Tuocha is pu-erh pressed into a small bowl shape. This one is raw (sheng) pu-erh from Nanjian in Yunnan: Yunnan large-leaf tea, sun-dried and pressed without fermentation, so the cup is bright and golden, brisk when young, with a sweet finish.
At 100 g it is a good size to try raw pu-erh before committing to a full 357 g cake.
Gaiwan: pry off 5–7 g, rinse once with boiling water, then brew with water at 90–95 °C (194–203 °F), starting at 10 seconds and adding a few seconds each round.
Mug: 3 g of broken-off leaf in 300 ml of water just off the boil for 2–3 minutes; strain and top up.
Ingredients: Pu-erh tea (raw). Storage: Keep it in its wrapper in a cool, dry place away from light and strong odors.
We haven’t tasted this batch yet; tasting notes describe this style of tea in general.
- Origin: Nanjian, Yunnan, China
- Type: Raw (sheng) pu-erh, pressed tuocha
- Net weight: 100 g
- Packaging: Tuocha in paper wrapper
- Shipping: Ships from Shenzhen, China – see Shipping & Handling
