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“Thanks to Cookies for letting me try this. I tried make this shorter with my Western mug. Rinse, and brewed for about 45 seconds. My stove clock is digital. It has an interesting scent. It’s both...” Read full tasting note
Vintage: 2010
Ripe, shu or fermented
Premium class
Loose tea leaves
Caffeine: Moderate
The mini Pu-erh tuocha brews a red liquor with a satisfying, aromatic, remarkably smooth taste. The rice scent is not from common rice, but a special herbal plant called Pandan.
The Gongfu brewing method for this tea is to take one piece in a teapot. Heat water until boiling. Pour enough water to cover the tuocha, steep for 15 seconds and pour off water. This is called ‘rinsing the tea’. Add more water and steep for 20 seconds. Pour water into tea cups or a secondary teapot for drink. Water at the bottom of the pot will be stronger. 15 secs for the second infusion, additional infusions should be steeped for longer, 30 secs for the third, 60 secs, 120 secs, etc until tea is depleted. Steep longer for a stronger taste.
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2010 Mini Ripe Tuocha Rice Scented
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Yunnan SourcingThanks to Cookies for letting me try this.
I tried make this shorter with my Western mug. Rinse, and brewed for about 45 seconds. My stove clock is digital. It has an interesting scent. It’s both earthy and ricey. Like if I had mushroom and rice soup. That comes out in the flavour too.
Flavors: Earth, Mushrooms, Rice
It’s good in superior west coast veggie soup.