Puer cha. A Chinese black tea. It’s really black. The “English tea” is called red in Asian terminology. The difference is this black tea is fermented, dried and aged. Well, I bought a few disks of it a few years ago :
Bricks are convenient for storage when you age it. But that’s a bit big for one cup. And this a small model (about 100 grammes).
The other side is imprinted with the character for tea.
That’s hard. Like a brick. How do I brew that ? I have to break it in smaller chunks. They sell some sort of ice-picks to do the job. I tried once. I could show you the scar on my finger, but I don’t remember which one that was.
SAFE METHOD :
Just turn. And turn back.
Easy, you can’t miss it. So several holes… then you can pull easily :
Pieces come apart easily. Then store in a nice tea box :
Ready to be brewed.