Oct 13th, '09, 11:22
Posts: 443
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by depravitea » Oct 13th, '09, 11:22
Intuit wrote:teaspring.com has a webpage with photos on how to use a pu'erh knife to flake off samples. The cake compression process uses forms that allow compact stacking / drying, so there is a degree of directionality in the grain of the compressed leaves. You take advantage of that grain by prying gently between the layers , from the short edge (side) and top of the pressed form.
The ideal tool recommended is a dull-edged letter opener: you want to pry apart large flakes, not release individual leaves.
I agree, as far as removing tea from a beeng goes, though I have no pu erh knife and must rely on a butter knife lol
For a tuocha though, I've had very much ease and success removing pieces using an awl.
Oct 13th, '09, 13:41
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Joined: Oct 13th, '09, 12:35
by TheAlchemist » Oct 13th, '09, 13:41
What ever happened to the old two chopstick style? one stake, one press. Ive always thought it worked quite elegantly.
Oct 13th, '09, 16:04
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by tony shlongini » Oct 13th, '09, 16:04
TheAlchemist wrote:What ever happened to the old two chopstick style? one stake, one press. Ive always thought it worked quite elegantly.
If you intend to use them on a Xiaguan tuo, your chop sticks had better be made of tool steel.
Oct 13th, '09, 16:52
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by Maitre_Tea » Oct 13th, '09, 16:52
I swear that Xiaguan probably has some sort of black hole in their factory to get such super-tight compression on these tuocha...probably what gives it that smoky darkness too
Oct 13th, '09, 18:08
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by Intuit » Oct 13th, '09, 18:08
>Xiaguan probably has some sort of black hole in their factory
Hou-de webpage on pu'erh illustrates steaming method to loosen-up tough cookies using 2004 Jia Ji XiaGuan Toucha.
http://www.houdeasianart.com/index.php? ... =puerhinfo
If you wish to avoid steam-baking your microbe-enriched pu, maybe an awl is the best tool for the job.
Oct 13th, '09, 19:56
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by TomVerlain » Oct 13th, '09, 19:56
with xiaguan (or other really tightly compressed tea), I found if it gets too powder-y when breaking apart, it is bitter.
But once you get a chunk broken off, it is easier to peel it apart. I find rather than top to bottom breaking - it is easier to get it from the side in layers
Oct 14th, '09, 08:52
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Location: The Isle of Malta
by tony shlongini » Oct 14th, '09, 08:52
TomVerlain wrote:with xiaguan (or other really tightly compressed tea), I found if it gets too powder-y when breaking apart, it is bitter.
But once you get a chunk broken off, it is easier to peel it apart. I find rather than top to bottom breaking - it is easier to get it from the side in layers
Absolutely.
Oct 19th, '09, 20:15
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Location: Wrexham, UK
by drumhum » Oct 19th, '09, 20:15
What's wrong with that toucha pick??
Its cheap and pointy. Just whats needed. I find you need something pointy for tough tou's. Its better to stab than to bludgeon a tuocha.
In fact I'm most happy to admit I have one, kindly donated by a well known seller of tea. I use mine all the time with great success.
Oct 19th, '09, 22:58
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Location: The first State (DE)
by nonc_ron » Oct 19th, '09, 22:58
In fact I'm most happy to admit I have one, kindly donated by a well known seller of tea. I use mine all the time with great success.
Hey, Me too
I have two picks that I spent good money on, But couldn't find if you gave me a 10 min head start.
But that little freebie has always been here for me, right here on the table. I'm looking at it now.
Oct 28th, '09, 20:08
Posts: 443
Joined: Jun 1st, '09, 10:50
Location: Idaho
by depravitea » Oct 28th, '09, 20:08
nonc_ron wrote:In fact I'm most happy to admit I have one, kindly donated by a well known seller of tea. I use mine all the time with great success.
Hey, Me too
I have two picks that I spent good money on, But couldn't find if you gave me a 10 min head start.
But that little freebie has always been here for me, right here on the table. I'm looking at it now.
Me three, except mine's called an awl.
Oct 29th, '09, 11:42
Posts: 466
Joined: Aug 28th, '08, 11:42
Location: The first State (DE)
by nonc_ron » Oct 29th, '09, 11:42
depravitea wrote:
Me three, except mine's called an awl.
Hey Hey Hey,
I'm just going with the flow.
I have an assortment of accoutrements
At least one pick In my equipage (junk) drawer
Oct 29th, '09, 13:01
Posts: 443
Joined: Jun 1st, '09, 10:50
Location: Idaho
by depravitea » Oct 29th, '09, 13:01
nonc_ron wrote: depravitea wrote:
Me three, except mine's called an awl.
Hey Hey Hey,
I'm just going with the flow.
I have an assortment of accoutrements
At least one pick In my equipage (junk) drawer
I'm just messing with ya
Oct 29th, '09, 16:11
Posts: 529
Joined: Jul 23rd, '08, 17:07
Location: The Isle of Malta
by tony shlongini » Oct 29th, '09, 16:11
depravitea wrote:Me three, except mine's called an awl.
As my dear departed daddy once said to me, "Son, one day this awl will be yours."
Oct 29th, '09, 16:31
Posts: 466
Joined: Aug 28th, '08, 11:42
Location: The first State (DE)
by nonc_ron » Oct 29th, '09, 16:31
tony shlongini wrote:
As my dear departed daddy once said to me, "Son, one day this awl will be yours."[/quote]
Tony yer funny.
Also: Where there's a will there's a way.
I don't know how to fit that in but.
Oct 30th, '09, 00:02
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by tingjunkie » Oct 30th, '09, 00:02
I just stare at it and focus my cha qi until it falls apart into loose leaves.
But seriously, that little pick I ordered works wonders. Worth $3.50 any day.
