Rosewood Pu Erh Knife Pick

A Pu-erh knife is used to carefully pry apart compressed tea cakes or bricks without crushing the leaves. Insert the blade into the edge or seam of the tea cake, then gently wiggle and lever to loosen the leaves. Work gradually to avoid breaking too much leaf or injuring yourself.

A tea knife (or pick) is designed specifically to separate tightly compressed Pu-erh tea cakes, bricks, or tuos. It helps preserve the integrity of the leaves, allowing for better flavour and brewing consistency compared to breaking pieces by hand.

Find a natural seam or soft edge on the tea cake. Use a tea knife to insert slightly and twist or lever the knife to loosen the leaves. Repeat in several spots until you can remove a portion. Aim for intact chunks rather than crushed leaf dust.

Compressed tea is dense and breaking it by hand can damage the leaves, which may affect the flavour and cause uneven brewing. A tea knife allows you to extract pieces more cleanly and with less waste.

For a standard gongfu session, use 4–5 grams of Pu-erh. If using a larger teapot or mug, 6–8 grams may be appropriate. Store the remaining tea in an airtight or breathable container, depending on how frequently you plan to use it.

Yes, it’s customary to rinse Pu-erh before the first infusion. This short rinse awakens the leaves, removes dust from storage, and improves clarity in flavour. Pour hot water over the leaves and discard the first infusion after 5–10 seconds.

Store broken Pu-erh in a clean, dry container—ideally one that allows a little airflow, such as unglazed clay or paper-lined tins. Avoid strong odours, light, and humidity to maintain tea quality, especially for ageing Pu-erh.

Yes. Using a kitchen knife or sharp blade can crush the leaves or pose a safety risk. Tea knives have a duller, narrow edge specifically suited for loosening the cake gently. A proper Pu-erh knife is safer and more effective.