This cooked tuo cha is produced in the Yunnan province of China. It is made from ripe Pu-erh tea leaves compressed into the shape of a bowl. This new batch from Menghai is exceptional, with a smooth butter like consistency, coating your palate with a rich, sweet earthy aftertaste.
Brewing Guide: Measure 3 grams of tea to 6 oz of water, steep about 30 seconds and serve. The same leaves can be re-steeped for 5-8 times, perhaps adding 15-30 seconds to each steeping time. When Puer is steeped a long time it can become as full-bodied and dark as coffee, but it never turns bitter, acidic, or astringent. It just gets stronger, thicker, fuller, and sometimes sweeter.
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