Tuo Cha (mini)
A rich, full-bodied liquor with a distinctly earthy character and a hint of oak providing a subtle woody note. The tea itself carries a smooth and mellow texture, with a depth that evolves over the course of each steep.
INGREDIENTS: Green tea
ORIGIN: China
REGION: Yunnan Province
AROMA: Damp and earthy
INFUSION: Pale yellow/green
BREWING INSTRUCTIONS:
1 cake per 24 oz. water (3 cup teapot)
85ºC/190ºF for 3 mins.
A rich, full-bodied liquor with a distinctly earthy character and a hint of oak providing a subtle woody note. The tea itself carries a smooth and mellow texture, with a depth that evolves over the course of each steep.
INGREDIENTS: Green tea
ORIGIN: China
REGION: Yunnan Province
AROMA: Damp and earthy
INFUSION: Pale yellow/green
BREWING INSTRUCTIONS:
1 cake per 24 oz. water (3 cup teapot)
85ºC/190ºF for 3 mins.
A rich, full-bodied liquor with a distinctly earthy character and a hint of oak providing a subtle woody note. The tea itself carries a smooth and mellow texture, with a depth that evolves over the course of each steep.
INGREDIENTS: Green tea
ORIGIN: China
REGION: Yunnan Province
AROMA: Damp and earthy
INFUSION: Pale yellow/green
BREWING INSTRUCTIONS:
1 cake per 24 oz. water (3 cup teapot)
85ºC/190ºF for 3 mins.
Mini Toucha are a smaller cousin of the large Toucha pods and pu-erh cakes, and they belong to the Pu-erh tea family. Made from Yunnan's Camelia Assamica large leaf varietal, it undergoes a laborious process where processed green leaves are steamed and pressed into small bowl-shaped forms by hand.
Mini Toucha pods, like other Pu-erh teas, age exceptionally well. In China, it is not uncommon to find Pu-erh tea aged for 25 years or more in the local tea shops of Yunnan. When infused, the tea exhibits a mild musty character that connoisseurs immediately recognize as Yunnan Pu-erh. This characteristic may remind one of the smell of fresh earth, which has led to its nickname "Earth tea" in some parts of China.
Similar to other green teas, especially Pu-erh teas, mini Toucha pods can be infused multiple times. Each infusion reveals subtle changes in flavor nuances, providing a unique and evolving tea experience with each cup.
Black Pu-erh, on the other hand, originated at the Kunming Tea Factory in 1972. The Chinese government mandated the development of a new, marketable tea, and the tea masters at Kunming determined that black Pu-erh would be the ideal choice. Since then, black Pu-erh has become the top-selling variety globally.
What sets black Pu-erh apart from other black teas is its fermentation and aging process. The tea undergoes fermentation by being processed and stored for a specific period without complete drying. It is often buried in the ground, stored in caves, or covered with damp tarps. This fermentation imparts the earthy character that is typical of Pu-erh teas.
Both mini Toucha and black Pu-erh offer unique flavors and characteristics that make them fascinating teas to explore and enjoy.
