Tuo Cha Puerh Tuo Cha #1
Puerh Tuo Cha is a traditional dome-shaped aged tea cake from Yunnan, China. Pu-erh tea undergoes a special production process, during which the tea leaves are dried and rolled after which they undergo secondary microbial fermentation and oxidation. This processing means that it is incorrect to label pu-erh a type of black tea and it fits within the separate dark teas category. The tea is most commonly pressed into various shapes (domes, disks, bricks, etc) and the gradual fermentation and maturation process
continues further during storage. The shaped pu-erh tea can be stored in order to mature the tea and let it develop more flavour, very much like maturing a good bottle of wine.
The term Tuo-cha refers to the shape of this tea – which is in a bowl or nest shape. In terms of size, a tuo-cha can range from 3g up to 3kg. The origin of the term Tuo-cha is unclear but most likely refers to either the shape of this tea or to the traditional shipping route for this tea along the Tuo River.
Its complex personality is revealed over multiple infusions: smooth while robust, a bit sweet and a bit savory, mellow yet powerful. At about 5 grams per tuo cha, each is designed to brew a single serving size. Each hand-formed tuo cha, or nest, yields multiple infusions of an earthy and aromatic liquor. If the flavor is too sharp for your liking, leave the leaf in the water; it will mellow after 10, 20 minutes or more without becoming bitter.
Puer Tuocha is made from the large leaf ‘Da Ye‘ tea plant varietal, better known as Camellia Sinensis ‘Assamica‘. It can endure long steeping times without gaining any astringency and can be re-infused at least three times. Puer Tuocha is ideal for pairing with oily, savory foods. Some tea drinkers find this tea ideal for brewing in a vacuum thermos overnight, to be enjoyed in the morning.
Puerh tea ｜ Yunnan ｜ After fermentation ｜ Spring, Summer and Autumn
