Great job! The production quality is so good that if this was broadcast on something like NatGeo it would fit right in! I hope a lot more people discover your channel and get to enjoy the videos.
Incredible, indeed. Such a nice video, William. I watched this while enjoying a gaiwan full of your offering of Mr. Huang's 2020 harvest "fruity" high mountain oolong. What a treat!
All the teas on your website look excellent It's nice that you prioritize quality Seems like every tea you offer would be safe :) Next time I order definitely with you guys
Can you explain how the flavor of the leaves change during the rolling process? Given that sha qing has already occurred prior to this step, what chemical changes are still able to occur? Given that the leaves are moist for so long, could there be microbial fermentation occurring? Thanks!!
Rolling is mainly about extracting the chemicals from the inside of the leaves to the outer layer. I don't think microbial activity occurs during the shaping step because the leaves are kept quite hot, relatively dry, and they are worked on with the machine. At this step, they don't feel as wet as ripe pu-erh or yellow tea during the fermentation step.
@@farmerleaf61 thank you so much! Do you have an idea why the rolling softens the flavor, as you mentioned? Is it because it increases the absorption rate of solids?
Your production value is high and your commentary is very informative. What would you estimate are the relative production amounts of high mountain oolong made in Taiwan versus the mainland? Thanks.
Very few are made in China. Vietnam produces a lot of cheap oolong teas for the taiwanese market (they like to use oolong for their bubble tea!). Thailand and Indonesia also produce taiwanese-style oolong. Of course, the Taiwanese tea industry was based on the Fujian techniques (mainly Tie Guan Yin), they refined the process and added extra steps.
it is ball shaped, it doesn't taste like jasmine fllower. The shape has a minimal influence on the taste, what matters is the cultivar, terroir and overall processing.
Hi William Osmond, it would be nice if you could organize a visit trip for us during tea season ☺️, I guess a lot of people wanna come to visit your place
C'est super intéressant! Cette vidéo et celle faite le 29 juin 2021 sont complémentaires, c'est parfait. C'est la première fois que je comprends pour vrai comment un oolong est produit. J'ai très hâte d'y goûter; j'attends ma commande avec impatience. J'apprécie énormément votre chaîne et je continue à apprendre sur le thé à travers vos vidéos. J'aurais une petite question. Dans certaines vidéos, vous mentionnez que pour produire des oolongs, le cultivar est très important et que, par conséquent, un oolong particulier provient généralement d'un clone particulier qui est multiplié de façon asexuée. Malgré cela, pensez-vous qu'en utilisant des feuilles provenant de théiers généralement utilisés pour faire du pu'erh, mais en utilisant les techniques montrées dans la vidéo, le thé résultant aurait bon goût et est-ce qu'on obtiendrait un thé qui est globalement semblable aux oolongs?
Merci pour vos commentaires! Je vais vous donner une reponse insatisfaisante: c'est les deux. Le cultivar et la manufacture sont determinants pour former le gout du the final. Je pense tout de meme que le cultivar est plus important que la manufacture pour definir. Disons que le cultivar est une personne et que la manufacture est les vetements qu'il porte, vous pouvez presenter le gout du cultivar sous different angles (principalement une question d'oxydation). Nous avons sur notre site un the noir fait a partir de cultivars qingxin, utilises majoritairement pour le oolong, peut etre qu'il peut vous donner une idee de l'importance relative du cultivar et de la manufacture. Quant a de l'assamica manufacture en oolong, cela peut se faire mais on n'aura pas le meme rendu en bouche ni l'arome caracteristique. Certaine techniques provenant de la manufacture du oolong peuvent etre appliquees a la production du the noir dans le yunnan, notamment le fletrissage au soleil et le shaking qui peuvent donner une petite note sympathique.
I don't know how much I will like them if I try/taste them. What I see is all the workers had no gloves, no shoes on and managers put their noses right to the leaves, very unsanitized.
The majority of US branded tea are actually made from lower quality tea leaves left over from Asia. For starters, most tea leaf's are hand picked without gloves. I would be more concerned with pesticide use, artificial ingredients, or if plastic is used (tea bag or packaging).
You're adding boiling water to your tea..... no need to be concerned. People eat apples from the market without washing them and a hundred dirty hands have touched the apples. That's concerning.
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Great job! The production quality is so good that if this was broadcast on something like NatGeo it would fit right in! I hope a lot more people discover your channel and get to enjoy the videos.
Thank you for watching!
Thank you for showing this tea processing in a very interesting and enjoyable video ... "chapeau"
This is why i adore Oolong Tea ❤
nice job, what's left on the floor will be scooped up and sent to Lipton.
free commercial for lipton tea
Excellent presentation. Thank you!
This channel is treasure. I drink a lot of tea, high mountain oolong included, but I never knew that this much effort is required to produce it.
Superb production quality, great informational value, hats off to you as always.
Thank you!
Go to 0:03 to see the big floofer.
just received my order of High Mountain OOlong it is stunningly delicious---highly recommended---thanks for making it available!!!
Excellent instructive video! What labor intensive process! Raising bowls in gratitude!
Wonderful 👍
I like the funky music! Very dramatic.
We just got some high mountain oolong from our friends in Taiwan, so this was an amazing video to learn such interesting backstory. Thanks!
I enjoying seeing the whole process!
More videos like this! Great. Love this tea too!
This is amazing and interesting. I love Oolong tea! Makes me grateful for their work.
Thanks for the information it was very helpful
WOW! What precision in preparation of a tea product. 🌿💖🙌😺
thanks for the video 🙏, I like the way you explain ( clear and very detailed)...
looking forward for the next video ☺️
Thank you!
I just ordered some from the 2023 season. Can't wait, looks awesome!
Incredible, indeed. Such a nice video, William. I watched this while enjoying a gaiwan full of your offering of Mr. Huang's 2020 harvest "fruity" high mountain oolong. What a treat!
That's great! My admiration and respect to oolong tea increased.
This was fascinating! Thank you.
Glad you enjoyed it!
All the teas on your website look excellent
It's nice that you prioritize quality
Seems like every tea you offer would be safe :)
Next time I order definitely with you guys
I look forward to Mr. Huang's tea it looks like he really cares a lot about what he does
Yes, Mr Huang is truly passionate.
This was so well done! Thank you for doing such a great job! I've always been so curious about how Oolong is made!
thanks Will for this impression video, it is lovley to see how much work is behind this oolong tea!
I hope those workers are fairly compensated for all their efforts
Oolang is my favorite!
Magnifique la vidéo !
A very interesting and well done video! Oolong Tea is so tasty.
I love Oolong tea with some honey. I'm going to check your tea out it looks good!
very interesting thanks
I love that sweet smell after they are dried
Awesome 👍
That jade oolong was beautiful 😍
Can you explain how the flavor of the leaves change during the rolling process? Given that sha qing has already occurred prior to this step, what chemical changes are still able to occur? Given that the leaves are moist for so long, could there be microbial fermentation occurring? Thanks!!
Rolling is mainly about extracting the chemicals from the inside of the leaves to the outer layer. I don't think microbial activity occurs during the shaping step because the leaves are kept quite hot, relatively dry, and they are worked on with the machine. At this step, they don't feel as wet as ripe pu-erh or yellow tea during the fermentation step.
@@farmerleaf61 thank you so much! Do you have an idea why the rolling softens the flavor, as you mentioned? Is it because it increases the absorption rate of solids?
Another great video, love the music here!
I think funk music works well with the machinery noise.
Do you have a tea shop?
Theres a cool Caterpillar on the bottom right of a leaf at 0:55, which means no pesticides I suppose its really good!
Your production value is high and your commentary is very informative. What would you estimate are the relative production amounts of high mountain oolong made in Taiwan versus the mainland? Thanks.
Very few are made in China. Vietnam produces a lot of cheap oolong teas for the taiwanese market (they like to use oolong for their bubble tea!). Thailand and Indonesia also produce taiwanese-style oolong.
Of course, the Taiwanese tea industry was based on the Fujian techniques (mainly Tie Guan Yin), they refined the process and added extra steps.
Belle vidéo, tu gères !!
Finally was it ball shape, is the flavour like jesmin flower.
it is ball shaped, it doesn't taste like jasmine fllower. The shape has a minimal influence on the taste, what matters is the cultivar, terroir and overall processing.
Search how jasmine tea is made
Hurrah
Any tasting notes?
Hi William Osmond, it would be nice if you could organize a visit trip for us during tea season ☺️, I guess a lot of people wanna come to visit your place
I had this exact plan and prepared everything, just a couple of days before covid 19 arrived in China...
@@farmerleaf61 ok Nice, let us know if there is any plan for next year 😁
@@emmavtn406 I'd also possibly be interested!
C'est super intéressant! Cette vidéo et celle faite le 29 juin 2021 sont complémentaires, c'est parfait. C'est la première fois que je comprends pour vrai comment un oolong est produit. J'ai très hâte d'y goûter; j'attends ma commande avec impatience. J'apprécie énormément votre chaîne et je continue à apprendre sur le thé à travers vos vidéos. J'aurais une petite question. Dans certaines vidéos, vous mentionnez que pour produire des oolongs, le cultivar est très important et que, par conséquent, un oolong particulier provient généralement d'un clone particulier qui est multiplié de façon asexuée. Malgré cela, pensez-vous qu'en utilisant des feuilles provenant de théiers généralement utilisés pour faire du pu'erh, mais en utilisant les techniques montrées dans la vidéo, le thé résultant aurait bon goût et est-ce qu'on obtiendrait un thé qui est globalement semblable aux oolongs?
Merci pour vos commentaires! Je vais vous donner une reponse insatisfaisante: c'est les deux. Le cultivar et la manufacture sont determinants pour former le gout du the final. Je pense tout de meme que le cultivar est plus important que la manufacture pour definir. Disons que le cultivar est une personne et que la manufacture est les vetements qu'il porte, vous pouvez presenter le gout du cultivar sous different angles (principalement une question d'oxydation). Nous avons sur notre site un the noir fait a partir de cultivars qingxin, utilises majoritairement pour le oolong, peut etre qu'il peut vous donner une idee de l'importance relative du cultivar et de la manufacture. Quant a de l'assamica manufacture en oolong, cela peut se faire mais on n'aura pas le meme rendu en bouche ni l'arome caracteristique. Certaine techniques provenant de la manufacture du oolong peuvent etre appliquees a la production du the noir dans le yunnan, notamment le fletrissage au soleil et le shaking qui peuvent donner une petite note sympathique.
@@farmerleaf61 Je trouve la réponse très satisfaisante. Merci beaucoup d'avoir pris le temps de me répondre!
😮
👍
Some have no mask no hat on
I don't know how much I will like them if I try/taste them. What I see is all the workers had no gloves, no shoes on and managers put their noses right to the leaves, very unsanitized.
The majority of US branded tea are actually made from lower quality tea leaves left over from Asia. For starters, most tea leaf's are hand picked without gloves. I would be more concerned with pesticide use, artificial ingredients, or if plastic is used (tea bag or packaging).
Many dirty hands… not nice
Thats how its done in foreign Counties Shut the hell up And respect them
Unfortunately so. Sanitation is not observed.
We just pray before eating and drinking to cleanse our foods & drinks.
You're adding boiling water to your tea..... no need to be concerned.
People eat apples from the market without washing them and a hundred dirty hands have touched the apples. That's concerning.