sipdown! (137) I’ve been drinking this most of the morning and i have to say it’s not a bad little tuocha. There are others i much prefer, but this is a pretty decent average puerh. more to come with a few more resteeps.
One of our best-selling pu’ers, this tea is made from raw aged pu’er leaves picked in 2010. The Tuo Cha Sheng is made of leaves and buds from the ancient forests of Jing Mai Mountain. The small size of these cakes makes them perfect for individual or small Gong Fu ceremonies. This tea is much more floral and sweet than other pu’ers. The tea has a thick body that instantly coats the tongue. The tea has a very rich texture that goes down sooth.
Region: Jing Mai Mountain, Yunnan Province, China.
Other Names: Raw Pu’er, Uncooked Pu’er, Green Pu’er.
Teaware: Glass or ceramic Gaiwan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.
*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 be steeped 4 times.
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