[0 - 3] - All right, just gonna make sure we plugs in,
[3 - 4] plugs in the mic.
[4 - 6] That's a helpful thing.
[6 - 8] You learn something every day.
[8 - 11] So we got that plugged in, test, test, test.
[11 - 12] All right, let's do this.
[12 - 16] I am so excited that you were also excited about
[18 - 20] Part of me felt like maybe I was going to do that video
[20 - 24] and everyone would be like, stick to cooking,
[24 - 25] but you weren't, you were like, I love tea,
[25 - 28] and I want more of it, which makes me very, very happy.
[29 - 30] I've loved tea for a long time.
[30 - 32] And that was the first time I really covered it much
[33 - 34] You had awesome questions.
[34 - 36] I just want to dive right into it.
[36 - 37] I want to talk tea.
[37 - 39] Thank you for all the recommendations on teas
[39 - 41] that showed up in there, but let's just get into this.
[41 - 43] There's so many good questions.
[43 - 44] All right so let's do this.
[44 - 47] First one here comes from Grunfeld
[47 - 52] and he says at .56, 56 second point in the video
[53 - 55] the chap squatting with the bar
[55 - 57] behind his neck seems to have a bit of a wobble
[57 - 59] as he comes up on his third squat in the clip.
[59 - 62] Is that a bit of weakness around the left hip joint?
[62 - 68] Probably a bit late to correct it now, though. - What?
[69 - 72] - Grunfeld, thank you for looking and watching so closely.
[73 - 74] I'm going to pass this along.
[74 - 77] We gotta do a better job where our archive footage
[77 - 82] because I don't want sloppy squats in my tea video.
[82 - 83] Thanks for that. Appreciate it.
[83 - 86] Next step, we've got one from Todd Burdette.
[86 - 90] He says what's a good quality source to buy tea? Excellent question.
[90 - 93] So I have three that I really like to go to.
[93 - 95] There's so many out there, and I hope
[95 - 97] if other folks have ideas and places that they buy it,
[97 - 99] please put it in the comments so we can all share.
[99 - 101] I love this whole tea community we're building.
[101 - 103] But for me, the three that I really love:
[103 - 106] In Pursuit of Tea, which I mention in the video,
[106 - 109] in the first video, Sebastian Beckwith is the founder there.
[109 - 111] They do really awesome small batches from family farms
[111 - 114] all over Asia, highly recommend them.
[114 - 117] Mountain Tea which is mountaintea.com,
[117 - 118] really like them for oolongs.
[118 - 122] They focus in on a lot of competition grade oolongs
[122 - 124] and you can divide it up by like green oolongs
[124 - 127] which are really like a little grassier and fresher,
[127 - 129] and I really love, and then darker ones,
[129 - 132] which are more oxidized and sometimes roasted.
[132 - 133] So you can get really, once you get deep
[133 - 134] you can go really deep.
[134 - 135] So I like them a lot.
[135 - 137] And then CC Fine Tea.
[137 - 140] Jason Chen is the owner down in Seattle.
[140 - 142] He's Taiwanese and again
[142 - 145] so we have awesome oolongs but so much more than that.
[145 - 146] And I mentioned him in the last video as well.
[146 - 148] So I would check out those three.
[148 - 151] They're really awesome, great sources for buying tea.
[151 - 153] So that's a great question.
[153 - 155] Next one up, this is an interesting one.
[155 - 156] I hadn't thought about this before.
[156 - 158] So this comes from the Onyx fly.
[158 - 160] It says great video I'm of the belief that
[160 - 162] salt makes everything better.
[162 - 163] I would agree with that.
[163 - 166] Until it's too salty, just at that threshold,
[166 - 167] just that that threshold varies.
[167 - 169] That being said, lately I've been doing a pinch, or two,
[169 - 173] if it's a big mug of salt, to my tea with good results.
[173 - 173] Have you tried this?
[173 - 174] And I haven't.
[174 - 177] So in the past I've definitely used a little bit of salt
[177 - 179] in my coffee.
[179 - 181] Salt has this incredible ability to mask
[181 - 183] and kind of cover up some bitterness.
[183 - 185] It obviously adds like roundness and helps you taste
[185 - 187] everything else that you're eating,
[187 - 190] but in coffee can be really nice to balance out
[190 - 191] that bitterness a little bit.
[191 - 192] Never tried it in tea.
[192 - 194] I feel like maybe a black tea or a Pu'er would maybe
[194 - 197] the place I would start, but I'm going to try that.
[197 - 199] I'm gonna try it out so thanks for the tip.
[199 - 200] Thank you, you're doing the work.
[200 - 202] I'm not even doing the work now.
[203 - 206] This next one comes from William Shawn Fisher,
[206 - 209] says, so how do you feel about Southern style sun tea?
[211 - 212] I should have said at the very beginning
[212 - 214] of all this, that like, I love all tea.
[214 - 216] So I grew up with, you know
[216 - 219] like kind of Lipton bagged tea for hot and iced.
[219 - 221] Still love it to this day.
[221 - 223] And so I love all tea.
[223 - 226] And so sun tea is all tea and I love it too.
[226 - 228] I don't have a ton of experience with it.
[228 - 229] For me, the times I have had it
[229 - 233] it falls for me and the kind of cold brew tea category.
[233 - 234] It's obviously not as cold as like, say,
[234 - 235] doing it in the fridge
[235 - 238] but it's lower than normal brewing temperatures.
[238 - 242] So you're not up in the, you know, 175 and up range
[242 - 244] and what you end up getting there is, I think we talked
[244 - 246] about in the video with Lan's iced tea recipe
[246 - 248] when you're at colder temperatures
[248 - 251] you're first pulling up flavor more slowly
[251 - 253] so that brewed for an hour at a colder temperature
[254 - 256] but you're also not pulling out all the same stuff.
[256 - 258] And so a lot of the bitterness and a lot
[258 - 260] of the tannins come out at much higher temperatures.
[260 - 264] So what I like about sun tea and all cold brew methods
[264 - 267] is you get something that's a lot more mellow.
[267 - 268] It's a lot more refreshing
[268 - 271] and it's great when it's hot out and that kind of stuff.
[271 - 272] So, yeah, Sun tea is great.
[273 - 276] Next up, this is from Robin T.
[276 - 277] I think this is an important question
[277 - 280] for folks who are just learning about the Gongfu method
[280 - 282] and kind of want to get involved with it a bit more
[282 - 286] is how do you store the used tea leaves between reuse?
[286 - 289] And so I should have put a finer point on in the video
[289 - 291] is that normally this takes place,
[291 - 294] this whole kind of gung fu brewing method over the course
[294 - 298] of a morning or an afternoon or an hour or a couple hours.
[298 - 300] And so you leave the tea leaves right in the tea pot
[301 - 303] and you go back and you fill it up and you brew again
[303 - 305] and you fill it up and you brew again.
[305 - 307] And you kind of finish the process during that time.
[307 - 310] So you're not storing them, say, overnight
[310 - 311] or anything like that.
[311 - 313] That being said, I have run into this situation
[313 - 315] where I think I'm gonna have a leisurely morning
[315 - 319] and so I'm going to brew Gongfu style, and I start doing it
[319 - 320] and I'm like, I have to leave the house.
[320 - 322] Or, you know, I have to get up from my desk.
[322 - 326] I can't be around or that kind of thing.
[326 - 327] And what I'll do is I'll take those leaves
[327 - 329] and put them into a mug or a jar
[329 - 331] put some cold water on it and transfer it to the fridge
[331 - 334] to do a cold brew, to just finish it out.
[334 - 335] And you know, it's super light.
[335 - 338] You don't get a ton of ton of flavor out of it
[338 - 339] depending on how many times you brewed it, you know
[339 - 341] you might get more or less
[341 - 343] but it's really nice refreshing tea.
[343 - 346] And that way you're never wasting, you're never wasting tea.
[346 - 348] I never waste tea., we shouldn't waste tea.
[348 - 351] But that's a really great clarification question.
[351 - 352] So I hope to try it.
[353 - 355] Next question comes from Keith Young.
[355 - 356] He says, what is the hot water dispenser
[356 - 358] that I'm using there?
[358 - 360] And so that is, that's one of my favorite things.
[360 - 363] It's a Zojirushi brand and it has
[363 - 365] four temperature presets on it.
[365 - 370] I think it's 140 degrees, 175, 195 and 208.
[371 - 372] Those are all in Fahrenheit obviously.
[372 - 375] And I didn't talk a ton about temperature,
[375 - 378] specific temperatures in the video because the ranges
[378 - 381] for each type of tea and there's outliers.
[381 - 383] And, you know, you really should kind of dig deep
[383 - 384] to figure out what tea it is and
[384 - 386] at what temperature you want to brew it.
[386 - 389] But generally speaking, that 140 degree setting
[389 - 392] is amazing for Gyokuro
[392 - 395] which was one of the Japanese teas that I mentioned.
[395 - 398] It's really nice brewed at low temperatures.
[398 - 399] And I've seen even, you know,
[399 - 401] people talk about brewing it 120 degrees
[401 - 403] or even lower than that for a tea like that.
[403 - 406] So that lower setting is great for that.
[406 - 410] 175 is wonderful for a big range of white and green teas.
[410 - 414] 195 is usually a pretty sweet spot oolongs.
[414 - 416] So that's where I usually have that thing set
[416 - 418] and brewed a lot of oolongs that way.
[418 - 421] And then 208 I love for black tea.
[421 - 424] So it's, you know, essentially right off the boil,
[424 - 426] really hot and you get full extraction of those
[426 - 428] really oxidized teas.
[428 - 430] So, so it's really nice to have those settings.
[430 - 433] If not, you know, using a thermometer,
[433 - 435] it can be a nice way to do it,
[435 - 438] but I also really like being a little more flexible with temperature.
[438 - 439] When you're doing the gung fu method
[439 - 441] and you're brewing, you're going to taste it.
[441 - 443] So you're going to pour it in and you're going to
[443 - 445] brew really quickly, taste it,
[445 - 446] pour it off into a little cup, try it.
[446 - 447] Oh, it's good.
[447 - 449] Okay, decant the whole thing and keep going from there.
[449 - 454] So I think temperature is important, but for me,
[454 - 456] I really try to be a little bit more flexible with it.
[456 - 459] If you know, I don't have that perfect tea brewer with me
[460 - 462] you know, you can kind of look at water and see how
[462 - 465] hot it is based on bubbles and all that kind of stuff.
[465 - 466] So just being a little bit looser about it.
[466 - 469] Tasting tasting, tasting, just like cooking,
[469 - 470] taste, taste taste the whole way through.
[470 - 472] That's how you get your best results.
[473 - 476] Man, I just keep going on and on about tea.
[476 - 478] Well, you guys ask great questions.
[478 - 481] All right, I got probably another one here.
[481 - 482] Yeah I love this question.
[482 - 486] Mark Ritzman asked, does herbal tea also come from
[486 - 489] Camellia Sinensis, the tea plant,
[489 - 492] or are we misusing the word tea in the same way
[492 - 494] that we say Kleenex instead of facial tissue
[494 - 497] or Champagne instead of sparkling wine?
[497 - 498] And so you totally nailed it there.
[499 - 503] We're definitely misusing the word in that case.
[503 - 506] So if it's an herbal tea, the better name for it
[506 - 508] is a tisane or an infusion.
[509 - 511] I think it's good that we hold the word tea
[511 - 512] for the real deal.
[512 - 514] So you can kind of tell the difference.
[514 - 516] Normally another good kind of way to figure it out
[516 - 519] is if it's caffeinated, it's probably real tea.
[519 - 524] And if it's not, it's not, unless it's a decaffeinated tea.
[527 - 530] It's a wild world of tea, it's just getting confusing now.
[530 - 533] So anyway, thank you guys so much for all of the questions.
[533 - 536] I'm gonna be back with another video very soon,
[536 - 538] not on tea, but I will definitely do another tea video.
[538 - 541] This excitement for it tells me that you guys want it
[541 - 543] and I want to talk about it and I want to drink it.
[543 - 547] So again, if you have expertise, I would love to hear them.
[547 - 549] I'm always looking to expand.
[549 - 551] If you have sites for me to check out all that stuff
[551 - 552] I'd love to see it in the comments.
[554 - 554] And I read those as well.
[554 - 557] So anyway, thank you so much and happy tea drinking.