I have seen and read about using various implements to break apart
Pu-Erh for brewing but would like to hear what the preferred tool and
method are from some of the pros around here. I have seen sharp metal
letter openers, oyster knives, paring knives, smaller metal skewers,
etc. I am brewing some Xiaguan Green Pu-Erh right now that I bought in
my recent trip to NY and I thought of asking this question. I used a
pair of sharp pointed scissors since here at work my only other option
would be plastic silverware

- Dominic

Dominic T. wrote:
I have seen and read about using various implements to break apart
Pu-Erh for brewing but would like to hear what the preferred tool and
method are from some of the pros around here. I have seen sharp metal
letter openers, oyster knives, paring knives, smaller metal skewers,
etc. I am brewing some Xiaguan Green Pu-Erh right now that I bought in
my recent trip to NY and I thought of asking this question. I used a
pair of sharp pointed scissors since here at work my only other option
would be plastic silverware

- Dominic

Hehe, whatever works, works....

Sharp instruments like scissors and kitchen knives make me nervous. The
stuff can be really hard and the chances for slippage are high.

I like the oyster knife aproach for bingcha and bricks, where you can
attack the sides with a twisting motion and flake off layers of tea. I
like to use a pair of gooseneck pliers (channelocks) for tuocha.
Another method that works is to wrap the tuocha in a cloth and whack it
with a hammer right on the top of the dome. Once you make the first
break the rest is usually easier.

Mike
http://www.pu-erh.net

I am a beginner but you can steam them apart also, the tea seller in
Texas, Hou De has a good description on his website.

Dominic T. wrote:
I have seen and read about using various implements to break apart
Pu-Erh for brewing but would like to hear what the preferred tool and
method are from some of the pros around here. I have seen sharp metal
letter openers, oyster knives, paring knives, smaller metal skewers,
etc. I am brewing some Xiaguan Green Pu-Erh right now that I bought in
my recent trip to NY and I thought of asking this question. I used a
pair of sharp pointed scissors since here at work my only other option
would be plastic silverware

- Dominic

I think we had a pretty good discussion on this before about a year
ago. Give it a search, and I'm sure you can pull up the info. But,
I'm with Mike, as always. I use a sorta letter opener looking pu'er
knife that I got for about 25 cents here in China. It always does the
trick.

I've used the hammer tactic before too.


I'd be worried about doing the steaming thing unless you have a really
good place for the leaves to dry again. If you do it incorrectly, it
can end up tasting like wet store.

Dominic T. wrote:
I have seen and read about using various implements to break apart
Pu-Erh for brewing but would like to hear what the preferred tool and
method are from some of the pros around here. I have seen sharp metal
letter openers, oyster knives, paring knives, smaller metal skewers,
etc. I am brewing some Xiaguan Green Pu-Erh right now that I bought in
my recent trip to NY and I thought of asking this question. I used a
pair of sharp pointed scissors since here at work my only other option
would be plastic silverware

- Dominic

I think we had a pretty good discussion on this before about a year
ago. Give it a search, and I'm sure you can pull up the info. But,
I'm with Mike, as always. I use a sorta letter opener looking pu'er
knife that I got for about 25 cents here in China. It always does the
trick.

I've used the hammer tactic before too.


I'd be worried about doing the steaming thing unless you have a really
good place for the leaves to dry again. If you do it incorrectly, it
can end up tasting like wet store.

Space Cowboy wrote:
If you have one, widdle the nest with a spoon. If you have two, widdle
the bird of one in the nest of the other. This approach works for any
architecture. You'll find there is a grain in one direction and you
oppose that with the grain of another. I have one green log that is so
damn hard I use it as a opposing grain pestle. You attack the tuochas
from the nest, the cakes from the rims, the logs from the end, and the
bricks from the edges.

Jim

Good stuff. Thanks for the replies. I do have the ability to have a
pair of pliers, so I may go that route so I'm not banging on my desk...
never thought of that, and exactly the type of hint I was looking for
Mike. I also really like the idea of using two tuo chas against each
other.

One question for Mike... do you have any oposition to some of the
lower-end Pu-Erh being reviewed on your site? As someone who has now
tried a few items from each class and type it is the only thing I found
lacking in your coverage that would have been helpful to a newbie. I
really am enjoying the cheapie ($1.50) Xiaguan Tuo Cha from Ten Ren a
lot. I actually like it better than some of the expensive green pu-erhs
I bought online. I was expecting it to be garbage.

- Dominic
Drinking: Spring 2006 Lung Ching

One question for Mike... do you have any oposition to some of the
lower-end Pu-Erh being reviewed on your site? As someone who has now
tried a few items from each class and type it is the only thing I found
lacking in your coverage that would have been helpful to a newbie. I
really am enjoying the cheapie ($1.50) Xiaguan Tuo Cha from Ten Ren a
lot. I actually like it better than some of the expensive green pu-erhs
I bought online. I was expecting it to be garbage.


By all means please submit any review you so desire, the review section
is open to allow anybody to submit ANY puerh review whatsoever. My only
request is that the review be on some type of puerh, the only other
genre that would be desirable here would be various forms of heicha
like Liu An, Tianjian, or 1000 Liang etc.
__
Mike
http://www.pu-erh.net

Hey Dominic, my intro to pu-erh was the lower end mini tuos.
I liked them so much that it can only get better!
Now I have maybe 10K off stuff laid in and it's a fun journey.


Tom

I agree with Mydnight, if you do it incorrectly, you'll end up with a pile
of rotten leaves instead of dried ones. Another thing, after you steam open
the cakes or tuochas, you cannot sun it under direct sunlight, that will
kill the leaves further.

It is much easier to find a long lazy afternoon, put on some good music, get
a good letter opener, sit down in a cozy chair with a large sheet of paper
spread out on the table and experience the joy of prying these things open.

Mike and others might have noticed the elation on my face when I pried open
a cake...haha

Danny

Mike and others might have noticed the elation on my face when I pried open
a cake...haha

Danny


Hehe, elation wasn't the word, you looked like you needed a cigarette
when you were done....

--
Mike Petro
http://www.pu-erh.net

"samarkand" writes:

Mike and others might have noticed the elation on my face when I pried open
a cake...haha

Sure, but the cake itself seemed distressed.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Lewis Perin wrote:
"samarkand" writes:

Mike and others might have noticed the elation on my face when I pried open
a cake...haha

Sure, but the cake itself seemed distressed.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Heh, or you may have owed it dinner and a drink at least afterwards...


As far as steaming them apart, I would have to agree with the comments
so far in that you would then need to use it up in one setting, which
would be tough to do with so much tea.

I know many on this NG speak highly of Houde, but this seems like a
sure fire way to alter the flavor, introduce mold/bacteria, or any
number of bad things. I'll stick to my scissors at work until I buy a
new cheap pair of needlenose pliers just for tea.

- Dominic
Drinking: White Crane Green Pu-Erh

I'll stick to my scissors at work until I buy a
new cheap pair of needlenose pliers just for tea.

I have found that "gooseneck" pliers work far better than most other
styles.

--
Mike Petro
http://www.pu-erh.net

Two words: Cold Chisel. Nothing better, two sharp points on corners,
beveled edge allows for good prying angle digging into cakes or tuos,
and almost no chance of ever bending or warping the tool.

tea junkie wrote:
Two words: Cold Chisel. Nothing better, two sharp points on corners,
beveled edge allows for good prying angle digging into cakes or tuos,
and almost no chance of ever bending or warping the tool.

A very good idea... I do have a realy nice small chisel at home that is
unused due to its size, but it would be perfect for tea. Unfortunately
though, I definitely can't have that at work. I'm starting to get good
with my little pointy scissors and I've only lost three fingers and a
few serious puncture wounds!

- Dominic