Disassembling a tuocha?

[Ebtoulson]

Anyone know of an easy way to break into a tuocha without fully disassembling it (ie steaming it or hitting it with a hammer )? I've got a medium size one that is just extremely hard/compressed and when I try to break off a small piece, the leaves just crumble.

[Maitre_Tea]

Well, clearly any self-professed pu-erh drinker wouldn't be without one of these: http://www.puerhshop.com/index.php?main ... cts_id=776 *sarcasm abounds*

Maybe you can macgyver something using a paper clip or something...for things like this I like to work from the cap first, even if it means I'll only be getting the leaves that are on the outside of the damn thing.

[Ebtoulson]

Haha I don't have one of those per say but I was using an ice pick. I was trying to go about it from the bottom, guess I'll try it from the top next go around.

[depravitea]

Hmmm... looks decievingly like a
http://en.wikipedia.org/wiki/Scratch_awl

or a
http://en.wikipedia.org/wiki/Stitching_awl

lol

Seriously, is there a difference? Is there an advantage to having a toucha pick as opposed to an awl?

[tenuki]

Is there an advantage to having a toucha pick as opposed to an awl?

You don't feel secret shame?

[depravitea]

I... I do.

[Intuit]

Awl designs vary according to purpose. The sewing awl is finer than the shoe-makers leather awl or the woodcarvers version for marking or fine ornamentation.

While it may look the same, it may not perform the same, if the end is too pointed and sharp and the goal is to tease apart compacted layers without puncture or tear, rather than to perforate or gouge a surface.

[bearsbearsbears]

Haha I don't have one of those per say but I was using an ice pick. I was trying to go about it from the bottom, guess I'll try it from the top next go around.

If you can remove the heavily compressed top first, you're left with a donut of less compressed tea that's easier to chunk off.

[nonc_ron]

A letter opener can work well if its not too big.

[tacobell]

I put the toucha on a stable surface dome side up. My favorite tool is an oyster opener knife. Oxo makes a nice one. Here's a link:

http://www.amazon.com/dp/B00004OCLC/ref ... B00004OCLC

I work around the sides, pointing the knife straight down chipping off chunks. I find tuocha very tightly compressed and it helps having the nest upside down...lends some stability.

Good luck

[depravitea]

I don't know... I know some tea equipment is necessary, but honestly, to me, this just seems like an awl that's been renamed for tea purposes.
Intuit, I know you're correct about the different uses for an awl, in the context that the specific awls were made for, but I don't think it would make a big difference when chiseling off a chunk of tuocha...

[Maitre_Tea]

I think you also have to accept the fact that leaves are going to break no matter how careful you are...it's just a matter of minimizing breakage. And besides, if it's factory tuocha, the leaf is chopped anyway

[depravitea]

I think you also have to accept the fact that leaves are going to break no matter how careful you are...it's just a matter of minimizing breakage. And besides, if it's factory tuocha, the leaf is chopped anyway

Agreed.

[Intuit]

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.

[nonc_ron]

The best way is to only buy small to medium Tuocha's and steam them.
You only have to do it one time per Tuocha.
Put a 1/2 inch of boiling water in a sauce pan and steam away.
Make sure it's dry before you fill your tea canister.
You can call it drying or you can call it roasting.