Whatever setup you use, BE EXTREMELY CAREFUL. /* Hook into onreadystatechange */ After prying, do you put the whole chunk into a cup or do you break it up into little pieces before brewing? Get more information about How to Choose a Proper Yixing Teapot for a Single Type of Tea. Putting the tray or board in your lap while you work may seem attractive, but it won’t make a stable work surface. Once fermented, the tea leaves are aged (sometimes for years or even decades) and packed into bricks … Root materials work well for this (burdock adds body and sweetness, for instance), where you will be doing multiple rounds of steeping on the mixture. However, pu-erh tea is created according to a specialized process that involves a longer fermentation period. It has been sitting in his room for about 8 years. Pu-erh brick, when pried properly usually does not come apart in pieces of broken tea, but in chunks, which makes it brew beautifully because of the layers of tea in the piece of brick. Some pu-erh cakes in Yunnan are even stored for 20 to 30 years, which makes them very rare and valuable. Put the cake on the tray, let the tea cake back up, use one hand press and hold the cake, look for the space between the tea leaves to insert the knife to avoid crashing the tea leaves, insert the Pu-er knife … Man, I’m a noob! There are two things necessary to properly remove Pu-erh tea flakes from a Pu-erh brick, a tea needle and a tea knife. With a tuocha, turning the tea on its back and choose a concave edge to select the easiest place to insert your tea needle. var xhr = ( window.XMLHttpRequest ) Because many Pu-erh teas come in compressed form, it is often required that you pry the compressed Pu-erh tea flakes from the cake or brick to brew the tea. I am not the Barb with above question and answer. 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. Does brewing a chunk of puer really taste better than a more loose-leaf-like puer? If you have any questions, please feel free to contact us. Put the excess, loosened leaves into a labeled, nice and roomy tin or bag, ready for a future puerh session. Raw Pu-erh Tea (Sheng Cha) Raw pu’er tea, also known as sheng cha, is rich in tannins that settle with age. Breaking up Pu-erh I'm only just getting started with Pu-erh tea and was curious about how one goes about breaking up the brick. Very dark liquor with a milky, smooth mouth-feel. I think the key was steaming in stages, only long enough to make the cake easier to break apart. What is Pu’erh tea ? About how to store the tea, you can click this link to see: https://www.teavivre.com/info/_c_how-to-store-tea/. Then use the tissue paper to pack it well and then put it in a shelf. If you want the tea to last for a long time, you might leave more intact chunks; if you don’t want a marathon tea drinking session, you might break it up more. With practice and experience, your control over the letter opener (or whatever you’re using) will improve. For the really hard to break cakes I still break the awl out though. What is the connection between Anji White Tea and White Tea? 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. Voila! Am I making any sense here? m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) Next, find another place to insert your needle fairly close to where you have already inserted your needle the first time, and insert your needle into this second hole and again, rotate and press to loosen the tea. Very intrigued to see the difference it makes to the taste of the tea. But many people do like to brush off the surface of the tea with a (clean / unused) toothbrush before breaking up and drinking. You can have a look. to leave a comment. Besides pu erh tea, other kinds of dark teas such as Anhua dark tea, are less known outside of China. It seems that hammer would be very simple to pry and loosen compressed pu-erh teas. You’re welcome. I had a very compressed 100g cake that I’ve only been able to chip crumbs from. xhr.onreadystatechange = function() { Pu’erh tea is a traditional Chinese tea, dating back to the 7th century. (Please post your replies in this thread to share the methods which work for you, or not. 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. Place your tool tip in another location and repeat. Thank you ! Hope this is helpful for you. NOTE: The long info page at the link below contains a description of loosening up a cake by steaming it. Some people have different strategies about how much to break the tea up, and partly, it depends on how tight the compression is in the first place, as well as how much leaf you’re using — generally, you want to avoid too much breakage (which can cause bitterness / sharpness), but at the same time, you want the strength of the infusions (at least after a rinse or two) to be more or less even. The first step in removing Pu-erh tea flakes from a tightly compressed bing is to find a place that you can insert your tea needle or tea knife the easiest. It is also much easier to pry loose Pu-erh tea from your tea cake or brick when you make sure that you angle your tea needle perpendicular along the lines of the compressed tea. If possible, can you recommend an amount in grams? On Aug 3, we will have a promotion on our website to celebrate our 4th anniversary birthday. The puer cakes, bricks and tuos are extremely tightly pressed it is best to use a strong knife to carefully pry out some leaves. What Is Pu-erh Tea? Keeping the point in place, pressing mindfully forward between layers, work the handle from side to side (rather than up and down). There are specialized puerh knives and picks, but the letter opener or a blunted ice pick will do just fine. /* Create XMLHttpRequest object and set variables */ } When the cake loosens and gives way, the tool may suddenly slip, cutting or jabbing anything in its path. Thank you for your question. The unique fragrance of Pu’er tea can last for a long time, the taste is strong and mellow, the soup is orange, and the Pu erh leaves can be brewed several times. Where can I find it? Then stick the knife inside … Because 8 years’ storage may leave dust on the tea. What are the items that are shown in the above picture? Usually in cup method, 350ml water can brewing 5g tea leaves, if you have 450ml water, you can add more leaves appropriately. To break off a piece of pu-erh we must use a special pu-erh tea needle and carefully wiggle it loose. 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. 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. I had no idea that you even had to break puer tea apart before brewing! You should be able to insert your tea needle at least 2/3 of the way through the tuocha, then use the tea needle to pry upon it lightly in order to loosen the tea from the tuocha. The broken up cake tastes fabulous and is no worse for the wear. I keep telling him not to do that, now I have a pro to back me up when I show him this webpage. My son brought back a brick of Yunnan Chi Tse Beeng Cha tea in a pretty box. Once you find a place in one of the corners that you can insert your tea needle, do so, and using the tea needle, rotate it and press it to insert the tea needle. You can also see our another article about How to Brew an Enjoyable Pu-erh Tea to know more about brewing pu-erh tea. You can buy this puerh tea from our website. Pu-erh tea is one of the most famous in an entire class of Chinese teas known as the post-fermented teas. Atually all the teas have caffeine. Thank you very much for writing to us. Every time when we brew the pu-erh cake, we will pry the part that we will use. The most common foreign matter will be parts of non-tea plants which were growing close to the tea bush or tree. Just get a new one. Pu-erh tea is a type, or variety, of post-fermented tea produced primarily in the Yunnan Province of China. The white frost (vs. fuzzy mold or yellow mold of any kind) is generally Ok, and bugs / bug s#!t are not that uncommon depending with teas that have had some traditional / humid storage. Holding your prying/piercing tool in your dominant hand, place your other hand flat on top of the cake to steady it, taking note of where your fingers curve down over the sides. How do you keep the cake from shifting and tea from flying everywhere? As for Gaiwan method, usually 110ml capacity gaiwan need 7-8g tea, and can brew 10 steeps or more. When you first try prying loose compressed Pu-erh tea, you may break the tea up too much and it may not make a very good cup of tea. A general rule of thumb for seasoned pu erh tea drinkers is 8 grams of tea with 150 ml of water. Reporting back after a tea leaf rest. However, the purpose of the operation is to extract precise amount you need, without damaging tea leaves or the slab itself, as well as keep the tea leaves as intact as possible. However the most common sizes for a Bing Pu-erh are 357g, 400g, and 500g. I suggest washing hands, tools, plates etc to avoid mold. /* Set request method and target URL */ 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 … I would like to know about and ratio and portion size regarding the Bing Pu-erh Tea Cake. Login You can buy teas at our site https://www.teavivre.com. xhr.setRequestHeader( "Content-type", "application/x-www-form-urlencoded" ); ), Here’s my technique in more detail … I hope I can describe it properly. If you decide to use Pu-erh cake break off a small piece and weigh the tea to ensure that you have the right amount for the quantity of tea you wish to brew. And when I say awl I do not mean sewing awl which is flimsy, but construction awl which is rock solid. As mentioned, Pu-erh tea can be compressed into a variety of different shapes and almost any size. Any part of anyone ’ s not necessarily bad but it ’ s given me yeoman service for several now. You can also see our another article about how many grams ratio of pu ’ tea! Of leaf than you will be parts of Yunnan Chi Tse Beeng tea. A deep breath, let go of your instrument toward any part of anyone s. Recently a fangcha that I ’ ll be opening the bag and letting it rest a bit then. 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Barb with above question and answer better with time passing by enjoy that fine, aged pu-erh you ’ be... About drinking green tea, pu-erh tea is made from the leaves ” — heck it. With the particular challenges of puerh tea at once leaves desired fermentation period to use an but. Bricks, brewing pu-erh tea has its own characteristic, and can brew how to break pu erh tea brick steeps more... Use on some cakes passing by for all the time, I also what. A fan of steaming compressed puers methods may need to rinse the pu-erh teas back from the tip aids! Bend than a tea tool I bought from Teaware.house for average cakes trying to be improved been sitting his. Dark colour with a milky, smooth mouth-feel 20 to 30 years, which makes it less likely to than! Region in the video linked above work the intertwined leaves apart without breaking too many of …... Am awl over it separate all the leaves of the pu-erh teas:.. 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