Sticky Rice Puer No. 111

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Earth, Rice, Wet Earth, Camphor, Herbaceous, Metallic, Mineral, Smooth
Sold in
Loose Leaf
Caffeine
High
Certification
Organic
Edit tea info Last updated by Mastress Alita
Average preparation
200 °F / 93 °C 5 min, 0 sec 11 oz / 325 ml

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2 Tasting Notes View all

  • “Day 6 of Sara’s Old Tea! The dry… pu-erh puck smells like sticky rice! I brewed it western style, which probably isn’t ideal, but that’s my setup. I like the flavor, plenty of sticky rice and some...” Read full tasting note
    84
  • “I’m migraine sick and since the nausea is doing a number on my appetite, I didn’t feel like much more than a bit of white rice for dinner. But then I got the weird idea that maybe I could “spruce...” Read full tasting note
    77

From Tea Chai Te

This Chinese black tea is a cooked puer scented with aromatic sticky rice. The resulting flavor is smooth, earthy and very pleasant, and goes well with a hearty soup.

Ingredients: Chinese pu-erh, nuo mi xiang herb

About Tea Chai Te View company

Company description not available.

2 Tasting Notes

84
121 tasting notes

Day 6 of Sara’s Old Tea!

The dry… pu-erh puck smells like sticky rice!
I brewed it western style, which probably isn’t ideal, but that’s my setup.
I like the flavor, plenty of sticky rice and some wet leaves. The sticky rice flavor really makes it for me.

Flavors: Earth, Rice, Wet Earth

Preparation
200 °F / 93 °C 5 min, 0 sec 1 tsp 12 OZ / 354 ML
White Antlers

Todd I brew my sticky rice pu erh Western as well. It’s one of my favorite breakfast teas.

Mastress Alita

I even use it to flavor white Minute Rice!

Todd

I may have to order some! I see Tea Chai Te doesn’t have this one in stock, but there are other sticky rice pu-erhs!

I read that! It sounds great as rice water.

Mastress Alita

Todd, TeaSource has these as well!

White Antlers

Todd I get mine from Mandala Tea. The herb that provides the sticky rice flavor is nuo mi xiang. Upton Tea carries this as well.

Todd

Thanks!

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77
773 tasting notes

I’m migraine sick and since the nausea is doing a number on my appetite, I didn’t feel like much more than a bit of white rice for dinner. But then I got the weird idea that maybe I could “spruce up” my Minute Rice a bit if I used tea for the water that the rice sucks up to give it some flavor, and figured, what better to try this experiment than the Sticky Rice Pu-erh I have yet to try?

So I brewed up a cup of the pu-ehr, strained it, brought it back to a boil so it would be warm enough for the rice, added the Minute Rice, covered it and let it do its thing. My kitchen smelled heavily of the nuo mi xiang herb, and that actually did improve my appetite slightly. The rice was a nice tea color after it had sucked up the tea liquor, and it was pretty good, too; still tasted mostly like white rice, but I was definitely getting a sticky rice herb flavor in the after taste that made it quite nice. I think next time I’ll try adding a little salt to the tea broth before adding the rice, too.

I also resteeped my pu-erh leaves, since the little mini tuo looked like it still had a lot more to give and I was curious to try the tea as a tea as well. The cup had a slightly earthy mineral/metallic scent to it, as well as nuo mi xiang herb aroma. No hints of fishiness. The pu-erh itself was quite sharp at the beginning of the sip, with a very mineral-tasting lead, with this sort of warm, brothy finish of the nuo mi xiang herb that closes out the finish and lingers on the tongue afterwards. Later in the cup, I was getting a very subtle camphor flavor. I wasn’t sure how much I’d like it as a tea and bought it originally just to try as a rice flavor/ramen broth, but this actually is a really nice tasting cuppa. A little odd on the tongue at first, but the finish is so satisfying and relaxing.

Flavors: Camphor, Earth, Herbaceous, Metallic, Mineral, Rice, Smooth

Preparation
200 °F / 93 °C 5 min, 0 sec 1 tsp 10 OZ / 295 ML

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