Introduction: The Tuocha refers to a family of bowl shaped teas, commonly available as Green tea Tuocha, Black tea Tuocha and Puer (aged) Tuocha. More recently, Tuochas have also become commonly available by compressing the tea leaves and flowers together, or by heat infusing them together. In making the Rose Tuocha, more mature leaves of the tea plant are selected in summer, sun-dried, steamed, oxidized to turn dark, then compressed along with rose petals into small bowls. Wrapped with paper, the Jasmine Tuocha are an ideal size (3 grams) for individual serving.
Brewing Suggestions
Dark, black Tuocha characterized by their rich, earthy smoothness require higher temperature water to infuse. Their unique lack of astringency keep them from over-steeping and make them ideal for long, low-maintenance infusions and steeping Chinese style in a cup or pot.
We recommend one Tuocha per 8 ounce cup. Rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes. This should provide at least 3 to 4 good infusions.
