The practice of prepping tea leaves for a tea session focuses on the following key areas, cleanliness, and determining the ideal physical form and state of the tea leaves for brewing. Tea enthusiasts who are especially tuned into their drinking experience are more naturally drawn to the finer details as are drinkers of old tea who recognize that the extra attention can elevate the resulting tea experience.
The first step towards cleanliness is removing unwanted debris. Many old teas can have twigs, straw, rice and other oddities mingled with the tea leaves. Compressed teacakes and chunky pieces of tea are broken up to ensure that there are no hidden surprises inside. Determining optimal surface area exposure and open space for the tea leaves to expand ensures that the initial rinse is effective for removing the outer layer of dirt and grime that attaches to the surface of the tea leaves as well as improving subsequent infusions. Post-fermented tea contains an active colony of microorganisms that transforms the tea over time. For this reason climate and seasonal shifts will bring subtle changes to the state of the tea which in part relates to the activity and dormancy of the different groups of microorganisms. Tea enthusiasts who develop a familiarity and understanding of their tea can additionally utilize controlled oxidation or airing out to coax the ideal state of tea. Done right, the tea becomes more expressive, highlighting the fine qualities to elevate the resulting brew.
Thin and wide sheets of tea
Old Fuzhuan bricks are notoriously twiggy
