It‘s 357 gram for each of the tea bing (cake) is because the Tea Tong (tube/bag) can only hold 7 cakes each, which in total is (2.4999) 2.5 kilo. A typical Yunnan-Tibetan horse can only carry 60 kilo for a single trip, 12 bags of tea bing (30 kilo gram) on each side of the horse back. I heard this from a old gentlman who used to work with a Tea-horse caravan in Yunnan Yi, an important tea horse trading post in Dali, Yunnan.
I was always of the impression that it was 357g for its numerology reason. 3, 5 and 7 are prime numbers and have had true the ages been seen as 'holly' numbers. Also, it's often used in architecture because if you use this numbers it looks present to the beholder. But I suppose it is very possible. I suppose it's possibly a little bit of both.
Forget Netflix, I've been totally binging all these episodes. I love this! I can't believe I didn't get into this sooner. Great videos! I love the history and just all the educational information behind tea!
I use the dust/fannings in my pots every once in a while. If you want to use them without creating bitterness in your usual tea, cold brewing them is a good alternative.
I really enjoyed this, like I do all your videos. The way you discuss technical subject matter in an accessible and informal manner is just great. I look forward to more!
2:16~ 2:38~ 3:00~ That means: 1 _bǐng_ (餅) = 357 g ≈ 12.6 oz. ≈ 72 servings 1 _tǒng_ (筒) = 7 _bǐngs_ (餅) = 2.499 kg ≈ 5.5 lbs. ≈ 504 servings 1 _jiàn_ (件) = 40 (or 12) _tǒngs_ (筒) = 280 (or 84) _bǐngs_ (餅) = 99.96 (or 29.99) kg ≈ 220.50 (or 66.15) lbs. ≈ 20160 (or 6048) servings So a horse is/has been worth a little under 100 (or 30) kg (a little over 220 {or 66} lbs.) of tea. I’ve also heard that a _jiàn_ (件) is 12 _tǒngs_ (筒) so I also put that calculation in as well.
Thanks for this! I never know what to do with the "shake" as you call it. I like the idea of having a loose rule for a shake to chunk ratio, and the tinder analogy is perfect.
This touches on something I have been wondering about. I thought tea would have to be stored in an air tight container, but I guess that just relates to green teas as they are the only ones that don't age?
Any dry, cool storage that is not exposed to light should be good for storing tea. It doesn't necessarily need to be in an airtight container. I imagine you're right, that this might extend the life of a tea that can go stale like most green teas.Try it and tell us what happens!
I was just drinking a 2018 spring Laoshan green yesterday that had been sealed in a 5g packet after being "processed". It tasted very fresh to me, but I have never had tea straight from a farm before now. In the spring of this year I will be able to tell how that stacks up to seasonally fresh greens. @@TeaHouseGhost
Hi So Han, first of all: thanks a lot for your cool videos on Chinese tradition of making tea! I have a question concerning the possible amount of steeping steps. I bought a Sheng Pu-erh (2014) lately, and I noticed that after steeping the tea about 8 times (20 sec - 2min) the intensity of its fragrance and its bitterness has almost gone. It still tastes good to me, if I let it steep for about 3 min, though. What do you recommend as a reasonable rule of thumb for a good-quality sheng Pu-erh? Thank you in advance! Cheers, Sascha
Sascha R hey Sascha! It is different with each tea and with different styles based on taste (do you like a strong, almost bitter cup or a lighter somewhat grassy sweet cup) - but 8 steepings is not bad for decent sheng pu er. The main sheng we have at Guan Yin Teahouse in Austin, Immortal Dew, will often steep about 14 times before losing steam, but I do know that a good amount of the leaves in that batch come from ancient trees (gu shu cha). For fear of over generalizing, I'd say 8 steepings is a good rule-of-thumb minimum # of steepings for a decent whole-leaf tea. PS - this is Erik, not So Han, answering. I direct the show and run Teahouse Ghost, the channel.
Hey Erik, thank you man for the quick and kind reply! That´s good to hear. I thought that maybe I did something wrong, but now I´m relieved. Thank you! And all the best for your videos. As I said, I find them very helpful.
I have this wonderful fantasy of acquiring let's say many horse worth of bings to leave to my grandchildren as their inheritance. I am thoroughly amazed by the large pressed brick you showed here and can't help but wonder what one like that costs? I enjoy your videos, please keep it up. Also, how would you suggest storing the bings that I plan to leave as an inheritance?
You can do it any way you like! But typically I do try to keep leaves whole by slicing in and lifting up like in this video. Sometimes with bricks that's not possible, though, depending on how tightly they're pressed. Make sure to be careful!
We do! You can call Guan Yin Tea House, or order online from West China Tea Company here: westchinateacompany.com/2016/shop/puer/shu/mini-tuo-2012-5g-%E7%86%9F%E8%8C%B6%E8%BF%B7%E4%BD%A0%E6%B2%B1/
8:55~ I got a sword-shaped _chá dāo_ (茶刀), which I lovingly refer to as the “Ex-‘Cha’-libur”. Whoso Breaketh a Flake of This _Bǐng_ ( _Chá Zhuān_ , _Tuó_ ) With This _Chá Dāo_ is Rightwise Emperor Born of China 谁用这把茶刀打破了这块饼(茶砖, 沱)的一片，是出生在全中国的皇帝 誰用這把茶刀打破瞭這塊餅(茶磚, 沱)的一片，是齣生在全中國的皇帝
