kasey wrote: Now I have about a kilo of assorted pu
kasey wrote: So I'm thinking of buying a mortar and pestle and crushing what I have into something that is more submissive.
Easy there mama tiger slow down
Crushing a young tea seems strange to me, are you trying to get more bitterness and less smoothness? Drinking puerh like that would give me jitters and make me feel uneasy and totally out of balance. Past couple of months I have been experimenting with breaking cakes/bricks into moacha and brewing them. Results have been far less spectacular then when I use chunks. I have reverted back to chunks for young sheng. We are moving in the opposite direction
Check out that link to clouds blog, july 2008 sections on proportion if you have the time. That applies to older sheng. But the reasonings you can gleam apply to everything.
For younger plantation sheng (after 2003ish)I like to go all chunk, but not big chunks. Smaller chunks, thinner and less dense esp if it is something pressed really tight like a xiaguan toucha. First infusion is longer, second much shorter, then experiment/adjust increasing the brew times from there. By end of third infusion almost everything should be opened out if you are using water just off boil. Also I don't use as much tea when I brew younger sheng. Stuff is usually pretty strong!
Houde blog has a little article on steaming toucha etc so you don't have to hammer if you don't want to.
Hope you find your optimal way