About this tea
One of the first teas to travel beyond its growing region from Yunnan to Tibet and Mongolia, Pu'er teas were typically compressed for ease of trade in exchange for horses and salt in ancient times. Today this compressed form is still used for convenience. Its complex personality is revealed over multiple infusions: smooth while robust, a bit sweet and a bit savory, mellow yet powerful. Each tuo cha is designed to brew a single serving size.
Organic pu'er tea
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
Add teacake to a Gaiwan or Gongfu Teapot (per 150ml)
Use 200°F water.
Briefly rinse leaves with hot water. Discard water.
Infuse for 1 minute and decant.
Add an additional 20 seconds for each infusion.
March - June
Various broadleaf Assamica and indigenous cultivars