2013 Puer Tuo Cha, Shou

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Not available
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Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
Not available

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From TeaSource

This aged Yunnan puer is shaped into small bowls, or bird’s nests. Use one bowl per small pot. When steeped a short time, it is bright and full-bodied. When steeped longer, it is a strong, earthy, almost musty flavored tea. Approximately 30 ct. per 4 oz.

This tea was made by the Menghai Tea Co. in Xishuangbanna, Yunnan, China.

The flavor of all puer teas evolves over time. This is because there are naturally occurring active micro-organisms in the leaf which change the aroma and the flavor of the tea over time. All dark teas (including puer) can be wonderful when they are “young” ie, less than 2 years old. Each year after that, the flavor will get a little richer, deeper, more complex. Many people store dark teas, particularly puers, for years before drinking, because they really enjoy that more fully evolved, more complex, stronger flavor. So feel free to experiment with steeping times and storage times to find the best method to get the flavor you want from your dark tea.

Suggested Steeping Instruction:

Use 1 rounded tsp (3 grams) per 8-16 oz of water, rinse leaves with 205° water for 4-8 seconds, discard rinse water. Then steep with 8 oz water at 205° for 8-20 seconds. Good for multiple steepings. Steeping for longer time periods will produce a progressively stronger cup.

Ingredients: Chinese puer tea

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