THAT'S CORRECT, I am very glad that you won Sigi! We were in Wuyishan and processed leaves of Foshou. I got a sample the batch we processed and will review it together with many other Yan Cha soon in a video. @Sigi, please send us your address using this form: www.nannuoshan.org/pages/contact
@@fernandoarjona9116 , there is a very comprehensive book coming out soon, but the first release is German. In a few months it should come out also in English though. The German title is: "einfach besser(en) tee trinken" and it should be on Amazon in a couple of weeks. If you don't speak German, you might track it on Amazon to see when the English release is out. In the meanwhile, other books I would suggest reading are: Tea: History, Terroirs, Varieties (by Camellia Sinensis, the teahouse in Montreal); The Story of Tea: A Cultural History and Drinking Guide. And if you are into Pu'er here a must read: Puer Tea: Ancient Caravans and Urban Chic (Culture, Place, and Nature), by Jinghong Zhang.
@@zissimus8462 , I see. than I would avoid it. Dancong is very aromatic, Yan Cha tends to be heavily roasted. Over time, they will influence each other. Zhuni is best for Dancong, as it helps maintaining the crispiness of its taste in the cup.
@@nannuoshan well to make myself clear. I bought used zhuni yixing for good price. It was used for Yan cha and light roasted oolongs before. I drink mainly dancongs.
Yes, the greener is the bouquet style. In Chinese qing xiang (清香). The classic style can be called in different ways, for example shu xiang xing (熟香型). More on this topic in the 4th video about Chinese tea lexiconvthat should come out by the end of the month.
Thank you David for participating! Half of the answer is right and, I have to say, not knowing the Cultivar, it was a good try with Qi Dan, since it is so widespread. We will do more of these tea quizes, so keep on following us and soon or later I am sure, you will guess it right. One tip: in our quiz we always ask questions which answer was disclosed in the previous weeks in our newsletter, website or social media.
Wuyi, Fujian, China - Xiang Yuan/Fo Shou, wasn't it?
THAT'S CORRECT, I am very glad that you won Sigi! We were in Wuyishan and processed leaves of Foshou. I got a sample the batch we processed and will review it together with many other Yan Cha soon in a video. @Sigi, please send us your address using this form: www.nannuoshan.org/pages/contact
@@nannuoshan Oh, I'm looking forward to that video! It's gotta be a special feeling to have the opportunity to try some tea you've made yourself.
Great video very interesting.
i love your videos!! excellent to learn!!!
Thank you Fernando, I'm glad you like the channel. Please let us know if there is any topic you would like us to film about.
@@nannuoshan how about some tea books to deepen tea learning?
@@fernandoarjona9116 , there is a very comprehensive book coming out soon, but the first release is German. In a few months it should come out also in English though. The German title is: "einfach besser(en) tee trinken" and it should be on Amazon in a couple of weeks. If you don't speak German, you might track it on Amazon to see when the English release is out. In the meanwhile, other books I would suggest reading are: Tea: History, Terroirs, Varieties (by Camellia Sinensis, the teahouse in Montreal); The Story of Tea: A Cultural History and Drinking Guide. And if you are into Pu'er here a must read: Puer Tea: Ancient Caravans and Urban Chic (Culture, Place, and Nature), by Jinghong Zhang.
fernando arjona, the German book is out: www.amazon.de/dp/B082L2TYLQ/ref=cm_sw_r_wa_awdo_t1_AA-7DbHTEEM3F_nodl
Which teas have less caffeine. I m looking for a mild tea.
And as always, great video!
I would like to ask whether it is OK to brew Yan cha and Dancong in the same teapot.
Hello, if the pot is glazed, it is not a problem to brew both in it. If it is not glazed, like a Yixing teapot, better not.
@@nannuoshan I was talking about Zhuni. Thanks.
@@zissimus8462 , I see. than I would avoid it. Dancong is very aromatic, Yan Cha tends to be heavily roasted. Over time, they will influence each other. Zhuni is best for Dancong, as it helps maintaining the crispiness of its taste in the cup.
@@nannuoshan well to make myself clear. I bought used zhuni yixing for good price. It was used for Yan cha and light roasted oolongs before. I drink mainly dancongs.
@@zissimus8462 , if you want to use it for Dancong you can reprime it: ruclips.net/video/23HtUt-H59k/видео.html
Is the greener dancong called "bouquet style"? And do you know the Chinese names for the greener style and the classic style?
Yes, the greener is the bouquet style. In Chinese qing xiang (清香). The classic style can be called in different ways, for example shu xiang xing (熟香型). More on this topic in the 4th video about Chinese tea lexiconvthat should come out by the end of the month.
Wuyi, Fujian, China. The cultivar not sure but, Qi Dan?
Thank you David for participating! Half of the answer is right and, I have to say, not knowing the Cultivar, it was a good try with Qi Dan, since it is so widespread. We will do more of these tea quizes, so keep on following us and soon or later I am sure, you will guess it right. One tip: in our quiz we always ask questions which answer was disclosed in the previous weeks in our newsletter, website or social media.
It's so obvious after drinking shitloads of yancha and dancong.