Rice Pu-Er Tuo Cha
A great cooked pu’er infused with the flavour of rice for a crisp, sweet and refreshing brew. The dry leaves are individually wrapped miniature pu’er cakes. Once opened the leaves are highly compressed mixes of green, black, brown and copper colour. They teas liquor is a deep orange, almost cherry.
Region: Yunnan Province, China.
Other Names: Nuo Mi Xiang Xiao Qing Tuo
Teaware: Yixing Teapot or Ceramic Gaiwan
Amount: 1 Cake (Each cake about 5g)
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.