Tea drunk Don bumps into Celine. Don: "whoa..." Cenine: "you ok? What did you drink?" Don: "everything"

@tudor-gabrielisbasoiu179

3 жыл бұрын

🤣🤣🤣

@TheVigilantStewards

3 жыл бұрын

I DON'T KNOW HOW HE DRINKS THAT MUCH TEA! I'D HAVE A PANIC ATTACK OR BREAKDOWN!

@ChillerNoKiller1

Жыл бұрын

@@TheVigilantStewards you steadily increase the amount and gain resistance

1200 meters gives a whole new meaning to high-fired clay

@cmrd_hdcrb

3 жыл бұрын

Better pay attention to 700 °C Tea next time. 🤪

@pip5528

2 жыл бұрын

That's over 3900 feet for us Americans!

Don being this tea drunk and just pushing onward is giving me a good laugh

Why don't you make a masterclass video about the best water to brew tea, and how the water affects the tea?

@Surviving65

3 жыл бұрын

Second this, please?

@prophtube

3 жыл бұрын

I think he has made some comments in other videos about the type of water he uses. He likes the activated charcoal drop-in filters too. I'll try to find the video and post another comment here if I can find it!

@prophtube

3 жыл бұрын

@@Surviving65 kzread.info/dash/bejne/qo1t2ZmAld3NoLg.html at about 6:00 he talks about charcoal and his filtering preferences

I nee to print this out as a PDF poster so I can stay organized with tea pairings. You should send these out as a 1-2 dollar option with orders or have a little tea guide pamphlet with all your youtube info on charts in it

This is one of my top fave videos from you, because this is the real essence in choosing a teapot and what makes them truly valuable, and it's not even the functionality of the video that is admirable, but the journey and the research in it discovering how each clay type work with each tea type, and the intricate little details in it along with their comparisons. This is a valuable tea & clay teapot research in my eyes.

I recommend trying this with pu with heavy wo dui, or fishy notes. I noticed nixing really helps take those notes out! this was just the video I was waitinf for

3:41 Super true. The little pots have a good weight and feel so precious.

Thanks Don for all those very clear explanations. As always. When are you expecting to have Tokoname clay pot back in stock?

I love your commitment to your trade ❤️❤️❤️❤️

I have your jianshui pixel pot, I agree it really really rounds stuff out. I haven't broken it in enough to stop taking from the tea... excited to try this one with black tea because it gives me an alternative to jingdezhen My jianshui may just not have been used enough yet though , I know until they really absorb enough they kind of steal away a bit, and I really feel like that is what keeps me from getting better results and from using it more often. I have a lovely jingdezhen gaiwan that I wasn't expecting to like so much that I end up using so much

I just ordered one of these nixing pots and can't wait to use it for my black teas

Thanks @meileaf for this! One question. I mainly love the dark/roasted oolongs. so yes, dan cong, but also your honey duchess, royal peach orchid, etc. Which pot do you recommend? the Chaozhou? or the Jianshui or Nixing? I also like chinese green teas (like long jin) and green oolongs. Maybe a perfect combination might be the nixing for the grean chinese + oolongs, and the Chaozhou for the darker oolongs (or is it only good for dancongs?) Thanks in advance!

Awesome video! Gushu hats off!

This was madly helpful...cheers!!!

Very interesting video! What would be the best clay type for aged white tea you think?

I just ordered and received a pot out of Qinzhou as my second pot from this area, and damn, the little pots are such an super amazing handcraft without any flaws.

I would be interested to see how the Japanese banko-yaki compares to the tokoname.

0:56 Anfu pottery from Rongchang, Chongqing. 🤪 As always, love your work Don!

For HeiCha or Dark tea, is it sufficient to use the Ripe Puer feedback, or are there other factors to consider?

Why I never found Banko Kyusus in your list? Would be nice to see. I like Banko clay more than Tokoname clay

Of all the video I see this bowl of leafs, I need that in my life! I would grab it in an instant if you would stock it. Currently using a makeshift sort of thing. Suprisingly not perfect for puerh, but for whites blacks and greens? Greens? Will have to test this myself

how do you compare zhuni yixing with nixing for green oolong or high mountain oolong?

My favourite pot for black is from De Hua clay. Never heard of the clay before. I bought it because it was beautiful and I love it for black teas. It's not a fancy clay I don't think but it seems to work really well for blacks for me. beat out my yixing, chaozhou, and jiansui. 🤷‍♀️

got the nixing and understand what Don meant about the feel of it in the hand. you can feel the quality, small enough to be held in one hand when full but sturdy. a smooth surface and tight fitting lid that does not shift around.

Can I brew the tea in a regular ceramic pot and use a nixing tea cup? How will the taste defer?

Hello Don, I have one question. Did you ever Heard of a tea called Zao Chun Lu ? How does it supposed to Taste ?

Recently I got a nixing teapot, green oolong is ok but I prefer zhuni, black tea (Red in china) is ok, but almost no difference with the tea made in gaiwan, but... I've tried a 1 year aged bai mudan cake with a surprisingly good results, harsher notes are rounded flavor is almost the same and some sweet taste appears in the mix.

Hi Mei Leaf, when you taste different types of tea in the same clay teapot, are you not scared to affect the taste ?

Hi, would you consider importing some cheaper nixing pots into the UK? I have bought from some reputable sellers (which is pretty much all of them, considering there are pretty much no fake nixing wares)on taobao, that the cheapest (slight seconds) with no patterns go for give or take £10 and very pots with very detailed patterns at around 50 to 60.

What water did you use in these tests?

@Mei Leaf why did you change in the charts (to worse) Chaozhou for Wuyi (lost mineral matching) and for Green Oolongs (lost heat retention compatibility) and Tokoname for Chinese Green (lost mineral matching), compared to the charts in the last full comparison? Mistake or change of mind?

@Fra881

3 жыл бұрын

@Mei Leaf nothing?

Would it be possible to do a video dedicated to brewing Japanese teas with a Kyusu? From what I've gathered, it seems as if the Japanese method is a mix between Gong Fu and Western brewing, but I could be wrong.

@nmk8475

3 жыл бұрын

I just brew standard gongfu with the kyusu. The only real difference is that don likes the japanese greens brewed at lower temps and longer times.

@mamaliamalak7825

3 жыл бұрын

@@nmk8475 Yes, the lower temp and longer brewing is what is confusing me.

@nmk8475

3 жыл бұрын

@@mamaliamalak7825 it's just a personal preference for Don. You can brew japanese greens at the same temp as chinese greens. He's just brewing slower and longer because it gives him a taste he prefers. I drink his fukamushi and the way he brews it makes the first few infusions super strong umami.

@cinemacritic9571

2 жыл бұрын

@@nmk8475 yes but it also the norm in japan

Wonderful video thank you! Just get some nice Jianshui pots for us, approx 130-150 ml!! Have a great weekend!

7:26 The table. Indeed my Fukamushi Tokoname can brew way more tea, it´s my cheapest and despite my masterclass kyusu, totally flawless in taste and texture of tea.

You could make a pouring out video with your differend pots, I often wondered about the great difference there really is............

Bro I love your channel

Buying pots in China is a minefield. Cost goes from a few rmb to many thousands. Having said that, teapot buying and testing is a great way to spend an afternoon. Just gotta be strict re budget.

Really interesting video as always, just got a question What do you think about Dianhong / Aged Dianhong in the Nixing, do you equate it to a black tea or rather in the category with puerh? i'd got a lot of dianhong & wonder if it would brew well in the nixing Thanks for all the tasty knowledge :)

Sorry, maybe my English is not good enough. Do you really use the same tea pot for all the families of teas?

To be honest, as an ancient Yixing teapot collector I never heard Nixing clay teaware, shame on me, and thanks for your great knowledge.

How come no one talks about YIngJing clays(Black charcoaled clay?) I got one of those clay pots and when when pouring water over it, its like the clay absorbs or evaporates the liquid in no time. My tea supplier tells me its quit rare and an old tradition. And i like to use Da hong pao with it!

@reubenk1615

3 жыл бұрын

I'd love to learn more about this. Where did you find yours? Can you post a link?

So many teas ! That ist funny ! 🤤

Don looks so happy after his toilet break XD

You do realize that you are a ‘supertaster’. Seriously,that’s an actual thing. I am a novice,and I am learning as I watch this video. Honestly? It’s a bit intimidating,ha! I will find the right tea for my pots. Question: I have a few that seem to be similar to stoneware. Have I been duped with these purchases,or are they legitimate? They are stunning,and I hope they will match up with just the right tea. Your expertise would be greatly appreciated

Welp, looks like my Yixing, Chaozhou and Tokoname are gonna get some company

@reubenk1615

3 жыл бұрын

Doesn't matter how manny pots you've got, you can only brew one tea at a time unless you are having a major 5x5 or 6x6 or some crazy comparison session. Crazy doesn't cut it

I have a city bell looking qinzhou clay on the way, so im here lol

2:01 father teaching son about tea and teapots *focus, son*

" perhaps unfair but we have the aged yi xing" If you want to be the best you have to go against the best.

@reubenk1615

3 жыл бұрын

Teapot standoff! Now opening! Teapot championships

I thought from time to time they´re probably too precious to sip a ripe from it? -_-

Any word on how this does with roasted ball rolled oolongs?

First: Your testimony is wounded and your judgment is biased towards some tea pots. Second: Do you recommend that we put the tea pot directly on the fire, even if it is a very quiet fire? Third: Your way of tasting tea reflects a refined and sensitive sense of taste.

Yuch