It's hard to find a good length that works for everybody. On one side, shorter videos are usually watched to a larger percent; like this one; almost everyone watched it to the end. But longer video are watched for more time; less percentage of the video but, speaking in absolute terms, more minutes. RUclips rewards according to absolute time rather than percentage of video watched. Reason why vloggers tends to do rather longer than shorter videos.
I am glad to do long videos, it was so hard to be shorter than 1 min for each tea category. You know, Italians are talkative. We have hard time in being concise 😀
Great information again - and quick, wow! It's amazing how many varieties of tea there are! Just curious, have you ever heard of the Chinese taking the technology of tea making (specifically in making black and/or oolong tea) from the Russians' process of making Ivan Chai? We've heard it in many places and would be interested to hear your thoughts on this. Also, do you know if contact with metal affects the tea's taste or quality? Thank you!
I had to google Ivan Chai as I never heard of it before... so I am not a good candidate to confirm or confute the origin of black tea and oolong tea from it. I'd have to guess, I would rather think that the Chinese invented it on their own (although nowadays they are very famous for copying the West... se what is happening in the space race). Oolong tea has been produced at least since the 16th century in China and black tea came much after. Maybe this can help.
Thanks for the reply. We've read that Ivan Chai is recorded as being made by Russian monks in the 1200's, so all very interesting. Tea is certainly fascinating!
Europeans should have followed the Chinese and called their perceived black tea as “red tea. And then we would have just one black tea instead of two polar opposite ones. Origin matters. Very well explained my friend! Which ones your most favourite of all 6 or you prefer more often?
woah this was Long ago. I really love the video!! you're well informed and precise. thank you! I was supposed to be sleeping and here I am learning about tea. nice info video. one of the best I've seen
Long videos are the best :) I like watching 45 min or even 1 hour videos about tea, - about tea types and cultivars, about processing tea, tea traveling videos, tea tasting videos, tea experiments... :D It could be even longer than 1 hour. Then it could be called "sheng Pu Erh video" :)
Dear John, that such a great question and I am glad this video prompted to ask it. The answer is complex and subject to personal opinion and interpretation. I planned doing a video about it; but I just have more ideas than time. Most tea experts would agree that Shu Pu'er (Ripe Pu'er) is a dark tea (hei cha, post-fermented tea). The processing of Sheng Pu'er is very close to green tea and in fact could well fall in the green tea category. Just few years ago, before the Pu'er Hype and before Shu Pu'er was invented, there was no clear distinction between sheng pu'er and green tea. Sheng Pu'er was rather cheap green tea, quickly fried (sha qing) and pressed for export to neighbouring countries. With the popularity of Pu'er rising, there has been a (marketing) need to give Pu'er its own identity. There has been several attempt to define it, also official attempts. To me, and this is just my personal opinion, Sheng Pu'er is a type of green tea with some distinctive characteristics: - from Yunnan - made with large leaf varieties (var. assamica) - with a rather longer-than-usual withering. Green tea is not really withered, but the leaves are given a short rest before Sha Qing. By Sheng Pu'er this rest can be longer). - sometime shorter than usual Sha Qing - dried at the sun - often steamed for pressing and re-dried at air. Aged Sheng Pu'er is for me is an aged green tea, not a hei cha. Like aged white tea is simply aged white tea, aged oolong is aged oolong, and so on. They don't change category with ageing. The category is given by the processing, not by the natural ageing. Shu Pu'er is intentionally fermented by humans, and therefore is a hei cha.
@@nannuoshan Thank you for the extended reply .. For myself: I'd make it Eight Types of Tea, with Shu and Sheng Pu-Erh as two addition types ... For over 35 years that how I think of them ...cheers john
Nannuoshan is in theUSA!
To the tea lovers in North America, check out our new USA online store: us.nannuoshan.org/
Your best. Clear and concise. Many focused videos are always better than a long diffused one.
It's hard to find a good length that works for everybody. On one side, shorter videos are usually watched to a larger percent; like this one; almost everyone watched it to the end. But longer video are watched for more time; less percentage of the video but, speaking in absolute terms, more minutes. RUclips rewards according to absolute time rather than percentage of video watched. Reason why vloggers tends to do rather longer than shorter videos.
It is also much easier to do longer video than shorter; shorter require more preparation. At least for me.
Great Video as always
I am glad to do long videos, it was so hard to be shorter than 1 min for each tea category. You know, Italians are talkative. We have hard time in being concise 😀
Hey it's cr1tikal Charlie if he shaved his long hair and beard. Thanks for the tea info.
WOOOOOOOOO! 🙌
Great information again - and quick, wow! It's amazing how many varieties of tea there are! Just curious, have you ever heard of the Chinese taking the technology of tea making (specifically in making black and/or oolong tea) from the Russians' process of making Ivan Chai? We've heard it in many places and would be interested to hear your thoughts on this. Also, do you know if contact with metal affects the tea's taste or quality? Thank you!
I had to google Ivan Chai as I never heard of it before... so I am not a good candidate to confirm or confute the origin of black tea and oolong tea from it. I'd have to guess, I would rather think that the Chinese invented it on their own (although nowadays they are very famous for copying the West... se what is happening in the space race). Oolong tea has been produced at least since the 16th century in China and black tea came much after. Maybe this can help.
Thanks for the reply. We've read that Ivan Chai is recorded as being made by Russian monks in the 1200's, so all very interesting. Tea is certainly fascinating!
Europeans should have followed the Chinese and called their perceived black tea as “red tea. And then we would have just one black tea instead of two polar opposite ones. Origin matters.
Very well explained my friend! Which ones your most favourite of all 6 or you prefer more often?
Hellow sir your explanation is good to learn English I enjoyed a lot thank you
The lack of an Oxford comma on your tshirt got me, ong.
Very helpful. Thanks!
woah this was Long ago.
I really love the video!! you're well informed and precise. thank you!
I was supposed to be sleeping and here I am learning about tea. nice info video. one of the best I've seen
Thank you Junqi, I hope you dream of tea afterwards! :)
Well done!
Long videos are the best :) I like watching 45 min or even 1 hour videos about tea, - about tea types and cultivars, about processing tea, tea traveling videos, tea tasting videos, tea experiments... :D It could be even longer than 1 hour. Then it could be called "sheng Pu Erh video" :)
That makes sense. Some people watch videos on the go, and prefer shorter once. But slow videos suit better watching during gongfu cha.
no 🤡
@@nannuoshan exactly
I wanted to know how they taste as well. I'm surprised that wasn't included.
Thanks.
Do you think Pu-Erh should have a separate classification? This outside Dark/Black tea. cheers john
Dear John, that such a great question and I am glad this video prompted to ask it. The answer is complex and subject to personal opinion and interpretation. I planned doing a video about it; but I just have more ideas than time. Most tea experts would agree that Shu Pu'er (Ripe Pu'er) is a dark tea (hei cha, post-fermented tea). The processing of Sheng Pu'er is very close to green tea and in fact could well fall in the green tea category. Just few years ago, before the Pu'er Hype and before Shu Pu'er was invented, there was no clear distinction between sheng pu'er and green tea. Sheng Pu'er was rather cheap green tea, quickly fried (sha qing) and pressed for export to neighbouring countries. With the popularity of Pu'er rising, there has been a (marketing) need to give Pu'er its own identity. There has been several attempt to define it, also official attempts.
To me, and this is just my personal opinion, Sheng Pu'er is a type of green tea with some distinctive characteristics:
- from Yunnan
- made with large leaf varieties (var. assamica)
- with a rather longer-than-usual withering. Green tea is not really withered, but the leaves are given a short rest before Sha Qing. By Sheng Pu'er this rest can be longer).
- sometime shorter than usual Sha Qing
- dried at the sun
- often steamed for pressing and re-dried at air.
Aged Sheng Pu'er is for me is an aged green tea, not a hei cha. Like aged white tea is simply aged white tea, aged oolong is aged oolong, and so on. They don't change category with ageing. The category is given by the processing, not by the natural ageing. Shu Pu'er is intentionally fermented by humans, and therefore is a hei cha.
@@nannuoshan Thank you for the extended reply .. For myself: I'd make it Eight Types of Tea, with Shu and Sheng Pu-Erh as two addition types ... For over 35 years that how I think of them ...cheers john
Nicely done :)
Thank you for the knowledge
Your video was amazing !
I didn't understand a word alright I got it your video is extremely helpful thank you
thank u for this video
what about Earl Grey Tea? what are they?
They are flavored black teas.
You sounds like an italian
... Because I am one 😉
in 7 minutes you mean
6 minutes, if you remove the intro and end, it is 1 min for each tea.
Im really only here because I need to cut back on alcohol
Hey, how is it going?