A Tea Basics episode covering tea compression and how it affects brewing! Teas featured are the Dali Tuo and Poundcake.
Tea Basics! Pu’erh Compression [Episode 129]
Comments
8 responses to “Tea Basics! Pu’erh Compression [Episode 129]”
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I think it’s great that you’re diversifying your content by providing some basic information about compression, steep times, etc. I drink a lot of pu-er, but your advice about using the correct amount of tea will help newcomers have enjoyable experiences. I really liked the intro to Yancha article too; I don’t drink much oolong so the information was very helpful. Good to have content for newbies and veterans alike!
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Thanks Doug! Glad you found the Yancha content useful. It’s been a while since I revisited (/thought about) that tea genre.
Cheers,
-James
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One tip that may be helpful for newbies is to keep the lid on the vessel after decanting until the leaves are broken. Keep all the moisture and heat in to break it up quicker.
Happy brewing.
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Yes. That’s a good one Zach! Thanks for chiming in.
Cheers,
-James
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It is funny that you used pound cake as an example. Two dog sent out a weird gourd tuo in his tea club made from the pound cake moacha. It is the most compressed tea I have ever seen. Cwyn decided to brew the whole thing at once because she is just a little crazy. http://deathbytea.blogspot.com/2015/06/99-grams-of-poundcake-from-white2tea.html
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People think I did that because I’m crazy, however in extremis there was just no way I could physically manage to break apart the damn thing.
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People think I did that because I’m crazy
No, we think you’re crazy because you did that! :=)
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Hi Gn,
You’re right. I didn’t realize the irony of that until you pointed it out! The cake version is rather loosely compressed.
Cheers,
-James
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