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“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...” Read full tasting note
“I was in the mood for shu (cooked) pu-erh and walked into the Tao tea leaf store. These are definitely shu as others have noted, and the retailer confirmed it. By the third drinkable infusion it...” Read full tasting note
“I have finally decided to brew this little snack up. I’m going to start off by saying that this is Shou, this is not Sheng! I bought this under the pretense that is was a Sheng Pu-erh. I was just...” Read full tasting note
“A really nice tuo! I drank this one at work, and it was very nice to me :P the first couple steeps were really spicy and earthy, like gingersnap cookies and wet soil. After those first initial...” Read full tasting note
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.
Steeping Guide:
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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I was in the mood for shu (cooked) pu-erh and walked into the Tao tea leaf store. These are definitely shu as others have noted, and the retailer confirmed it. By the third drinkable infusion it really seemed to get deeper and richer in flavour, and it’s smooth, sweet, and full bodied. I really liked this but thought the leaves should have been bigger, not mulching and broken as they were as soon as they were steeped. After I tossed the first wash, I steeped for 30sec a few times, then 40, 50 and a minute. I’m on my 6th steep and it is as good if not better. There is a mouth feel and the taste lingers in a pleasant way, stimulates saliva so-to-speak. The only negative thing I’ve noticed is that after the first couple of steeps the effect it has on me is overly stimulating. I feel really buzzed in my head and some tightness in my chest, a bit of nervousness. I’ve not had this type of reaction to other puerhs. Don’t know if anyone else has found this with this tea.
Flavors: Sweet, Wet Earth
I have finally decided to brew this little snack up. I’m going to start off by saying that this is Shou, this is not Sheng! I bought this under the pretense that is was a Sheng Pu-erh. I was just about to pop this in my Yixing pot when my tea senses began tingling. I later discovered that this was Shou. Now I will begin the review.
I open the small rice paper to reveal a perfectly convenient sized Tuo-Cha. The small disc is a dark ruddish brown with small gold flecks. The scent is what set me off that it wasn’t a Sheng (let alone the appearance). This small disc carries a muddid earth scent. I brewed in my gaiwan gong fu style. This small Tuo Cha took about three steepings before it fully opened. The liquor was a beautiful crimson soup! It reminded me of a heavy red wine. I washed the leaves once and brewed in 10 second intervals. The aroma was of wet moss and a dew covered forest floor. The leaves expanded to a bold red to match this liquor. The flavor was thick and headdy. I could note an instant thick earth flavor with undertones of sweet plum. The great thing about this brew is that the flavor was very consistent. The aroma began to remind of a log cabin after a rain storm, as the droplets seep into the fibers of the wood. As the steeping continued the bold earth flavor began to simmer down and it plateaued along with the sweet plum taste. The flavor brought up a taste profile of the canyon lakes in Arizona. I was able to pull multiple steepings (eight) without a single faltering. A problem that occured with this brew is that the leaves were mostly BoP, and that caused the tea to become slightly astringent and bitter. I had success with this tea and enjoyed it greatly. I am usually not a Shou drinker; I am a Sheng fella. This brew though has pushed me a little more towards being balanced with my pu’erh.Flavors: Clay, Smooth, Wet Earth, Wet Moss, Wet Wood
A really nice tuo!
I drank this one at work, and it was very nice to me :P the first couple steeps were really spicy and earthy, like gingersnap cookies and wet soil. After those first initial steepings, it mellowed out to a nice smooth and earthy brew. It definitely looked like a stout in my glass. The tiny chopped leaves were like espresso beans.
A great portable tea! 10/10 would buy again :)
Flavors: Smooth, Spices, Wet Earth
Is this Shu or Sheng? The picture seems like Sheng and the description says raw, but the actual Tuo Cha smells Shu and is very dark/red.
The picture does look like a sheng. But I have to say that it’s a shou. It looks like a shou, it brews like a shou, it tastes like a shou. Hopefully it’s just a typo on their site.
Okay, thats what I thought. I was going to brew this up this morning in my sheng yixing, but I didn’t want to risk it. Thank You!
