Shui Hong Fa 水烘法

One of the intentionally aged teas, Pu-Erh has a loyal following.

Shui Hong Fa 水烘法

Postby lordsbm » Mar 19th, '13, 00:13

Found this quick awakening method which will aid in semi-wet/natural (exposed to high humidity) stored pu erh. Not sure if it's "common knowledge", but it's worth my time reading :lol:
http://zuigu.gotoip4.com/article-102.html

No translation, too lazy to look for 何作如老师 to ask for permission. :lol:

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Re: Shui Hong Fa 水烘法

Postby the_economist » Mar 19th, '13, 02:17

Interesting idea.

Basically, it says to put tea in warmed pot, pour water on the *outside* of the pot (lid on) for a bit, open pot and let out the 'bad air'. Repeat 3-4 times, and then proceed as usual (rinse, and then drink). Will try it some time.

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Re: Shui Hong Fa 水烘法

Postby Tead Off » Mar 19th, '13, 02:31

the_economist wrote:Interesting idea.

Basically, it says to put tea in warmed pot, pour water on the *outside* of the pot (lid on) for a bit, open pot and let out the 'bad air'. Repeat 3-4 times, and then proceed as usual (rinse, and then drink). Will try it some time.

Highly skeptical that this can remove the mildew odor of badly stored Puerh. It's really quite a pervasive odor that has taken years to penetrate the tea. It's not a mere surface smell. Many smoky teas will also not give up their 'smoked' aroma and flavor no matter how many tricks I've tried. It would be nice to have a technique that really worked.

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Re: Shui Hong Fa 水烘法

Postby lordsbm » Mar 19th, '13, 02:39

the_economist wrote:Interesting idea.

Basically, it says to put tea in warmed pot, pour water on the *outside* of the pot (lid on) for a bit, open pot and let out the 'bad air'. Repeat 3-4 times, and then proceed as usual (rinse, and then drink). Will try it some time.


Actually there's also other details like what type of pot is preferred, also the temperature. It's worth a try :)

Tead Off wrote:Highly skeptical that this can remove the mildew odor of badly stored Puerh. It's really quite a pervasive odor that has taken years to penetrate the tea. It's not a mere surface smell. Many smoky teas will also not give up their 'smoked' aroma and flavor no matter how many tricks I've tried. It would be nice to have a technique that really worked.


Voodoo or not, just try it yourself. :lol:

Of cos u need to followed the steps correctly.

These things aren't something hard to proof wrong, but if it works even just little (or some) improvement, it's a winner to me :)

Edit: The interesting with tea, is every minor details may affect the taste. Can't really explained with logic, at least I can't.

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Re: Shui Hong Fa 水烘法

Postby lordsbm » Mar 19th, '13, 02:45

Oh ya, had there been talk about "冷后混" before? I find that interesting when I read about it yesterday :lol:

Edit: Here's an article for those interested.
http://www.douban.com/note/230170914/

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Re: Shui Hong Fa 水烘法

Postby futurebird » Mar 19th, '13, 08:56

I have the perfect tea to test this on.

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Re: Shui Hong Fa 水烘法

Postby lordsbm » Mar 19th, '13, 09:56

futurebird wrote:I have the perfect tea to test this on.


Please do share your experience after u tested it :) Thanks :mrgreen:

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