Food, Wine, & Spirits Forum
Some recent tea talk made me want to post this.
Last night, I decided to brew a mushroom tuocha that I had yet to try. It is a 2005 Xiaguan "Tibetan Flame" ripe/cooked pu-erh.
So, using a small pairing knife, I dug into the 'shroom to get the amount of tea I needed out of it.