Follow along as Dan and Grace Young head to Grand Tea Imports in NYC’s Chinatown for a special tea tasting with Alice Liu.
Check out Grand Tea Imports:
Tangerine Pu-erh:
2004 Pu-erh Tea Cake:
Vintage Lincang Raw Pu-erh Tea:
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What a great video!!
Did she just said puer is white tea?? And her last tea looks like a fake. 30 yr old raw puer have a deeper color.
My two old Vietnamese friends from work introduced me to Pu-erh and Su le said to pour out the 1st batch of water and drink the 2nd! I found some golden Pu-erh that is pretty good.
I love 熟普洱茶 ripe pu er tea! Great video! I'll have to come for a visit one day!
Good content! Nice that people flagged the questionable parts here, that pu'er isn't white tea, and that last tea didn't look fermented enough to be more than a decade old. It could've been incredibly well preserved, stored in a cool and dry place, but then that doesn't work to skip why that's atypical, and generally not regarded positively. Still, the perspective and information was fine for introductory content. I don't think that drinking tangerine pu'er then shu then aged sheng is necessarily a problem. Drinking lighter to heavier may suit more people's preference better, and leaving citrus pu'er out of a combined tasting, but it's all just preference.
Would love to try those tea's..specialy the tangerine, and the 30+ year old
Are these tea cakes being sold at Shoppee?
It's a little unclear what's being discussed between about 3:00 and 5:00 in this video. They're discussing using again the exact same leaves that were just brewed, to brew again and again. These multiple brewings could go more than 10 times, depending on the type of tea. Although some people would think that the flavor gets weaker, but remains the same after each brewing, many tea experts say that they can discern the taste of different flavor notes with each successive brewing.
Pu-erh is a fascinating tea, particularly the ripe variety, since it is a rapid fermentation, it changes the tea so dramatically compared to the raw aged pu-erh. Both are wonderful and the raw is definitely the more desirable one once it gets about 20 years on it, but you need to be prepared for the peculiar flavor from either. Most aged raw pu-erh have interesting medicinal flavors to them whereas ripe pu-erh is just a full embracing of the earthy quality that a lot of teas have. I like both, but I understand that it would be an acquired taste for most.
I will say, if you ever get a ripe pu-erh that has a slightly "off" aroma, or a fishiness to the smell of the dried leaves, you may want to give it a few quick rinses with hot water from your kettle. Just enough to cover it, let it sit for a couple seconds, then dump it out. I've found that this can be enough to rescue some teas that have an unpleasant odor to them. One of my favorite ways to assess pu-erh is to think back on trips to fine woodcraft vendors, the places you go to buy specialty woods. A lot of raw and ripe pu-erh teas have aromas to them that are not just a simple generic "wood" aroma, but can instead bring back memories of specific woods like cedar, cherry, pine, rosewood, etc. So it's fun to see if you can pick out which wood it reminds you most of.
This makes me wish I liked tea
Bring more Alice and Grace on the show!
Great video. Does this mean we can ignore the best by dates on tea in the US?
Very interesting, thank you! I look forward to trying the pu-erh tea.
This was great, but way too short.
Why is he wearing a mask until he's right next to the other people? Seems like that defeats the purpose.
Dans the man
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I've never done drugs, drank alcohol, or smoked for my own personal reasons but I'm very inclined to try that tea drunkenness at least once for the experience
I cackled at the 老同志 old comrade name, that's so funny
My mouth started watering watching the reaction after the first sip of the last tea sample. Thank you Dan for sharing this experience with us 💛💜💙
2:45 Dan is such a tease
Sitting here with my staple.. Earl Grey from Taylor's of Harrogate and enjoying this wonderful video from Dan…
Too. Freaking. Cool. My god, I'm a nerd. Both of these women are so interesting, and I adore that he's really just there to listen.
I was fortunate enough to spend 2019 to 2021 in Beijing well my husband was working on a job. They have entire neighborhood of tea shops. I have had these types of teas and had wonderful tastings with families that have been doing this for generations. I encourage anyone to arrange a tea tasting anytime you are in a city that has a large Asian district. It's an amazing experience.
Pu-erh me a cup!
Xinh chào
This is such a delightful and fascinating episode. I learned so much more about tea than I could have ever imagined in such a short time.
Thank you so much for this experience. Please do this again or expand on this. I would be so grateful. 💜
That 30 year old tea has to be a mistake. There’s no way. That’s the color of a new sheng. My white teas brew darker than that. Puerh with even a handful of years would be darker.
Tea Drunk is similar and close to hypoglycaemia experience.
I just purchased and received a box of these. I don't see comments, but do you steep the whole tangerine ball or do you empty the tea and brew only it, not the tangerine?
Pu-erh is very comforting and good for stomach cuz it helps digestion, it has a very unique but lovely flavour that can actually become very addictive once you get used to it.
I love to mix it with dried chrysanthemum or rose petals, just put about 5~10g of pu-erh and a few dried chrysanthemums or roses in a teapot and add boiling water then let it brew for 10 mins, tastes just amazing♥!
Is that 30 year old tea like some sort of a joke? Looks like a 30 day old sheng. Or someone pressed green tea into a cake.
I wish that these What's Eating Dan segments were included in the ATK tv show segments. Dan covers things that seem not to make it in the show.
I realize that come to this "area" very often, but never came to this tea shop. I always come around here to the store next to this tea shop. This tea shop did not catch my eyes.
As a fellow tea head I love to see anyone enjoying and talking about tea, and love to see this content pop up on my YT recommendations.
There are a couple things that were quite peculiar to me though in this video.
First is that she was comparing Sheng Puer to White tea. I don’t think this is quite accurate. I believe a lower heated, sun-dried green tea would be a little more accurate. Although it’s in its own subsection so that does make these things tricky.
Also, looking at the color of the brew I don’t believe there is anyway that tea could be 30+ years old. Maybe 10 years old dry stored at best.
Also a little surprised that she served a citrus stuffed Shu Puer to start. It seems like a lot on the pallet to then go to an aged Shu Puer and then the holy grail old Sheng Puer?
Just some observations and thoughts.
I’d love to see you return and sit down with her with one of her favorite teas and go more in depth into her understanding and perception of making tea. I bet she has some interesting and helpful things to share.
Cheers
And where pray tell did you show us how to brew Pu-erh tea, it is a ritual, so a few hints might have been nice.
Fab episode. I have a much deeper appreciation of pu erh since reading “ the tea girl of hummingbird lane” by
Lisa See and seeing this episode reminds me of the history and culture behind the growing of tea.
I learned about Chinese teas in Beijing but I didn't know about fruity Pu 'er. I drink fermented Pu 'er. My best experience was tasting jasmine tea that was $1800 a pound!
Lovely video!
"Raw puer is a kind of white tea. It's picked, dried. Not much is done to it." Well, I'm sorry to say, but she is quite off here. Raw puer's closest similar tea is green tea. Raw puer is picked, pan fried, rolled, then dried. It's kind of disappointing that she, an employee of a tea shop in Chinatown, was off by so much.
I'm curious though, no discarding of the first brew? I thought you always do that with puerh….
this was great. and crazy. I;m goging to buy tea asap
Mei leaf