being a wine drinker as well, im hoping for more videos comparing wine with tea. i use to hold terroir in such high regard in wine (though i now realize its more of an "ideal" rather than an actuality). thereafter i gradually realize that the producer and vintage play a more important role. ive spoken with alot of wine drinkers and they come to the same conclusion (even in Burgundy the producer is key) that terroir would be no.3 in importance. thats until i start drinking pu'erh and it seems that terroir is king. in a sense, puerh made me rediscover my initial passion that kickstarted my appreciation for fine beverages.

@farmerleaf61

2 жыл бұрын

Interestingly, vintage is not emphasized much in the puerh tea world, and yet, there are noticeable variations each year. Maybe it will come in the future.

WOW! Great video. I am a somewhat novice tea drinker, but have fallen in love with Pu-erh! Luckily, I live in San Francisco on the edge of Chinatown, where these teas are plentiful. Thank you for this informative video.

I remember all our evenings drinking pu-erh tea. Didn't know about them, until you made me discover them and their wide diversity.

"... and have a good tea." Best closing line ever. I wish you another good tea.

Fantastic William, Such an important subject, so glad you continue to share with the public. Some exciting experiments with micro climates taking place in Hawaii grown teas and as you say so exciting from valley to valley.

@farmerleaf61

2 жыл бұрын

You must have a very unique terroir in Hawaii, it's be great to know more about your findings.

I dont even drink tea, but here I am. KZread recommendations do be random

@farmerleaf61

2 жыл бұрын

your wallet will thank you if you stay away from pu-erh tea :-)

@patrickhewitt1988

4 ай бұрын

Welcome 😅

way beyond masterclass otherworldly i bow before your Genius

@wyattsurges5647

Жыл бұрын

otherworldly

@peskybentley1624

Жыл бұрын

i agree

Naka is very good! Drinking as I watch

This is super cool, thank you!

Fascinating information. Thank you so much for sharing it!

great video!! you are improving the quality a lot. keep it up

Anther great video with an interesting discussion and bits of info. I'm ready to get some 2021 spring samples now!

Awesome content. Thanks!

Thank you for information sharing and highlighting of mportant concepts of puerh.

That is so cool, mountain island isolation helped create different teas.

Loving these videos :)

Bravo!

Pu-erh has always seemed absolutely fascinating to explore, but my stomach just can't seem to handle it. 3-4 steeps of anything younger than 15-20 years and I get problems 95% of the time. Luckily I've found a lot to enjoy and explore in wuyi yancha, but still feel a bit left out when I see people passionately describing and discussing sheng. ;-) Still very much enjoy all your pu-erh videos.

@farmerleaf61

2 жыл бұрын

I love yancha and dancong, but i can't have more than one or two sessions with them. On the contrary, I find pu-erh tea to flow easily and drink it all day, I remember it was harsh on the stomach at the beginning. The terroir idea applies well to yancha, that's a whole other rabbit hole.

@mandymanting

2 жыл бұрын

Have you tried fermented pu-erh? It's fermented and thus less upsetting on stomachs.

How much I would love to have exactly the canvas above your head with the farmerleaf logo! Any chance to get a high res image file of that logo? So beautiful and meaningful! ❤ BTW - great video - as always :-)

Processing in strongly oxidized and roasted oolongs also matter a lot ! I feel that Wuyi Yancha are also really fascinating. Maybe some tea producer enthusiasts could start trying processing roasted oolongs with wild tea trees from Yunnan ? 😉

@farmerleaf61

2 жыл бұрын

You can use an oolong processing on yunnan assamica, but this style of tea really requires a clonal varietal to get the desired result. You can find roasted black teas, or at least dianhong with a high temperature drying, which intensifies the malty side and can even bring roasted notes.

@NKMedtner

2 жыл бұрын

@@farmerleaf61 Hi farmer leaf, I am very curious, could you please explain a little more why Oolong production needs clonal varietals for desired results? If clonal varietals are grafted rather than grown from seed, wouldn't this result in less powerful teas in general? Thank you so much!

This guy is beyond cool.

Where can I find a tea table similar to yours? Is it stone?

Is all puer tea really grown from seed? Are there no large scale clonal plantations? If so, how does one know whether the puer is seed grown or clonal?

@farmerleaf61

2 жыл бұрын

The gardens are established either from seeds or cuttings, with the former being prevalent. Even when cuttings are used, they don't come from a single clone, so there is still genetic diversity. Planting by seed is preferred on the long run because the trees grow a central pivot root which helps stabilize the tree in the soil. Plants grown from cuttings will have a weaker root system. There are clonal plantations in Yunnan: Bai Hao, Yunkang 10, Yunkang 14, Da Bai Cha... They are used for making green, black and white, Yunkang 10 and 14 are the preferred choice for fragrant teas (green and black) but will give poor results with a puerh tea processing: you get the green tea fragrance but no depth in the mouthfeel. Da Bai Cha and Bai Hao have very large and furry buds. Da Bai Cha is typical from Jinggu area, they make impressive pure bud black and white teas from them, they look great and taste boring, pesticide use is also a concern with this kind of tea. I really don't know of any good pu-erh tea made of a clonal varietal.

@mandymanting

2 жыл бұрын

Not all pu-erh teas are grown from seed. It's much cheaper and large-scale to produce tea from plantations. If a tea is seed-grown, the taste will go way deeper into the root of your tongue, whereas if it's plantation, the taste will get stuck in the front or middle of your tongue. If it's low quality tea, or chemical pesticides or fertilizers were used, then it leaves you with a dry mouth feel.

Hi there, thanks for making these videos. You seem very knowledgeable. I watched you're previous video about exploring tea markets ( kzread.info/dash/bejne/na6Dycawm7GbdLw.html ). In that video, you visited a friend's tea shop and I am curious about the tea etiquette and customs that were occurring. What was that platform in the center of the table? What were those three white dishes? He brews tea in one pot, then pours it into another vessel (the clear glass one) for sharing with you? Are coaster common and respectful?

Hello friend, May I share this video on my Facebook group regarding Puerh tea?

@farmerleaf61

2 жыл бұрын

Yes, sure

What kettle is this? Thank you.

@farmerleaf61

Жыл бұрын

it's a 吉谷 k kou kettle. www.jd.com/pinpai/760-262163.html

The argument with the terrior you can make with taiwanese oolongs as well since ~75% of them are the qing xin cultivar with very similar processing. Not arguing against yours, just adding to it.

@farmerleaf61

2 жыл бұрын

I agree, there are a couple of other teas you can study in such a way. I find Darjeeling a lot of fun as well.

Hi, I'm Bryant from Yunnan orientalherbal biotech Co., Ltd., you are broadcasting Yunnan tea for years, we have export business, any chance to talk about cooperation?