True Taste of English Breakfast Tea

Hey teaheads! This is Don from Mei Leaf. In this video we're discovering the true taste of English breakfast tea. In this video it's all about Qi Men black tea. We're going to do a full tasting. We're going to be tasting the difference between unrolled and hand-rolled tea, and then I've got a slightly unconventional way of brewing, which I think brings out the best in this tea. This video is going to go under the single tea tastings and the drinking with friends playlist. If at any point in time you enjoy this video then make sure you hit it with a thumbs-up. The more thumbs in the air the more tea videos are going to come your way. If you haven't subscribed to our YouTube channel yet then go click that button. I'm here with Celine. Celine and Don. Celine and Don Hello! Don A couple of weeks ago we released our video where you could join us on our trip as we explored the beautiful scenery of Qi Men in China to source Qi Men black tea. If you haven't checked out that video it is a great video for you to really get a feel for the area. You can see how this tea is processed, and you can see us on our adventures as we source this tea. So maybe check that video out after you have watched this one. It was a great trip, no? Celine It was a great trip. I actually was very amazed by the change of scenery from being in Yunnan to being in Qi Men. It's very wild, but in a different way. It's like in between mountains. Don Super-picturesque. Celine Super-picturesque. Super, like, miniature... Don Oh, miniature. Celine Like miniature landscape. Don It felt like a model. Celine Yeah, like... Don It felt like you were stepping into some strange model world. It reminded me a little bit of Switzerland, actually. Celine Oh, really? Don It's just super-fresh. The pine, the bamboo... Okay, there's no bamboo in Switzerland. But you know, really fresh air, clean water. Celine Yeah, it's true. Don Just the ultimate in purity. Now, if you watch that video then you will know what we are doing today, at least the first part of what we're doing today, and that is doing a taste test between the unrolled Qi Men tea, which is called Mao Feng, and the hand-rolled Qi Men tea. Right. If you purchased the Superior Qi Men from us then you will have received a free sample of the Mao Feng, so you can do this taste test along with us. There is still some stock of the Mao Feng left, so if you're watching this pretty soon after this video has been released then pick up a pack of the Superior Qi Men and you will receive a free sample of the Mao Feng, so you can do this taste test yourself when you get your teas. Qi Men black tea used to be the main tea which was used in the English breakfast blend. Nowadays, English breakfast tea has completely changed, right? Celine Yeah. It's no longer Qi Men, is it? Don It's no longer Chinese tea at all. It's mostly an Assam-heavy tea, blended with Indian teas, or teas from that part of the subcontinent, but very Assam-heavy. This is a Sinensis tea, and so it's a smaller leaf, and has a very different taste. So this is why I'm saying we want to really try to re-catch and re-discover the true taste, the original taste, of English breakfast tea. All right, let's get involved. Let's scope this tea. So the key differences here, and the key similarities. Season. They are both the same season. Spring, 2018, right? The cultivar, same cultivar, Zhu Ye Zhong cultivar, exactly the same. The origin is exactly the same fields in Qi Men, in China, in An Hui province in China. So identical season, cultivar, and origin. The same plants, the same cultivar, the same season of picking. It's when we get to pee, the picking and processing, that things are slightly different. The first difference is that this one here is made with slightly smaller pickings. The pickings on Qi Men, or Qi Men tea, is a small amount of buds, but mostly very young leaves. Then they split their... they grade the picking into Xiao, which means very small, Zhong, which means middle, and Da, which means large. So this is Xiao, which means it's the smallest picking, the finest picking, and this is Zhong, which means it's the middle picking. They're still very small leaves, but slightly bigger. We're going to bring it to the camera a little bit in a second. So that's one of the differences. The main difference is that after the oxidizing phase... and again, check out the video so you can see the whole processing in Qi Men. But after the oxidizing phase this one is simply dried through a conveyor belt machine, which blows hot air and dries the leaves, and this one here is taken to another step, which is very labor-intensive, where workers hand-roll the leaves over charcoal-heated woks. Right? Elevation on these teas are about 1,200 meters, but it's the picking and processing that's the difference. If you show the camera, can you bring them closer? Because we really need to get as close as we possibly can. Let's see if we can get a bit closer. There you go. Right. I hope that you can see some definition here, that this one here, first of all, is smaller leaves. It's definitely rolled up slightly different to this one. So this one is slightly longer. They are all twisted and rolled, but this one is hand-rolled, so you can see it's a lot finer, the roll. And look how much glossier these leaves here are compared to these leaves here. This has a little bit of an oily, glossy sheen to it. Celine, Thank you. That was kind of hard on my legs, and muscles. Don So the reason why this one looks oilier, and more glossy, is because of the hand-rolling. They're bringing all of those oils up to the surface. Yeah? And that's a big, key difference, because what that does then is it means that those oils, and all of those juices, start to react with the air. Right? They dry up, and it creates different aroma compounds, different aroma volatiles. Don And they sit on the surface of the leaf, and that means that when you brew it with the water it's going to start to dissolve some of those oils and aromatics, and you're going to get a very aromatic brew. Whereas this one the juices have been dried in the leaf a little bit more, which means you're going to get more of the raw taste of the tea, because those oils and aromatics haven't had a chance to react with the air. So when the water goes in to extract those same compounds they are going to be slightly different, because they haven't been brought to the surface to react with the air, and you're going to get a little bit more of that raw leaf taste and texture. Celine That's amazing, isn't it? Don Right? Celine One processing, like hand-rolling, can change the flavor of the same tea so drastically. That blows my mind. Don I remember when we were in Qi Men, or Qi Men, they showed us two different teas, and they gave us a taste test between rolling it sideways, and when they hand-rolled it in a rotating motion. They were so different, the taste. That blew me away. That still blows me away. I don't really understand that. There's some strange magic going on there. But the difference between the taste of leaves rolled sideways versus circular was really, really big. This is circular-rolled tea. Celine So interesting. Don All right. So we've scoped the tea. Let's get on with tasting. I should say that this is the Zhu Ye Zhong cultivar, and that cultivar has a very different aroma, in terms of its fresh leaves, compared to any other tea that I've smelt. Do you remember sticking your nose in those fresh leaves? this smell of green apples, which was a bit weird. Like, I wasn't expecting that. Don Green apples, a bit of grapefruit. Very, very fruity. Celine Very fruity. Don Very, very fruity. Celine Fresh fruity. Don Fresh fruity, but a little bit earthy as well. Apples, grapefruit, skin-rind, mangoes, those kinds of things. It was really like, Wow! We've often heard about this cultivar, this Qi Men, or Qi Men cultivar, having fruity notes, but when you smell those fresh leaves it's like amazing. Celine What's the terp that is... Don Mersonal. Celine Mersonal. Don Mersonal. It's a derivative of Mersine. It's one of the terpenes which has this very earthy, fruity note to it. But one of the things that I found frustrating, and I still find frustrating, is when you brew Qi Men tea, even when you brew it top-quality, top-grade tea, and you brew it with the right brewing parameters, in China I was getting much more of those fruits. Don But when these leaves arrived in the UK I found that there wasn't as much fruit in the taste as when we tasted it in China. That kind of frustrates me, because I know the smell of those fresh leaves. I know what these terps are in these leaves, but I felt like we weren't getting a proper representation of it. So this is where I'm going to be a little bit unconventional here, and I'm going to test out a different brewing method that I've been testing privately. You haven't tasted this, so this is going to be first time for you. If you're brewing along with us then I would recommend that you try this brewing method, as well as the standard brewing parameters which are written on the package. If we decide that this is better then we'll have to change the packaging. I have got the temperature of the water here at 75 degrees. Is it? Celine Yes, 72. Don You bump it up a little bit. 75 degrees Celsius, which is 165, or thereabouts, Fahrenheit. So cool temperature. This is Japanese green tea temperature brewing. Celine Right. That's quite surprising that you're down that road. Don Well, I mean, it's very different. Black tea you'd never brew at that kind of temperature was. It's very unusual that you'd brew at that temperature, which you can find. The reason why I thought that this would work is because how small the picking is of these leaves reminds me of those very, very fine green teas. They're very, very delicate, and therefore they'll extract quite quickly. The water, if you warm these up, the water will enter the leaf relatively quickly, because it's a small leaf, and therefore it's going to pull out a lot more of those raw, dry leaf solids, dissolve them. Those solids tend to bring about more of the drier textures, more of the mineral notes in a tea, and also will give a sort of raw astringency, and may cover over. This is what I found when I was tasting a lot of Qi Men black teas, is that you can taste the fruits there, but it's almost camouflaged, or hidden, by the mineral nature of the tea. So by brewing at a cooler temperature I'm trying to dissolve less of those dry leaf solids in the leaf, and just really try to get a better balance. Now we always talk about how temperature is equal to EQ in the world of tea. In other words, the balance of the extraction of the tea, and therefore the balance of the aromatics. But I really found with this tea that is even more the case. So let's see if this works. Let's get our noses into the dry leaves. We're going to do a complete tasting of the comparison between Mao Feng unrolled versus hand-rolled. Again, check out that video so you can see the differences in the production methods. Okay, what are you getting from the Mao Feng? Celine, I see I get like cherries and eucalyptus, I want to say. Don Yeah. Cherries, eucalyptus. I get some burnt wood notes. Celine I'm quite happy, because I usually don't get tasting notes very quickly, so don't mind my grin. Let me try. Don You're getting the freshness as well. There's a fresh, zingy acidity to it as well. Celine That's true. Is it slightly lemon? Don Yeah, slightly lemon. That's completely different. Celine That's so different. Don Totally different, right? Same leaves, same producers, same harvest, same everything. Just the rolling, and the size of the picking. Celine Holy moly! That has so much more biscuit and syrup, like a kind of caramelly syrup to it. Don Yeah, biscuits, definitely toasted. So we're picking up the smell of that charcoal pan a little bit here, charcoal-heated pan. Celine It smells really rich, doesn't it? Don A lot of malt. A lot of malt. Considering that it's not that bud-heavy, there's hardly any buds in there, a lot of malt. Celine Totally like Horlicks. I'm actually... Don You can't use a brand name, but that's a malt drink. So yes, you're getting malt, you're getting biscuits. There is a fruit there, but it's sort of in the background. There's even a little bit of desiccated coconut going on in there. Celine Oh, yeah! Don Okay, let's give these a rinse. So 75 degree water, 165 Fahrenheit. Celine I'm doing a quick rinse then, yeah? Don A quick rinse, and do this one as well. Celine Wait. I don't want to over-infuse. That's fine. Don Okay, stick your nose into those wet leaves. See how they've changed. Celine Wow! That's so different to the dry leaves. So different. Don Yeah. Celine I can't even work out what that is. Don It's a bit of kombucha. It smells like it's got that very fruity, fruit-forward... There's a little bit of hawthorn fruit. Celine I feel like it smells like apple puree. Don Yeah? Celine Like a cold one, you know, when you keep it in the fridge. Don Yeah. It's definitely very, very fruit-forward. Very fruit-forward. Celine Oh, I saw that smell now. Don Okay, let's smell this one. See, this is what I mean. The smell on those leaves are really, really fruity, and the frustrating thing for me was when we brewed them it didn't translate in the cup. Celine Oh, that smells so yummy! Don Oh! Celine That smells so yummy! That smells so thick, and syrupy, and biscuity at the same time. All of the comfort. Don This is a comfort smell. Celine This is so... Don But it's also very rich. Celine Yeah, very rich. Don It's almost too rich, as in like it's overwhelmingly rich, the smell. Celine I love that. Don It's malt. It's biscuits. It's something different though. Celine Yeah. Don It's not fruit, but maybe more like apricots. Slightly fermented apricots. I think that's one of the tasting notes that we had before. So sweet, and slightly sour, with the malt, with the... Celine I'm just going to add one more thing, like a slight menthol thing. A slight menthol. Don Menthol. Yeah. Celine Which is weird, because that one had more of a eucalyptus smell to it on the dry leaf, but now this one has a lot... well, a little bit of that. Don Yeah. So menthol, eucalyptus, definitely. There's a little bit of wood in there. Malt, for sure. Biscuits, definitely, and apricots. I'm smelling almost like apricot biscuits. I don't know if that exists, but you know, apricots and biscuits. Apricot jam and biscuits, something like that. So the smell, very different though. Very, very different. Much warmer, much more rich and malty. This one is still pretty intense, the smell. Celine Yeah. Just more... Don It's more... Celine Fresh. Don Fresh. Celine Yeah. Don Yep. Okay. Let's brew these up. So now we're going to be brewing for one minute. You can take 10 seconds away from that. Celine Okay. Don So we're brewing for one minute here. 75 degrees. Go for it. Celine I won't. No. Don I can see it's 10 seconds. Go for it now. 75 that we have 4.5 grams of each tea. These are pretty much 100 ml here. We're going to be brewing for one minute. So it's quite a large amount of leaf-to-water ratio. So we're still doing Gong Fu style, as in very, very rich, but make sure that you test it out at low temp like this, because I think it makes a big difference. Celine I'm excited about this. Don Let's show the color of the brew. Celine Wow! Go for it. Don Okay. So let's bring that a bit closer, see if we can get the color of the brew. Celine Oh my goodness! Don Can you bring that up to the camera? Celine Yeah. I'm doing it in such a weird way. Hang on. This way. Don So pretty similar. Celine Very similar. Very similar. Don A nice, strong extraction. Slightly copper-gold color. It always looks slightly darker in the camera compared to us, because we have the light shining through it. But it has a nice copper-gold color. Don Okay. Let's taste the Mao Feng first. Celine Okay. Don Go for it. So we've done the look of the dry leaves, we've done the smell of the dry leaves, we've done the smell of the wet leaves, we've done the look of the liquor. Now let's focus on texture and taste, and this is where the low-temp is going to come through. Celine Cheers. Don Cheers everybody. When did you last taste the Mao Feng? Celine I had the bar about a week ago. Don And you brewed it at 95? Celine Ninety degrees. Don Ninety degrees. Celine Ninety degrees, yeah. Don Tell me the difference now. Celine It's definitely got... When we brewed it at the bar it had more dryness, I would say, more minerally, which you know, some people would really like that. I quite like it, but this is very smooth in comparison. Don So when you reduce temperature, whenever you're extracting, you're going to make a thicker and softer brew. That's not necessarily meaning a good or bad. Sometimes you want more astringency, you want a bit more structure, and certainly, if you were going to combine this with milk, I would say definitely brew at boiling hot water. So you pull out all of that astringency, which will be rounded out by the milk. But when you're brewing it pure, and tasting it pure like this, I personally think that bringing out less of those minerals from inside the leaf, by reducing the temperature of the water, is the way to go. Now... Celine Can I just say, though, it suddenly reminded me of my dad's honey, like honey in water. It's really like that. Don Yeah. So more sweetness, there's more fruit, it's softer, it's syrupy. Celine Slightly medicinal. Don The finish is still a bit short. Celine Yeah, true. Don It's there. The finish is... I'm still getting the taste in my mouth, but it's a little bit short. Let's compare it to the hand-rolled. So let's talk about how the hand-rolled makes a difference. Go for it. Celine I'm excited about that one. Wow! That is very different at 75 degrees. Very syrupy. This one's actually quite, dare I say it, kind of flat in comparison to this one. This is very round and thick. Don Yeah. So the texture is thicker. It's definitely more syrupy, even though that was soft and thick. This one has that richness that was coming out through the bouquet, through the nose. It's definitely there. It's definitely much richer in taste and aroma. Celine Yeah, you're right. It's definitely a lot more like a big bouquet. Don So what tastes, what flavors are you getting out of this? Celine It's got a real kind of apricot-y aftertaste to it... Don I'm getting a lot of apricots. Celine ... which I didn't get when I was brewing at 90 degrees. So this is my favorite brewing for both of them, actually. Don So we'll do two comparisons here. Let's quickly compare Mao Feng versus hand-rolled. So would you agree? Flatter, drier, a little bit more fresh. This one here, maltier, biscuitier, and has more rounded notes, more like sweet apricot notes. Celine More fruity, yeah. Don A little bit more fruit in it, and just a more persistent finish. Don Right. And in terms of the difference in temperature, when was the last time you had this? Was it a week ago as well? Celine Yeah. We basically taste-test them next to each other. Don Okay. So you brewed that at 90 degrees? Celine Yeah. Don What do you remember from your previous experience to this one? Celine I remember a lot more malt and cacao aftertaste to it. Celine Yeah. Much less fruit. Don So this is more fruit forward. Celine This is definitely more fruit forward. Don Okay. Let's brew it again. Celine And so is this one, to be fair. Don They both have, in my opinion, improved dramatically by the lower temperature. Celine Yeah. Don I think that this is because, as I said before, that when you are having small leaf like this, you know, with hot water you can extract too quickly. Now, in China, definitely the taste was closer to this. But when we brought these leaves back to the UK I found that the dryness was more accentuated, and the fruits were dialed down, and just the overall delicious aromatics were dialed down, and covered over a little bit by the minerality. My suspicion is that it's a lot to do with the water. That because the water in China is softer than in London you can afford, with softer water, to brew at a slightly hotter temperature, because you have less minerals in the water. So when you are brewing in harder water areas the minerality that already exists in the water is going to add to the minerals that are extracted from the leaves, and that means that overall you're going to get maybe too much of a dry astringency to it. Celine Man, it smells so good! But like, I'm shocked. Don Put your stopwatch ready? Celine Yeah. I'm just going to point to here, because it heated up a bit more than 75, just about two more degrees. Don Okay. Celine So I'm just going to do it this way, so it cools down. Don A nice little trick. If you overheat your water pouring it into an empty Gong Dao Bei, or cup, that's relatively cool, or room temperature, will reduce the temperature by about 3, 4, 5 degrees Celsius. Don Okay. Start stopwatch. Celine Boom! Don So now we're going to add 10 seconds, so a minute 10. So these are long infusions, especially for a black tea. I'm sure some of you are going to raise your eyebrows a little bit about this, but try it out. Celine Try it out. Don I would love to hear your thoughts on it as well. Try out the 90 degree versus the 75 degree, and see whether or not you prefer... which one you prefer. Maybe your preference is somewhere in between. As I said, depending upon your level of water hardness you might want to hit it a bit higher in temperature. Celine That's what I was thinking, yeah. The water hardness must make such a difference to the boiling point and extracting of the leaves. Don It's just the overall combination of the minerals in the water, plus the minerals that are extracted from the leaves, is going to have an effect on, obviously, the taste and texture. Celine Oh my gosh! You could get so geeky with tea. Like you could have one tea and just brew it at so many different temperatures, just to get the different notes from it. Don I did. That's what led me to this. I've tried... Celine Wait! It's an extra 10 seconds. Don Oh, okay. Go for it. Cool. Celine Never mind. It's my fault. I put it at one minute. Don There you go. So, color... Celine Pretty similar. Don Slightly darker. A little bit more luminous right now. These lights tend to not really show it off that well. Maybe if I brought it back here. Celine On this side it's a lot more orange, and on your guy's side it's a lot more dark. Don Anyway, let's taste it. So Mao Feng again, first. Celine Yeah. Oh my gosh! Every time I have a sip of the last sip of that one it's so biscuity and yum-yum! Okay, I'll stop. Next one. Don Right. So now... Celine Oh, interesting. Don The Mao Feng is starting to demonstrate its weaknesses, in my opinion. Celine Yeah. Don It doesn't have as much flavor. Celine It feels like it lost a lot of the high notes now. Don Yeah. Celine But it's got more of the malty, warming notes. Don And it's got some dried fruits, dried cranberries, dried raisins. Celine Mmm. Dried cranberries. Yeah. Don And a little bit of cedar wood. You know, those antique woods. It's still nice. I like it. Celine It's true. Don I don't love it. I like it. And it's a bit dry. Even despite 75 degrees it's a bit dry. Celine Yeah. I like the tastiness of this one. I just find it a bit too dry now. Like the first infusion was not dry. To me it was not dry at all, but now it's gone a little bit like popping through, the dryness. Don Yeah, and that was at 75. Celine That was at 75, yeah. It was basically at 77, so that's why I poured it into here. Don All right, and now the hand-rolled. Celine Cheers, guys! Don Cheers, everybody. I hope if you're drinking along with us, doing the taste test, that you're finding this interesting, the differences. Celine Yeah, and maybe you're getting some other tasting notes. Don Oh my gosh! So different. Thick, voluptuous, malty. It's got cereal, toasted cereal notes. Celine Oh, good one. It's insane how much it's changing. Like this is what I like about this one. It's changing, but it's not becoming drier. It's just becoming more fresh. Don But the fruit is there, but it's underpinning this malty warmth to it. Celine True. Don Let's brew one more of this one. Celine It's very thick. Don Yeah. Well, that's one thing that long infusions will definitely do, is increase the thickness. But you've got to be careful. You've got to control the temperature, so that it's not going to extract too much. Celine laughs Don But the fruit, as I said, is underpinning it. It's more after you've swallowed that you get this persistent apricot... Celine Mmm! Don Yes, apricot. I'm getting this earthy... It's an earthy fruitiness. So this mercenal, which is in these leaves... Celine Black currant? A little bit of black currant? Don But it's more earthy fruits, rather than citrus and bright fruits. Celine Yeah, that's true. Especially if you breathe through your nose after drinking it. Don Now, one fruit that has very high levels of mercine, or mercenal, is mango. Celine Ha ha! Don Aha! Celine Ha ha! Here comes the mango. Don So what we wanted to do is to taste this tea alongside mango. I'm not going to say that this is... I'm not expecting this to be an amazing pairing, but it's about trying to see if we can pick up the same terpene that's very prevalent in mango, as in these leaves. Celine I love mango. Don I'll leave it to you to pull this. Celine Yeah. Don So mercine is a terpene. It exists in hops, it exists in mango, lots of fruits. It also exists in cannabis, and it's a very particular, earthy... It's in cloves as well, the herb, the spice cloves. It's a very earthy, sweet aroma, with a slightly fermented, fruity note to it. But it helps to regulate the rate at which psychoactive compounds can cross into the brain from the blood. So the solubility, if you'd like, of the blood-brain barrier. And that's why mercine has a sort of secondary effect, or it's called an entourage effect, with certain drugs like cannabis. Which is why, if you eat a load of mango 40 minutes before you partake in any kind of experience like that, you are going to get a much bigger, stronger experience, because that mercine affects the solubility, and it has a sort of calming, relaxing effect. I've found this with Qi Men tea. As I've said, I've been doing a lot of A-B testing, with lots of different temperatures, volumes, etcetera, of leaf, and always, after about an hour, I'm feeling a bit like, whoo! A bit just chilled, relaxed. Nothing high, but just very, very relaxed. Okay. Celine, That's delicious. Don Let's taste a bit of mango. Celine This infusion has now become very floral. Don True. Celine Interestingly. Don Yeah. Yeah. Celine There's a bit of rose going on there. Don Yeah. Celine All right. Shall we try it? Don So yeah, I'm getting those floral notes, definitely. All right, so let's taste the mango. No. Let it swallow it, and then let those turps remain in your mouth, and then have a taste. Don See whether or not you can pick up. Celine Oh my gosh! You made it so much more fruity. Don Yeah. But matching. Celine Matching. Don You can definitely taste it. There's this turp in there, which has just got this earthy fruitiness that it's very hard to pick it up, necessarily, when you're drinking the tea pure. Don But when you do this you can just go, Ah! It's that. It's that turpine. It's a great combo. Let's taste the Mao Feng a bit with it, just to see. Celine Yeah. Don Yeah. Still there, but definitely stronger in this one. This has some very nice, dried fruit notes though. Actually, the combination works quite well, because you're picking up very sweet, dry fruits, and antique wood notes in there. Celine Mmm! Celine I still think these two work better, but that doesn't clash, you know? But yeah, these two. Don Definitely. Try it out. Celine Try it out. Don Just take some of the mango, swallow it, let the turpine stay in your mouth, and then see if you can do this A-B comparison to see if you can pick up the same flavor profile, or aroma, in the Qi Men tea. Because, in my opinion, it's definitely there, and it will help to highlight and educate you in what we mean when we talk about Mersine and Mersinol. Celine Ah, yes. Don So that's it. Opinions? 90 degree versus 75 degree? Celine 75 degree all the way. Don You agree, yeah? Celine I agree. Don So I think we're going to change the packaging. Celine Let's change. Don We're going to change the brewing instructions on that. And Mao Feng versus hand-rolled? Celine I'm going to say hand-rolled. Don Hand-rolled for sure. Celine It's just that texture, man. It's definitely got more oils, or something, in it. Yeah, it's delicious. Don So the hand-rolled is just a much richer, much smoother, much more richer in terms of taste and aromatics than the Mao Feng. The Mao Feng is a very high quality. It's picked from the same producer. Very high quality. But I hope that this taste test has given you a little insight into the difference that just rolling the leaves makes. Celine It's crazy. Don Okay, let us know in the comments below which you prefer, Mao Feng or hand-rolled. Let us know the differences that you picked up, and if you have a chance do the taste test with 95 degree, or 205 Fahrenheit, 200 to 205 Fahrenheit, versus 75 degree, or about 165 to 170 Fahrenheit, and let us know your opinions on which you prefer. We'd be very interested to find out, because as I said, that's not the conventional way of brewing Qi Men. Celine Bearing in mind that 90 degrees is a short, short... Don Oh, yeah. 90 degrees, 10 seconds, 10 to 15 seconds, 75 degrees, a minute. And if you prefer it then maybe we've just created a new standard for Qi Men brewing. And I think that, bringing it back to the original discussion, I can imagine that the first people that were importing Qi Men black tea to make English breakfast blend were looking for those fruity notes, those floral notes, in the blend, and it's more often evolved since then. That's it guys. I hope that this video has given you some more insight into Qi Men. As I said, check out the video where we filmed in Qi Men to really experience the beautiful, lush location this tea has grown. That's it teaheads. If you made it to the end of this video then make sure you hit it with a thumbs-up. Check out our YouTube playlists and let us know if there are any videos that you would like us to make. If you're ever in London then come visit us in Camden to say hi, and taste our wares. If you have any questions or comments then please fire them over. Other than that, this is Celine, and I'm Don from Mei Li. Thank you for being part of the revelation of true tea. Stay away from those tea bags, keep drinking the good stuff, and spread the word, because nobody deserves bad tea! Bye! Don and Celine laugh.