WHY THIS IS SUCH A SPECIAL BLACK TEA
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- Опубликовано: 25 июл 2024
- Gushu Dianhong aka Wildwood Black is the most versatile Black Tea that I have tasted recently. It takes some skill to brew but changing the parameters produces wildly different yet delicious brews - including a very luxurious milk tea!
Try WILDWOOD BLACK: meileaf.com/p/tea-gdhc
TEAWARE:
Gong Fu Solo Gaiwan Set: meileaf.com/p/cl-gsoc
Double Walled Cup: meileaf.com/p/cl-glclc
Gong Fu Glass Teapot: meileaf.com/p/cl-gfgs
Round Glass Gong Dao Bei: meileaf.com/p/cl-rggb
VIDEOS:
Sun-dried Black Tea: • Black Tea: Sun-Dried V...
How to make Hong Kong Milk Tea: • How to Make Hong Kong ...
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I just made an order for the first time i cant wait to test the true tea! :) Tea love Forever
@EllementSquidGaming, you won’t regret it. I’m not a fan of shou puerh, but aged black teas are really special. I bought two bags - one to enjoy now and one to age even longer. The problem is that I always figure if one year of aging is good, two years is better. I have a cupboard full of teas that my kids will likely inherit because I couldn’t bring myself to stop the agin’ and begin the enjoyin’! 🌱🥃🌱
Can't wait to try it out!
Excellent. Embracing western and eastern tea preparation. I enjoy Keemun Hao Ya "A" brewed 5 minutes with a splash of milk. Would love to try this Yunnan black tea.
Tea is whatever you make it! And it is amazing; peaceful.
In my gong-fu tea experience, I've sort of figured out a method for tasting notes.
Every tea type (black, white, green, ripe/raw Puerh, SOMETIMES Oolongs) seems to have a baseline flavour, or base, 'standard' taste. I've learned that if I can push past that baseline taste, sort of isolate it mentally, then I can ignore it, and find the notes later on.
Watching that video while drinking my favorite white tea... That's definitively an interesting channel I just found today. Very interesting.
I really enjoyed this tea! One of my favorite blacks forsure! I love the multidimensional character of it!
How would you compare it to Ruby Black? Thanks.
Kentucky John Hi John from Kentucky! I have not yet tried Ruby black so I can’t compare for you sorry however, this tea is lovely! I got notes of chocolate brownies, oak wood, dried figs and tangerine zests. Definitely has a menthol cooling finish.
You should do a full pros & cons video, for "this year vs. last year" teas (in the green, oolong, black categories at least).
I can think of the three gaiwans for different infusion methods that serve to disguise that you are thirsty. ;-)
When I'm really thirsty, I have a gaiwan that holds around 120ml instead of the usual 70-80ml. that suits me better than a teapot for 250ml.
6×250ml is 1500ml that would be too much tea for me alone.
I'm already thinking about buying dried chopped cocoa beans to flavour tea.
Don I’m coming over! We’re having some Wildwood black brotha!
Guys, this may seem like sacrilege, but it totally works.
Condensed milk or cream in tea. And I prefer it (stop reading now if your pulse has already risen!) sweetened.
What I do is 2-3 gong-fu style infusions and a couple of tablespoons of condensed milk or sweetened cream.
Dialling in the strength of tea, fattiness of cream and sweetness is key. The colour is a good indication of the correct strength.
You may judge, but don't knock it until you try it.
And what makes it even a greater gamble for the tea-purist - this concoction becomes even better with better tea. My preference is Yunnan black with +50% tip content, although I don't shy away from Ceylon as a daily driver.
#blackteasmatter
I just tried to smell it.... think I'm in need of some tea
No hate here , about once every 1-3 months I like to get milk and some cardamom and spices and make some chai type tea. I haven't found the best plant based milk though. I need to try making some oat milk and see how that goes over. I haven't ever had cow based milk and tea. I even have coffee every now and then also, but 99% of my brews are gong fu. I also love Rasa adaptogenic tea for it's good feels.
Pea milk
FWIW poor folk had sturdier tea pots when tea first arrived in Europe and they put their milk in after the tea so the milk didn't curdle. Rich folk had dainty bone china cups and put the milk in first to temper the tea so the heat didn't break the cup. Science has found that milk first slightly curdles the milk if you're drinking a black tea with really hot water and that if you want a proper tasting tea, milk last ;)
Send me some want it now lol😀
Okay, so, for the most part or fully, the taste/experience of tea is about the tension.
Also, what really is tea anyway?
It is particles/molecules, from the tea leaf(s), either leaving the tea leaf and getting all diffuse amidst the water/milk, or altering the nature of the water/milk somewhat, or probably some of both.
So what really is the tension?
My guess is, the tension is the amount of distance between the molecules (or particles, but im thinking molecules), whilst they are diffuse amidst the liquid.
And the ideal tension, would be balanced degree of tension. Which would be that each set of molecules have the same distance from one another, as each other set. And thus all the molecules are as evenly spread about, or diffused, amidst the liquid, as possible.
Imbalance would be some bunched up more in one place, whilst others spread out more elsewhere.
But, what if theyre even, but there is only so many molecules, so most are just in one place in the liquid - then you just need more tea leaves, or less liquid.
Anyway. So a balanced tension, in the tea, is each group/pair of molecules having the same distance from one another, as each other group/pair.
And thus the liquid is altered by the molecules the same way, to the same extent, everywhere.
So the question is. What process/method of tea leaf growing/making/processing, will [/most effectively] lead to the tea leaf being such that, when it is submerged in warm/hot liquid, the molecules that leave the tea leaf all spread around such that there is the aforementioned even distribution, or balanced diffusion, of molecules. More or less anyway; i dont think it need be 100%. Just above 75% i think would be the ideal tea. And then we can more effectively make art with it; by other changes in growing/processing, to share ones truth with it, and more effectively than otherwise, as there is the balanced diffusion.
I bought some tea and tea ware today in your store. I live in Canada and hope you guys protect the leaves in the shipment. :)
Also my bank sent me a fraud alert to me when I was making the purchase. It will affect your sales so please figure out why this happens and fix it.
Chong Liu I’ve never been disappointed with a shipment from Mei Leaf to SoCal. Always pinnacle tea. 🌱🥃🌱
i have to disagreed with putting milk in first only because I want to taste the tea to see if I need the milk.
Hey Don! Who won the giveaway? Was it a hoax? :(
U.S warehouse in the future?
Almost a Teh Tarik 😂
Shock! Horror! The cloudy white poison! What's next, throwing in some tapioca balls? 😂😂😂
M I L K
Oh, no! Don, I was ready to defend you for drinking milk with your tea once in a blue moon, but pouring the milk first? I have never been more disapointed in my life! (only joking, of course :) I have, in fact, been more disapointed in my life before)
i put milk & water (4:3) , maybe cinnamon (it should be cooked WITH the milk and water to get the flavors out) in a pot and heat it up, under constant stir, throw the tea as the milk/water raises and take it off the heater. maybe add a little honey, byut normally the milk is sweet enough.
How do you make black tea not bitter? Lol
it’s chinese black tea (also called red tea) so it’s different from english black
quite a bit easier to brew and more sweet
]snake sometimes I make earl grey western style of course,but it doesn’t end up tasting good.
If you try higher quality loose leaf chinese teas and brew it like he does then it's not going to be bitter. It may be astringent, but astringency is part and parcel of black tea consumption.
Ignore the steeping instruction by western tea sellers! Five grams of really high quality tea with short infusions of 100-200g water will give you lots of unbelievably complex, no bitterness tea. 🌱🥃🌱
I used to look up to you Don...now you’re just like the teabag people. Jk. Milk tea sounds delicious actually.
I'm not gonna lie I cringed a little when you said you were putting milk in the tea.
First
these thumbnails are getting out of control
Wdym
Went TOO FAR
Nice clickbait bruh.
Once you realise every mei leaf video is an ad for their shop, they really lose their lustre.
Please tell me English is your second language....
why wouldn't he be advertising his own business?
@@KentuckyJohn You don't have to explain my own language to me, bro. I'm not French, and I misspelt nothing in my original comment.
'Lustre' is the international spelling, 'luster' is the American spelling.
@@mayswathford whatever Frenchie
Yes, in some way Dons videos are all an ad for his shop. Maybe it was different for me, as I realised that from the beginning, so it doesn't bother me. That said I have learned a lot from his videos which I could bring on in my life. (As an example Dons video about Milk Oolong made sense of some infomation that came with a tea I was gifted from Taiwan and also confirmed for me that my suspicion about being treated like shit in a local shop was right.) So while he does share in the hopes we buy from him, I also think he is sharing good information in part simply because he wants us to have good and knowledgeable information. If your only goal is to sell, I have the feeling you don't make almost 30 min long videos as most people can't be bothered with that, so it would be a bad strategy.
Edit: misspelled Dons name 🤦