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Pu-Erh Tea is one of China`s great treasures and has only recently been discovered in the West. It is unlike any other tea in the world, with its distinctive taste profile and richly coloured steep. Pu-Erh Tea production is highly regulated to ensure the utmost quality and authenticity. Only aged tea that comes from Yunnan province can be called Pu-Erh tea. These lovely miniature cakes of Pu-Erh are made in the “nest” or “bowl” style, (and this is the meaning of the word “tuo” which is used to describe the tea.)
Recommended steeping instructions: Each Tuo Cha Pu-Erh cake will infuse from one to three cups of tea as a single serving or in a small pot. Steep one cake for 3 to 4 minutes at a temperature of 100 degrees Celsius, and re-infuse to your own personal taste.
A very rich tasting pu-erh. Teaopia’s little selection of pu-erh left me a bit skeptical, but I’m glad I gave this a try. The taste is earthy, with slight orangy undertones on the first infusion. The true orangy taste comes out on the second infusion. Definitely recommend this to any person who likes a strong cup of Black Tea, and who doesn’t mind something a little stronger than Orange Pekoe, and Yunan.
The tea is also extremely high in Vitamin C.
I think this has been discontinued. I don’t mind that.
Steeped for seven minutes (not the “proper” way to do Pu-erh, but it’s the way I personally like all the other ones I’ve tried. Maybe I’ll give it another try and steep for far less time.
None of the conspicuous fishiness that some have, but none of the complexity either. Tastes like soil and campfire ashes. A bit of sweetness in the smell and a smaller bit in the taste. Decent but nothing special.
