I guess I don't know what kind of tea it is. It is about the size of a
nickel and wrapped in paper. The brew has a musty smell and is fairly dark
brown. It doesn't seem to leave an after taste. The smell of the used
leaves is kind of like the smell of seaweed or the ocean.
As you can tell, I don't know much about tea.
Thanks
Anna

"Rick Chappell" > wrote in message
...
| 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
|
|