinese words. I sure like to listen to them but soon they all start sounding the same. And because my brain's trying to process information it just gets stuck. Hei cha is really the only tea type or family that I haven't had a lot of experience with (except for Shu of course, which is not exactly my cup of tea). Now when you present it with your exquisit teaware it seems like I need hei cha in my life (drinking dark roasted Taiwanese gaba oolong while writing this) 🤣. If you ever decide to sell samples online count me in!
@@AhimSaah we're working on a website for purchasing tea from So Han but in the meantime you can email him at teamaster(at)westchinateacompany(dot)com to inquire about buying some of the tea presented in the show!
Finally remembered to come back to this channel, totally forgot you open with "Ni haody ya'll" XD Glad I saw this because Cogito made a video on the history of tea, and twice in the video he said that black tea was fermented. And now I get where he would've thought that, I just hate that there's no one else talking about that in the comments.
Yunnan Sourcing said those bricks with decorative pressings and designs on them are not for drinking and have fillers and glues in them. What are your thoughts on that?
There certainly are "tea bricks" sold in China that are simply tourist souvenirs and not for drinking. Whether or not those are even tea is up for debate. Some may include things like glue. One way to check if what you're getting is real pressed tea is to look at the sharpness of the relief. A tea brick with a super sharp relief is often a sign that something else may be going on there. The sharpness of the relief is directly related to how tightly the tea is pressed, and something like the qing zhuan brick shown in this episode is one of the most tightly packed tea bricks we've found. That said, it's relief is delicate, almost indistinct at points. Not sharp. Pu'er cakes/bricks are not pressed nearly as tightly as this qing zhuan brick, thus if someone is trying to press a brick with a relief using the methods typical to Yunnan, it won't hold it's shape nearly as well without some sort of binder. This is not to say it can't be done. People might be pressing tea into cakes with reliefs in Yunnan, but we don't know about them. Another thing to look for is a glossy surface to the brick to indicate some sort of additional binding agent. Just tea pressed into a cake will not be glossy. At the final stage, one would imagine that the presence of glue in the tea would be detected pretty quickly by drinking it. We've drank tons of this qing zhuan and can confirm - no glue. Hope this helps!
So badly want to buy all the 1999 100g portions because it says there’s only 2. Such an expensive amount of tea, but honestly can’t imagine missing the opportunity to try it.
So I bet 16g samples are for one session?I wonder if someone divide that brick into two smaller ones to have for two sessions. I bet it's hard to divide that one xD
Literally the best UA-cam channel. I have eagerly been awaiting a new episode. Thank you for re-igniting my love for tea. I have a completely unrelated channel but would love to collaborate based purely on the fact that I enjoy your content so much! Keep up the amazing work, 加油！
Hi there, First of all thanks for this video - I hope you can answer me this: What is the base of Hei Cha? is it fully oxidated tea (red tea) or something else?
Hei Cha is typically not very oxidized before it undergoes the fermentation process, but will oxidize to some degree during the process. Afterwards, if it's pressed, the outside of a cake or brick will be exposed to oxygen, where the inside won't as much, so that creates a slightly different environment for different parts of the brick.
@@NayNay-zm5ln Since So Han isn't always the one running the shop, it'd be a good idea to give him or me a shout by email to let us know when you'll be coming so you can plan a time when he'll be in. You can reach out to either teamaster(at) westchinateacompany(dot)com or teahouseghost(at)Gmail(dot)com
Hi So Han, you said that the mold can populate the gut after drinking this tea. But won't the mold die because of the increased temperatures? Or can they withstand these high temperatures for a while?
Great Video, what you called the tea? "weevy, weavy"? Sometimes i can`t understand the words you`re saying. Is it possible that hei cha gains attention during the last few years? Don`t know if its me, but during the time i heard about hei cha few months ago, there is something hiding in each corner. :D And do i need a saw to break these massive Bricks?
No. There is no alcohol in fermented tea. Though the word "fermented" is used in Chinese and often in English to describe this type of tea, the process is more akin to controlled composting (in the case of Shu Pu'er and other speed-aged Hei Cha) or the steady decomposition of leaves in the case of Hei Cha that has aged naturally over time.
Thank you for responding really didn’t expect anyone would I’ve watch all your videos and I’m looking forward to ordering some of you teas I’ve learned a lot watching your show Would love hear your opinion on what time of day to drink what tea and if there’s any you should avoid too much etc
@@caseyjarvis2842 gosh that's such a tough question because people's bodies are different! What affects me one way might affect you differently! You really just have to try stuff. If you tend to struggle with having trouble sleeping after too much of a stimulating beverage, maybe try out new teas in the morning?
There are several types of processing that can be done before the fermentation process. Most Hei Chas are fermented from unoxidized tea, so Sha Qing (trans. "kill the green" - a dry roasting process for denaturing polyphenol oxidase and thus slowing the oxidation process) will typically happen. These teas do oxidize quickly during the fermentation process, though! Oxidation level going in does matter. So Han's puer farmer, Li Shulin, is currently running experiments on fermenting puer from red tea (hong cha - fully oxidized tea), and has concluded that it yields rather different results. Other processes that may occur before the fermentation process include massaging (rou nian) and sun drying (shai gan).
Where rooibos is grown, it has never been referred to as red tea so the name is open, rooibos is called rooibos or rooibos tea but never called red tea
Certainly suitable for Gong Fu Cha! At the tea house, we know that tea by it's Mandarin name Zheng Shan Xiao Zhong, and it's a red tea! If you watch the red tea episode, there's a story about its origins!
Both of these questions are addressed in an upcoming video, but essentially yes both will turn into Hei Cha eventually. We would still call aged white tea aged white tea, and old Sheng we'd call old Sheng (Chen Sheng Cha), but yeah, they'd become fermented (partially decomposed) over time.
We sell them at West China Tea! We're out of stock right now so you won't find them on the website presently, but I'd suggest joining the email newsletter! It'll let you know when we get some new ones in!
Hei Cha reminds me of old men in HK smoking cigarettes, wheeling and dealing.
🎲🚬👴🇨🇳🇭🇰
I've missed your videos. They're informative, and healing.
Glad to have you back by the show this ep! Sorry we can't put these out more frequently! We're working on trying to be able to film more often. A big way to help would be to consider supporting the show on Patreon! www.patreon.com/teahouseghost
I've been revisiting and rewatching all of your back catalog (for the umpteenth time) with excitement due to you guys finally putting out content again, and I know this a year late, but:
I caught the part where So Han said he'd post the video of him attempting to open the shi liang cha. I realize it would be completely out of place to upload it now without context, but just wondering if we could still see the video?
Oh wow! Let me see if I can get So Han to rustle that up for you - it's likely he just posted it to his Instagram or something. Do you follow him on there?
The amount of information in these videos is just mind blowing. I could not possibly have fathomed the depth and history, or even existence of some of these teas before watching these videos. It would be AMAZING if you could list out each of the teach you discussed. I know you've listed 3 styles in the description, but you've covered so much more within those groups.
You can find more here: westchinatea.com/tea/hei-cha/
Including Tian Jian, different kinds of Fu Zhuan, Qian Liang Cha and Shi Liang Cha.
I’m new to brewing tea gong fu style and I’ve learned so much from your videos. Thank you. I look forward to more. 😃
Thanks so much for watching! Glad you like the show!
Welcome back! I’ve really missed your videos!
I've rewatched this whole series a couple of times, it's fun to put on in the background while i do stuff, and I learn something new every watch through
Thanks so much for watching!
Thank you for showing non-pu'er 黑茶. I havent seen any, and I have a while before my next tea lessons. So, this was cool to see. Thank you!
I'm from Hunan and love Anhua hei cha but you know way more than I do. I'm impressed
Hey Cha to you too! Gonna be some slim mice walking round soon!
never heard someone talk about this in detail before feel that I've learned something, thanks for the video!
Thanks for watching!
When I was in Chengdu near the Du Fu Cottage area, I bought a couple black sand teacups. I guess they are from Yingjing county. Oh, you said that. I also had that Ya'an Tibetan tea I bought from the same shop in the exact same package. :) The Sichuan Museum had then an excellent exhibit on the Tea Horse Road and that aspect of tea culture.
Was it the Michael Yamashita exhibit by chance?? I've been seeing him post his pics on insta from his tea horse road project and it looks stunning!
Always a learning experience! Thanks So Han.
I'm looking forward to you guys getting more hei cha. I had a really great shu recently and the smoothness of the shus is amazing.
Super interesting episode. I love those huge bricks of tea. I had one about 20 years, or more, ago. It was about half the size of the huge one you showed and the tea was a dark black tea. I lost it in a move and I am still sad about that.
That is tragic! I bet it would be soooooo good now!
In 8 minutes i am going to enjoy a lovely cup of Dar Yi Ling.
Been subbed a while, but this is the first video I've seen from you, and it's safe to say it won't be the last. Absolutely love this type of content, keep it up.
So glad you're liking the show! Thanks for watching!
Drinking some _Fú Zhuān_ (茯磚) while writing this. I love the sweet/tartness at the back.
I'm drinking the rinse as a _huí wèi bēi_ (回味杯), because the brick's quite new, and to absorb the full effect of the _Jīn Huā_ (金花).
Edit: I recommended _Fú Zhuān_ to a friend of mine, who likes drinking (especially Scotch whisky), and she loves it.
Rad. My first heicha was liu bao (also from the wonderful Yunnan Sourcing), but now I love tian jian and fu cha. You're right about the endless mystery of tea, always a student never a master. Thanks for great content. Also, I must see that yocha (correct spelling?) video
Really nice video, thanks!
That 803 Liu Bao from Scott is good stuff, I have some and it tastes straight up like old books in the best way possible. I believe it's 17 years old.
Totally! Old books is a great descriptor! And I believe you are correct - it's from 2002.
New Episode! Probably going to watch this about 5 times in a row today
That's like 5hours of content! That would be quite a feat!
Awesome this Hei Cha knowledge... Fermented tea is Really something n yer da perfect Cha Ghost ^_^ Much thnx for the uploads!
also get ahold of dave from purple cloud tea. i tried a sample of his fu cha and it tasted smokey. maybe he can point you to a few that smoke the fu bricks
Dave's a good guy. Check out his website for some good tea and unique teaware.
You have the BEST teaware!!!!! LOVE all of them!!!! I would like one of each🥰 Merry Christmas to me!!!
You can contact So Han at teamaster(at) westchinateacompany(dot)com if you're interested in buying some of these pieces! He may still have some in stock. 😄
I appreciate the wine and geometry analogies 😁
Interesting 😘😘😘
Tobias
I love your videos, I look forward to many more (hopefully, *nudge nudge* *nuuuuuuuuddddggggeeeee*)
I knowwwwwww we want to bring more episodes to y'all super badly! Trying our best to produce these as quickly as possible while dancing around day jobs and So Han running the tea house! We actually just launched a Patreon for viewers to help support the show so we can make episodes more frequently! You can find it here: www.patreon.com/teahouseghost
Tea House Ghost茶館鬼 i will be joining the patreon most definitely. I will just say that, you should think about doing doing mini episodes more often, free from the pressures of perfection. I love these perfect, full length deep lessons on a single aspect. However, we all just like seeing you. Making mini episodes where you just enjoy some tea and freestyle would be wonderful.
@@glynallport7133 not a bad idea!
@@TeaHouseGhost I second that idea, would be awesome
@@TeaHouseGhost I also support the idea of mini episodes, I would love to see you brew a tea and talk a bit about its sourcing and how you like to brew it.
Man, ive watched every episode like 4 times, lol. You got me into gong fu, I was just looking on youtube whats puerh, now i have a whole set of utensils, 2 bings, one brick and several coins. Lol
However, thank you for showing me another way to experience happiness and practice mindfulness.
You are my Teacha.
16 minutes through the video I think I need to buy a vowel. Nice work So Han, you totally confused a self-appointed tea connoiseur. 👍🏻👍🏻👍🏼👍🏽👍🏾👍🏿
Confused? What did you find confusing?
@@TeaHouseGhost All the Chinese words. I sure like to listen to them but soon they all start sounding the same. And because my brain's trying to process information it just gets stuck. Hei cha is really the only tea type or family that I haven't had a lot of experience with (except for Shu of course, which is not exactly my cup of tea). Now when you present it with your exquisit teaware it seems like I need hei cha in my life (drinking dark roasted Taiwanese gaba oolong while writing this) 🤣. If you ever decide to sell samples online count me in!
@@AhimSaah we're working on a website for purchasing tea from So Han but in the meantime you can email him at teamaster(at)westchinateacompany(dot)com to inquire about buying some of the tea presented in the show!
It's a PRObiotic😏 I need to visit yous when I visit Austin🤙
Finally remembered to come back to this channel, totally forgot you open with "Ni haody ya'll" XD
Glad I saw this because Cogito made a video on the history of tea, and twice in the video he said that black tea was fermented. And now I get where he would've thought that, I just hate that there's no one else talking about that in the comments.
Лю бао вкусный чай!
Yunnan Sourcing said those bricks with decorative pressings and designs on them are not for drinking and have fillers and glues in them. What are your thoughts on that?
There certainly are "tea bricks" sold in China that are simply tourist souvenirs and not for drinking. Whether or not those are even tea is up for debate. Some may include things like glue.
One way to check if what you're getting is real pressed tea is to look at the sharpness of the relief. A tea brick with a super sharp relief is often a sign that something else may be going on there. The sharpness of the relief is directly related to how tightly the tea is pressed, and something like the qing zhuan brick shown in this episode is one of the most tightly packed tea bricks we've found. That said, it's relief is delicate, almost indistinct at points. Not sharp.
Pu'er cakes/bricks are not pressed nearly as tightly as this qing zhuan brick, thus if someone is trying to press a brick with a relief using the methods typical to Yunnan, it won't hold it's shape nearly as well without some sort of binder. This is not to say it can't be done. People might be pressing tea into cakes with reliefs in Yunnan, but we don't know about them.
Another thing to look for is a glossy surface to the brick to indicate some sort of additional binding agent. Just tea pressed into a cake will not be glossy.
At the final stage, one would imagine that the presence of glue in the tea would be detected pretty quickly by drinking it. We've drank tons of this qing zhuan and can confirm - no glue.
Hope this helps!
So badly want to buy all the 1999 100g portions because it says there’s only 2. Such an expensive amount of tea, but honestly can’t imagine missing the opportunity to try it.
@@xavierlarrazabal4575 do itttttt
So I bet 16g samples are for one session?I wonder if someone divide that brick into two smaller ones to have for two sessions. I bet it's hard to divide that one xD
Literally the best UA-cam channel. I have eagerly been awaiting a new episode. Thank you for re-igniting my love for tea. I have a completely unrelated channel but would love to collaborate based purely on the fact that I enjoy your content so much! Keep up the amazing work, 加油！
I really want to try Fu Zhuan and Liu Bao. Not as easy to find as Puerh. I wonder if this will be the next big thing to become popular in the West?
Potentially! I can see Hei Cha doing very well in the west!
Hi there,
First of all thanks for this video - I hope you can answer me this:
What is the base of Hei Cha? is it fully oxidated tea (red tea) or something else?
Hei Cha is typically not very oxidized before it undergoes the fermentation process, but will oxidize to some degree during the process. Afterwards, if it's pressed, the outside of a cake or brick will be exposed to oxygen, where the inside won't as much, so that creates a slightly different environment for different parts of the brick.
Nice
Yes your description of Hei Cha is confusing. I really like being confused by Tea - So many more possibilities that way. ;-)
Found an online listing for a 2015 Qing Zhuan. Idk if i should get it
If you try it, let us know what you think!
I'll comment back if i've tried it!
@@TeaHouseGhost
Love that Ni Hao Yall!!
Great video!!! Thank you!! Do you do tea tastings in Austin?
We do! All the time! At Guan Yin Teahouse
Tea House Ghost茶館鬼 ok...... I will have to plan a”field trip....”. I live in Delaware. Do I need to make an appt?
@@NayNay-zm5ln Since So Han isn't always the one running the shop, it'd be a good idea to give him or me a shout by email to let us know when you'll be coming so you can plan a time when he'll be in. You can reach out to either teamaster(at) westchinateacompany(dot)com or teahouseghost(at)Gmail(dot)com
Hi So Han, you said that the mold can populate the gut after drinking this tea. But won't the mold die because of the increased temperatures? Or can they withstand these high temperatures for a while?
As far as we understand, the Jin Hua 金花 can survive the high temps of boiling water
@@TeaHouseGhost Cool! Thank you for the amazing vids 😁
What was the name of the tea coin you were talking about? I'm having a hard time looking it up on google because I couldn't quite tell what you said.
It's called Qu Jiang Bao Pian!
Great Video, what you called the tea? "weevy, weavy"? Sometimes i can`t understand the words you`re saying. Is it possible that hei cha gains attention during the last few years? Don`t know if its me, but during the time i heard about hei cha few months ago, there is something hiding in each corner. :D And do i need a saw to break these massive Bricks?
Weevy weevy? Hmmmm which tea are you talking about? So Han made Fu Cha, Qing Zhuan and Guyu Cha in this episode
@@TeaHouseGhost I think it was in the first part the first one.
@@make848 that should be Fu Cha - which is an Anhua Hei Cha from Hunan
Tea is Nommm
Is that your retirement brick of tea in that you will sell it to fund your retirement, or you'll drink it once you retire?
Either outcome seems good to me 😉
is that "golden prosperity pig cometh?" 2019? fu zhuan?
Where does that tube from the tea tray go?? Into a bowl or something special ???
We have it running into a glass water container. Nothing special.
@@TeaHouseGhost haha awesome!
16 gram brick seems like a lot for one serving?
The vessel used to steep the last tea also know as an easy gaiwan ?
I'm not sure if other places call it an Easy Gaiwan. We think of it as a different thing than a Gaiwan. Uses similar mechanics though.
@@TeaHouseGhost Xie Xie
Does fermented tea buzz you like fermented wine
No. There is no alcohol in fermented tea. Though the word "fermented" is used in Chinese and often in English to describe this type of tea, the process is more akin to controlled composting (in the case of Shu Pu'er and other speed-aged Hei Cha) or the steady decomposition of leaves in the case of Hei Cha that has aged naturally over time.
Thank you for responding really didn’t expect anyone would
I’ve watch all your videos and I’m looking forward to ordering some of you teas
I’ve learned a lot watching your show
Would love hear your opinion on what time of day to drink what tea and if there’s any you should avoid too much etc
@@caseyjarvis2842 gosh that's such a tough question because people's bodies are different! What affects me one way might affect you differently! You really just have to try stuff. If you tend to struggle with having trouble sleeping after too much of a stimulating beverage, maybe try out new teas in the morning?
How are these teas processed before they're fermented? Are they oxidised or not? Does that matter at all?
There are several types of processing that can be done before the fermentation process. Most Hei Chas are fermented from unoxidized tea, so Sha Qing (trans. "kill the green" - a dry roasting process for denaturing polyphenol oxidase and thus slowing the oxidation process) will typically happen. These teas do oxidize quickly during the fermentation process, though! Oxidation level going in does matter. So Han's puer farmer, Li Shulin, is currently running experiments on fermenting puer from red tea (hong cha - fully oxidized tea), and has concluded that it yields rather different results. Other processes that may occur before the fermentation process include massaging (rou nian) and sun drying (shai gan).
Where rooibos is grown, it has never been referred to as red tea so the name is open, rooibos is called rooibos or rooibos tea but never called red tea
In parts of the USA, when people say red tea, they mean Rooibos. This is what So-Han is referring to.
I wonder if Lapsang Souchong is also suitable for gong fu cha and if it would fall into hei cha or unconventional teas...
Certainly suitable for Gong Fu Cha! At the tea house, we know that tea by it's Mandarin name Zheng Shan Xiao Zhong, and it's a red tea! If you watch the red tea episode, there's a story about its origins!
@@TeaHouseGhost Thank you so much for your quick reply!
xiexie ni!
Where can someone acquire that red gaiwan you used in the beginning?
You can email teamaster(at) westchinateacompany(dot)com with inquiries!
wait is aged white tea technically hei cha? what about aged raw pu-erh?
Both of these questions are addressed in an upcoming video, but essentially yes both will turn into Hei Cha eventually. We would still call aged white tea aged white tea, and old Sheng we'd call old Sheng (Chen Sheng Cha), but yeah, they'd become fermented (partially decomposed) over time.
Where do we buy the tea coins?
We no longer have Qujiang Baopian at West China Tea, but we're about to get some new tea coins from Yunnan in about a month!
Is there a link where I can buy a black sand gaiwan that is authentic?
We sell them at West China Tea! We're out of stock right now so you won't find them on the website presently, but I'd suggest joining the email newsletter! It'll let you know when we get some new ones in!
@@TeaHouseGhost thank you I just subscribed I'm also interested in esoteric hei cha.
@@ab3585 got lots of that! Gu Yu Cha is great. Black Lodge 1990 Fu Zhuan is great. Dark Potion is good.
I wanna buy those tea coins in bulk lol
You can! Email teamaster(at)westchinateacompany.com !
Is that the Orcish gaiwan?
What Is the name of fungus grow in black tea?
It's Latin name is Eurotium cristatum. In Chinese, it's called jīn huā 金花 ("Golden Flower") - this is found in a tea called Fu Zhuan
GOLD MOLD NAH DOG
Where is Phoebe’s restaurant?
Austin, TX!
Can you maybe give an address for Hunan Spice Restaurant?
This restaurant sadly closed down, y'all 😢
Smash the patriarchy!