We are Onerivertea, committed to finding, tasting, and selling pure, genuine tea from beautiful regions in China. Join us on our journys through the Land of Mountains and Rivers as we travel, record, and celebrate the various cultures that arise around tea. Onerivertea consist of three worker-owners: Alex Witherspoon, Derek Poskin, and Meng Xiaoyan. We all live in China and have been collectively sourcing tea since 2018. Our goal is to understand the life of the modern tea farmer, to know the agricultural methods surrounding tea production, and to record and share the stories of the land, the people, and the leaves. We are committed to only selling tea from farms we have visited, and from producers that we personally know well.
Thank you for sharing your adventures (and misadventures!) sourcing, and now making, tea. Your openness in sharing even the difficult and frustrating moments while maintaining a sense of humour makes this podcast engaging.
@@onerivertea Learning the stories behind the brew in my cup has changed how I experience it. An incredible journey from sprouting leaf to final sip! And this video has shown that although the process of making white tea is simple, it isn’t easy. The margin for error is narrow at every step along the way.
In what ways do you anticipate the white teas you plan to make in Hubei differing from those made in Fuding, if you continue to use Fuding processing methods?
That's really good, but you can make insence with natural ingredients from any herbs, pestle and mortar and a key ingredient from any new age shop just as easy ✨
@@pigetstuck a lot of people just won’t drink it, as they don’t consider it finished, you also kinda need to know a farmer to get maocha, as it’s rarely sold on its own by retailers here
I know I'm late to the party, but there are some incredible pieces of wisdom in here. Very cool, thank you for sharing Derek. I aspire to have the mindfulness and thoughtfulness that you exhibit throughout this episode.
Thanks for saying so much, this was a rather personal episode, so it was a little scary to put myself out there like this. Happy you gained something from it 🙏
I find it very very hard to believe green tea smells like cake. To me loose green tea smells like cut leaves, almost like grass. I have tried 160 degrees and steeping Amed loose leaf green tea a few minutes and it is still bitter. I fear letting the tea sit in the water for hours. I'm I over sensitive to bitter?
There are a lot of different types of green tea, and they vary in flavor profiles and levels of bitterness. There might be a better green tea for you out there : )
I know I'm a bit late to the party, but I just wanted to say, thank you very much for this video. This is the most comprehensive grandpa style tutorial I've seen on RU-vid. Your passion and knowledge on this subject are palpable. I'm going to order my first tin of loose leaf tea now and enjoy with pleasure 😊😊
Potentially, though I find chrysanthemum flowers to be pretty bitter in their now right, a lot of tea packets here will include rock sugar to brew them with. Have you lived in Hongkong? You seem pretty familiar with their tea customs!
@@onerivertea No, never been to Hong Kong unfortunately . But I grew up close to a Cantonese family that owned a restaurant and I became very familiar with culture and food.
I've always thought the gongfu cha " ceremony" most likely originated as a form of reverence for tea and appreciation of friends and family/ ancestors.
Give this traditional processed stuff a try if you haven’t yet! We also only sell it after it’s rested a year. The fresh tea sometimes has too much smoke on top, but after a year it sinks into the tea and becomes very mineral sweet!
I drink alcohol to forget. I drink tea to remember. I have maybe 6 thousand dollars worth of PuErh,and a variety of other types,lovingly stored in my mothers house,her basement is a storage wonderland! I drink these treasures,I poke them with the knife
Very interesting episode Derek! Can't wait for the episode of your trip to Laos - was just enjoying some of your 2021 bamboo pressed gushu the other day. Looking forward to your blends in the future and hopefully more pu'er from Laos.
That Laos trip was very interesting, I can't wait to go back, happy to hear you still have some of the Bamboo Pressed Gushu! I've drank all my backstock!
Do U compensate for the moisture from our fingers, hands when sprinkling in the water & kneeding.? Do U have a recipe w/exact directions. I'm serious about making my own incense & gifting & I would love a variety of quality aromas. Everyone wants a different scent plus I want to incorporate my own personality. Thank U so much.
Plz tell me the name of this press. Will U also tell me sources where I can buy the products that U use to make the incense ... as in the lavender & other florals, oils, aromatics, bark, roots etc
Hi, can you recommend some books on tea in English for a novice. I especially am interested in storing tea. How do tea companies keep their tea fresh for over 2 years? Thanks for the great videos.
Hey there, my favorite tea book is simply called "Tea in China" by James A Benn, but this is more of a historical overview. Different teas store different ways, if you're interested in details, I cover a lot of tea factory tours in the Tea Soup podcast (also available on this channel)
