thirdeye
10-16-2008, 07:47 PM
Today my boss ( president of the company) surprised the heck out of me. I returned to my desk this morning after a meeting an there was a package on my desk with a note saying , “call me”.
I did just that and he explained that he over heard me talking to another employee about tea and thought I would enjoy trying some of this tea. He said it was Hunan mǐ zhūan chá brick tea, a black pu-erh tea from southern china and this brick was about 15 or so years old. All I can do is take his word for it as I have know clue. The thing is three lbs.
I did a little research and this is what I found:
In ancient China the use of tea bricks involved three separate steps:
1. Toasting: A piece was broken from the tea brick and usually first toasted over a fire. This was likely done to sanitize the tea brick and destroy any molds or insects. Such infestations likely occurred when the bricks were stored uncovered in warehouses and storerooms or in covered jars underground. Toasting also imparted a pleasant flavor to the resulting tea.
2. Grinding: The toasted tea brick was broken up and ground to a fine powder.
3. Whisking: The powdered tea was mixed into hot water and frothed with a whisk before serving. The color and patterns formed by the powdered tea were enjoyed while the mixture was being imbibed.
In modern times, bricks of pu-erh type teas are flaked, chipped, or broken and directly steeped after thorough rinsing. The process of toasting, grinding, and whisking to make tea from tea bricks is now uncommon and not generally practiced.
Has anyone had this? How is it and more importantly, how do I use it. I understand what whisking is when it comes to cooking. Is this the same activity for tea?
I have to say this stuff smells great.
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0011-4.jpg
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0012-8.jpg
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0016-4.jpg
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0017-4.jpg
I did just that and he explained that he over heard me talking to another employee about tea and thought I would enjoy trying some of this tea. He said it was Hunan mǐ zhūan chá brick tea, a black pu-erh tea from southern china and this brick was about 15 or so years old. All I can do is take his word for it as I have know clue. The thing is three lbs.
I did a little research and this is what I found:
In ancient China the use of tea bricks involved three separate steps:
1. Toasting: A piece was broken from the tea brick and usually first toasted over a fire. This was likely done to sanitize the tea brick and destroy any molds or insects. Such infestations likely occurred when the bricks were stored uncovered in warehouses and storerooms or in covered jars underground. Toasting also imparted a pleasant flavor to the resulting tea.
2. Grinding: The toasted tea brick was broken up and ground to a fine powder.
3. Whisking: The powdered tea was mixed into hot water and frothed with a whisk before serving. The color and patterns formed by the powdered tea were enjoyed while the mixture was being imbibed.
In modern times, bricks of pu-erh type teas are flaked, chipped, or broken and directly steeped after thorough rinsing. The process of toasting, grinding, and whisking to make tea from tea bricks is now uncommon and not generally practiced.
Has anyone had this? How is it and more importantly, how do I use it. I understand what whisking is when it comes to cooking. Is this the same activity for tea?
I have to say this stuff smells great.
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0011-4.jpg
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0012-8.jpg
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0016-4.jpg
http://i266.photobucket.com/albums/ii279/thirdeye34/PICT0017-4.jpg