Pu-er Tuocha

Tea type
Pu'erh Tea
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Earthy, Fishy, Nutty, Smoke, Smooth
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Edit tea info Last updated by Cameron B.
Average preparation
190 °F / 87 °C 5 min, 15 sec 5 g 10 oz / 291 ml

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From The Tao of Tea

Made from the large leaf ‘Da Ye’ tea plant varietal, better known as Camellia Sinensis ‘Assamica’. The Tuocha refers to a family of bowl shaped teas, commonly available as Green tea Tuocha, Black tea Tuocha and Puer Tuocha. Made at one of the few organic tea gardens in Yunnan, this tea is popular among strong, dark tea drinkers.

Can endure long steeping times without gaining any astringency and can be re-infused at least three times. Ideal for pairing with oily, savory foods. Some tea drinkers find this tea ideal for brewing in a vacuum thermos overnight, to be enjoyed first thing in the morning.

In making the Pu-er Tuocha, more mature leaves of the tea plant are selected in summer, sun-dried, steamed, and then shaped into small bowls. The process of shaping of the leaves has changed over the years from old-style wooden molds or hand pressing, to more mechanized and automated steps. The leaves are processed with a fair amount of moisture so as to allow a natural fermentation to occur and darken their color. Some tea processors will let the leaves undergo this fermentation for a month to achieve the desired flavor. Individually wrapped with paper, the Tuocha is an ideal size (3 grams) for individual servings.

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2 Tasting Notes

18 tasting notes

This is a good introductory Puerh. It’s not very high quality, I’m told. It’s a Shou style Puerh which means it’s pile fermented (wo dui) before being pressed into these little bowls (tuo).

I like it, though. It is unpretentious. My grandma first brewed this one for me, because she is a fan of Chinese culture. It is very mellow and easy to drink, and lasts for more steepings than you might want to drink. I would say give it 6-8 steepings but it can hold up to 10.

You may want to “wash” the bowl of tea for 30 seconds in hot water to open it up, and the first infusion might still have a little bit of the smell of the wet pile flavor, which is “fishy” and earthy to me, like a fermented fish sauce, and that turns off a lot of Western tasters. You can eliminate it by throwing out the first infusion, or just enjoy this unique aspect of the style. Mostly it’s got smoky, nutty, earthy, aspects and is not astringent, I find that it settles the stomach, and is quite refreshing.

Flavors: Earthy, Fishy, Nutty, Smoke, Smooth

190 °F / 87 °C 5 min, 15 sec 5 g 10 OZ / 291 ML

I find that if a shu puerh is terribly fishy, just letting it sit to “air out” will disperse some of that fishy aroma, and then a rinse as you suggested will clean it up even more. But that was what I did for a TRULY fishy one I had, and it sounds like yours was much nicer.

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2 tasting notes

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