Gong Fu Tea|chA is an educational web series about Gong Fu Cha (功夫茶), the Chinese art of making and serving tea. Get your gaiwans ready and follow along at home! 🌿☕️🍵🇨🇳🌏🌐
@@michellelamm-faries3054 Guan Yin Tea House was a tea house owned by So-Han and 3 other owners. Those three other owners left at the beginning of 2020, and myself and others formed a new team with So-Han to open West China Tea in the same location (West China Tea was the name of So-Han 's tea importing company that he started before ever opening Guan Yin). We've been operating there for the past four years, but we're about to move to a new location on East 7th St. in Austin, and the new place will still be called West China Tea.
So badly want to buy all the 1999 100g portions because it says there’s only 2. Such an expensive amount of tea, but honestly can’t imagine missing the opportunity to try it.
Feel your pain. They’re doing a similar *useless* freeway expansion here in salt Lake too. And Kicking a bunch of low-income people out of their homes. A lot of the PoC. Mr Burns level evil. Shting on people who don’t have the money or time to have a voice. Stoked about the doc!
I've rewatched this whole series a couple of times, it's fun to put on in the background while i do stuff, and I learn something new every watch through
You described the chi of purple tea very well! I tried a purple tea for the first time yesterday and was not expecting that feeling. Elecric-y is a good way to put it.
I know it's been 4 years, but I really enjoyed the video. This is the second time I've watched it. I just got into Hei cha's this year, and I'm on my second brick. The latest is Himalayan Mojun fu and it is marvelous :). I think Hei cha is under appreciated.
Can you make a video or an in-depth series on how to make herbal teas according to gong fu My go to teas are Peppermint Ginger Stinging nettle I also make infusions rather than teas and will be making teas for medical reasons Lavender for sleep Marigold for parasites Sage yea for health benefits etc Remember, taste is a factor for nutritional value is the biggest factor I would highly appreciate it. I usually sleep my stuff for 15 to 20 minutes to make an infusion. And I’m thinking better getting a guy on or whatever you call it that you have to help steep looseleaf tea that long without losing temperature
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 Thank you! 🥰 Can I ask one more thing? Normally it takes my yixing teapot (200mL) around 10s to pour out the tea + initially it takes me 10s to pour in the hot water = it means it always takes me around 20s for steeping 🥲 does it affect the taste of wuyi tea? I tried to brew it with my yixing teapot yesterday and it turned out bitter than when I used gaiwan
@@vespeur at that size of vessel, if you find that it's taking pretty long for you to pour in and out of it, you could try experimenting with using less tea leaves to keep it from becoming so bitter
Not always. This is a stylistic choice that can affect the flavor/fragrance/feeling of the tea, but ultimately it comes down to what you like to do when you make tea
I have a 200ml yixing teapot but I'm not sure if I can use it for steeping red tea or not, because I thought the steeping time for 1st-2nd...infusion is very short (quite instantly) and my teapot needs around 10-15 second to pour out all the tea fluid. Which tea is better to use with yixing teapot may I ask? Correct me if I was wrong somewhere
If you're finding it difficult to do quick pours with this teapot, maybe consider using it to make something like Shu Pu'er or Aged White Tea, which don't require such short steeps
Hope your transition to your new location goes smoothy and you find equilibrium soon. I had a family business for a decade and know how hard moving and readjusting can be. Much peace and luck to you and your family <3 Can't wait to visit you all one day!
Where rooibos is grown, it has never been referred to as red tea so the name is open, rooibos is called rooibos or rooibos tea but never called red tea
The first shu pu'er I drank was from a local tea house. It smelled of rotting fish skin in a pile of compost. It made my stomach hurt. I've had okay shu pu'er since then, but nothing really worth drinking a second time. Maybe one day I'll get to try one of these delicious sounding teas that have had more care put in to them.
Sending good vibrations to you from Canada. I thoroughly enjoy all your Tea Wisdom and how you share your experience with everyone. Looking forward to seeing you again soon. Cheers
I'm not sure I can make a great recommendation for 1996 specifically. For the reasons you listed among others, buying tea can be tricky. In a best-case scenario, you could go to a tea shop and try a tea before buying it.
I’ve been drinking tea casually since you worked with the modern rogues teaching them about tea, and recently I’ve started getting more into it as I’ve gone through culinary school, I just wanted to say thank you for inspiring me and giving me a new passion and hobby to enjoy!
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.
