250g packet approx.
Pu erh tuo cha tea.
Unlike other teas which get stale over time pu erh can mellow and improve with age like fine wine.
Tuo cha also known as tuo tea is a kind of compressed tea made in the shape of bowl mainly produced in yunnan province china and some are produced in chongqing city.
125g packet approx.
Pu erh tea or pu er tea is a unique type of fermented tea that s traditionally made in the yunnan province of china.
Small tuo chas compressed cakes of shou pu erh tea with each tuo cha an ideal size for making approximately two cups.
Qing cha sometimes referred to as raw or green pu erh is the oldest and most famous version of pu erh processing.
20 tuo chas 12 50 0 20 cup u32945.
Yunnan tuo cha also known as pu erh tuo cha was first created in 1917.
It is made of dark tea generally made of pu erh tea so tuo cha belongs to dark tea.
This is the same plant that is used for making green oolong and black teas.
As the tea undergoes controlled microbial fermentation it also continues to.
Pu erh is the only aged tea and can be fully oxidized like black tea or unoxidized like green tea.
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.
These common shapes of compressed tea are considered the standard of perfection for pu erh tea in the traditional forms also the first hand experience for beginners when they come to choosing pu erhs.
Multiple infusions are often made from this tea.
Some pu erh teas are more than 50 years old and rare pu erh teas sell for many thousands of dollars in asian specialty stores.
The liquor is dense and black.
It s made from the leaves of a tree known as the wild old tree.
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Shu cha ripe or cooked pu erh is an accelerated version of qing cha that was developed in 1972 to.
Overview information pu erh tea is made from the leaves and stems of the camellia sinensis plant.
Pu er or pu erh is a variety of fermented tea traditionally produced in yunnan province china in the context of traditional chinese tea production terminology fermentation refers to microbial fermentation called wet piling and is typically applied after the tea leaves have been sufficiently dried and rolled.
