Thanks so much to Tommy so sending a sample of these my way!
I’ve never had a rice scented pu-erh before, I really liked this! It smells terrific, much the same as when I have brown rice cooking in the kitchen. I could not resist putting the whole tuo cha in my gaiwan although breaking off 1/2 would have probably been sufficient.
I steeped the first round at around 60 seconds and then did two short ones after that at around 20 seconds each. It doesn’t need a lot of time since the sheng is lemony, a bit astringent and sour but the toasted rice is mellow so the combination is sort of like a genmaicha. It is very flavorful and brothy. I am going to order some of these for sure!
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Sounds fantastic! I want to try this one too!
I ordered some today. :)
I’m glad you liked them i knew ya would they are some of my favs :)
Amy – this is what you sent me, right?
@Krystalen, I believe I sent you one of these and one of the shu puerh rice touchas from Mandala tea?
This is some good shhhtuff.
Sounds fantastic! I want to try this one too!
I ordered some today. :)
I’m glad you liked them i knew ya would they are some of my favs :)
Amy – this is what you sent me, right?
@Krystalen, I believe I sent you one of these and one of the shu puerh rice touchas from Mandala tea?
This is some good shhhtuff.