Mini Green Tuocha Rice Scented

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Butter
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Stephanie
Average preparation
195 °F / 90 °C 0 min, 45 sec

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10 Tasting Notes View all

From PuerhShop.com

The mini Pu-erh tuocha brews a clear amber liquor with a satisfying, aromatic, remarkably smooth taste. The rice scent is not from common rice, but a special herbal plant called Pandan.

This is an authentic CNNP product, not a cheap imitator made by using poor quality tea dust. Compare and contrast please.

•Mini Pu-erh tuocha
•Weight about 5 to 6 gram
•Vintage: 2006
•Green, raw or unfermented
•Premium class
•Loose tea leaves
•Caffeine: Moderate

About PuerhShop.com View company

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10 Tasting Notes

94
2423 tasting notes

Thanks so much to Tommy so sending a sample of these my way!

I’ve never had a rice scented pu-erh before, I really liked this! It smells terrific, much the same as when I have brown rice cooking in the kitchen. I could not resist putting the whole tuo cha in my gaiwan although breaking off 1/2 would have probably been sufficient.

I steeped the first round at around 60 seconds and then did two short ones after that at around 20 seconds each. It doesn’t need a lot of time since the sheng is lemony, a bit astringent and sour but the toasted rice is mellow so the combination is sort of like a genmaicha. It is very flavorful and brothy. I am going to order some of these for sure!

Preparation
200 °F / 93 °C 0 min, 45 sec
Bonnie

Sounds fantastic! I want to try this one too!

TeaBrat

I ordered some today. :)

Thomas Edward(Toad)

I’m glad you liked them i knew ya would they are some of my favs :)

Kittenna

Amy – this is what you sent me, right?

TeaBrat

@Krystalen, I believe I sent you one of these and one of the shu puerh rice touchas from Mandala tea?

ScottTeaMan

This is some good shhhtuff.

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94
101 tasting notes

I’ve been wanting to try a raw Tuo cha for years, and the rice aspect seemed so appealing. A special Thank You to AmyOh for sending some my way!

I thought the rice scented tuo cha smelled just like a lightly sweetened rice cake. As it was steeping, I was getting lots of hot steam in my face, and light sweet rice aromas. The wet tea leaves had doubled in height and were still cylindrical. It looked like the inner leaves were striving to break free, but the outer leaves were holding them back. They smelled so aromatic- more smokey, with good sweet rice aromas. As the leaves cooled, the smokiness and sweet rice aromas were more balanced. Still cooler, the sweet rice aromas stepped up and the smoke receded somewhat; until-at their coolest, there were more sweet rice aromas, toastiness, and only light smoke.

The cup is a light yellow, which I found deceiving, because the aroma is much stronger than I expected it would be. Major toasted sweet rice aroma, with lighter smokiness in the cup (as the cup cooled).

Man, this was very tasty! Very sweet, lightly toasted rice-like putting a rice cake in the toaster, and lightly toasting it :)) So smooth on my palate-Aaahhhh toasty rice, with no smokiness detected! I like how it coats and stays (lightly, not too heavy) on my palate, even after the tea is swallowed. After swallowing the tea, I taste a light sweetness-like plain Rice Crispies cereal.

While steeping my second cup (45 seconds at 190), I saw light foam and bubbles, and good rice aroma. After pouring a cup, the wet tea leaves had finally broken free-some were even climbing my tea press trying to escape! “Oh, noo you don’t….I’m not done with you yet!” :)) The wet tea leaves smell even more smokey. As they cool, still quite smokey with faint rice aromas; until even cooler-less smokey & more rice aromas.

The cup is a darker yellow. The rice aroma is apparent, with a mild, lighter smokiness. A toasty aroma is there too-overall, the cup is aromatically lighter. The flavor seems light, until the tea hit the back of my palate. WOW!! Flavors are more smokey and astringent (in a good way) than my first cup, with a lighter rice quality. Tasted even more like a toasty rice cake on the back of my palate, with a full, toasted rice flavor. My best cup yet! :))

Am I the only one who swirls and swishes the tea around & ‘round my mouth to intensify the taste & flavors of the tea?!? I also inhale oxygen into my mouth. What can I say? It helps me enhance the taste and flavors of the tea. :)) If you dare….or care…to read on, there’s more to come later. I’m not done with you yet! Well, some of you anyway.

In my third cup (45 seconds at 195), it appears that some of the smaller leaves did escape into my cup on the pour. Actually, I remember reading or hearing that if some leaves end up in your cup, it’s OK to leave them there. Oh…….when my friend Elise was in China, the Chinese would leave them in their cups. She said they left them there because it added to the overall tea experience.

The tea liqour continues to darken and the smokey aroma continues. Leaves still possess smokey/toasty aromas, with the rice character waning, cooling to reveal less smoke and more fruit (lemon fresh?). I’m also getting that fresh “distant, grass in the air” aroma. On my palate, there is less smoke, but a greater toasty/nutty astringency.

Boiling water for 2:15, reveals leaves that STILL smell of smoke and nuts, that also exhibit the fresh quality of the third cup. The flavors are fading, but still retain a good tangy green quality.

Thanks again Amy for broadening my tea experience with this delicious tea! I love teas like this where each steep reveals different qualities and flavors of the tea. :)) I’ll just have to remember to Gongfu teas on the weekends when I have more time.

I always remember my Grandma (Dad’s mom) on her birthday. She was very kind, caring and loving. She liked coffee with her fish. She was a great cook. Before we would leave on our journey home, she always baked fried apple pies special for me, because she knew I liked them so much. I always hated goodbyes (still do), but the pies would help a little. So tonight, I will have a cup of coffee, and think of her and all of the fond memories, filled with the good times we shared. :))

Cupped & Reviewed: Thursday, May 17, 2012.

Preparation
190 °F / 87 °C 1 min, 0 sec
TeaBrat

yay! I am glad you liked this one, it is definitely one of my favorite raw pu-erhs. The rice aroma just smells fantastic, doesn’t it?

Azzrian

Did you do a rinse with this first? I have some mini toucha rice pu’erh I want to try with my stir fry tonight.

ScottTeaMan

Yes!! I could drink this one everyday…….seriously. :))

Azzrian-No, I’ve never rinsed a Pu-erh, at least not yet.

ScottTeaMan

This one would be great with stir fry!! MUST. REMEMBER.

ashmanra

I’m a swisher!

TeaBrat

I don’t always rinse the green pu-erhs, I think the shus are the ones more likely to be stinky. But the Chinese tea shops I go to rinse everything…

ScottTeaMan

You only rinse for 20-30 seconds, right?

TeaBrat

yes, a very quick rinse is fine

ScottTeaMan

All Steepies who wish to read, my review is complete!

Missy

I’m with you on swishing tea around. I think it’s easier to pick up different flavors if you hold it in different spots. The sides of my tongue seem to be more sensitive. Maybe I’m wearing the top out or some thing. :D

Missy

I’m with you on swishing tea around. I think it’s easier to pick up different flavors if you hold it in different spots. The sides of my tongue seem to be more sensitive. Maybe I’m wearing the top out or some thing. :D

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77
459 tasting notes

These are very good, very much the same as the Sticky Rice minis from anywhere else. i love the way this smells.

Preparation
200 °F / 93 °C 0 min, 45 sec

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70
178 tasting notes

a nice rice and butter tasting tea

Flavors: Butter

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