Sticky Rice Scent Ripe Pu-erh Mini Tuo Cha * Nuo Mi Xiang

Tea type
Herbal Pu-erh Blend
Ingredients
Pu Erh Tea Leaves
Flavors
Earth, Milk, Mushrooms, Rice, Wet Earth, Barnyard, Fishy, Bitter, Sweet, Forest Floor, Herbs
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Kirkoneill1988
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 6 oz / 172 ml

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6 Tasting Notes View all

  • “Really interesting tea. The scent throws one for a loop, but it’s not sweet; it actually has a milky taste. Not ‘oily’ smooth like some shou, but definitely a pleasant cup.” Read full tasting note
    65
  • “These are alright after you get past the first couple flash steeps. Made the mistake of drinking those instead of dumping them and they were riddled with strong ammonia and barn floor flavors....” Read full tasting note
    58
  • “This is an interesting tea. It is fairly bittersweet in the early infusions. There is a moderate amount of fermentation flavor to them. Then there is the taste from the sticky rice herb. I found...” Read full tasting note
    78
  • “Thank you Boychik for including a couple of these with the Yunnan Sourcing tea. I LOVE sticky rice pu-erh. I’ve tried a couple. This one doesn’t seem overly like sticky rice like my favorite one...” Read full tasting note
    74

From Yunnan Sourcing

A classic blend of ripe pu-erh and a small amount of “rice scent herb”. Nuo Mi Xiang herb is a natural herb that grows in Yunnan and it has been mixed in a very small ratio with ripe pu-erh to impart a sweet and glutinous taste to the tea.

Produced by Lao Cang tea factory of Simao

About Yunnan Sourcing View company

Company description not available.

6 Tasting Notes

65
11 tasting notes

Really interesting tea. The scent throws one for a loop, but it’s not sweet; it actually has a milky taste. Not ‘oily’ smooth like some shou, but definitely a pleasant cup.

Flavors: Earth, Milk, Mushrooms, Rice, Wet Earth

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 90 ML

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58
66 tasting notes

These are alright after you get past the first couple flash steeps. Made the mistake of drinking those instead of dumping them and they were riddled with strong ammonia and barn floor flavors. After you get past that stage; it’s a palatable ripe pu’erh with a strong, nearly overpowering rice flavor. I did a single tuocha in a 150 ml gaiwan and that was probably a mistake, since even the short amount of time it took to slap the lid on the gaiwan and pour out the liquid created a frighteningly strong, opaque brew. Can’t say I’ll be revisiting my pouch of these any time soon. Maybe in a couple of years when they lose some of the ammonia and wet pile notes. It’s a unique pu’erh, that’s for sure.

Flavors: Barnyard, Fishy, Mushrooms, Rice, Wet Earth

Preparation
195 °F / 90 °C 0 min, 15 sec 2 tsp 5 OZ / 150 ML

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78
1758 tasting notes

This is an interesting tea. It is fairly bittersweet in the early infusions. There is a moderate amount of fermentation flavor to them. Then there is the taste from the sticky rice herb. I found this to be slightly off putting in the first couple of steeps. Luckily this improved too. In the later steeps this added a nice flavor, not sure how to describe it. The bitterness went away and a sweet taste remained. The fermentation lasted around four or five steeps before it was not a factor. But that is about average. The sticky rice flavor went the distance with this tea and in the later steeps I quite enjoyed it. That flavor was dominant over the sweet note even in the eighth steep. Overall I did like this tea although it was by no means fantastic.

I steeped this tea eight times in a 120ml gaiwan with 8g leaf or two mini tuocha and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. Judging by the color of the tea in the eighth steep I’d say I could get at least four more steeps out of this. I think this is fairly high quality for a mini tuocha which are often low quality.

Flavors: Bitter, Earth, Sweet

Preparation
Boiling 8 g 4 OZ / 120 ML

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74
3165 tasting notes

Thank you Boychik for including a couple of these with the Yunnan Sourcing tea. I LOVE sticky rice pu-erh. I’ve tried a couple. This one doesn’t seem overly like sticky rice like my favorite one did… really only hints in the scent and flavor. The cup gets very dark very fast, but the flavor doesn’t seem as deep as it should be. It’s very sweet but mild flavored.. it doesn’t seem like there are a ton of elements to it but none of the more unlikeable pu-erh flavor notes either. The second steep is deeper but still not very much like rice. Not terrible, but I believe I was spoiled with that first sticky rice pu-erh I tried!
Steep #1 // couple min after boiling // rinse // 2 min steep
Steep #2 // just boiled // 3 min
Steep #3 // just boiled // 4 min

OMGsrsly

Which has been your favourite sticky rice tuocha? :) I’ve been reminded of them, and am searching out some options.

tea-sipper

I’d say my favorite was the first rice tuocha I tried from Teance. But they are out of stock on the site right now (and a little pricy.) I’ll be trying a rice pu-erh from Teavivre soon, maybe that will be a new favorite.

OMGsrsly

Ahh, thanks! I tried a raw rice paddy puerh from Teavivre, and it was too “raw” for me. :) I think Sil picked up a couple options from Tao Tea Leaf, which will be more accessible to me if I like them.

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80
673 tasting notes

a nice little tuo-cha :) tastes good to me :P although not as good as the other Pu-ehr i got from Yunnan sourcing

reminds me of those glue sticks in grade school with the rice sent lol :P
also i never heard of the herb they use in this tea before :)

thank you to Scott Wilson and Yunnan sourcing :)

Flavors: Earth, Forest Floor, Herbs, Rice

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 8 OZ / 250 ML

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