2009 Jin Mai Green Puer Tea Mini Tuocha 8g

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Pu-erh Tea
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Average preparation
190 °F / 87 °C 1 min, 30 sec

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From Pure Puer Tea

Factory: Tong Qing Hao
Harvest Year: 2009
Type: Raw/Sheng
Harvest Area: Jin Mai Mountain, Xishuangbanna

This tuocha is unusual because it is hand picked and hand pressed from whole leaves from ancient tea trees. It comes from a company that has been around for 280 years and which provided tea for the Emperor and his court. The tea comes from one of the most famous areas for puer tea. Tuocha offers a convenient size for tea making. It has a slightly bitter taste with a sweet finish. The color is light golden yellow. Each square weighs 8 grams (0.28 oz) and can make 10-12 cups of tea. Each box contains 14 pieces.

To see a slideshow of where this tea comes from, visit Yang Su’s 2011 Trip to Xishuangbanna, China.

How to brew a cup: Remove paper. Place one tuocha in the teapot. Soak the tea in *195 degree F (90 C) water for 30 seconds to loosen, awaken and clean the tea. Discard water. Add 1 cup (8oz) 195 degree F (90 C) water and brew 3 to 10 seconds. Serve. Tea may be brewed 10-12 times.

*This temperature may be approximated by:
1) Heating water until big bubbles form or
2) Removing a pot of boiling water from its heat source and letting it sit for 3 minutes.

About Pure Puer Tea View company

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5 Tasting Notes

2215 tasting notes

This is from Amy Oh! Thank you, Amy!

Too much fatty food and not enough steamed or raw veggies make ashmanra a dull girl. First there was the frenzy of cooking for Thanksgiving. Then leftovers, but I kept eating turkey and gravy and gravy, and dressing and gravy, and mashed potatoes and gravy, and turkey sandwiches. Finally I ended the leftovers with turkey divan, and talk about fatty food. Oof. So I feel like a slug, and then made it worse by eating two fatty meals today and having leftover Halloween candy for a snack. My tummy is NOT happy with me. I should be in bed, but I am giving my tummy some puerh as an apology for the way I have been treating it.

I didn’t look up the instructions on this and it has been a long time since I had it. I rinsed it for thirty seconds and then gave it a thirty second steep. Hey, don’t beat me! I LOVE most shu puerh at three minutes or more! Ad it wasn’t bad at all. As they said, a little bitter, a little hay-like. Nice and light, though, and I am counting on its ability to soothe a digestive tract.

Second steep was forty seconds, still good, not much different from the first. Now I read the instructions and see it was supposed to be a three second first steep. Seriously? Oh well. But I see Amy’s comment about lowering the temp and steeping longer so I try that.

Now the brew is twice as dark. We have achieved dark oolong color, nice and light caramel color, and the bitterness has increased a little. But there are more layers playing about now. THEREIS also a powerful aftertaste that is so sweet and unexpected! I would love to see how it ages.

I think so far I prefer shu puerh. Do the two types of puerh carry the same benefits?


I am not sure about the benefits for shu vs. sheng

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2816 tasting notes

I found that if I steeped this at a lower temperature for a longer period of time it takes on some different characteristics and this really brings out the sweetness, while retaining a woodsy almost spicy quality.

170 °F / 76 °C 2 min, 15 sec

Do you think this is worth buying? Based on your first review I thought about getting enough to ut aside for a few years and keep some out for now.


How much experience do you have with green puerhs?


I have only had one, and that was Harney’s Ziyun Puerh Maocha. I have only tried about six shu puerhs, but I liked them all pretty well, except for fishy parts! Rishi’s shu was boring. Shengs are very different different from shus, yes?


yes, they are more like green tea when they are young but they can be kind of bitter and sour. These are pretty good but I don’t know if I would buy more… see if you can get a sample. :)


Good idea! Thanks! I have bought a lot of teaware from that company, so maybe they will out together a diverse sampler for me. I liked their Osmanthus Shu Puerh.


If you wanted to swap for one, I think that could also be arranged…. :)


Ooo, what would you like to try? I will also have some new tea in a few days. My daughter is bringing back some Dammann Freres , Pickwick, something unpronounceable and the fore unspeakable from Hungary, and some from Northern Ireland that I don’t remember the name of! LOL!


I’ll check when I’m back at home & PM ya.

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184 tasting notes

Quick Notes Thanks and apologies to AmyOh . I though I had logged this one, nope. LOL

This is another beautiful mini ‘tuo’/brick. THe leaf look amazing and tender, I almost feel bad about steeping it. The dry scent is sweet and mellow honey and somewhat faint fruits. When wet, it has a stronger and sweeter presence and yet a bittersweet to bitter tone with fruity notes.

The liquor is light yellow/light golden color. The taste is mellow and sweet with slight fruit notes on the first two steeps. As the leaf opens the later steeps get more complex with the bitter notes (desirable) that seem fruity, yet somehow floral. The tea is slightly refreshing but mostly sweet in the aftertaste.

Final Notes
Thanks again Amy, really good one. The ‘spent’ leaf is beautiful when fully opened, looks young and lively. I bought the ripe menghai square. When we do the next swap I’ll send it to you to try.

205 °F / 96 °C

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