Description: *
Black Pu-erh Tuo Cha Tea. This Tuo Cha is a black Pu-erh pressed into small cakes shaped like bowls or "birds nests". It has a mellow flavor with some of the classic Pu-erh earthiness. Expected to improve further in flavor in 2-3 years. Each bowl is good for 2-4 cups of tea and 3 plus infusions.

Pu-erh is a form of tea pressed into cakes, bricks or other shapes. It is oxidized slowly, through an aging process, that is thought to bring out a deeper, more varied flavor from the tea. It is the only tea that improves in flavor and value with age.

Recommended storage for this tea is a breathable (non-airtight) container away from odors under normal household conditions (relatively low humidity, moderately warm). A clay pot is an ideal vessel. Tea should be aged in this manner for 2-3 years or more. With black Pu-erh, the benefit from aging is subtle and too much oxidation can damage the tea. Recommend sampling periodically and sealing in an airtight container to stop the oxidation process once the tea reaches maturity.

The basic brewing method for this tea is to crumble a bowl in a teapot. Heat water until boiling. Steep for 1-3 minutes or to taste. Use 1 bowl for 2-4 6 oz cups.

The Gongfu brewing method for this tea is to crumble a bowl in a teapot. Heat water until boiling. Steep for 15 seconds and pour off water. This is called rinsing the tea. Add more water and steep for 15 seconds. Pour water incrementally into teacups or a secondary teapot. Water at the bottom of the pot will be stronger. Additional infusions should be steeped for longer, 15 secs for the second infusion, 30 secs for the third, 60 secs, 120 secs, etc until tea is depleted. Steep longer for a stronger taste.

An alternate brewing method that is popular is to place 2 or more crumbled bowls in the bottom of a thermos. Add hot water and pour cups all day. Replace with additional hot water to dilute. Can brew for extended periods without becoming astringent.