- Видео 68
- Просмотров 266 723
Path of Cha
США
Добавлен 21 дек 2017
This channel is dedicated to craft teas and Tea Culture: what is tea, how to brew tea, and how to get the best tea experience.
"Drinking a cup of tea, I stopped the war", - a poet, Paul Reps said. Tea helps to pause, to stop the never-ending hurry, and to enjoy the moment. Take a sip, feel the fragrance, hold on to it. This moment will never repeat itself. Appreciate its uniqueness. Savor it.
For more information on Gong Fu Cha and Chanoyu, and to find everything you need for these practices, visit our website:
pathofcha.com/
"Drinking a cup of tea, I stopped the war", - a poet, Paul Reps said. Tea helps to pause, to stop the never-ending hurry, and to enjoy the moment. Take a sip, feel the fragrance, hold on to it. This moment will never repeat itself. Appreciate its uniqueness. Savor it.
For more information on Gong Fu Cha and Chanoyu, and to find everything you need for these practices, visit our website:
pathofcha.com/
Mastering Tea Brewing Through Understanding Tea's Elements
Understanding the process of tea infusion and extraction is a powerful tool for any tea enthusiast. Crafting a good cup of tea involves understanding the interplay of various factors contributing to its flavor and aroma. In this video, we go through the techniques and variables that shape tea's flavor, helping to create the perfect cup every time.
• To read more about it, visit our tea-blog: pathofcha.com/blogs/all-about-tea/mastering-tea-through-understanding-its-elements
• To buy quality teas, visit our shop: pathofcha.com/
• And sign up for our Newsletter to stay in the know: rb.gy/czfrk4
• To read more about it, visit our tea-blog: pathofcha.com/blogs/all-about-tea/mastering-tea-through-understanding-its-elements
• To buy quality teas, visit our shop: pathofcha.com/
• And sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Просмотров: 303
Видео
Tea & Tea Processing in Chinese Culture
Просмотров 1392 месяца назад
This short video is about the role of tea and tea processing in Chinese culture. • For Asian teas and tea knowledge, visit pathofcha.com/ • And sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Made of Stone Gong Fu Cha Teapots.
Просмотров 1672 месяца назад
Making Gon Fu Cha teapots of stone. • Visit our shop: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Gong Fu Cha: Brewing Method & a Practice
Просмотров 2252 месяца назад
In this video we are looking into the meaning of Gong Fu Cha beyond the simple brewing technique. • To learn more about Gong Fu Cha, visit our website: pathofcha.com/ • And sign up for our Newsletter: rb.gy/czfrk4
Tasting "Secret Forest" Lai Chau Vietnamese Black Tea
Просмотров 1093 месяца назад
Tasting our new arrival: "Secret Forest" Lai Châu Wild Black Tea from Vietnam 🇻🇳 It's a rather unusual red tea (hong cha) with tropical notes. • You can find this tea here: pathofcha.com/collections/black-teas/products/wild-tree-secret-forest-black-tea-vietnam • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Tasting "Kombu-Pu" - Shou Pu-erh made with Kombucha
Просмотров 1133 месяца назад
In this video, we are tasting our experimental tea: "Kombu Pu" - a shou pu-erh that is made with the aid of pu-erh-based kombucha. • You can find this tea here: pathofcha.com/products/kombucha-gushu-ripe-pu-erh-tea-cake • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Tasting ShuSheng Pu-erh
Просмотров 823 месяца назад
In this video, we are tasting ShuSheng Pu-erh "Curiosity". It's our own experiment in blending the best of both worlds: Shou Pu-erh and Sheng Pu-erh. And we are very happy with the result:) • Check out our ShuSheng: pathofcha.com/products/curiosity-gushu-shueng-ripe-raw-pu-erh-tea-cake-100g • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Elixir of the Orient: The Role of Tea in Chinese Culture
Просмотров 1693 месяца назад
This is an excerpt from the documentary "Chinese Tea: Elixir of the Orient," which tells about the role of tea in Chinese culture. • Visit our website for high-quality teas and articles about tea and tea culture: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Elixir of the Orient: Tea Varieties.
Просмотров 1383 месяца назад
This is an excerpt from the documentary "Chinese Tea: Elixir of the Orient," which tells about six types of Chinese tea: Green tea, White Tea, Yellow Tea, Oolong tea, Black (Red) Tea and Dark Tea (Pu-erh and Hei Cha). • Visit our website for high-quality teas and articles about tea and tea culture: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Elixir of the Orient: Brief History of Tea
Просмотров 2453 месяца назад
This is an excerpt from the documentary "Chinese Tea: Elixir of the Orient," which tells a brief history of tea and its origins. • Visit our website for high-quality teas and articles about tea and tea culture: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Tasting Liu Bao Hei Cha (harvest of 2021)
Просмотров 3443 месяца назад
In this video we are tasting our new Liubao Heicha of 2021 that came to replace our 2015 Liubao. • You can find this tea here: pathofcha.com/products/liu-bao-hei-cha-guangxi-pu-erh-tea • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Tasting "Northern Swallow" Vietnamese Raw Pu-erh
Просмотров 2713 месяца назад
In this video we are tasting a Vietnamese sheng pu-erh. Some really good shengs are now produced in northern Vietnam and we, in "Path of Cha", love them. The Sơn La province, where this tea is handpicked, is distinguished by its "cloud oceans" that gracefully envelop the higher altitudes in the mornings. These natural mists contribute to the soil's moisture and foster a tea that is free from ur...
Tasting "Black & White" Tea: Shou Pu-erh with White Tea
Просмотров 1823 месяца назад
In this video, we are going to be tasting one of the latest additions to our tea collection. It's an experimental tea, a blend of two types: White Tea and Shou Pu-erh, pressed together in a single tea cake. • Find it in our shop: pathofcha.com/collections/pu-erh-teas/products/white-tea-with-ripe-pu-erh-tea-cake • Sign up for our newsletter: rb.gy/czfrk4
Tasting Tencha - Japanese tea from which Matcha is made
Просмотров 2033 месяца назад
In this video we are tasting Tencha. Tencha is a unique kind of tea that's less commonly talked about than its famous successor, Matcha, but shouldn't be overlooked if you appreciate the finer points of tea culture. The name "Tencha" (碾茶) comes from two Japanese words meaning "grind" and "tea," hinting at its primary use: it's the leaf used to make Matcha. But there's more to Tencha than just b...
Tasting the Earliest Harvest Green Tea of 2024
Просмотров 2064 месяца назад
In this video, we are tasting the very first green tea of 2024 - this is what we believe is the very first tea harvest in all of China. • Sign up for our newsletter: rb.gy/czfrk4 • Buy the earliest harvest green tea: pathofcha.com/collections/new-arrivals/products/the-earliest-harvest-green-tea-first-flush • Visit our shop: pathofcha.com/
Different Techniques of Pouring Water over Tea
Просмотров 5326 месяцев назад
Different Techniques of Pouring Water over Tea
Ripe vs Raw Pu-erh Tea: The Differences Between Sheng and Shou Puer
Просмотров 4 тыс.8 месяцев назад
Ripe vs Raw Pu-erh Tea: The Differences Between Sheng and Shou Puer
Choosing Yixing Clay Teapot. A Comprehensive Guide.
Просмотров 2,6 тыс.9 месяцев назад
Choosing Yixing Clay Teapot. A Comprehensive Guide.
How to Brew Taiping Houkui Gong Fu Style
Просмотров 836Год назад
How to Brew Taiping Houkui Gong Fu Style
Making Chen Pi Cha - Mandarine-Stuffed Tea
Просмотров 4,3 тыс.Год назад
Making Chen Pi Cha - Mandarine-Stuffed Tea
How to Boil Tea (a modern adaptation of Lu Yu's method)
Просмотров 1,5 тыс.Год назад
How to Boil Tea (a modern adaptation of Lu Yu's method)
Very beautiful, thank you
Thank you 🙏🏻🍵
Os this real
it is:)
I would recommend soaking the chasen in water in advance, because it may be brittle when dry. I cool my chawan with ice, and dry it, sift in matcha, and mix it with a small amount of ice cold water at first, after that add the rest of the water and whish so it gets a nice foam and add a few ice cubes in it at the end for presentation pourpouse.
All good advice! Thank you
Ahaha is it possible to get high on tea? The question is yes
How did people do this in the past? Specifically without an electric kettle, did they just have a constantly burning fire next to them for heating more water? Thank you for the short and easy to understand guide by the way.
Thank you for the thank you:) In the past (just as now, in many places) people were burning charcoal that retains heat for quite some time - plenty to reboil water time after time.
amazing, thank you
Glad you found it useful:)
Love the video. Do you mind sharing the name of the song?
Thank you:) It’s one of the tracks we bought on “Audio Jungle”
I really want to travel there and learn from the master ❤
We are there right now, learning from the roots:)
Excellent video, incredibly insightful!
Thank you! 🙏🏻 Happy you find it useful
Does that make a big difference heating up the tea leaves in the pot before pouring hot water ?
A few factors make this step important: 1: Heating up teaware before brewing ensures that when you brew, the water temperature won't drop. If you have a relatively cold teapot, cha hai, and cups, they all use up heat. 2: Warming up tea leaves opens up the aroma. Enjoying aroma is one of the most pleasant experiences, and aroma is one of the key features of tea. Once the leaves are warmed up, before getting to brew, open up the lid and smell the fragrance. 3: Warming tea leaves and preparing them for hot water allows both the aroma and taste to open up fuller.
@@PathofCha Thanks, i preheated the teapot always but never put any attention for the tea itself in the teapot to warm up, will try that !
"After bitterness comes sweetness"
it comes only to those who chose the right tea
Oh, I forgot to mention I am growing a lot of these herbs myself and how to dry it and treated process it whatever would also be very helpful
where can someone buy that table? its beautiful
Thanks Stephen!:) Check it out: pathofcha.com/collections/tea-trays-chaban/products/handmade-tea-table-chaban
Cute video
you make me blush ☺😂
@@PathofChadon't be shy ;)
Very helpful, thank you! Could you also mention the temperature in Celsius, or put it in the text? That is it's distracting for me, so I don't have to pause the video and calculate. 😅
Thanks for your feedback! We'll do it next time:) 175ºF - 80ºC 185ºF - 85ºC 195ºF - 90ºC 205ºF - 95ºC 212ºF - 100ºC
What a beautiful location with over a thousand years of history. Perhaps wrapping the pan-fired tea leaves in the porous straw paper allows some of the tannins to be absorbed which makes the tea taste less bitter,.
it's an interesting thought, Barry! However, I think that the primary reason for that sweetness and reduced bitterness and astringency lies in the controlled oxidation process (闷黄 - Men Huang) that transforms catechins into lesser sharp, more rounded theaflavins and thearubigins. More on this subject here: pathofcha.com/blogs/all-about-tea/mastering-tea-through-understanding-its-elements
Great video! I especially liked the part of the chemical breakdown of caffeine, catechins, and l-theanine and how they are released - it was super interesting. I wonder if the release is still true in cold-brewed tea. I also really liked how you spoke of both Japanese and Chinese teas as most people I've encountered prefer one or the other almost exclusively. Thanks for the terrific information!
Thank you for your kind feedback! 🙏🏻Glad that you found this video useful. "I wonder if the release is still true in cold-brewed tea." - of course. Chemistry works the same:) Since L-theanine gets extracted faster than the other two elements and under a lower temperature, cold-brew tea usually comes out sweeter and rarely bitter and astringent unless left in a fridge for a really long time. The key is not to make the mistake that many do by filling the brewing vessel with warm water and letting it cool. You should start a cold brew with cold water. "I also really liked how you spoke of both Japanese and Chinese teas". - we like tea for its taste, not for its origin:) In our shop, we offer Chinese, Taiwanese, Japanese, Vietnamese, Thai, and Burmese teas. Hoping to be able to get some Laotian teas in the future. Please visit:)
• To read more about it, visit our tea-blog: pathofcha.com/blogs/all-about-tea/mastering-tea-through-understanding-its-elements • To buy quality teas, visit our shop: pathofcha.com/ • And sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Great info. Thank you !
@@SaultoPaul 🙏🏻
Good stuff ❤
🙏🏻🍵
• For quality Asian teas and tea knowledge, visit pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Do you find stoneware to have any muting/rounding properties like clay or would it be considered more neutral like ceramic? I assume the latter since I'm under the assumption the stone used wouldn't be very porous?
good question! And the honest answer - we don't know as we never tried tea from such stoneware:)
That's so cool. I want one 😂. Also, seems a very good way to accidentally chop a finger off! 😬😳. All those saws!!!!
Haha, yes, that’s what we thought when we saw this video! It’s safer to work with clay 😂
• Visit our shop: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Great video! Since I have discovered techniques from your and other channels and paying more attention to brewing my teas, a whole new world opened up for me. It is so true what you say, it becomes like a meditation. Happy Easer 🐣🙏
Thank you, Caroline! Excited for your tea journey! Happy Easter to you too:)
I appreciate how you touched on all aspects of gong fu tea brewing. As a recent convert to brewing this way, I have up to this point focused on the technical aspects. The more I do it, the more aware I am becoming of how it encompasses so much more. I see a lot of parallels with how my yoga practice has evolved over the years.
Thanks, Christine! It all comes gradually and it's a life-changing practice.
EXCELLENT information. I really appreciated this video, laoshi... as I am new to gong fu but very interested to learn and master it all. Thanks again 💪🏼❤️🫡
🙏🏻 Thank you! Happy that you find it useful!
• To learn more about Gong Fu Cha, visit our website: pathofcha.com/ • And sign up for our Newsletter: rb.gy/czfrk4
• You can find this Wild Vietnamese Tea here: pathofcha.com/collections/black-teas/products/wild-tree-secret-forest-black-tea-vietnam • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Great info on steeping. I've been wondering.
@@SaultoPaul 🙏🏻
Not only the tea might be calming, but just watching the video is like a meditative moment. We so much need these time outs in this sometimes very unbalanced world. Thanks for sharing and I will definitely try out some more puerh teas. Did not drink those a lot in my lifetime 🙏🏻🤗
🙏🏻❤🍵
• Kombucha Pu-erh: pathofcha.com/products/kombucha-gushu-ripe-pu-erh-tea-cake • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Chinese tea master is more trustworthy than most British tea experts. Same things to coffee, Arabian coffee expert is always trustworthy than British coffee expert as well.
• Check out our ShuSheng: pathofcha.com/products/curiosity-gushu-shueng-ripe-raw-pu-erh-tea-cake-100g • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
Thank you for a very well and clear explanation of the difference between the two types of Pu-Erh! Some questions: I always rinse the teas with 100 Celcius degree water, and then steep it with 100 C as well. Can it be, after rinsing with 100 C, steeped at a lower temperature? Say, 80 degree Celsius? And, as I understand, are both types of Pu-Erh called "post fermented" teas, Correct? And last question: as I understand; sheng Pu-Erh will never become shou Pu-Erh no matter how long you let it ripe? Or will ripen sheng Pu-Erh in wet conditions over (maybe decades) give the same result as shou Pu-Erh? Thanks in advance and best regards.
Hi Liam. Thanks for the questions! I'll try to answer them to the best of my knowledge:) • It is customary to brew pu-erh with boiling water. You can, of course, lower the temperature to your liking (after all, it's your tea:) but generally speaking, aged compressed tea made of large and thick assamica leaves needs hot water to open up fully. So, 80ºC may not suffice. 95º - maybe, I wouldn't go lower than 90ºC. • Unlike Shou pu-erh, Sheng pu-erh is fermenting slowly and naturally, over the course of years. • After many years of aging and fermenting, sheng pu-erh can reach the condition when all the sharpness and bitterness dissipates, the brew is thick, sweet and rounded, and its color is dark. At this stage, it can be called "hei cha" (dark tea). Its taste will be similar to the taste of shou pu-erh. I, personally, never tried such old sheng, but hopefully will get a chance during my next visit to China in a couple of months:)
@@PathofCha thanks for your quick respond. Makes sense indeed for opening the leaves at 100 C. But loose leaf Pu-Erh; after rinsing with 100 C I will try steeping at a lower temp. So: is Sheng post fermented naturally and Shou "man made" post fermented? Like a compost heap in the garden. Both post ferment and as I understand "post" fermenting is a process they both undergo. If young Sheng is not called "Hei cha" what is it called then? Green tea? Hope you get a chance to taste old Sheng indeed! I hope you do a posting of that about the taste. Thank you.
@@LiamEserda "is Sheng post fermented naturally and Shou "man made" post fermented? Like a compost heap in the garden. Both post ferment and as I understand "post" fermenting is a process they both undergo." - yes, that's correct. • Young sheng is called simply sheng:) and if it's produced in Yunnan, then it's called pu-erh. Otherwise, just sheng - there is no other conventional name for it. It is not a green tea because in green tea enzymes are stopped during the sha qing phase, while in sheng pu-erh enzymes are slowed down but still alive.
@@PathofCha Thanks again for your explaining, it's clear to me now. :) Best regards!
isn't Pu Erh made from the Assamica sub Varietal because it only grows in Yunnan?
that's right: pu-erh is usually made of Camelia Sinensis var Assamica, and in order for this type of tea to be called "pu-erh" it must be produced in Yunnan. But Assamica grows in many different regions and countries, such as India, Laos, Thailand, Vietnam, Myanmar, etc. And many different countries produce their own sheng or hei cha. For example, we have some nice Vietnamese sheng: pathofcha.com/collections/pu-erh-teas/vietnam
Great video ! ❤😁
Thank you 😊
• Visit our website for high-quality teas and articles about tea and tea culture: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
• Visit our website for high-quality teas and articles about tea and tea culture: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
• Visit our website for high-quality teas and articles about tea and tea culture: pathofcha.com/ • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
• You can find this tea here: pathofcha.com/products/liu-bao-hei-cha-guangxi-pu-erh-tea • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
• You can find this sheng here: pathofcha.com/collections/pu-erh-teas/products/northern-swallow-gushu-raw-pu-erh-tea-cake-vietnam • Sign up for our Newsletter to stay in the know: rb.gy/czfrk4
LOVE the little sleeping fox tea pet. It was the first one I got when I deep dived into Pu-erh tea. Soon, she's gonna have a nice little matte shade to her, from all the shou pu-erh I'm drinking!
nice!:)
Thank you for sharing your impressions! I will definitely start exploring Japanese tea someday 😌
oh, Japanese teas are a whole different world!:)
• Find "B&W" Pu-erh in our shop: pathofcha.com/collections/pu-erh-teas/products/white-tea-with-ripe-pu-erh-tea-cake • Sign up for our newsletter: rb.gy/czfrk4
• Pre-order Tencha: pathofcha.com/collections/matcha/products/tencha-green-tea-japan • Check out our selection of Matcha: pathofcha.com/collections/matcha • Sign up for our newsletter: rb.gy/czfrk4
I love this! Where can I purchase the glass kettle and cups?
Thank you:) The glass kettle is on Amazon: www.amazon.com/dp/B0007WTBQ0/ and the cups are in our shop: pathofcha.com/collections/teacups/products/double-walled-glass-teacup
Truly fascinating presentation. It really shows how complex the subject is! Great to have a scientific approach to tea--you don't see that too often in popular tea show offerings. Lends unique insights.
Thank you! 🙏🏻
💚 Very appropriate video as I sip on some P.O.C. silver needle this fine morning !! The Bai Hao Yin Zhen !
🙏🏻
Nicely done video!
Thank you, Jim!
I literally just received the 2024 batch while writing this comment. The freshness is really what appealed to me about this tea. The aroma on the newly opened bag is amazing! And the flavor is so vibrant. Great video! I'd love to see more videos on other teas you sell. I think it really helps put energy behind the product. -W. Hicks
Thanks, William! Appreciate your feedback! You know what? Maybe it’s a good idea to review our new arrivals. I’ll give it a try, thank you:) And happy to hear that you liked this tea:)) I remember you liking our “Wild Mango” green tea from Thailand. - Glad that you’re into green teas:)
Do you always drink the rinse on green tea?
With green tea - always! Green teas are delicate, open up immediately, and usually don't hold many steepings well. Given all these factors, it would be a waste to treat the first steeping as a mere rinse. Moreover, I think that the only types of tea that should be rinsed are tightly compressed teas and/or very old teas, e.g., aged pu-erhs. But that's a matter of preferences. Others may disagree. And it's ok:)