@phdivusaurelianus9654 uh sure.. you only wanna roast green tea very lightly in a low heat flat pan as far as my knowledge goes, but only once that green tea is decently old. Look up how hojicha is made I'm definitely not a professional on this topic 🙏
Is the guy that sourced the 2011 Fuding white tea Yunqing in Beijing? There’s so many tea vendors at the Beijing Tea Market, I’d assume it could be another vendor, but I think Yunqing’s Music of Mengsong is definitely my favorite tea.
Legit strategy: buy tea for family members as gifts, they put it aside, don’t drink it, several years later, you swoop in and take it back. Everybody wins
Please Jesse, show how you would make a large amount of Puerh at once! I use a glass kettle that’s 1.7L at the max, and have always thought of it the same as just using a large glazed pot. Others disagree. Opinion? I would love to get myself a gaiwan and do it the traditional way but I enjoy multiple cups at once! Help?
You can get full Chinese sets for like $50 and add your own tea table and tea pets. Getting into a set is a small investment but honestly it costs as much as a normal order of tea. It's well worth your time because having the control lets you wash, then drink the tea properly which makes a big difference with pu-erh.
@@ocelot420_69 yeah i hear u, I’m able to do a wash with water from the kettle and just placing the puerh in a bowl, then draining, and then finally putting the tea into the water inside the kettle (which doubles as a teapot) but for some reason, my sheng always comes out wayyyyy to bitter. Thinking it might be something do with surface area and heat or something
Haven’t noticed too much of a difference with aged shu besides a higher likeliness of minty notes to be honest. Not nearly as significant a transformation as aged sheng or whites(I’d argue aged oolongs change a bit more as well)
![Gongfu Tea 101 [Teaism]](http://i.ytimg.com/vi/oQoBsxfZOMk/mqdefault.jpg)
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With older green tea, it's good to roast it to get some of that fragrance and flavour back, its like a whole different tea though after that.
Can you say more on that?
@phdivusaurelianus9654 uh sure.. you only wanna roast green tea very lightly in a low heat flat pan as far as my knowledge goes, but only once that green tea is decently old. Look up how hojicha is made I'm definitely not a professional on this topic 🙏
Love the shot of the cityscape in the liquor ❤❤
Got 2 cakes of the 2011, love my treasures from Jesse’s tea house
Aged white tea is my favorite kind!
Is the guy that sourced the 2011 Fuding white tea Yunqing in Beijing? There’s so many tea vendors at the Beijing Tea Market, I’d assume it could be another vendor, but I think Yunqing’s Music of Mengsong is definitely my favorite tea.
Definitely looking into this! Thank you!!
Now I know what tea to send to friends and family members who don’t drink it all the time 😄
Legit strategy: buy tea for family members as gifts, they put it aside, don’t drink it, several years later, you swoop in and take it back. Everybody wins
Also for people that drink tea often get them a little stuff that is best fresh, then get them some stuff to age too.
@@jessesteahouseI like that math.
Please Jesse, show how you would make a large amount of Puerh at once! I use a glass kettle that’s 1.7L at the max, and have always thought of it the same as just using a large glazed pot. Others disagree. Opinion? I would love to get myself a gaiwan and do it the traditional way but I enjoy multiple cups at once! Help?
You can get full Chinese sets for like $50 and add your own tea table and tea pets. Getting into a set is a small investment but honestly it costs as much as a normal order of tea. It's well worth your time because having the control lets you wash, then drink the tea properly which makes a big difference with pu-erh.
@@ocelot420_69 yeah i hear u, I’m able to do a wash with water from the kettle and just placing the puerh in a bowl, then draining, and then finally putting the tea into the water inside the kettle (which doubles as a teapot) but for some reason, my sheng always comes out wayyyyy to bitter. Thinking it might be something do with surface area and heat or something
Jesse, how does this 2011 fuding compare to the sister Ai aged white cakes that you talked about getting?
This one is a bit stronger and the sister Ai’s is a bit sweeter and more floral. But they also are diff ages so it’s not really apples to apples
@@jessesteahousehow old are the white cakes from sister Ai?
Recently got a 25 year old brick of shou pu-erh and yeah it tastes like nothing else, big heavy cedar and pine forest vibes.
😮
Haven’t noticed too much of a difference with aged shu besides a higher likeliness of minty notes to be honest. Not nearly as significant a transformation as aged sheng or whites(I’d argue aged oolongs change a bit more as well)
A strong Chinese medicinal vibe means nothing to most people