Advanced tea processing concepts
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- Опубликовано: 8 май 2024
- I am cooking a batch of reddened Pu-erh tea. To get higher degree of oxidation, I let the leaves wither for over a day, this has implications on the next steps of the processing.
The steps of tea processing are interlinked, I go into more detail about this connection in the video. 
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One tea done in five Styles in one Set to experience them all in the context of each other would be awesome.
What a luxury is having enough quality material to be able to experiment. 🌱🥃🌱
I prefer "greener" style processing than "redder". Sure, redder puerhs are more fragrant, aromatic, and drinkable/"accessible" to the demanding mass consumer in the early years... but does not have a proven track record compared to the more traditional way of "green" style processing. By this I mean puerhs which have a short withering time and an aggressive high temp sha qing. This is my preference in general, producing teas with great ageing potential. If I want fragrance, I might as well drink an oolong. Love to hear your thoughts, William!
Thanks for sharing your knowledge :)
If all tea makers were purists, would we have aged white tea? Thank goodness there are people like William pushing the art forward. 🌱🥃🌱
theres already aged white tea. in fact, a purist would not want white tea to be aged since tertiary aromas are undesirable and mask the absence of freshness which is the hallmark of a good white tea.
Reread his comment. You misunderstood it.
Love the way you explain things, it requires a lot of passion and honest care to explain things thoroughly
It has been a joy drinking through your tea. I am long forward to sampling more
Hmm.. so this would be oolong with a puerh varietal? xp
In any case I prefer more typical puerh, both for its ability to age and the fact that living in a tropical environment, things that can withstand the hot and humid environment are a great bonus. Most of my oolongs seem to change very quickly (I can elaborate), I resorted to storing my greens in the FREEZER, and my reds thankfully aren't too prone to turning stale too quickly.
For these storage reasons my drinking and buying profile is leaning to raw puerh, dark teas, aged oolong, old white tea etc.
I wonder what a 'kukicha' made in the puer style from yunnan trees would be like. I feel it could have very interesting minerality and texture.
Thanks for interesting video that I find very relaxing to watch. Could you please make a video on what in your opinion is the best way of drinking tea. I could imagine there are different ways of drinking different teas. What are your recommendations for an average amateur tea drinker?
Is THIS batch up on your site yet? I love this mix of tea styles.
Thank you for the interesting details on processing. How do you think the processing of your neighbour (you mentioned around 6:25) will affect the aging of the tea? If the tea is much "greener" will it not age as well or the opposite?
可以加一些中文字幕就好了，国人可以看懂