Thank you so much for sharing the wisdom and passion Wu De and GTH! love going deep into Tea and the all the ways to enjoy and expand our skills in it. Green Blessing from South Oregon ^_^

@globalteahut

6 жыл бұрын

Most welcome!

Thank you for this video.

Great series, gives me a lot ideas for improving. Just one thing to point out about induction: you generates a magnetic field using currents of a copper coil and that field induces the free charges of your cookware to move. As they encounter a lot of resistance they generates heat increasing the temperature of your cookware and so of the fluid inside it. There are no direct interaction between the currents you generates and the fluid. There can be an interaction between the field and the water moleculas but i don't think that is the reason why you taste it differently. I'm just trying to use what i know to explain/understand what you felt and not trying to be fussy or else. I'll try to do some tests btw :D

@randomperson2187

2 жыл бұрын

I agree I think there are other reasons

I am rewatching the episodes about water and fire many times to learn and improve my tea, I have a kyoto style bronze lid tetsubin, a 30 year old white clay japanese bofura kettle about 400 ml capacity, and I recently bought a chao zhou handmade sha diao kettle around 400 ml capacity, the really make a difference in the tea, and I have always heated all of them on an infrared plate, but I really regret not beeing able to buy a charcoal stove with the olive pit charcoal, I feel I will not get the best water until I will not get it.

Fantastic content. Learning so much with you guys! My current setting for heating water is a small alcohol stove (Trangia). It takes about 10 minutes to boil 1 liter of water, but I dont' know if that is enough "Marshall heat" / fast enough. Then I use the same stove with the adjustable lit to keep in warm throught the session. Would that heating process be better than infrared or worst? Thanks in advance!

I use an induction kettle,but I also include the 2 silver leaves,they are always there,inside my 50/50 combination of distilled and spring water. This seems to please the teapot,and as a result,me.

Do you recommend removing the kettle from the heat for a period of time, or, adding more separation/air space between the kettle and the source to help regulate the maintenance temperature of the kettle?

@globalteahut

6 жыл бұрын

This really depends on the kettle and heat source. Space is ideal over complete removal. Unless you have a hanger pole, though, this means holding the kettle which can be uncomfortable for some, in which case a nearby trivet would do. However, the ideal is to get the flame right (alcohol or charcoal) so it maintains temperature for the amount of water in the kettle without having to take it off at all. This means adjusting the flame and distance for alcohol or covering with ash with charcoal until the heat is just right for a kettle your size and for the time you will need it. So let's say we are brewing gongfu and have a small kettle and 2 steepings in it, which will last 5 minutes. We then need the flame to maintain the ideal temperature for those five minutes. This, of course, requires skill (gongfu), but is ideal. In the meantime, ceretianly take the kettle off :)

This video was great. I am an acupuncturist and Chinese medicine practitioner. This year have developed an interest in tea and I have been slowly getting through your videos. I have heard about the health benefits of tea before but not from the Chinese perspective of how it interacts with the bodies qi. Where can I find more information about this? TIA

@globalteahut

5 жыл бұрын

Global Tea Hut Magazine: www.globalteahut.org

Sorry, more questions... I have seen Japanese Tea Ceremony where cool water is added into the boiling water in the Kama to adjust temperature and “add brightness” and was wondering if this is a useful technique?

@globalteahut

6 жыл бұрын

Experiment. We always use all water before adding more. Colliding water temperatures destroys structure... Try this with cups of water and tea. We only do this when making whisked tea (Japanese ceremony :) with a kama, and that is a whole other story--never for bowl tea or gongfue tea especially

I have a GTH gongfu kettle which came with an alcohol burner. I use it to maintain water temperature after boiling with other means. However, I find that the alcohol flame does not maintain the water temperature sufficiently high (less than crab or fish eye). My question relates to how i adjust the alcohol burner so that it produces the maximum heat. Thank you in advance

@globalteahut

6 жыл бұрын

Pull the wick out of the bottle a bit more--adjust in small increments so you don't get too large a flame :)

When using a smaller Kettle for finishing/brewing, do you recommend using all of the water before adding more?

@globalteahut

6 жыл бұрын

See the above reply :) or Yes, always

oxygen doesn't actually leave the molecule, its just the dissolved oxygen in the water.

@globalteahut

2 жыл бұрын

Thanks for the correction. Useful to know.

Thank you for this amazing information. Please help. Can I put a Japanese Cast Iron Kama on anything other than a Japanese electric heater? Can I put one for instance on an infrared heater like you show at minute 12:35? I am worried about putting the cast iron kama directly on a heat source. Normally it hangs or sits above on some sort of cast iron prongs. I am finding it difficult to find a heater in the US that is not too expensive and although I can buy one from Japan (also expensive), the voltage is different, and I worry about that. I know you focus mainly on Chinese tea, but can you help me?

@globalteahut

4 жыл бұрын

Kama should be fine on infrared, charcoal or Japanese electric heater. Just no gas.

I just watched the new video about the bowl ceremony and I noticed your infrared heating plate. It locks like if the outside of it is made of clay. Could you recommend a trustworthy source where I could by one of these. Here in Europe you can't by them (only simple plates) and I haven't seen them on any shop site sofar. I only found two on aliexpress but I am a bit skeptical ordering them there. It would be amazing if you could share a good source with me (us) because I really would like to buy one in the near future. Thank you!

@globalteahut

6 жыл бұрын

Hi. You would have to come to Taiwan to get one. Come take a ten-day course and you could get one by the way! We don't know any online sources...

@livertine504

6 жыл бұрын

This is definitely my plan and one of my biggest wishes for the future. I would love to meet you all one day. At the moment it's not possible money-wise but visiting you and all those famous tea growing areas and mountains are my biggest life goals :)

In your charcoal basket pamphlet, you say: "This brazier is small, and really is not intended for boiling water. Even with charcoal, it should be used more to maintain heat that to fully boil, which will take too long. You can transfer a kettle that is halfway there, though, to finish the boil on the brazier" If the brazier cannot bring water to a boil, then what other way may the water be boiled for tea? You advised against the stove top gas flame as being not "natural" and it's better to use charcoal and the like. I have already bought a kettle, brazier and charcoal basket, so I would just like some clarification if possible.

@globalteahut

6 жыл бұрын

Good question! With that brazier, we usually boil water in another kettle on charcoal or even infrared and then transfer. A bigger brazier, would be ideal. Check with Petr Novak!

@globalteahut

6 жыл бұрын

You can boil in this basket, it is just a bit small for that. It can be done, though

Understanding that there is no right or wrong temperature to brew a tea, are there any qualities of the leaves themselves that might show what temperature a particular Tea wants to be brewed at? Ex. Thick leaves need higher heat.... etc.

@globalteahut

6 жыл бұрын

The best way will always be to experiment. In general, however, the more moisture in the tea the lower the temperature. Also, the lower the quality the tea, the lower the temperature. More heat brings out more, so if the more it brings out is low-quality then you get more of that :) You could take the traditional approach of lighter teas at lower temp and darker teas at higher temp, but there are MANY exceptions to this. Always get to know a tea before you serve it. Never make tea about results. It is about the process, not the end. This means enjoying the mistakes and challenges, and being okay with too hot or cool as you learn a tea. As said in the video, sometimes there is not a difference in quality at various temperatures, just a difference. Sometimes hotter or cooler water just makes two different teas, both of which are great, adding more dimension and flexibility to how that tea can be used.

alcohol aerosoles are dangeours as well. But I enjoy your view ! Thanks

I just thought of this: Are the Five Elements intentionally considered during tea, both in their generational (pentagonal) and overcoming (pentagramal) qualities, not merely from a TCM POV? [ The category of "Insulting" and other qualities are not being considered here. ]

Ive been appreciating your videos. Thank you for producing them. I noted a few things you said on this video that were scientifically incorrect. There were other things that were spot on. I think you may benefit from a couple of courses in chemistry and physics. When water goes from solid and freezing to melted into liquid, then to gas and boiled, the water goes through a phase transition. The water doesnt break down into hydrogen and oxygen. But every thing you said about carbon monoxide was accurate and a great warning because CO is dangerous indoors.

@globalteahut

5 ай бұрын

Thank you for the compliments and corrections. Hopefully, the mistakes don't get in the way of making the video useful to you in some way

How do you make sure if you use charcoal, that you are being safe? What counts as "well ventilated"

@globalteahut

2 жыл бұрын

We would recommend a carbon monoxide monitor if you are unsure. They are affordable and can give you a read out and you can set the warning level.

Microwave vibrates the water molecules to heat the water directly. In fact you can super-heat it if you're not careful. Induction causes the ferrous material of the kettle to generate heat directly, like dropping the kettle into a furnace, but it still needs to transfer the heat to the water. Fast, but possibly too fast. I've seen them boil the water too quickly to stop at an appropriate temperature for a particular tea. I prefer to listen, be it ceramic, coil, charcoal, coal, campfire, etc. But that's me.

Is there any good place online to buy proper charcoal? It is quite impossible to find something suitable here in our local shops in Estonia.

@globalteahut

6 жыл бұрын

Not sure about online. Try the GTH app... Look for Japanese bbq places and ask them. I know Pter gets rad charcoal from Austria. I am sure there is an online source. Search for "Japanese charcoal"

@metsakosmos

6 жыл бұрын

Thanks for the reply. I found some higher quality BBQ charcoal made specially for restaurants from oak tree. The producer promises more condensed infrared heat from it. We'll see. I'll try it out soon when our GTH kettles and braziers have arrived. Thanks for the tip to wash and scrape the charcoal before:)

Would you say that reheating of water is bad? To be honest I do not taste or feel any difference. I was also talking to some people with a chemistry or physics background and they also said that reheating water makes no difference to its structure because it was already heated up once. But I read in many tea related articles that reheating of water makes it heavier. What is your opinion about it?

@marcorances956

6 жыл бұрын

The whole science behind water and tea is that boiled water contains less of dissolved oxygen compared to cooler temperature water. The dissolved oxygen in the water makes tea taste better as in softens the tannins of the tea. It's the same principle as aerating red wine. However, saying twice boiled water is bad is a myth. It is true that the hotter the water gets, the less dissolved oxygen it can hold. However, oxygen is all around in the atmosphere. As the water cools down, oxygen gets reintegrated in to the water. So, I see no problem with reheating water. And tbh, if you boil all the oxygen away, then its not water anymore. It will be hydrogen. :)

@globalteahut

6 жыл бұрын

Hi. We always use fresh water, and can tell the difference if the water is boiled multiple times. However, stick with your own experience! Stay within your own experiential truth. And continue to have an open mind and experiment again and again. Perhaps you will feel that it is worse. Use tea you are familiar with, but if you don't notice anything, then you don't notice anything and move on :)

@globalteahut

6 жыл бұрын

Global Tea Hut 1 second ago Marco: For us, the structure is lost in twice boiled water and it is rougher. Boiling water already breaks the structure, which is why we ideally should do so as fast as possible. Still, all you have said is true, bears weight and has merit. Once again, if you do not notice any difference, then by all means continue. Tea is not science, it is art. And it is subjective. This doesn't mean science doesn't have a place in tea, it does, and that includes the facts you have mentioned, which are worthy. However, we aren't strapping ourselves into chairs and analyzing brain waves to determine which experience is more pleasurable on an objective level. And neither is tea compeltely subjective placebo wish-wash either. This is a deep topic for discussion.... Nevertheless, our experience is that re-boiled water does have less vitality and structure and is further from its source energy, and we find this easier to experience when using fresh spring water that has a strong energy and structure. However, once again, if you experience no difference, then certainly following this restriction is silly. But keep an open mind and continue to experiment now and again. Open minds learn and grow. We test our results again and again, never resting in complete certainty. In fact, it's about time we re-tested this one!

@livertine504

6 жыл бұрын

To be honest this video left a deep impression on me - because as much as I already know a tea journey is a never ending one. I was always very satisfied with my induction heating plates because the water is boiling inside my pot within less than a minute but since I saw this video here I am really thinking about buying a infrared heating plate because all the other options aren't possible within my apartment. Charcoal would be amazing but it's not possible here. Honestly I was always very satisfied with my induction plates sofar. For example I was drinking a lot of tea also at my parents place on the countryside and my mother got a gas oven. But with gas-fire I never reached the same quality when it comes to a full and deep scenting and tasting profile as I do at my place with induction. The same with typical stainless steel water heater - normally inside those pots with stand you got a wound stainless steel pipe inside those pots which are the heat source of those - I don't know under which technique those follow into the once you named because you said induction at one point but this does not look like the same technique for me but maybe I am wrong. But anyway what I wanted to say is that also in those cases I never reach or gained the same good outcome and experience as I reached at home with my induction plate and my side handle open pot for cooking water. So infrared would be definitely something new for me and I am highly curious about it. About the boiling point. Not with every tea (fresh Greens and some others are an exception) but with most of them I really used high boiling water sofar - so with quite a lot of bubble action going on :D - This wasn't always the case but I noticed that there isn't enough flavor and profile in many cases if I use only a slightly boiling method or even less. And I really like a full and deep profile. I am not so much into light infusions. So for me until this point induction and high heat always did a great job especially when it comes to Heicha and Pu-erh (which are my fav. tea types), But I will definitely try and find out how it is going to be with infrared. I hope I can find a good heating plate somewhere.

@globalteahut

6 жыл бұрын

Indeed, itis a lifelong journey. Keep the beginner's mind, forever--always open and ready to learn and grow! Find joy in the process, the journey. Tea is not about destinations, it is about finding fullfillment in the effort. A liftime spent chasing the perfect cup would not be wasted!

Great vid. TBH I mix it up. If I have a lot of time and plan to sit for an hour or two then I typically use a antique cast iron tetsubin over gas, and do single boils for each infusion. If I don't have the luxury of that time, I do use induction, however its the best induction kettle I've found called Stagg by fellow products. For an induction, its high quality, and doesn't have the coil inside the kettle like you say. It does have a temp setting, however I can judge water within a few degrees by sense, if I am using the Tetsubin. With time limitations during the week, sometimes convenience is a necessary 'evil', and I'd prefer to use electric rather than not drink at all :)

@globalteahut

6 жыл бұрын

That's ok. We all have to compromise between convenience and the best these days. I would warn you, however, that tetsubins do NOT function on gas. Gas can crack a tetsubin over time and almost all vendors here in Taiwan will warn you to never use gas with one. You can get a white ceramic disk that disperses heat and then you can use gas with a tetsubin or you can use an iron plate between the gas and kettle. That it hasn't cracked yet does not mean it won't. Hope that helps!

@craig908

6 жыл бұрын

Thanks for the heads up I'll do that!! What are your thoughts on using iron vs clay kettles? This tetsubin is not like the modern ones with an enamel inside so its iron on water. It definitely changes the taste of water, but I don't know if thats deemed a good thing. Im brewing gong fu most of the time - I'm imagining clay is superior?

@globalteahut

6 жыл бұрын

Tetsubins back in the day were all one mold one kettle and the iron was ored from the earth so they really are all unique, with unique features from exceptional to okay. And, of course, the storage matters too. Clay is also a huge field, and for gongfu zisha can be exceptional. Tetusbins retain heat very well and do, indeed, impart flavor, so they are good for dark teas like puerh and aged oolong, which are already rich and complex in flavor so one more is just better. But they can be harsh on lighter teas and overpower delicate flavors..... You should search for one of the clay discs (white) which you can put on your gas stove and diffuse the heat, so you can use your tetsubin on gas...

@globalteahut

6 жыл бұрын

Here is a metal one:www.amazon.com/HIC-Diffuser-Reducer-Simmer-8-25-Inches/dp/B000HM9ZSY This is better: www.amazon.com/WalterDrake-Heat-Plate/dp/B00B787SWW/ref=pd_sbs_79_9?_encoding=UTF8&pd_rd_i=B00B787SWW&pd_rd_r=1abe00c3-a91f-11e8-9f1d-0fdf2b561195&pd_rd_w=WfSpg&pd_rd_wg=nh1v2&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=0bb14103-7f67-4c21-9b0b-31f42dc047e7&pf_rd_r=ETHQMVY2T02Z85Z1D1J6&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=ETHQMVY2T02Z85Z1D1J6

@craig908

5 жыл бұрын

Thank you! Its a blessing to receive this knowledge. Kindness, C

I understand your angle of using actual fire from a CTM perspective, but from a Buddhist perspective I would assume that using green electricity would be better in general would it not?

it could only be 1: the speed of heating the water 2: the distributed when using real fire. Maybe try a slow heating oven.

Can you outline different approaches for temperature maintenance? For instance, if you want to maintain water at "shrimp eye", how would you go about keeping it consistently bubbling at that temperature?

@globalteahut

6 жыл бұрын

Like other temp, I recommend using one's senses. With the right size flame, either alcohol or charcoal, you can maintain a steady temperature. You just have to get the flame size right so it is not pushing the water up. If you cannot control that, then you need to remove the kettle on and off that heat source. With electric, you just switch the dial, of course.

@MikeBaas

6 жыл бұрын

Got it. You have to control the flame.

@MikeBaas

6 жыл бұрын

Is taking the lid off the kettle a valid means of temperature control?

@globalteahut

6 жыл бұрын

We would take the whole kettle off :) Better that way

What kind of fire do you use?

@MikeBaas

6 жыл бұрын

I primarily use charcoal. I often use an alcohol burner after initially boiling my water on a charcoal stove in my fireplace, but I most often bring charcoal into my tea room to use throughout the session. For convenience, I use a gas stove in the kitchen and an infrared electric plate in the tea room. I bring charcoal with me outdoors and use a small grill, which is very convenient and portable. Sometimes I use a propane gas camping stove when charcoal is unavailable.

@tonydelucaisthejam27

6 жыл бұрын

Used an electric-plate burner for last 5 years, but now I'm moving to charcoal! Excited to see the differences...

@globalteahut

6 жыл бұрын

Exciting! Let us know how it goes!

@globalteahut

6 жыл бұрын

Nice!

@Katsumoto1828

6 жыл бұрын

I prefer to use charcoal but as Wu De described the smell and carbon monoxide are a factor as my flat sizewise does not really allow the use of it. The idea of heating the kettle over charcoal outside and keeping it warm with an alcohol stove inside is interesting to me. Maybe you can help me with the following question: I would love to use my tetsubin but I am not sure how the flame of the alcohol stove reacts on the metal of the kettle. Do you have any idea about this? Lots of luck, love and good tea to you. Kindest regards from Germany.