One of our best selling Pu’ers. A cooked Pu’er made from ancient trees 100s of years old. The tea is compressed into 5 ½ gram cakes.
This tea hails from Hekai Mountain in the southern part of Chinas Yunnan province. This part of China is fast becoming the cultural hub of the pu’er tea world. In recent years with the region gaining notoriety, the government has made access to the region more of a priority. By creating more roads, lodging and tea related roadside stops they hope to bring in tea loving tourists. The tea is a cooked pu’er meaning it has gone through processing in order to speed up the fermentation process utilized by raw pu’ers which can take years. After the tea goes through regular processing the tea is subjected to high levels of heat and humidity for 1 ½ – 2 months, this causes the leaves to ferment quickly. Next the leaves are sifted through and any unfermented leaves are discarded. After that the leaves are compressed into cakes. In the case of this tea, the leaves are compressed into small individually wrapped cakes roughly 5 ½ grams lending the tea perfectly to individual or small Gong Fu ceremonies.
Other Names: Ripe Pu’er, Cooked Pu’er, Black Pu’er.
Region: Hekai Mountain, Yunnan Province, China.
Appearance: The dry leaves are compressed into small cakes similar in shape to mushroom caps. Their colour is mostly brown with golden streaks throughout. They have a heavy and full bodied aroma. Once brewed, the tea is a rich mahogany.
Taste: Tuo Cha Shu has a hearty and rich texture. It is full bodied and thick with a unique flavour and strong, earthy flavours. Along with its flavour the tea has an incredibly smooth finish, one of the many reasons that make this one of our most popular pu’ers.
Teaware: Glass or ceramic Gai Wan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.
*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can also been re-steeped 4 times.