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. You can buy teas at our site https://www.teavivre.com. ga('create', 'UA-23756933-5', 'auto'); Pu-erh tea is one of the most famous in an entire class of Chinese teas known as the post-fermented teas. I like the flavor of Pu-erh tea but I am sensitive to caffeine. 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 broken up cake tastes fabulous and is no worse for the wear. This is probably due to steeping whole leaves rather than bits. Also, how large of a chunk should you be steeping in about 6-8 oz. Hope we can share the experience on how to properly break the compressed pu-erh tea. I began from green tea as many people begin drink tea from oolong or black tea. 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. 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. Thank, Barb. I find the awl by itself works well on very compressed cakes. I’m with you on the awl. Where can I find it? Normally you can use 10 grams of loosened pu-erh leaves for one serve. This may prove to be challenging, so you may have to try several different places to insert your needle or knife before you find an adequate place to begin. Personally, I use an inexpensive, shallow wooden salad bowl. What I do is to break the tea up into smallish chunks, trying to be fairly gentle. I learned alot from the discussion and videos. I now have a mass of mostly whole leaves in clumps and broken down. @Zennenn No I don’t use a hammer. Final: Now, you have a pile of good loose Pu-erh for easy enjoyment : ) However, newly steamed pu-erh needs to be dried for at least 2 hours (I usually let the tea rest for at least 8-24 hours) before you put … Get more information about How to Choose a Proper Yixing Teapot for a Single Type of Tea. Each layer of tea has it's own flavor and unique attributes, and Pu-erh tea can be re-brewed many times for a different tea-drinking experience with every re-brewing. Can I purchase this tea in a bag form instead of having to go through this process? If you want to drink this tea, it is better to rinse it twice before infuse it in normal procedure. to leave a comment. Browse Europe's largest collection of pu erh tea including raw and ripe pu erh in different shapes such as bricks, cakes and tuocha. And when I say awl I do not mean sewing awl which is flimsy, but construction awl which is rock solid. It is compressed using the traditional metal mold process. Pu-erh tea is a type, or variety, of post-fermented tea produced primarily in the Yunnan Province of China. You just have to be very careful if you use a chisel or you can end up with a bloody hand. I first used a Swiss army knife but found I was creating too much dust. Usually in cup method, 350ml water can brewing 5g tea leaves, if you have 450ml water, you can add more leaves appropriately. ga('send', 'pageview'); 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. 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. I’ll be opening the bag and letting it rest a bit, then I’ll try it again. Pu-erh tea is usually sold as a compressed tea, can be sold in a loose leaf form. The puer cakes, bricks and tuos are extremely tightly pressed it is best to use a strong knife to carefully pry out some leaves. When you find a good place to start your prying, insert your tea needle or tea knife into the bing Pu-erh and shake your hand to loosen the bing up for the first time. 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? You can buy this puerh tea from our website. In cross-section, it has more of an ovoid shape, which makes it less likely to bend than a flat blade. if ( window.console && window.console.log ) { What Factors Cause an Infusion-enduring Tea? Then use the tissue paper to pack it well and then put it in a shelf. I do think it needs to rest longer, because it also tasted a little muffled. You should not stick your tea needle directly into the top of the tea, instead use a sideways motion in the direction of the tea flakes. Take a deep breath, let go of your other concerns, and focus fully on the job at hand. Because it is compressed, it is able be stored for that long. Thank you very much for writing to us. Tea: Pu-Erh Tea Brick, Xiaguan Tea Factory 1990s (Ripe/Shou) Factory: Xiaguan Tea FactoryWeight Per Brick … The liquor produced is a dark colour with a … Do we break further this lump or just put a single lump into the tea pot and let the hot water break it up? A general rule of thumb for seasoned pu erh tea drinkers is 8 grams of tea with 150 ml of water. do_request = ( 1 === num ); 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. How to Properly Loosen and Pry Pu-erh Tea, Effect of Fermentation on Caffeine Content in Tea, the mountains of the southern Yunnan Province, Menghai Palace Tribute Ripened Pu-erh Cake Tea 2011, How to Choose a Proper Yixing Teapot for a Single Type of Tea, https://www.teavivre.com/info/_c_how-to-store-tea/. You can also see our another article about How to Brew an Enjoyable Pu-erh Tea to know more about brewing pu-erh tea. Pu-erh tea is very unique type of tea which tastes better as it ages. I think I will look into this construction awl suggestion. It’s a type … Good for when you want to take the whole thing apart at once. With lightly compressed cakes, like many stone pressed cakes, you can usually just use your fingers, and the super OCD people will actually try to separate each and every leaf. Meanwhile, I also wonder what methods you will use to break the compressed pu-erh tea. Where cheaper products will actually break the awl is rock solid. xhr.send( params ); After prying, you just need to put the whole chunk (the grams depended on the container that you use) into a cup. How To Properly Break Pu-erh Tea. 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. With practice and experience, your control over the letter opener (or whatever you’re using) will improve. Next time. new XMLHttpRequest() Because of this, when we begin to loosen our Pu-erh tea for brewing, we need to begin by inserting our tea needle into one of the four corners, where you can find an appropriate opening to insert your needle. Because 8 years’ storage may leave dust on the tea. var sampling_rate = 100; /* Set request header */ if ( 4 === xhr.readyState && 200 === xhr.status ) { I am not the Barb with above question and answer. m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) My son brought back a brick of Yunnan Chi Tse Beeng Cha tea in a pretty box. After loosening the brick, how much should be used to make one cup? Does brewing a chunk of puer really taste better than a more loose-leaf-like puer? Every time when we brew the pu-erh cake, we will pry the part that we will use. ), Here’s my technique in more detail … I hope I can describe it properly. 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 had no idea that you even had to break puer tea apart before brewing! 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? Does the decaffeinated Pu-erh have the same benefits as the regular one? I tried oolong tea, yellow tea and black tea. Feeling very proud just now. It’s usually more robust and complex in flavor. Pu-erh can be compressed into a round cake, a bowl-shaped form known as “Tuo Cha,“ a mini Tuo Cha, a mushroom-shaped cake, a rectangular brick, and a variety of other shapes. Thanks. @Lariel – A letter opener works for me — very smooth, it doesn’t have the serrated (rough) edges that some do. And it is not suggested to despose the tea in your garden, as the sunlight and wind will take its aroma and flavor away. Hi Madametj, a regular knife is not recommended, it will be too sharp and might cut the leaves. 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. So how to properly break a compressed pu-erh tea in order to keep its original taste and flavor seems very important to tea lovers. 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. Place your tool tip in another location and repeat. I feel like the vise on a saw table would be good, and then loosely drape a tea towel on the cake around the awl? This is like a fine wine, will get better with time passing by. You can prove this to yourself by handling a loaf of bread with unwashed hands, and then putting in a bag and waiting a few days. @Allank. Then once again, you should find another place to insert your tea needle close to where you inserted the needle the first time, then repeat in 3 or 4 places near those two holes. Raw Pu-erh Tea (Sheng Cha) Raw pu’er tea, also known as sheng cha, is rich in tannins that settle with age. Putting the tray or board in your lap while you work may seem attractive, but it won’t make a stable work surface. The hands are certainly the big ones. Again you will need a tea needle to ideally remove the Pu-erh tea flakes from your tuocha Pu-erh. 2 Ways To Make Dark Brick Tea: Steeping & Boiling . I steamed it over boiling water a total of 20 minutes over 4 sessions. } As we know, the compressed pu-erh tea can be divided into three types, cake, bowl and brick. The first thing to do when prying tea flakes from a compressed Pu-erh brick is to pick one of its four corners to begin prying the tea from. How To Break Pu Erh Tea Brick - https://rebrand.ly/Pu-erh-teas Pu'erh is a unique sort of Chinese tea from Yunnan district. } Tuocha is less compressed than bing, so it will be looser and not as stable, and much more easily broken if you use a lot of strength. Not the best experience when trying to enjoy that fine, aged pu-erh you’ve been dreaming about having for awhile. var do_request = false; Login 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. xhr.open( "POST", url, true ); Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. I think the key was steaming in stages, only long enough to make the cake easier to break apart. Pu-erh tea is a variety of tea made in the Lancang River region in the southern and western parts of Yunnan province. Although it may take you a long time to perfect your prying skills with Pu-erh tea. Haiwan Mini Brick Ripe Pu-erh is a 2012 vintage mini brick shu pu-erh from Haiwan Tea Factory. 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. These teas are becoming popular in the West because of their fascinating history and the unique depth and complexity of their taste. The awl goes in easily and then I just split off layers. Use only as much force as you absolutely need. But the second poster says it’s fine to break the compressed tea apart into what resembles loose leaf tea. Waggling the handle left-to-right and then very slightly up-and-down will help separate the layers. , the taste was rounder than it was before for prying apart the leaves until they look like leaf. Might cut the leaves of a fan of steaming compressed puers ice pick I. 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