Having a 2014 Ma Hei mini tuo from I think the Tea Horse Family production.
I received this from a friend and I am still waiting on some more info on it.
I let this one open up overnight after rinsing it twice.
Impressions, I worked the tuo open and saw some decent leaf in there.
Brewing it, light yellow color. Brew itself, it starts a little soft like a Yiwu and then it kicks like a Lao Man E. Not bitter but the bit of mouth numbing effect to it.
Cooled it gives a touch more bitter but not enough to turn anyone off for such a young sheng.
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Why let it sit all night?
Tuos can be hard to break open without destroying the tea. A rest period after the rinse lets the tea open up a bit before brewing. Usually gets a better brew early on after the rest period.
Because it releases the flavor by steeping with the moisture, just like shou, right? But what I’m wondering is, does it really take all night for this tea?
I never thought about letting a puerh “open up” for an extended time. I need to try this! I am humbled by your great knowledge and skill, mrmopar!
This is a a must for tightly compressed Puerh for sure. This helps you avoid over steeping the outer layer of the leaves by the time the piece of the cake/tuo opens and exposes the leaves inside.
Mrmopar have you ever tried steaming your tuos for loosening them up? sounds cool, but I feel like I’d damage my tea, or not let it dry enough for storing it again in loose form.
ashmanra, just a trick I learned.
JC, I have seen the videos but I haven’t tried it. I think my ability would fall short on that technique.
Why let it sit all night?
Tuos can be hard to break open without destroying the tea. A rest period after the rinse lets the tea open up a bit before brewing. Usually gets a better brew early on after the rest period.
Because it releases the flavor by steeping with the moisture, just like shou, right? But what I’m wondering is, does it really take all night for this tea?
I never thought about letting a puerh “open up” for an extended time. I need to try this! I am humbled by your great knowledge and skill, mrmopar!
This is a a must for tightly compressed Puerh for sure. This helps you avoid over steeping the outer layer of the leaves by the time the piece of the cake/tuo opens and exposes the leaves inside.
Mrmopar have you ever tried steaming your tuos for loosening them up? sounds cool, but I feel like I’d damage my tea, or not let it dry enough for storing it again in loose form.
ashmanra, just a trick I learned.
JC, I have seen the videos but I haven’t tried it. I think my ability would fall short on that technique.