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
http://zuigu.gotoip4.com/article-102.html
No translation, too lazy to look for 何作如老师 to ask for permission.
Mar 19th, '13, 02:17
Posts: 702
Joined: Sep 4th, '10, 18:25
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Re: Shui Hong Fa 水烘法
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.
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.
Re: Shui Hong Fa 水烘法
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.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.
Re: Shui Hong Fa 水烘法
Actually there's also other details like what type of pot is preferred, also the temperature. It's worth a trythe_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.
Voodoo or not, just try it yourself.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.
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.
Re: Shui Hong Fa 水烘法
Oh ya, had there been talk about "冷后混" before? I find that interesting when I read about it yesterday
Edit: Here's an article for those interested.
http://www.douban.com/note/230170914/
Edit: Here's an article for those interested.
http://www.douban.com/note/230170914/
Mar 19th, '13, 08:56
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futurebird
Re: Shui Hong Fa 水烘法
Please do share your experience after u tested it Thanksfuturebird wrote:I have the perfect tea to test this on.