Flavor Notes: Mushroom, Cigar Box, Forest Floor, Leather
Time has been more than kind to this beautiful Tuo and has quickly become one of our favorite Puerh offerings. The expressive layers unfold with a seeming intention that truly brings this tea to life. The smooth, clean liquor speaks of the earth with whispers of forest floor, mushroom, and leather. Uplifting accents of incense, cigar, and spice round the palate and balance the tea perfectly. This is a special cake to be shared in special times.
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.
