Flavor Notes: Mushroom, Earthy Undertones, Leather
This exceptional Tuo has aged gracefully, becoming one of our prized Puerh offerings. Its complex layers unfold with purpose, revealing a symphony of flavors that evoke the essence of nature. The smooth, clean liquor speaks of the earth with whispers of forest floor, mushroom, and leather. Subtle hints of incense and spice add depth to the palate, creating a balanced and memorable experience. Indulge in this special tea during meaningful moments.
Pressed in 2003, aged in Dali until 2018, then Kunming since 2018 | 250g Tuocha
Ingredients
2003 Ripe (Shou) Chinese Puerh Tea.
Brewing Instructions
8 oz Cup
- Break off approximately one heaping teaspoon of puerh into infuser.
- Heat water to 190° F (before boiling).
- Pour 8 oz. of hot water over tea leaves.
- Steep for 3-10 minutes (depending on taste preference).
- Remove infuser and enjoy tea. Can be steeped three or more times.
Puerh teas can be brewed multiple times. Re-steep the same leaves, gradually increasing the infusion time until the leaves no longer yield a full flavor.
Potful
As above, you will need to break off as many teaspoons of dry leaf into your infuser as cups you wish to drink. Next, place the infuser in your pot and fill the pot with the appropriate amount of 190°-to-boiling water and let it sit for 3 to 10 minutes, depending on how dark & strong you want your brew. If cooler water is used or the steeping time is kept to 3 minutes, the same leaves can be infused 3 times. Remove the infuser before drinking and be sure to watch how strong the brew is going!
Puerh teas typically have as much, if not more caffeine than black teas.
