AMAZING!!!!!! Never in my life have I ever had a tea that was straight caramel and maple syrup flavour!!
“AMAZING!!!!!! Never in my life have I ever had a tea that was straight caramel and maple syrup flavour!!” Read full tasting note
“Smells like Yunnan, tastes like Yunnan. Wet leaves smell like aguapanela (with lime) and a walk in the woods after rain. There is a soft mouthfeel and really nice caramelized sweetness like a...” Read full tasting note
“This pu'er is kind of middle of the road. The leaf is really broken which is a minus in this scenario. It has all of that classic smokiness which is so common in Sheng pu'er this young. I don't...” Read full tasting note
“Bleh! This tea is so drying and astringent, and incredibly smokey! It's widely available in tea shops (at least throughout the midwest), and while I commend Rishi for getting sheng pu'er out to the...” Read full tasting note
This compressed Green Pu-erh is made with top grade, sun-dried buds from Yunnan’s antique tea trees. Its flavor is mildly sweet with nuances of white tea, and smooth with notes of honey, persimmon and sugary dates. This vintage can be infused many times. After the first few infusions, the Tuo Cha slowly unfurls to deliver its unique flavor and color.
updated- We’ve been maturing Ya Tuo Cha for more than four years. It was harvested during late March of 2005 from Jingmai Mangjing’s antique tea trees. This tea is made with 100% buds, giving it a unique sweetness and fruity flavor not found in other grades of Sheng Pu-erh. Its flavor is sweet and fruity with a floral aroma and nuance of white tea. The first clear amber infusions give way to brilliant, deep and clear red infusions that are full of flavor and wonderful energy. Its smooth mouthfeel suggests honey and lingers on the palate with notes of Chinese red date and persimmon. This vintage can and should be infused many times.
The majority of our teas are organic and Fair Trade Certified. In 2009, we won 11 First Place Awards for Best Tea, almost double that of any competitor. Tea is our passion, it’s what we do best. We’re honored to share some of our favorite teas with you.
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2009 Late-Winter Budset YabaoVerdant Tea
Smells like Yunnan, tastes like Yunnan.
Wet leaves smell like aguapanela (with lime) and a walk in the woods after rain. There is a soft mouthfeel and really nice caramelized sweetness like a grade “A” Fancy maple syrup (the very light one) in the body that balances the light astringency that takes over on the back end. What makes this one unique is the slightly wild, wooded element and the specter of smoked herbs amidst the softer, sweeter aspects. The immediate aftertaste is somewhat cidery and a little medicinal, but the lingering taste is akin to artificial sweetener or splenda. Unfortunate.
Subsequent steepages bring out aromas of cooked stone fruit and fresh wild mushrooms (the ones that you really want to eat). Starts to taste more like that puerh funk I’ve been waiting for. Roasted seaweed and sour prune paste. Still very sweet but still very splenda. I forgot the term for the flavor of the air that comes up from the throat. Sticky and awesome.
Very accessible though maybe a bit too easy for me. When I reach for puerh I want more of a challenge and if not for the faint smokiness, which is actually really nice, this would possibly be a fairly shallow experience. Use it to convert someone who swears they hate puerh. Say it’s a semi-fermented Yunnan green and they’ll love it ; )
This pu’er is kind of middle of the road. The leaf is really broken which is a minus in this scenario. It has all of that classic smokiness which is so common in Sheng pu’er this young. I don’t doubt that this tea could turn in to something really special but to me there’s not enough cool things going on with it right now to warrant that sort of time and monetary investment in it.
To it’s credit, it is a lot more interesting than I had originally thought upon first trying it. One needs to be really quick with the gaiwan when brewing this tuo cha. If you let the water sit for a second or two longer than it should you’ll end up with a pretty bitter brew. Only a few seconds for steeping until you really break it in.
Bleh! This tea is so drying and astringent, and incredibly smokey!
It’s widely available in tea shops (at least throughout the midwest), and while I commend Rishi for getting sheng pu’er out to the general public, I wish they’d found something of higher quality. just giving sheng pu’er an unnecessarily bad rap..
Really.. the main flavor is smokiness. It’s like a punch in the face that leaves my mouth and throat achingly dry, so I never really want more than a few steepings.I basically only like to use this tea as an example of what the market is currently widely offering. I make this one first for my friends at a tasting to set a benchmark. It really shows off how yummy and sweet and well-behaved my other shengs are!
Really.. the main flavor is smokiness. It’s like a punch in the face that leaves my mouth and throat achingly dry, so I never really want more than a few steepings.I basically only like to use this tea as an example of what the market is currently widely offering. I make this one first for my friends at a tasting to set a benchmark. It really shows off how yummy and sweet and well-behaved my other shengs are!I think of this tea like a rambunctious teenager. It still needs time to grow up and mellow out before it’ll be worth drinking. Then again, do I really want to invest time and money into aging this? I have other shengs that are younger than this, and they are already pleasantly drinkable, hinting at the promise of greater things to come. No matter how long you age something, you’ll never end up with something fantastic if you don’t start out with interesting material. Even if this were dirt cheap, I wouldn’t buy more for myself or ever recommend this to someone else. And it’s actually not that cheap. I feel like this will just grow into a flat, smoky, musty old sheng. If that’s the kind of thing you like (don’t set your bar so low! how about Smokey with hints of nuts? or aftertaste of apples? or a little bit of mint on the sides of the tongue??), then I guess this is what you want.
Lovely! It’s almost… cider-y? Incredible.
I paired it with breakfast:
Combine fresh parsley, fresh basil, and green onions – chopped – to a few eggs and a splash of milk. Whisk together. Cook like scrambled eggs. Top with grated Widmer’s Brick Cheese.
Add a piece of smoked salmon (locally I buy from Sendik’s) on the side. Enjoy :)