The Puer Shu (ripe) Tea with Rose Mini Tuocha has a shape that may look unusual to us but it is quite a common thing in China and it is called Tuo. This word means bowl in Chinese and it describes the form assumed by the leaves of this tea after being pressed together.
The benefits of this shape are: obtaining and easy to carry product, providing a single dose of tea ready to brew and, above all, guarantee to the puer the best conditions to age and, so, going on to mature its flavors.
The Tuo, because of its advantages, is also produced in other sizes a way bigger than the one of this product. You can even find Tuo that weight a kilo or more.
In order to better understand this product, it is necessary to investigate the area of origin of its leaves as, in most cases, it is the place of origin itself that gives the tea its name and main organoleptic qualities.
This puer is specifically made by an harvest coming from the mountain area around the Menghai city in the West part of Autonomous Prefecture of Xishaungbanna, at the South of Yunnan.
In addition to the camelia’s leaves, during the pressing process of the Puer Shu (ripe) Tea with Rose Mini Tuocha, there is an addition of dried rose petals that are one of the classic natural element used in China to scent a product.
The expression of these two elements in the tea firstly reveal on the palate an aromatica presence due to the rose and then it follows the typical earthy and woody notes of shu puer. After some sips the floral part merges with the fermented character of the tea giving an even smoother and soft sensation in the mouth.
It’s quite interesting to follow the flavors interactions in this scented version of shu puer because it can help you to take familiarity with this specific kind of tea characterized by a general strong and persistent taste.
We invite you to taste other scented product of us like the Puer Sheng (raw) Tea Nuo Mi Xiang Mini Tuocha.
Place of origin
Menghai County, Yunnan – China
After the harvest the leaves of the Puer Shu (ripe) Tea with Rose Mini Tuocha whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas.
In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time.
Once cooked, the leaves are taken in large quantities and stacked to form large piles. The vegetable mass thus arranged is then moistened and covered with cloths in order to retain heat and to start the fermentation process. The producer here have to move and wet constantly the leaves in order to achieve an homogeneous fermentation on all the vegetal mass.
Once this process is completed, which can last from 20 to 70 days, the leaves are spread and left in contact with air so that the microorganisms responsible for the fermentation dry up and die leaving the finished product. Once here, one can (eventually) proceed to press the puer in order to give it the best conditions to be transported and aged.
To press the leaves mixed with the rose petals, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form.
To maintain the desired shape the sac is put under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.
Brewing instructions for the Puer Shu (ripe) Tea with Rose Mini Tuocha
We strongly recommend infusing Puer Shu (cooked) Rose Mini Tuocha Tea in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 1 Tuo that are useful for best tasting all the flavors of the tea.
After a quick rinse of the leaves with water at a temperature of 95°C, an initial 20-second infusion can be made, and then, keeping the water at the same temperature, the product can continue to be exploited by adding more to water and increasing the previous infusion time by about 5 seconds (20 – 25 – 30…).
For more traditional preparation in the Western style, we recommend a Tuo in a 400-mL teapot with 95°C water for a brewing time of 2-3 minutes.
For a better tasting experience, we suggest that you strain the tea as soon as the set brewing time is over. The timing we suggest can be slightly modified to your liking to achieve a more or less intense taste.
Store in a cool, dry place away from direct sunlight.
Benefits of Puer Shu Tea (ripe)
The Puer Shu (ripe) Teas give and infuse quite helpful to reduce the fullness feeling after heavy meals. This is possible thanks to some substances that develop naturally in the leaves during the fermenting phase in the processing.
These teas from Yunnan, because of their taste and body, are also capable of suggesting a pleasant warm feeling, great to go through the cold seasons and also inducing a relaxed mood.
The Puer Shu (ripe) Teas, moreover, have a low content of caffeine, so, they are easy to drink every time during the day.
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