The Tea Culture of Taiwan

1. Great video. Thank you
2. You're good n cool
3. Greeting. We just start learning about Tea Sources, even we had  been Tea drinkers forever. We wonder your Network be interest in letting outsiders to invest in your Industry? We are very anxious to hearing from you. Best Regards. Linda Lee.
4. precise and informative work!!!
5. nice video! Can I share this video link on my facebook? I would like to convey Taiwan's tea culture through this video.
6. very nice video!!
7. I really liked your video, but you are missing yellow, which is in fact, the rarest of all teas. Less than 1% of the world's total production.
   
   White tea on the other hand, is not necessiraly only produced 2 days a years. (maybe certain kinds, but certainly not all, Bai mu dan and shou mei as an example)
8. good video!
9. Nice video. I found it interesting that you mentioned that the 聞香杯 was used only on the first steep. In my experience of drinking strictly wulong tea (my favorite being from Li Shan - not to be confused with Ali Shan - ) is that the aroma really is the best around the 3rd steep, so I've come to usually use the aroma cup just on that 3rd steep. Not criticizing because I am sure you have more tea wisdom than I, just sharing my personal experience.
10. Very nice presentation on tea. Thank you.
11. gongfu cha is not 1000s of years old it is 100s of years old.
12. I have several criticisms of this video,
    firstly, there are a number of serious mistakes in your discussion of gongfu tea.
    The first is to disassociate Taiwanese and Japanese tea ceremony.  you must know where Japanese tea ceremony came from (for those who aren't clear about this, matcha originates from the Tang dynasty tradition of "moucha," which was a method of processing powdered green tea used around 2000 years ago in North China).
    Secondly,  the rules discussed about modern tea ceremony are pure tripe,
    gongfu tea does not require washing of the leaves.  If you are working with a high quality tea, you will never have to remove dust from the leaves, as they will already be clean (this only applies to Taiwan Wulong, as Wuyi shan tea, Dancong and other Chinese Wulong tea always caries some dust and need to be washed).
    Next, the part about accidental steeping is also incorrect.  If you are washing a tea, one of the key features you will be working with is to use a breif time intervol to allow the leaf to open in the pot.  This process usually takes about five seconds with Taiwanese tea, but with Wuyi and Dancong is usually done immeditately as to avoid bitterness.
    thirdly, the addition of a wendao bei (smelling cup) is not required in gongfu cha.  it is commonplace among some groups, but if the tea is of high enough quality, the smell will come out of the tea pot and cups into the room. 
    Finally, the idea of weighing tea is proposterous.
    You ought to know the term "yong xin pao cha," or "use the heart to pour tea."
    This concept indicates that the mind is involved in the tea pouring process and that the level of a tea gongfu player will be measured by their own understanding of the tea they are serving and their intention.
    
    there are a few other points worthy of mention, but I can understand that in a short video you may not have time to cover them all off.
    I think it would be worth seeing future videos about individual varieties of taiwan tea, and also perhaps some videos discussing what goes into a high quality tea.
    
    Aside from those general criticisms, I think the video was educational and a very good way to get people interested in Taiwan's excellent tea culture.
    
    Thanks for making it.
13. Ben, where are you getting this information about white tea being picked only two times a year?  Fuding, Taimushan and off country are cultivated at least twice a year in multiple flushes and levels of quality.  Not to mention the possible development of winter teas and the like.  
14. That was beautiful and educational. I am new to tea, and on behalf of myself and those who have begun to drink it with me, we thank you. This was truly educational, and helpful. 
15. tea :)
16. Sick vid! Love the part about the teas. 
17. Great to see a video with accurate information such as this!  讚一個！(I'd be esp. happy if you wrote the romanization in tai-lo or poj next to the 漢字 for 台灣的茶文化 but no matter :) ） 
18. that was the most relaxing video ive ever watched
19. 6:55 What? Impossibaru!!
20. Nice video Ben! Where can I find the workflow chart (5:20)?