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Same here !

Thank Amitabha I am Buddhist ☸️☸️

No one cares

@jaisinghrajput2995 nobody cares you don't care

@@adilabilbekuly no one cares about your cult islam.... It just spread hate and a cheap copied version of Christianity....

@@adilabilbekuly islam = cheap copy of Christianity+ hatred

Wasn't trying to make a fetish video, but thanks

In gongfu cha, the tea is usually brewed pretty fast because the tea is meant to be brewed multiple times (it can vary from 6 times to 15 times depending the type of tea). This way, the color and flavor of the tea will develop every consecutive brew until the leaves are spent.

Wushu is gymnastics with metallic toys. The effort that goes into making a quality cup of tea takes experience to understand.

@@bp5662 Spoken like someone truly ignorant of the effort, beauty and gracefulness of Wushu. I didn't want to use the more general term "Zhong Guo Gongfu" because obviously Gongfu just refers to "hard work" and doesn't specifically have to mean martial arts and also could be easily confused with referring to Gongfu tea. Also didn't want to use "Tajiquan" because that level of gracefulness, precision, intention and beauty aren't limited to Tajiquan or soft/slow Chinese martial arts - it can be found in hard, fast forms too.

It is to clean the equipment. Most Chinese use the hot water to clean the cups. They also pour the tea out the first time to clean the tea leaves and dust that was like collected on the dried tea leave . Usually if you don’t pour it out the first time it will be the most bitter but as you keep steeping the tea the taste will be more lighter and not as strong .

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Thank you! Just for the record, there's no such thing as Chinese tea ceremony. What's often misnomered as a ceremony is gongfu tea. But it's just how we drink tea in the Chaoshan region.

I used to think seeping for longer was better. But now I see a 15 minute seep as crazy long. Most tea leaves give out their best flavours in the first 30 seconds to 1 & a half minutes. A single seep that lasts longer than 2 minutes is usually bitter, no matter what the tea.

I know the term cricket for years has been specified with Gryllidae - however, after 40+ years of chasing these things around I came to a big realization, even taxonomy verifies this, there’s two types of Orthopterans; there’s Caelifera [Grasshopers], and there’s Ensifera [Crickets - everything we can commonly term in the orthopteran realm are but variations of genetic extravagance between one or the other. My case and point - it’s okay to refer to a “Katydid” (Tettigoniidae) as a “bush-cricket“, or generally speaking, “a type of cricket”, because biologically speaking, one would be absolutely correct. As a matter of fact, when I notice that Katydids, academically or commonly are still being referred to as “long-horned grasshoppers”, it practically vexes me to nausea. Every grasshopper I have ever examined has short antennae, even-segmented palps, tympanic membranes on the sides of the abdomen, [female] internal ovipositors, and [male] stridulation by means of rubbing the hind leg files against the wing scrapers. On the opposite side of the coin, every cricket I’ve studied has long antennae (with the exception of mole crickets and cooloola monsters), tympanic membrane‘s under the front knees, palps ending in three distinctly elongated segments, [female] external ovipositors, and [male] stridulation via wing-on-wing (file-on-scraper) rubbing together - Katydids are no biological exception, but are in fact the epitome of what a cricket is in it grandest form! 👍🏾 I rest my case 😁.

@S M Are you completely stupid? How can a water sucking pump be a part of a culture, or even a cultural activity such as a tea ceremony?

The trays are made out of many different materials. They are typically required for gongfu tea service, as there can be a lot of waste water. There is a plastic tube at the base leading down to a wastewater bucket that needs to be emptied regularly. Gravity pulls all the water away and down. The material of the table isn't important, though clay and hardwoods are preferred. The more affordable ones are made of bamboo or a glue-pressed imitation bamboo. The circular tool placed over the fair cup (pitcher) is simply a silk screen to catch the extra tea leaf particles that may escape the crude lid-only filtration. That way you end up with a very clear liquid to drink. It's optional. In fact, a gongfu tea set is complete with only a brewing vessel (teapot or gaiwan) and three cups. Everything else is optional. The sets can get very intricate, but gongfu cha is not a dance or a ceremony, as it's often referred to as and performed for tourists in China. It's a way to brew the espresso equivalent for tea. No right or wrong way. Nothing mystical about it, except the perfect flavor you'll eventually learn to infuse.