"You wanna know the 'right' way to spell pu'er? With the Chinese characters." Perfect lol

Thank you So Han. I’ve always appreciated how you maintain the poetry of tea, but cut through much of the BS. This was an excellent example of what I value. I could endlessly argue why Hei Cha or Oolong should have more divisions or categories, but what’s the point? Do we really desire to make tea more cumbersome or intellectual? I for one value more poetic and ephemeral qualities of tea and just want some basic understanding of were they fit on the spectrum so I can purchase them and talk about them. Please keep producing the tea house ghost, I know it’s a labor of love, but I love the content.

I didn't even like tea until this series taught me how to brew it right. Now I'm practically Iroh.

@TeaHouseGhost

2 жыл бұрын

Welcome to the iroh fam. 🔥🍵

​Premiere delayed by 30 minutes to let folks at the tea house get here and settle in before we watch together! Sorry for the delay!

As a Chinese tea-loving linguist, I like your little caveat at the beginning. 😂

Thanks dude. Love the "Ni Howdy y'all" 😂

After watching two episodes of "Whiskey Vault" with you, So Han, I went to this channel ... and was immediately hooked. Normally I strongly prefer Japanese green tea (which, as I've read, seems to be not the perfect choice for Gong Fu style). However, I immediately "went all in", bought a whole lot of hardware - which, obviously, isn't necessary, but was just too tempting - and immensely enjoyed it. Both the ceremony itself and the taste of the tea. Next steps: trying out further types of tea. Just wanted to tell you that this is all your fault 🙂 ... and to thank you for opening a new world to me.

This is by far my favourite tea video! I knew a lot of this already, but it's a great overview and a good way to simplify and explain all those different distinctions. Great to share our passion without having to annoy someone by talking 20+ hours about it. Further, I really like your mindset regarding pronounciations, tea in general and your conclusion in the end. Very pragmatic and down to earth. Thank you for this superb finale of a great season :D

I do wish I was in your area to have these conversations and experience of tea in person. Your passion for the topic of tea is so infectious

I am so impressed that all of this just exists in your brain. And not even just yours, but other tea experts too. I feel like I learn the same thing repeatedly and its like the first time every time lol.

Great season finale! Minor correction: Sheng is not fixed like green tea is; it is partially fixed so that it can continue oxidizing. Complete shaqing of sheng is actually an increasingly common issue. It increases the drinkability of young sheng at the cost of long-term development.

@TestMee

2 жыл бұрын

That does explain some things. I have noticed that lower grade shengs are more drinkable but age extremely poor, wear the high end bings I have are nice but very aggressive when there young but really start to shine when they past the 3 to 5y mark. Thank man really interesting to know. That's why I just love tea culture. The more you know the more you realise that you don't know even have of it.

@TeaHouseGhost

2 жыл бұрын

You are correct in saying that there is a trend towards higher temperature Sha Qing in Sheng Pu'er to produce tea that sacrifices longevity for immediate drinkability. There is wiggle room within the Sha Qing process - it doesn't always have to be done to completion. Appreciate your clarification!

excellent summary of all your season two videos, and it's great to hear that there will be a season three!

Feeling sad as I just realized that this is the last video in the series :( Thank you so much So-Han for all the time and work put into this series. If I ever get to bring a new person into tea I'm going to point them to this series.

@TeaHouseGhost

3 ай бұрын

New episodes coming soon!

@glennbone

3 ай бұрын

@@TeaHouseGhost 👀

This video was so helpful. I have been confused about all the types of tea until now! Thank you.

So Han your passion is infectious and I guarantee with time this series will become a cult classic as love for Chinese tea blossoms across the Western world.

Congratulations for 10,000 subscribers🎊🎉🍵!!!! Can't wait for Season 3!!!!

Good to see you uploading again

That was a very good video, it definitely helped me contextualize each category. That explanation about heicha vs puer was especially helpful.

Every time I watch you I learn a wealth of information. It’s such a great education on tea. Thanks for sharing your knowledge with all of us!

Loooove it! Thank you guys!

Really great video, thank you so much for all the effort to put for us!

Superb video. THANK YOU!

I like it when you categorise Puer as Champagne. Very well put!

Awesome!

Also happy to see you and your episodes! You are looking very good!

Hahah loved this episode. The “religious” topics on what is XXX tea, or “how do you spell puer” auto-defensiveness was awesome. And your so right about type face. The purple analogy bit too was really funny. I’ll watch the episode. This was a very very helpful video. You put a ton of information, in an easy to digest way. I’ve been reading a ton about teas for past 3 months, I’ve read tons and tons of articles and was still confused on some topics. You clarified everything beautifully

@TeaHouseGhost

Жыл бұрын

Thanks so much for watching! Glad you found it helpful! =)

Excellent graphics!

Because of you So Han, my wife and I are weaned off of energy drinks and now using tea. She suggested it because she noticed that since my gall bladder's been removed, I need to consume things with less salt and fat in them, because flare ups can be painful, and she's been insisting on me exploring tea, because she's also a bit of a caffeine fiend, both tea and coffee. So thanks! Never felt better, and the tea is delicious and enjoyable. Fills that void and then some. :)

Amazing video thank you very much

This entire series is one big tea pun. You made your quota count XD

This channel has helped (and will help) me on my tea journey! From nothing last August to now having a gaiwan and enjoying all diferent kinds of tea! You are an inspiration, especially because I think if you can have a store like that in the US, maybe in the future I will be able to find (or more likely, make one myself when I have money), here in Romania.

Thank you for the lesson. This is the first video I've watched because I wanted a brief explanation of the different types of tea, but I will be looking up your earlier videos. Once again thanks for opening my eyes!

@TeaHouseGhost

Жыл бұрын

Thanks for watching! Glad you like the show!

Interesting and informative. Great video!

Welcome back!

drinking the West China Tea 2015 Silver Fern Gu Shu while I watch. Thank you for the great video So-Han and team!

I loved these videos, literally watched all the episodes in the last couple days. Sad it's the last episode. Was very informative though and thoroughly enjoyed them loved every episode 😃

@TeaHouseGhost

2 жыл бұрын

There will be more in the future! Not to worry! We're trying out some other content right now, such as the profiles and tea60, partially because So-Han is quite busy being a dad these days and doesn't always have time to film.

I love you videos so freaking much! Thank you for doing them! I swear I will come down to Texas from Oklahoma to have some tea with you.

I have drank tea since a very young age. I'm Irish so of course it was Irish breakfast tea, so a red tea. I'm very particular about my preparations and I swear that tea is intertwined with my being. I have never loved anything as much as I do my tea. Words can't describe the feelings that tea evokes, despite the descriptions of "calming" and "relaxing". It goes far beyond what words can describe in my experience. Especially when made properly. I feel it as a friend.. almost a presence as crazy as that sounds. But tea is the best company. I have been wanting to move in to Gong Fu tea ceremonies for years now and I think finding your channel (through the Whiskey Tribe) is going to inevitably move me in that direction as I explore through your videos, so I want to thank you in advance. Looking forward to really sitting down and experiencing tea in the purest form with no distraction. Just myself and a few different preparations of Camellia Sinensis 🙂 Almost like listening to a record instead of streaming. It's just you and the record, and it is something you actively participate in as opposed to passively consume. I of course have subscribed already 🙂🍵

@TeaHouseGhost

Жыл бұрын

Thanks so much for stopping by, for leaving the kind words, and for watching the show! We really appreciate the support! Excited for you on your tea journey!

Really cool seeing a deep dive into comparing the types of teas. I've been slowly building up a collection of tea, as to what a limited budget can allow. One of my first dives into tea outside of black (red) teas, was a Moonlight White . (Still one of my fine "gems" in my collection. The other being a 20+ year puerh).

I like your point of view.

You do have the profound insights about Chinese tea

So well done, So Han... I will try to use this for introducing friends to this world, they don´t yet understand : )

A great video to watch while drinking Mi Lan Xiang Phoenix Oolong :)

First time listening to you on your channe and I loved it. Just subscribed

@TeaHouseGhost

2 жыл бұрын

Thanks for watching!

I came to your videos through the whiskey tribe. I've watched about 9 hours of your content and now I'm interested in learning and tasting a lot more.

@TeaHouseGhost

Жыл бұрын

Thanks for stopping by and watching our videos! Glad you're excited to dive in! I def recommend getting a tea set and learning through pouring for yourself and your friends at home!

27:38 - love the voice you did there. :-)

Hello here from whiskey tribe. I’ve never been much of a tea drinker but after seeing a few of your videos it has peaked my interest and I’m excited to see what it’s all about!

@TeaHouseGhost

2 жыл бұрын

Thanks for stopping by! Excited for you on your journey!

Welcome back.

I literally just laugh spat my delicious dancong oolong after hearing you say "or it will not be white tea, no mo".

@TeaHouseGhost

2 жыл бұрын

Hope your phone/computer is okay!! 😂

Thank you for another amazing season! In the past, So Han has mentioned things like how you're not supposed to cross your arms over yourself when pouring gong fu cha or when you are and aren't supposed to break the heart of the leaves. In season 3, could we see an episode dedicated to some of the traditions and idiosyncrasies of gong fu cha?

@TeaHouseGhost

2 жыл бұрын

I would provide a disclaimer that these are stylistic choices for specific ways of pouring. I believe the arms crossing comment was in the gan pao episode and is specific to, I believe, a Chaozhou style of gan pao. It's different when doing something formal like Cha Yi or different again when developing your own style. But style is certainly something we can explore at some point! Thanks for the feedback!

@DrHixPhD

2 жыл бұрын

@@TeaHouseGhost That's really interesting, thank you! Even just that gives me enough to start researching

Oh wow, you have tried crassicolumna too? I tried it a year or two ago when I saw it on Verdant's website. I liked it ok, but the body feel was a bit off. That was a sheng , so I just got a sample of yabao to try this time. I just read a few weeks ago that this tea is not a new drink in that region, so that's pretty interesting. I didn't know any other tea folks out there were trying it though. When we get to come to Austin will try to remember to chat with you about that one

Thanks for yet another amazing video. One caveat, a common misconception is that water on iron causes oxidation, but it's rather that oxygen on iron causes it. You can remember it by; OXYgen causes OXIdation. However in this context I can see why water on tea would not be a good thing during its processing.

@TeaHouseGhost

2 жыл бұрын

Yes you are correct that it is exposure to oxygen that causes oxidation. To clarify, in the case of rust on iron, the presence of moisture is also necessary as a catalyst for the chemical reaction to take place. It is similar with tea in that without the moisture within the tea leaves acting as catalyst, the tea will not oxidize nearly as quickly. Only moisture in the air is catalysing oxidation over time, thus tea will oxidize and eventually ferment at different rates in humid places as opposed to dry places.

Welcome back, So Han!!! I've just started buying the tools for _gōng fū chá_ (功夫茶). The three teas I bought are: _xīn chāng lóng jǐng_ (新昌龙井 green tea), _jūn shān yín zhēn_ (君山银针 yellow tea), and _bái háo yín zhēn_ (白毫银针 white tea). What do you think about my beginner choices?

@TeaHouseGhost

2 жыл бұрын

Wow! You want big! Them some fancy teas!!

@MrAqr2598

2 жыл бұрын

@@TeaHouseGhost I actually hesitated a little before buying the latter two, but on second thought, "Go Big or Go Home", so went for it.

@MrAqr2598

2 жыл бұрын

@@TeaHouseGhost P.S. All the _gōng fū chá_ tools I ordered online came in the mail today. Also, I went so far as to buy one(or more, especially some Oolongs) of all the categories of tea explained on Gong Fu Tea|chA Season 2.

@TeaHouseGhost

2 жыл бұрын

@@MrAqr2598 congrats!!

Thanks for the great video! It was very insightful and relaxing to listen too Just a quick correction maybe. "Wuyi oolongs are very oxidisied" I think they're not very oxidised but just gone through a heavy roasting that turns them black. It's just black by roasting and not by oxidation, I think?

@TeaHouseGhost

2 жыл бұрын

Many of the ones we've come across are higher oxidation in addition to being Charcoal Roasted (which will darken the leaves), though it's of course possible there are Wuyi tea masters working with lower oxidation tea. Just offering an example of high vs low and where these might be found. Not all Phoenixes are medium oxidation. Some are low and some are high as well. And not all anxis/taiwanese oolongs are low oxidation

Shu or Shou Pu'er might be just different dialects meaning the same, therefore both are correct. How would the Hongkong Cantonese version sound like?

Hello So-Han. Coming to your channel from the Whiskey Tribe. I am quite curious to learn more about teas and their preparation. Currently I have some teas from Teavana and I have a Lapsang Souchong from and English blender Harney & Sons. My tea kettle is a cast iron kettle bought for me as a gift a long time ago. I know your specialty is Chinese teas and I’m wondering how I can work on perfecting my preparation for my Lapsang Souchong.

@TeaHouseGhost

2 жыл бұрын

Hey Andrew! Thanks for your comment. This account is run by Erik (Tea House Ghost) but you can talk to So-Han directly on KZread or Insta of TikTok at @westchinatea As for your question about Lapsong - we actually discuss that tea quite a bit in our Red Tea episode - the Mandarin name of that tea is Zheng Shan Xiao Zhong and it's actually the first ever Red Tea!

What was the name of the tea house in London you suggested other than Mei Leaf?

@TeaHouseGhost

2 жыл бұрын

Grass People Tree!! www.grasspeopletree.com/

How does humidity affect the aging of pressed cakes? I live in AZ and we are very dry, would that make it take longer for teas to age???

@TeaHouseGhost

7 ай бұрын

A little bit, yes. And dry climates tend to bring out crispier, more mineral tastes, while aging in a damp environment will often yield earthier and more rounded flavors and fragrances.

I'm new to all this. I've come here from being a long-time subscriber of Whiskey Vault and Whiskey Tribe. I love whiskey and also English Breakfast (I'm British) tea. What would you recommend I try in order to broaden my tea horizons?

@TeaHouseGhost

2 жыл бұрын

I would try out Shu Pu'er (earthy, woody) and aged white tea (autumn leaves) but also, to really open it up from that kinda more dark-ish palate, I would try good Chinese green tea! When made right, it's really surprising how good it is compared to bagged green tea.

Why does sheng puer oxidize if it's been cooked? Is it partially cooked?

@TeaHouseGhost

2 жыл бұрын

Yes partially cooked such that the enzyme polyphenol oxidase is not fully denatured.

Woooow that's some dark ya bao 😮 Is that because it's purple or because of some other factor? Even the purple Ya Bao I had was more light green then that deep red

@TeaHouseGhost

11 ай бұрын

It's because it's cooked!

@marcelpaquet8134

10 ай бұрын

@@TeaHouseGhost thank you! Is there anywhere a brother could get cooked ya bao...

@TeaHouseGhost

10 ай бұрын

@@marcelpaquet8134 we are currently out at WCT, but we will try to get some back in this winter, which is when Ya Bao is picked!

The tea you're drinking having less or no caffeine in it sounds like it would make a very good night time tea. Does it still produce L-theanine, and if so, what is the physical effect of a tea with theanine but no caffeine?

@TeaHouseGhost

Жыл бұрын

We believe that it does still contain L-Theanine. The physical effect is different for different people. I personally experience as not terribly dissimilar from the sort of calming focus of a fresh white tea (which, technically, Ya Bao kind of is). But sometimes it does keep me up at night, despite not containing caffeine. Lots of friends at the tea house drink it as a nighttime tea, though, and have no trouble sleeping when drinking it. So yeah, different for different people.

A very clear and systematic way of presenting the information. I was a bit put off by the "rant" about the strictness of usage of terms though.

I do agree with the saying 1,3,7 but I personally thing the exact 1,3,7 comes more from 1,3 and 7 being prime numbers. You see it in many many religion and spiritual schools that these numbers have my more meaning. Do they really? I don't think so. After all ageing has more to do with storage conditions than anything else. If you're going to be storing tea in a very whet you can have "fully aged" white or pu erh after only 5 or 6 years. If your going to store them in an fairly dry environment it may only be "fully aged" after 8 or even 10 years. Also I find that the consent of fully aged is a bit redundant cuz that implies that white will at one point be finished ageing while it's really a never ending process that just gets slower and slower. Well yeah numbers are important if you're an accountant and I doubt your an accountant. Unless you are then number away at your hearts desire...

I really enjoy this content, and the immense effort that goes into production and sharing knowledge. However, I feel like some of this information is tainted by opinion, for example the true definitions of sheng pu'er as well as calling red tea instead of black tea, which makes it confusing for a newbie like myself to absorb information about tea.

@TeaHouseGhost

2 жыл бұрын

Appreciate the feedback!

Is Pu'er strictly from the Yunnan region? Like how scotch can't be called scotch unless it's from Scotland, or champagne unless it's from Champagne? Or can a tea produced from anywhete be called Pu'er as long as it undergoes the right processes?

@TeaHouseGhost

2 жыл бұрын

Pu'er is strictly regional to Yunnan

@MansMan42069

2 жыл бұрын

@@TeaHouseGhost So what would Pu'er-"style" tea made outside of Yunnan be called? Are there such teas?

@TeaHouseGhost

2 жыл бұрын

@@MansMan42069 tea that is made like Shu Pu'er (fermented or speed aged) is called Hei Cha ("Black Tea"). There are close analogs to Sheng Pu'er made in regions close to Yunnan (e.g. Loas) , where the big-leaf tea varietal is present, and some merchants will try to sell it as Pu'er, but generally there's not a name for Sheng Pu'er grown outside Yunnan because they're just not really the same thing. Closest thing would prob be green tea.

@MansMan42069

2 жыл бұрын

@@TeaHouseGhost Much appreciated! ❤🤗