Sorry, Anna, we need to know more. How big are the tuo chas (tea
compressed to a bowl shape)? I have single-serving ones whose
cross-section is about the size of a nickel (~2 cm). I have 100 g
ones which need to be wrapped with a cloth and smashed with a hammer
(or, as I have once done in desperation after closing and locking my
office door, wrapped in a handkerchief and pounded on the floor - I
didn't want to have to tell the physical plant why I needed a hammer
for my tea).

Also, tuo cha is just the form. It can be almost any Chinese tea.
You may need to identify it first. Perhaps the easiest thing to do is
use various water temperatures. Try boiling water and if it is too
bitter try 190 degrees.

Finally, almost all tuo chas benefit from a rinse first, using water
at whichever temperature you use for brewing.

That said, I've had some awfully good tuo cha pu erhs. A kind friend
recently sent me a white tea pu erh which was wonderful.

Have fun,

Rick.

Anna > wrote:
> I just bought some to try. I need step by step instructions on how to
> prepare it.
> How many of the little pods do I use in a 4 cup press? Do I bring the water
> to a full boil?
> Thanks
> Anna