Introduction: Made from the large leaf 'Dayeh' tea plant varietal, that is better known as Camellia Sinensis 'Assamica'. The Tuocha refers to a family of bowl shaped teas, commonly available as Green tea Tuocha, Black tea Tuocha and Puer Tuocha.
In making the Puer Tuocha, more mature leaves of the tea plant are selected in summer, sun-dried, steamed, and then shaped into small bowls. The process of shaping of the leaves has changed over the years from 'old-style' wooden molds or hand pressing, to more mechanized and automated steps. The leaves are processed with a fair amount of moisture so as to allow a natural fermentation to occur and darken their color. Some tea processors will let the leaves undergo this fermentation for a month to achieve the desired flavor. Individually wrapped with paper, the Tuocha are an ideal size (3 grams) for individual serving.
Brewing Suggestions
Dark, cooked pu-er are characterized by their rich, earthy smoothness and 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 good infusions.
