Pu'er Tuo Cha

This traditional style of shu Pu'er offers an impressively robust infusion that is credited to our unique blend of vintages ranging from 2-4 years in age.

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.

Add Tuo Cha to a Gaiwan or Gongfu Teapot (per 150ml-200ml).
Use 212°F boiling water.
Briefly rinse tuo cha for 5 - 10 seconds. Decant and discard this rinse infusion. Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round.

Decant 1^st, 2^nd, 3^rd and 4^th infusions after 45 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens. Increase the infusion time to your taste preference after you become familiar with the tea.