You used the "C" word, not me!shogun89 wrote: This may also show how crazy some of us pu heads are.
Aug 29th, '08, 14:09
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After reading shogun's first post and seeing the pics, this is exactly what I was thinking. I bet it's just crushed leaf in the exact spot he inserted the knife. An easy way to find out...insert the knife into a different area, noting exactly where the knife touched the cake, pry apart and study the cake to see if the "yellow powder" is where the knife touched the cake. Next, take apart another area of the cake with your fingers and see if there's any "yellow powder" inside. I'll bet you'll find it's just from the knife.heavydoom wrote:sometimes when we use a pu knife to hack away at the cake, and the cake is really compressed, we see yellowish dust but this is more from the metal of the knife grating the tea and so thereby forming some pu dust that looks yellow but really is in fact chalky residue of pu. what do you think? i have seen this on a few occasions.
When I pry apart pu, the area that the knife touched always looks different than surrounding areas. The leaves in that area are either shinier than surrounding leaves, or there's broken leaf of various sizes (including powdered leaf), ect.
Aug 29th, '08, 14:40
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some people steam their pu loose. i don't see this happening with my pu.
hou de has pics where he shows a cake in one of those bamboo steaming basket, you know those used for dim sum, but this one of course is a bit bigger in size. all the leaves are loosened by the steam. i wonder if the steam does anything to the make up of the tea leaves?
photos taken from hou de's site :
hou de has pics where he shows a cake in one of those bamboo steaming basket, you know those used for dim sum, but this one of course is a bit bigger in size. all the leaves are loosened by the steam. i wonder if the steam does anything to the make up of the tea leaves?
photos taken from hou de's site :
Aug 29th, '08, 15:44
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Aug 29th, '08, 16:25
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Aug 29th, '08, 16:40
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Aug 29th, '08, 16:40
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Aug 29th, '08, 16:44
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If I remember the article correctly, Guang was suggesting lightly steaming, separating leaves and drying for semi-long-term storage. While it sounds like a risky business and you wouldn't want to try it on a prized cake, I want to try it some time with one of those tightly compressed little tuo chas.
Aug 29th, '08, 16:56
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you mean this?Salsero wrote:Doom,heavydoom wrote: hou de has pics where he shows a cake in one of those bamboo steaming basket
Do you have a link to the article that goes with those photos? I have looked for it several times in the past few months and can never find it.
http://www.houdeasianart.com/index.php? ... =puerhinfo
Aug 29th, '08, 17:01
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a big steaming pu
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