Organic Wild Tree Mini Tuo Cha Pu Erh Tea
This 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 Lincang region of China's southwestern Yunnan province, made from 60-year-old tea trees using the Shu Cha or "cooked" method of manufacture whereby the pu-erh undergoes an additional fermentation step that speeds-up the aging process. 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. Don't forget to remove the wrapping before the tea is steeped.
Ingredients: organic Chinese pu-erh tea
Origin: Lincang, Yunnan, China
Known for its high iron content, the soil of Yunnan is rich, dark red and sustains some of the oldest tea trees in the world. In fact, Yunnan houses one of the world's oldest tea trees, some 3200 years old, in Jinxiu village. Pu-erh, a city located in the Yunnan Province of China, is the namesake of pu-erh tea, the most famous subset of Chinese heicha (dark tea). Multiple organic farming communities in Lincang (just northwest of Pu-erh) contribute leaf to produce this tea at a central processing factory. The leaves are cultivated from broad leaf varietal bushes that average 60+ years in age. The high elevation (1600-1800 meters), mountainous terrain, and iron rich soil give these teas their signature taste. Read our blog post about our trip to Pu-erh, China!
At Arbor Teas, we believe tea should be brewed to suit your personal taste. We’re happy to make recommendations to get you started, but don’t hesitate to experiment! When brewing your tea, your main considerations are tea quantity, water temperature, and steeping time. We recommend pu-erh teas to be steeped for 5 to 10 minutes in water heated to a full, rolling boil. For the best flavor, use fresh water whenever possible, and avoid overboiling. Try not to steep your tea longer than necessary, as you’ll extract undesirable bitterness from the leaves.If you want a stronger brew, don’t steep longer, just use more tea. And don’t forget to re-steep your tea leaves to get the most out of your leaf!
"I have been won over by the world of Pu Erh! I can't get enough and I love the darker, deeper earthy flavor of this one. Definitely worth re-steeping at least once."
"This pu-erh is such a treat, it's like opening a tiny present every time you unwrap one."
"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."
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Like all true tea, pu erh tea offers many potential health benefits. Research has found that tea (Camellia sinensis) can have many positive effects on human health, including improved cardiovascular function, cancer risk reduction, improved immune function, improved oral health, and help with weight management. Tea is also full of polyphenols, which are a class of antioxidant that help your body maintain homeostasis and balance your stress levels. Pu-Erh specifically has been used in Chinese medicine to support gut health, weight loss, and lower cholesterol.
For more information about the health benefits of pu erh and other types of tea, and for direct sources of the above information, check out our Health Benefits of True Tea page!
Please note: the information above is for educational purposes only and has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Pu Erh: A National Secret
Pu-erh, a city located in the Yunnan Province of China, is the namesake of pu-erh tea, the most famous subset of Chinese heicha (dark tea). 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 are served only to high ranking officials and dignitaries.
For even more information about this and other traditions, visit our Tea Traditions Page!