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I am steeping and drinking aged Sheng Pu'er along your video. Invaluable information. Thank you!

Hope you are still able to complete the documentary in the future! best of luck, love your videos and your tea

love your videos!

Sohan said so long to oolong

Wait what I need to try gaba oolongs. So much good tea science out there

Sounds like this is a real rariTEA. 🙂

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

You described the chi of purple tea very well! I tried a purple tea for the first time yesterday and was not expecting that feeling. Elecric-y is a good way to put it.

Nothing worse than finding mouldy tea in that yixing you forgot to clean out!

I know it's been 4 years, but I really enjoyed the video. This is the second time I've watched it. I just got into Hei cha's this year, and I'm on my second brick. The latest is Himalayan Mojun fu and it is marvelous :). I think Hei cha is under appreciated.

that gaiwan is super handsome wowowow.. watching through all of these

🎉🎉🎉

Sohan killin it

Beautiful explanation. Could you share where you bought the cloth to dry with?

Thanks so much. Learn a ton from your videos.

As a very novice Mandarin learner, So-Han's pronouns including "ta" made me laugh for reasons I can't explain lol.

Hahahahaha the direction not the time

Can you make a video or an in-depth series on how to make herbal teas according to gong fu My go to teas are Peppermint Ginger Stinging nettle I also make infusions rather than teas and will be making teas for medical reasons Lavender for sleep Marigold for parasites Sage yea for health benefits etc Remember, taste is a factor for nutritional value is the biggest factor I would highly appreciate it. I usually sleep my stuff for 15 to 20 minutes to make an infusion. And I’m thinking better getting a guy on or whatever you call it that you have to help steep looseleaf tea that long without losing temperature

Great!!! Thank you

You rock dude

is that gaiwan jade? and if so where does one obtain such a thing?

fuzzy after silver needle?

Feeling sad as I just realized that this is the last video in the series :( Thank you so much So-Han for all the time and work put into this series. If I ever get to bring a new person into tea I'm going to point them to this series.

Should I brew wuyi rock tea in yixing teapot and how much steeping time for it when brewing with yixing?

Do we need to open the lit after each infusion to let it cool down?

I have a 200ml yixing teapot but I'm not sure if I can use it for steeping red tea or not, because I thought the steeping time for 1st-2nd...infusion is very short (quite instantly) and my teapot needs around 10-15 second to pour out all the tea fluid. Which tea is better to use with yixing teapot may I ask? Correct me if I was wrong somewhere

As a Chinese tea-loving linguist, I like your little caveat at the beginning. 😂

I absolutely love your channel, thanks for sharing your knowledge with us.

Will this channel upload again? 😢

Hope your transition to your new location goes smoothy and you find equilibrium soon. I had a family business for a decade and know how hard moving and readjusting can be. Much peace and luck to you and your family <3 Can't wait to visit you all one day!

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

The first shu pu'er I drank was from a local tea house. It smelled of rotting fish skin in a pile of compost. It made my stomach hurt. I've had okay shu pu'er since then, but nothing really worth drinking a second time. Maybe one day I'll get to try one of these delicious sounding teas that have had more care put in to them.

I could listen to So Han talk about pu'er for at least 3 hours longer this.

Sending good vibrations to you from Canada. I thoroughly enjoy all your Tea Wisdom and how you share your experience with everyone. Looking forward to seeing you again soon. Cheers

Would love to see new videos from you❤

Where would one go to look for tea from '96? I'm afraid of falling for a scam or getting over charged for a tea that isn't actually from '96

I’ve been drinking tea casually since you worked with the modern rogues teaching them about tea, and recently I’ve started getting more into it as I’ve gone through culinary school, I just wanted to say thank you for inspiring me and giving me a new passion and hobby to enjoy!

I am so impressed that all of this just exists in your brain. And not even just yours, but other tea experts too. I feel like I learn the same thing repeatedly and its like the first time every time lol.

"You wanna know the 'right' way to spell pu'er? With the Chinese characters." Perfect lol

Hello! I'm new to gongfu cha, and your videos are a fantastic resource. I was wondering if you've come to a conclusion on ageing silver needle cakes since recording this video. Do you think the changes to the experience, if any, are worth waiting for? I recently picked up a cake of Baihao Yinzhen, and I wanna know if it's worth saving for future me. I was also wondering, in your opinion, what other types of tea benefit from ageing besides white and pu'er. Do you already have a video on this? Thanks!

Bro, don't pour towards us. So rude!

Thanks dude. Love the "Ni Howdy y'all" 😂

I loooove my Gai Wan, they are fabulous.

I learned of your tea house from the modern rogue. Many respects to you. When life is making it available for me, I would love to order a tea set and some tea cakes!

What is the difference between oxidation and non oxidation? Curious on what the benefits are

3 years late but this was some great easy listening

Old MacDonald had a tea plantation, 一芽一葉

I find 10 oclock so much easier for me, but i am trying for 12

Legitimately laughed at the *bloop* noise - and the genius of the simplicity of reversing the gaiwan. Any reco’s for a 120ml pot with a spout? Thanks for making all this content!

14:45 - it's the other way around, glutamic acid is what's present in tea, GABA is synthesized from it during anaerobic incubation. 31:31 - from my 1.5 years of working with tea, it's very normal for GABA tea to look this dark, darker than roasted oolong even. As a matter of fact, those GABA teas I had that were light in color, they weren't quality at all lol. Also, do you throw away the first steep no matter the tea? I've been told that you can generally skip the rinsing part for Taiwanese high quality teas. I stick to this recommendation, as I'd rather keep the creme de la creme part.