Premium ripe or "cooked" Pu-erh leaves have been compressed in an bird's nest or nugget shape and individually wrapped. Leaves were grown on a farm in the Cangyuan area of Yunnan Province. These 5-gram nuggets are blended with rose petals to create a wonderfully fragrant and relaxing black tea. Excellent as a both a hot or cool beverage. Given it little flavors, this Tuo is good with food.
Tea Facts. Pu-erh was grown in Cangyuan, a mountainous area of Yunnan Province. It was harvested and pressed in 2022. Nugget is 5 grams and wrapped in white paper. Leaves are large denoting a higher quality Tuo Cha.
Tasting notes. Each nugget steeps to a lovely, mahogany-like color. The nugget opens to yield a light rose aroma. Flavor is layered and floral, with a hint of fruit.
Brewing suggestions. Use one nugget for 6-12 ounces of water (if you like your Pu-erh strong, we recommend one nugget per 6 ounces; and two nuggets per 8-12 ounces of water). Water should be boiling temperature. Rinse the nuggets briefly, then re-infuse and steep for 3-5 minutes. These "nuggets" will yield multiple steeps.
PU-ERH & HEICHA
3-5 grams or 1-1.5 Tablespoons per 6 oz. of water
200° - Boiling
Shou: 3-4 Min.
Sheng: 2-3 Min.
Pu-erh is the only fermented tea. Known as “aged teas” or black teas, Pu-erhs owe their renown to their processing which allows their flavors to enrich over time. Made in two general styles – raw or uncooked known as Sheng; and cooked or ripe, known as Shou or Heicha. Both styles, loose leaf and compressed, are enjoyed as cakes, bricks, and nuggets.
Shou Pu-erhs have an earthy flavor, with a bouquet of peat, roots, mushroom, and malt. Sheng Pu-erh has a wonderful and complex mouthfeel offering earthy aromas of raw beet, potato, and malt. We recommend rinsing the leaves briefly with boiling water before steeping to open the leaves. Ripe Pu-erh does not get astringent, just stronger. It is best to experiment with raw Pu-erh to find your favored taste profile.
Made with fermented leaf from Simao.
Taste is earthy and sweet.