Pu bricks

[Ti]

Is it better to break a brick/toucha ect. apart when you get it or just leave it be and break off what you want to use? Does breaking it apart all at once and storing it that way affect the taste (due to breathability or humidity ) any differently than leaving it in it's compressed state? I don't plan on aging any of it.

[shogun89]

Leave it as it is and break it as you drink it. Breaking it apart will make it age faster assuming it a sheeng but it will just make a larger mess than its worth.

[Wesli]

Break off as you drink.

[Salsero]

The cake supposedly ages optimally compressed as a cake, the way it was intended to age. The idea then is that breaking it all apart will disrupt the aging process in the remaining leave.

So, yeah, carefully pry or break off what you want for now and the next few months, and put the rest away in a nice enviroment to continue aging into the coming years.

[Dizzwave]

I've found that for some shu pu-ers that I need to break them up to make sure they've aired out for a few days before drinking, or else they have more "off" flavors. A couple of shu cakes I have are broken up in paper bags. It's kind of fun to break up a whole cake anyway.
-dave

[Smells_Familiar]

I remember reading somewhere that steaming a beeng or brick prior to breaking it up is beneficial because it's easier on the leaves. Of course, making sure the leaves are dried out before storing them is needed. Does anyone steam their puerh before breaking it up?

[hop_goblin]

I remember reading somewhere that steaming a beeng or brick prior to breaking it up is beneficial because it's easier on the leaves. Of course, making sure the leaves are dried out before storing them is needed. Does anyone steam their puerh before breaking it up?

I see this technique more often for young sheng. In theory breaking it apart will cause more surface area to be exposed which will of course faciliate the aging process. Personally, I have a theory all though not entirely mind. I theorize that breaking up young shen could eventually cause a weaker thinner brew since more air will be exposed to it. As for aged sheng, I personally wouldn't recommend it due to the risk of causing mold or any other kind of deteriation; especially if it is an expensive example. I think I personally would just stick to breaking off pieces when need be 1. to eliminate the risk 2. It takes some of the romance out of the preparation.

[Smells_Familiar]

Makes sense Hopper. I'll stick with the old pick and chisel.