Using a Tatung rice cooker as a steamer for tea is actually in traditional Chinese tea preparation for steaming compressed tea cakes (like pu-erh) or rehydrating aged tea.

Here’s a simple guide:

🔧 What You’ll Need:

• Tatung multi-function rice cooker (the kind with an outer pot and inner pot)
• Your tea (e.g., pu-erh tea cake or loose tea you want to gently steam)
• Heat-safe dish or bowl
• Clean cloth or parchment paper (optional)
• Water for steaming

🌿 Why Steam Tea?

Steaming helps wake up aged or compressed tea, especially pu-erh, by loosening the leaves and reviving the aroma. It also makes it easier to break apart a tea cake without damaging the leaves. 

🍵 How to Steam Tea in a Tatung Rice Cooker:

🔸 For Compressed or Aged Tea (like Pu-erh):

1. Line a small bowl or steaming rack with parchment or a clean cloth to prevent direct contact with metal.
2. Place the tea (cake, brick, or chunk) on the cloth inside the inner pot.
3. Add water to the outer pot (about 1/4 to 1/2 cup for light steaming).
4. Turn on the rice cooker (use the regular cook mode).
5. Steam for 3–5 minutes, depending on how dry or compressed the tea is.
6. Turn off and let it sit covered for another 5–10 minutes if needed.
7. Once cooled slightly, gently break the tea apart or use directly for brewing.

🔸 For Freshening Loose Leaf Tea:

1. Spread the loose tea on a plate or steaming rack.
2. Steam for 1–2 minutes max—just enough to freshen, not cook the leaves.
3. Let dry slightly before brewing or storing.

 

⚠️ Tips & Cautions:

• Don’t over-steam, or you risk cooking the tea and ruining the flavor.
• Use filtered or distilled water to avoid mineral residue.
• Let the tea cool and dry if you’re not using it right away.
• This is not for green tea, which is delicate and can be damaged by heat.