body.custom-background { background-color: #ffffff; } Personally, I use an inexpensive, shallow wooden salad bowl. Each type of pu-erh tea has its own characteristic, and also has the similar way to break it. Once fermented, the tea leaves are aged (sometimes for years or even decades) and packed into bricks … Hope this is helpful for you. However, a bing Pu-erh is much more tightly compressed than a tuocha, so if you can not use your needle to pry the tea flakes out of your bing, then you may wish to use a tea knife instead. When I first got into puerh, I went down to the cellar and dug my Craftsman awl out of the toolbox. It’s usually more robust and complex in flavor. Although you may have to try for a while to get it started to loosen up, you will find that with patience the bing can be loosened properly for the prying loose of the tea. To brew, bring fresh, filtered water to about 190℉, dislodge 1 teaspoon of the Pu-erh … I want buy this tea, would you leave me the website. Man, I’m a noob! The best Pu erh tea … A simple, old-fashioned letter opener works pretty well for prying apart the leaves of a compressed, dried puerh cake or brick. I think you lost me at “brush off any mold/bugs/etc.” That should not be eaten!! It’s known that this system does not end when one opens a cake. /* Send request */ Reply here and track this discussion to get ideas from other members. Good for when you want to take the whole thing apart at once. Of course, it’s not necessarily bad but it’s not the natural process, not anymore. I now have a mass of mostly whole leaves in clumps and broken down. It does not have fans. My solution to hard to pry apart cakes has been generally to use an awl. Works great. Purchase your favorite Pu-erh pressed tea … With practice and experience, your control over the letter opener (or whatever you’re using) will improve. Am I making any sense here? The nomenclature of the word “tuocha” is believed to have come from the rounded top-like shape of the compressed Pu-erh tea, or possibly from the historical tea trading route along the Toujiang River in China. Delicate and smooth, raw Pu-erh should be treated like a green or white tea when brewed, so use lower temperature water and a shorter steep time to prevent the tea from becoming coarse and sharp. Hi Madametj, a regular knife is not recommended, it will be too sharp and might cut the leaves. I’ll be opening the bag and letting it rest a bit, then I’ll try it again. My dad hammer it into little pieces and puts it in a jar for storage. Although tea bricks are less commonly produced in modern times, many post-fermented teas, such as pu-erh, are still commonly found in bricks, discs, and other pressed forms. The technique that works best is to insert the knife into the edge of the cakes, bricks and tuos then gently work it up and down until the … We believe it requires special attention when it comes to preparing this tea… And, also quite useful, how to wrap a cake: Usually in cup method, 350ml water can brewing 5g tea leaves, if you have 450ml water, you can add more leaves appropriately. I tried oolong tea, yellow tea and black tea. Some pu-erh cakes in Yunnan are even stored for 20 to 30 years, which makes them very rare and valuable. Discard anything which doesn’t look like tea leaf. Therefore, because Pu-erh is available in a wide variety of shapes, but is so tightly compressed that it is very hard to pry the tea loose from, we need to learn how to properly remove and pry tea flakes from the compressed Pu-erh tea to be able to brew and drink the delicious Pu-erh tea! Waggling the handle left-to-right and then very slightly up-and-down will help separate the layers. What Is Pu-erh Tea? Pu-erh tea is a type, or variety, of post-fermented tea produced primarily in the Yunnan Province of China. Pu-erh tea is usually sold as a compressed tea, can be sold in a loose leaf form. The broken up cake tastes fabulous and is no worse for the wear. It has been sitting in his room for about 8 years. I drink a lot of tea. Whatever setup you use, BE EXTREMELY CAREFUL. I’ve never been so much of a fan of steaming compressed puers. I began from green tea as many people begin drink tea from oolong or black tea. Normally you can use 10 grams of loosened pu-erh leaves for one serve. In the process, other bits of tea will usually come off too, so you can just mix the little chunks with the bits of tea that came off in the process of breaking it up. @Lisa Lin – “might cut the leaves” — heck, it might cut my hand! @Zennenn No I don’t use a hammer. http://www.houdeasianart.com/index.php?main_page=puerhinfo. Just get a new one. You can buy teas at our site https://www.teavivre.com. It is actually much better than a flimsy tea pick. Bing Pu-erh tea can be compressed so that the edges of the compressed disk can be either rounded or perpendicular. It is always better to pry tea from the backside of your Pu-erh tea cakes rather than the face of the bing or tuocha so that it may retain its original shape and style for as long as possible, also allowing it to be stored properly. Recently, I have saw many videos on how to break and loosen the compressed pu-erh tea, many people have his or her way to break it. Thanks all! My son brought back a brick of Yunnan Chi Tse Beeng Cha tea in a pretty box. Voila! Here are some tips for loosening your Pu-erh: If you choose to pry your Pu-erh tea with a tea needle, please be very careful not to accidentally injure your hand while inserting and prying. Sometimes when you try to insert your tea needle into the brick to separate the Pu-erh tea, you might meet with a lot of resistance, since compressed Pu-erh tea is extremely hard. xhr.setRequestHeader( "Content-type", "application/x-www-form-urlencoded" ); Do we break further this lump or just put a single lump into the tea pot and let the hot water break it up? How To Properly Break Pu-erh Tea. }; Place the point into the edge of the cake and apply controlled pressure in the same plane with the leaf layers, aiming straight across or slightly down toward your work surface. Again you will need a tea needle to ideally remove the Pu-erh tea flakes from your tuocha Pu-erh. Keeping the point in place, pressing mindfully forward between layers, work the handle from side to side (rather than up and down). Pu-erh tea is very unique type of tea which tastes better as it ages. Thus – again – thinking in long-run it’s not the best choice because its ageing process becomes (much more) unpredictable, which is something we scarcely want. These bricks are called Zhuancha bricks and they are the traditional shape for compressed Pu-erh tea in China, used for easier transportation through the ancient tea routes by horse caravans. What I do is to break the tea up into smallish chunks, trying to be fairly gentle. I do think it needs to rest longer, because it also tasted a little muffled. However, pu-erh tea is created according to a specialized process that involves a longer fermentation period. Also, it was a dry day. You’re ready to brew up some puerh tea! What is the connection between Anji White Tea and White Tea? Take a deep breath, let go of your other concerns, and focus fully on the job at hand. Login Maybe you’ll come to experiment a bit, tossing in a bit of ginger, mint, dried berries, or whatever strikes your fancy, along with the tea leaves. Thank you very much for writing to us. sign up So, while I don’t get as detailed as “60% chunks, 40% broken up” or something like that (see http://www.cloudsteacollection.com/html/weblog/weblog0003_e.html), I do think there’s a benefit to having some intact chunks, so that there is still tea to release in the later infusions. Tea bricks can be made into beverages like tea … You’re welcome. Each brick is a roughly 5g in weight and is loosely pressed. var xhr = ( window.XMLHttpRequest ) ? url = 'https://www.teavivre.com/info/wp-admin/admin-ajax.php', Again, Pu-erh tea is a post-fermentation tea, which is a particular type of producing teas in which the tea leaves undergo a fine process of microbial fermentation after the tea leaves are dried and rolled. I did that for my shou pu'erh and sweet/dark chocolate smell got stronger (very happy with it) Is there benefit of breaking young sheng puerh apart before consuming? I kept switching from these teas depending on my moods later. All types of Pu-erh (also sometimes called Puer, Pu-er or Pu'er) tea are created from Máochá which is a mostly unoxidized green tea which is produced a certain variety of the the Camellia Sinensis plant (commonly known as the tea tree) from a "large leaf" variety of Camellia found in the mountains of the southern Yunnan Province. Surround a small area of the cake with your coaxing technique, relocating your working point often. } Where cheaper products will actually break the awl is rock solid. Thanks! Pu-erh tuocha tea cakes range in size from a very tiny individual serving 3 grams, to upwards of 3 kilograms although the more common sizes for a Pu-erh tuocha are 100g, 250g and 500g. From watching the video, it seems like it’s important to break off a chunk and not little pieces. Hope this is helpful for you. I encountered this problem just last night with a recently purchased tea cake. I will be trying the broken down cake this week and will post the results! Bing Pu-erh and some of the harder Pu-erh tea bricks are extremely compressed and very tightly compacted, so you may have to be patient yet persistent in loosening your bing Pu-erh so that you can brew a better cup of tea. You can buy a 1-ft-square bamboo tray with a low rim which is designed to hold the cake or brick while it is being pried apart. (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), This blade shape is used on the better puer knives, too. About how many grams ratio of pu’er tea to ml’s of hot water is recommended? If you're just started to get into pu erh, 5 grams of tea … If so how best way to store unused product. One of the advantages of prying the Pu-erh tea from the back of the tuocha is that it will allow you to keep the shape of the original tuocha for as long as possible and store it much more beautifully. It has a real blade on it and is quite solid. My question is has this “aging” compromised it’s flavor and should we dispose of it in our garden compost or is it ok to drink? How to properly break / flake and loosen compressed Pu erh tea Prying and removing Pu-erh tea leaves from a bing Pu-erh is much the same as prying leaves from a Pu-erh tuocha, so you can use the same needle insertion method to also pry the tea flakes from your Pu-erh bing. Work on a table or counter in a room free of distractions and interruptions. It seems that hammer would be very simple to pry and loosen compressed pu-erh teas. The hands are certainly the big ones. The following video is the way we break and loosen compressed Pu-erh tea: http://www.youtube.com/watch?v=5vAq1vU4YcU&feature=g-upl, And also here’s our article to show the detailed steps: To break off pieces from the Pu Erh Tea brick, use a letter opener or similar shaped knife. Like loose tea brewing pu-erh is very easy to injure yourself while performing this task pretty well prying. 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