New Video Describing Balhyocha!

So lately I have been doing a lot of personal searching, and personal development and goal setting. One thing that didn't sit right was how far I drifted away from tea, and while the past few months it has been getting a foothold in my life again, I did not want the blog or the videos to go.  I never quite announced this outside the group that challenged me to set these goals, however Tea was a central part of those goals.  Part returning to things that keep me balanced, and part returning to things that bring me joy.  As such, and I hope my blog readers can help keep me accountable.  I am setting out to produce at least 1 video each month, and 1 unrelated blog post each month.  (So look for a minimum of two posts a month from me throughout 2015!)

Happy New Year!

Warming up with some Aged Sheng Puerh

First I needed to warm up from a bit over 6 mile, hour long run in the ever falling snow.  While it was an incredibly fun and miserable run at the same time, there is just something impressive about the glaciers that were forming on my eyebrows by the end of the run.  [See photo below for amusement.]

Now hoping to film a tea video again, and having a peaceful Saturday to get it done, after getting back, and nibbling on some food, I put the kettle on and set out to film a video.  While it may not be a great tea video, though tea is the subject, I did capture post run stupidity in full effect.   I swear I am normally better put together than this, while I have never been a great off the cuff speaker, this video is especially atrocious.  So watch the tea, and laugh all you would like at the jumbled up words and dialogue :).

Enjoy:

Korean Sejak Jungno [Video]

Guess what, I've finally had a weekend to be knocked down and productive at home.  That means I found time to do another video.  Love snow days, especially on weekends.

New Mini-Video series on Styles of teaware.

On  Teachat I was given a great suggestion to do videos on styles of teaware.  While I think the intial intention was a single video, the more I tried to wrap my mind around how to set the up the more daunting of a task it seemed to be.  So I decided to break it up into sections, the first part of which is is Korean Teaware has been filmed and released for your viewing pleasure.

In the future look forward to ones on Japanese teaware, likely multiple videos covering teapots and teacups separately.  I also think a general one covering the Chawan/ Teabowl in general is needed as it covers a wide variety of countries and style.

A wonderful day for Gyokuro!

Today I filmed myself trying to remember how to brew Gyokuro.  Thankfully I remembered how to brew Gyokuro incredibly well.  The weather may have helped as well, as it is a cool Fall day, with a persistent drizzle.

I hope you enjoy this video, as my previous Gyokuro video is one of the most viewed, and one comment I get the most is people wanted more explanation on what I am doing, so I am trying to do that by having this video with audio commentary.  Enjoy!

Ramblings over a pot of Shan Lin Xi

An absolutely delicious Gaoshan!  Like I say in the video if you are a tea drinker and have not gotten into Gaoshan yet-- WHAT ARE YOU WAITING FOR?

Finally! Another Tea Video.

It is hot out side, but that doesn't stop me from filming myself brewing up some lovely Shincha!

What happens when you mix a Camera, Tea, and a tired mind...

A video gets made that turns into a ramble about things that have been going on in my tea life while I brew up a delicious pot of Balhyocha tea from Korea.  Honestly I knew I was rambling while filming the video I was just nervous making my first video in the new setting, and as the tea was an unknown tea I could not talk too much about the tea itself, leaving way for the lips to flap incessantly because I was too tired to realize Silence can be acceptable at times.

Enjoy!

So out of the box, the leaves don't fit in!

So any of us that have been around the block a few times realize we have our own preferred brewing styles for nearly every single tea we come across.  Having heard good things about Da Yu Ling, I picked some up from a newly started vendor.  Initial impressions were lack luster, they seemed to fall quite flat.  Turns out I brewed it incredibly too light.  Even though that is how I usually approach brewing Taiwanese oolongs. 

Through talking with the vendor, I pulled out the stops and brewed it his style, and cameras were rolling while I talked through my impressions for the first three infusions.  ( I am currently on infusion 10, and I've heard it can go for far far more).


So without much more ado,  I present to you this video.   (The title of this post will make sense when you see it).

Not old, but Not Young Puerh

I used to really enjoy 10-14 year old puerh, back when I thought it was the definition of aged puerh.  Lately I have realized even at that age it can still taste quite young, and lack the deep and wonderful qualities I have since come to associate with aged puerh.   This was seen in a 2002 Haiwan HOP puerh today.  Claiming to have leaves from both Yiwu and Menghai regions, even though it is quite brown in color, and brews up a reddish liquor, it is far from aged.

I worked really hard at attempting to describe this tea, all I can say is I enjoyed it through and through so descriptions are somewhat meaningless in this instance.  At this age the teas I feel show off what qualities they have that will persist with age, but most of the flavors that are present when young have mostly faded into the background, while the aged flavors are still in their infancy and have not really developed.  You are left with something that is indescribable, but based on the feelings you can tell if it should be good or bad.

Verdict on this one is good for me, but then again, I am far from a puerh expert, heck I am not even sure I qualify as more than just a puerh dabbler.  Either way I filmed the first few infusions, enjoy!

Lets brew some Jade Tie Guan Yin

A new video, in which I brew some Jade Tie Guan Yin.  A very nice Tie Guan Yin which honestly didn't shine until the second infusion and later.  I of course in my own fashion stumble to talk about what I am tasting and feeling about the tea while brewing the first few infusions.

Enjoy!

Approaching a new (to you) Tea

New video is up on how I approach a tea that is completely new to myself.  The main idea is a a more neutral leaf to water ratio ( not light, but not packed either) and then brew it similar to how you would brew most teas of that style.    Its a great way to get an idea of how you should brew the tea in the future. Namely does it seem like it can really be pushed, or should it be brewed at a far lighter ratio.  Enjoy!

Gaiwan Instructional Video.

Warning I actually narrate this video, so if you ever wondered what I sound like you now get to hear what I sound like through a fairly bad microphone on a point and shoot camera, either way I am taking the cover off of my voice in this video, as I felt it was by far the best way to attempt to explain how I use a Gaiwan when brewing tea.

If I were to go back in time and tell myself how natural it would feel to use a gaiwan when I got my very first gaiwan I would not believe it. Even in this video while concentrating on filming, and honestly looking at what I was doing through a little screen as opposed to real life, the handling of the gaiwan really seemed so second nature to me, I wouldn't be shocked if I really could brew tea in a gaiwan when half asleep.

I hope you enjoy the video, and there are no "crotch shots" In this one, which I do apologize for my last video, I did not realize it was that bad.  The problem is as you can see in this video that table is up against a wall, so I have to do a weird move to check what it is in frame, and last video I did not realize it was pointing as far up as it was.

Aged Puerh Brewing video!

As promised, I decided to show off my new yixing, by brewing up some aged puerh and filming it as well.   This is an incredibly delicious tea, and I hope to write up a review of this tea soon.  But for now enjoy me brewing up some 80s loose leaf sheng puerh.

Yixing Red during a snowy March day

Was cruelly tempted with the weather I love so much on Sunday, and today I am quite annoyed that here in West Michigan we are back to cold and snowy.  Well I dragged myself onto campus this morning only to find out that my morning class was cancelled, and seeing as how I had some errands to run in the middle of the day between classes, why not head straight home and brew up some tea this morning.

Well a nice warming hong cha sounded great, as it always does on these snowy days. Seeing as how I have not filmed a hong cha yet, I decided why not, and set up the camera so all my viewers can see how I brew my red teas.  Enjoy!

Casual Sunday Tea

There is not much better than kicking back and  relaxing on a Sunday with a nice strong cup of good quality tea.  Of course good quality teaware doesn't hurt either.  Feeling inspired lately, I decided to shoot another video.

So now you get to take a peak at the first infusion of a wonderful session of Sunday sencha.  Not really apparent in the video but this session I made it extra special by sitting cross legged while brewing, something I feel helps in a meditative sense more than just sitting and brewing tea like normal.

Balhyocha Brewing!

It is spring break, and while its filled with a massive amount of studying, I am taking breaks when possible to attempt to film a video.  I received a request for a Balhyocha brewing video, and I was more than happy to oblige with one of my favorite Balhyocha's.

I really should have calmed down a bit when filming this video as movements are rushed, and the teapot likes to drip excessively when you rush its pour.  But I think its a great video showing off how I brew Balhyocha, and use my Park Jong Il tea set.   Enjoy the video.

High Fire Tie Guan Yin Caught on Video!

I should note this is the Casual variant of this tea, while still packing a mighty punch is less aggressive and likes to show off all of its features throughout a long encounter.  This is not the Chouzhou style variant which is often like a tornado, short lived and devastating.

Again I showed a rinse and two brews, also a delicious method for ensuring you get the most out of your tea, by catching the drips in a fair cup to drink at the end of the session, though it is usually quite hard to do without a teapot that can safely be perched in your fair cup to drip while you work on other things, drink your next infusion. 

Now for the video:

Koicha-- I believe I can fly!

Let me preface this and the video I post below as saying that I have never been to Japan, or had a tea master (in some sense of the word) make me koicha.  As such its mostly a self taught technique based on reading, viewing pictures posted online, and discussions with a few people that have had such experiences.  I have been told that mine looks a little thin for koicha ( if you can believe it), which should be remedied by using less water, because I can certainly tell you, unless you are inhuman in your ability to handle the chemical cocktail that is strongly brewed tea, I definitely would not use any more tea than what was pictured.

That being said, enjoy a video of me making Koicha (thick matcha tea), then using the scraps in the bowl to whip up some Usacha (thin matcha tea). 

A video of me brewing with a Gaiwan

I oddly don't get as many questions as I used to involving how to actually use a gaiwan, so I am not eager to actually make such a vide.  Either way I figure you can get  a hint of how I personally like to use a gaiwan in the following video of me brewing up some delicious Alishan.

I am sure I will get a few questions the Gaiwan is the small 60ml or so Gaiwan from Stephane over at Teamasters.  It is a Gaiwan I find very nice to use and looks incredible when it is clean as it has a slightly pale blueish/green celadon note to its coloring.