Rice Tuo Cha Pu-er Tea Sheng

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Barnyard, Bitter, Earth, Hay, Mushrooms, Musty, Rice, Smoke, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Anlina
Average preparation
Boiling 0 min, 45 sec 3 oz / 100 ml

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4 Tasting Notes View all

  • “This is a lovely little tuo. Very young, but still very palatable. I definitely prefer the shou over this, but, most likely I will be picking up both versions in bulk. :p” Read full tasting note
  • “Thank you for this tea Marzipan and HAPPY BIRTHDAY TO YOU! Also HAPPY BIRTHDAY to Roswell Strange <3 Yum!!!! This is the best rice sheng I’ve had. The other one I tried was more bitter. This one...” Read full tasting note
    84
  • “Experiment time! I’m home today so i figured it would be the perfect opportunity to compare both of tao’s rice tuo’s side by side. 1st steep – this one starts to break apart a lot faster than the...” Read full tasting note
    74
  • “Dry leaf is light in colour, smells like hay, animals, barn yard, slightly musty. Steeped leaf is green. Hay, smoke, sticky rice, must. Liquor is clear and gold. Rice is the dominant...” Read full tasting note
    73

From Tao Tea Leaf

This unique Pu’er is harvested from Yunnan Da Ye (Big leaf) Pu’er trees. The leaves are then infused with an herbal leaf called Nuo Mi Xiang (translated “sweet rice tender leaves”), often used to for its cooling properties in the summertime. This pu’er has a lovely warm aroma of basmati rice. The first sip is very refreshing and surprisingly floral. It finishes off with a more pasta like flavour with an incredibly smooth finish.

Type: Raw(Sheng)

Region: Yunnan Province, China.

Other Names: Nuo Mi Xiang Pu-er

Steeping Guide:
Teaware: Yixing Teapot or Ceramic Gaiwan
Amount: 1 Cake (Each cake about 5g)
Temperature: 100°c (212°F)
Steeping Time:We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 4 times.

About Tao Tea Leaf View company

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4 Tasting Notes

880 tasting notes
This is a lovely little tuo. Very young, but still very palatable. I definitely prefer the shou over this, but, most likely I will be picking up both versions in bulk. :p
Preparation
205 °F / 96 °C 0 min, 45 sec

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84
1113 tasting notes

Thank you for this tea Marzipan and HAPPY BIRTHDAY TO YOU! Also HAPPY BIRTHDAY to Roswell Strange <3

Yum!!!! This is the best rice sheng I’ve had. The other one I tried was more bitter. This one is smooth and savory and delicious :)

Also funny…one of my coworkers just asked me why he smells crackers. Pretty sure it’s the rice tea :P

Stephanie

GRR Steepster ate most of this tasting note :(

TheLastDodo

It didn’t eat the good parts though!

Stephanie

I dunno Dodo, there was a funny story about my coworker smelling this tea and thinking it was crackers…

TheLastDodo

Awww, man! Funny coworker anecdotes are the best!

Roswell Strange

Psst; Dodo – first Gaiwan related note is up! :P

Marzipan

Did you like it?

Stephanie

I did like it Marzipan smooth and savory.

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74
10259 tasting notes

Experiment time! I’m home today so i figured it would be the perfect opportunity to compare both of tao’s rice tuo’s side by side.

1st steep – this one starts to break apart a lot faster than the shou…the brew is darker and the aroma is stronger…this one smells more like rice than the other. the brew is..plain, average…not super intense, but smooth with the rice flavouring being more on the tail end of the swallow than in the initial sips…

hmmmm more to come i’m sure.

Stephanie

Never had the sheng version!!!

Sil

i think i like the shou version better…but i’ve got more steeps to go

TheLastDodo

:( I wanted to compare these as well! But the group order I did left out the shou…

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73
894 tasting notes

Dry leaf is light in colour, smells like hay, animals, barn yard, slightly musty.

Steeped leaf is green. Hay, smoke, sticky rice, must.

Liquor is clear and gold. Rice is the dominant fragrance.

Rinse, let sit, 30s, watery, rice, like congee. Hint of sweet, touch of earth. A touch of vegetal on the finish, very subtle.
35s, Tuo is starting to break up more, very similar to first steep but there’s fermentation flavour on the finish
45s, 50s, 35s combined. Earthy, rich, mushrooms, astringent. Pretty intensely bitter.
30s, sweet, mushroomy, rice

Flavors: Astringent, Barnyard, Bitter, Earth, Hay, Mushrooms, Musty, Rice, Smoke, Sweet

Preparation
Boiling 3 OZ / 100 ML
boychik

try shorter steeps and lower the temp. Sheng is good at 195-200F 5/7/10 sec ;-)

Anlina

Thank you for the tips! I haven’t had a lot of puerh and I’m just figuring out how to make the best of it. I picked up three of these mini tuo, so I have a couple of more shots at steeping this better.

boychik

sheng gets bitter easily. i recommend to make the shortest steeps possible, flash steeps until you feel more comfortable with the taste. ;-)

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