Very informative. Thanks for going into such detail about this subject. We're making Russian Ivan Chai which has similarities to processing black tea. It's fascinating how much tea making is such a science and an art! Greetings from Northern Alberta, Canada.
One precondition for honey-sweet and chocolaty Yunnan Hong Chas which I really like. Thanks for the comprehensible overview. I like hearing your pronunciation of chinese tea terms. It`s always nice to repeat some vocabulary.
Oh yeah! A complex topic! Thank you so much, Gabriele! There are so many more aspects you mentioned that I hadn't in my mind. Helped me a lot to understand what's going on between sun and tealeaves! And I am also beginning to understand this special taste of sundried black, this lacking of fragrance but on the other hand this special mouthfeeling, aftertaste and full body of these shai hong chas. Great great video! Thanks a lot to Nannuoshan!
I like the sun taste in the white tea. For me it is like to be on a meadow in sunny late summer. A specific aroma is in the air and this is what you can get also in white tea. Also it can be found in good Diang Hong - but this is like to be in sunny late summer forest. :)
Can you make a video on how to dry camellia sinensis leaves?
Very informative. Thanks for going into such detail about this subject. We're making Russian Ivan Chai which has similarities to processing black tea. It's fascinating how much tea making is such a science and an art! Greetings from Northern Alberta, Canada.
Glad that you enjoyed watching and thank you for your public feedback, it means a lot for us!
One precondition for honey-sweet and chocolaty Yunnan Hong Chas which I really like. Thanks for the comprehensible overview. I like hearing your pronunciation of chinese tea terms. It`s always nice to repeat some vocabulary.
Oh yeah! A complex topic! Thank you so much, Gabriele! There are so many more aspects you mentioned that I hadn't in my mind. Helped me a lot to understand what's going on between sun and tealeaves! And I am also beginning to understand this special taste of sundried black, this lacking of fragrance but on the other hand this special mouthfeeling, aftertaste and full body of these shai hong chas. Great great video! Thanks a lot to Nannuoshan!
I like the sun taste in the white tea. For me it is like to be on a meadow in sunny late summer. A specific aroma is in the air and this is what you can get also in white tea. Also it can be found in good Diang Hong - but this is like to be in sunny late summer forest. :)
Agreed, I like the comparison with a meadow on a late summer day!
Thanks
You are welcome!