This Fair Trade Certified organic pu-erh tea is composed of a select grade of pu-erh compressed into a small birds' nest shape. Its inky brown infusion is rich and sweetly-flavored, with mineral earthiness and the characteristic musty aroma. Our mini tuo cha uses a higher grade of organic tea than most, resulting in a big body and smooth finish. It hails from the Jing Mai Mangjing region of China's southwestern Yunnan province, made from the antique tea trees found there, and uses the Shu Cha or "cooked" method of manufacture whereby the pu-erh undergoes an additional oxidation step that speeds-up the aging process and improves in taste over time. Each mini tuo cha is individually wrapped and perfect for a small teapot or can be broken apart to accommodate a single serving. Like most pu-erh, one mini tuo cha of this organic Chinese tea can be steeped multiple times.
Ingredients:organic Chinese pu-erh tea
Serving Size: one-quarter tuo cha per 8 oz cup of water
Aubrey Says: Can be brewed almost indefinitely without becoming astringent! A good choice for coffee drinkers switching to tea - it has a similar richness and mouth feel to coffee.
Jeremy Says: This pu-erh is such a treat, it's like opening a tiny present every time you unwrap one.
Posted by Nancy on 9th Jun 2012
I was surprised at this tea--smooth, calm, sweet with a hint of a great memory. I later realized this reminded me of an iced thai tea with sugar and half&half. There is a lovely taste similar to the spices in a thai tea but no calories!
Posted by Kirsten on 29th May 2012
Enjoyed the mildness/sweetness of this tea!!
Posted by Judy on 19th Mar 2012
As another reviewer shared, this does have a strong odor. The taste is smooth and comforting. I ordered a sample a while ago and recently got around to trying it. This prompted me to order the entire Pu-Erh sampler, which I also highly recommend
Posted by Lukasz on 6th Dec 2011
I purposely waited 9+ months to review this tea in order to provide a true assessment of it. I ordered this tea in bulk and stored it inside the large air tight metal containers sold here.
I gave this tea a try to get into the world of pu-erh tea. It is certainly a high quality example of pu-erh, but nonetheless an acquired taste. The aroma is somewhat unpleasant and the flavor is smooth. Unlike most other teas, I do not get a calming effect from this one. It’s closer to coffee than tea in that it delivers a caffeine kick without the calming effects. Also, multiple infusions do allow the flavors to evolve, but they tend to be more dull and watered down.
Posted by Bill Edwards on 12th Nov 2007
What an unusual tea! My coffee drinking wife really did like it. She had two cups. They were the second and third brews from the same leaves. (The 4th was stretching it). This tea has a nectar-like smoothness the way that adding cream does for coffee. It has a rich flavor without being overpowering. Our rating is actually 4.5 stars.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one-quarter tuo cha per 8 oz cup of water
Water temperature: use water that has been heated to a full rolling boil (212° F)
Steeping time: 3-5 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
A Chinese tea egg is a traditional snack food commonly sold by street vendors or in markets throughout Chinese communities. It’s a hard-cooked egg steeped with tea leaves and traditional Chinese spices, which adds a savory, slightly salty tone to a normally neutral flavored source of protein. Try serving these sieved over roasted fresh asparagus or a salad of spring greens, deviled with whole-grain mustard and cream fraiche, mashed with olive oil and sea salt, or stirred into a sauce gribiche. Check here to view the full recipe for Chinese Tea Eggs!
Produced only in China, pu-erh processing is a closely guarded secret. Each tea garden has a unique recipe and prides itself on its own distinctive creation. Properly cared for, pu-erh tea is actually alive as enzymes in the tea are allowed to age, greatly enhancing the tea’s flavor over time. This is accomplished by introducing a small amount of moisture at the end of the manufacturing process and allowing the retention of that moisture in the final tea leaf; then aging the leaf in a controlled environment. Pu-erh is the only “aged” tea, and can be fully-oxidized like black tea or unoxidized like green tea. Qing Cha (sometimes referred to as “raw” or “green” pu-erh) is the oldest and most famous version of pu-erh processing. Shu Cha (“ripe” or “cooked” pu-erh) is an accelerated version of Qing Cha that was developed in 1972 to help meet consumer demand. Both methods can produce an excellent tea that improves in value and taste with time, and can be finished as loose leaf tea or pressed into shapes.
Pu-erhs that have been aged for 10, 15 or even 25 years and beyond are typically unavailable outside China and served only to high ranking officials and dignitaries.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.