Could watch this all day long. So peaceful, calming and inspiring for my tea sessions.

Another excellent video!!! Thank you so much. How was the tea? 😝 no rinsing this time?

@nissanhaque

4 жыл бұрын

Quality is excellent, so no rinsing for this method where I wouldn't crush the leaves! Having it Chaozhou style is quite different from normal, a lot more Rougui bite in the front, but much more fruity as it progresses. Definitely will think about doing it again but I don't want to use too many leaves :(

@16jchan

4 жыл бұрын

Nissan Haque fair enough, such precious leaves, to be savoured and enjoyed! Glad we could be part of it!

Hey, I really enjoy your videos. I want to get more into cz brewing. But I never saw the paper stuff. Why do you use the paper when rinsing? Is there a special effect? A steaming effect? What kind of paper is it? Rice paper? Which teas do you recommend for cz brewing? I‘ve done it with milan xiang dancong and dhp. High roasted tgy in hk style? I‘m open for any tips.

@knjitea2827

3 жыл бұрын

Hello, The paper is not necessary but is often included directly in packages of freshly roasted HK style cliff teas. The papers are usually one waxed paper and either mulberry or rice paper for the lining. These are to help you separate out the larger leaves from smaller, broken leaves. Once separated you can easily form a ball structure where the outside is intermeshed larger leaves surrounding a core of broken, crushed leaves. This helps to give you a stronger, more rounded brew. However, since these pre-packaged teas are usually of medium to low quality or the roast is too fresh, the paper (inner mulberry or rice paper) is used on top of the pot after dry leaves are inserted to help pull any off odours out after rinsing. For CZ brewing, I recommend heavy roasted cliff teas and traditionally roasted dancongs. You can also try this with some older types of tieguanyin that is traditionally heavy roasted, however it must be of the long, elongated rolling type rather than ball rolled. DHP and mi lan xiang are both excellent choices. For better quality versions of cliff teas and dancongs, I highly recommend switching out the teapot from a chaozhou/shantou pot to a good quality zhuni to preserve the aromas. I also recommend practicing every day. It's something that requires your hand to get used to and that's really only achieved through practice. I spent a couple days outdoors so I haven't practiced in that time and I already feel that my handling is off. I hope this helps!

Hi Nissan ( it’s me labeba )

I am confused about the brewing in this beautiful video. I don’t understand the significance of the two pieces of paper and why the leaves are separated then both put back in the same place. Then why the papers are then put under the lid of the pot. I really don’t understand these parts of the video. If someone is able to explain, I’d really appreciate it.

@mk30b25

Жыл бұрын

For the separation part. That is a classic practice in chaozhou where you break some leaves so they release more flavour to balance out the weaker 1st and 2nd brew. For the paper cover part. No idea.

Where did you find the stove?

@ratjesusx

2 жыл бұрын

he made it

people don't think it be like it be but it do

@mdsadequzzaman5593

4 жыл бұрын

Nissi apu it’s me Labeba 👋

wtf where's today's video