Yunnan Black Tea - Insights by a Tea Expert 

Thank you for supporting the channel!

-Considering mouthfeel the most important aspect of tea is only an opinion, typically among the pu-erh tea drinkers. Many other people focus more on fragrance. It's true that in China, there is a rich vocabulary to describe mouthfeel, while fragrance is described more briefly. Viscosity is a highly sought-after trait among pu-erh tea lovers; the camphor-like feel of freshness in the back of the mouth; the lingering fragrances that come out of the throat; bitterness that remains for two seconds and vanishes into sweetness, salivation effect... -When brewing black tea, it can be good to use slightly lower temperature than boiling, that will keep the bitterness down. Personally, I don't mind the bitterness and usually brew black tea just like pu-erh tea, with boiling water. Brewing technique is really a matter of personal preference and characters expected in a certain type of tea. If you feel the tea is too strong, then it is overbrewed. The very purpose of Gong Fu is to make a tea that you and your guests like to drink. When sitting at a tea shop in China, it is common to ask the guests whether they like tea light or strong, and adjust the parameters so as to please the guests. The longer you brew the tea, the more tannins are extracted, which means more bitterness and astringency. Fragrance can change depending on how you brew the tea, sometimes, you get a richer fragrance when brewing lighter.

Good luck with your job, I find it very interesting to associate the knowledge of agriculture, engineering and ecology, I think this doctrine will make the future of the agriculture in many areas of the world, especially on challenging terrains. There are very few trees grown in a really natural forest, most of the ancient tea gardens have a managed forest with a semi-opened canopy, you can see that clearly on Google Earth.

This issue wasn't clearly explained in the video. Black tea is not always fully oxidized. Such tea is still called blacl tea because of the processing method. You'd need to have a cooking step to call it oolong. In partially oxidized black tea, the dryness of tea prevents further oxidation, or at least slows it down. Partially oxidized black tea will eventually become fully oxidized after a year or so. I'll make other videos about black tea, with shorter and clearer content.

Sure, that would slow down the oxidation. Many green teas are actually stored in freezers in the tea markets.

@@farmerleaf61 Thanks! just put my greens and some fresher oolongs in the fridge, would you also recommend storing whites in there?

@@000DAAN000 No, white teas should be stored like pu-erh, they will oxidize over time and get more complex. If you need to put teas in the fridge that would only be green teas.