Sticky Rice Puerh Tuo Cha (Shu)Description:
A twist on the traditional compressed style of dark tea from Yunnan Province China, our shu (cooked) sticky rice puerh really does have the aroma and taste of sticky rice coupled with earthy notes of cooked puerh. Each tuo cha piece is the perfect size for western size mugs. Good for 3-4 infusions for prolonged enjoyment. The unique aroma and taste in this puerh comes from Nuo Mi Xiang Nen Ye, an herb found in the Yunnan province of China.
Each tuo cha is is individually wrapped in gold foil and weighs approximately 5.5 to 6 grams.
Chinese Shu Puerh Tea and Nuo Mi Xiang Nen Ye
- Step 1:
- Preheat mug with boiling water, discard and refill.
- Step 2:
- Steep 1/2 square or 3-4 grams of tea per 8 oz of water (most Western style mugs are closer to 16oz).
- Step 3:
- Steep for 1 minute as desired. Add 1 minute for each additional steeping. Steep 3-4 times or more if desired.