The Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha comes in a format that may seem a bit strange to us, but is quite common in China and is called Tuo. This word means bowl in Chinese and indicates the shape that the leaves of this tea take once pressed. The advantages offered by the format of this product include: easier transport, having a convenient single dose always ready for use, and, above all, ensuring favorable conditions for the puer to continue maturing its flavors during aging. The Tuo, given its numerous advantages, is also produced in much larger formats than this product. In some cases, you can even find Tuo weighing one kilogram or more. To better understand this product, it is necessary to delve into the area of origin of its leaves, for in most cases, it is the place of origin that confers the name and the main organoleptic qualities to the tea. This puer, specifically, is composed mainly from the harvest made in the mountainous area around the city of Menghai, in the western part of the autonomous prefecture of Xishuangbanna, south of Yunnan. In addition to the camellia leaves, dried chrysanthemum flowers have been added during the pressing of the Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha, one of the classic natural elements used in China to flavor a product. The combination of the two elements of this product gives the palate a very lasting sweetness rich in nuances. Initially, you will sense the floral sweetness of the chrysanthemum, followed by a slightly bitter vegetal flavor typical of sheng, which, however, will also resolve into a sweet and savory taste. In the aftertaste, after a few sips, the flavor of the tea and chrysanthemum will blend, revealing how they influence each other. This flavored variant of puer can be very useful for getting acquainted with sheng teas, as it mitigates some of the bitter and tannic traits of this tea, which are more difficult to appreciate on the first tasting. We invite you to try other flavored products in this way, such as the Cooked Pu-erh Tea with Jasmine Mini Tuocha. Place of origin: Menghai Region, Yunnan – China. Production: After harvesting, the leaves of the Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha are left to wither in the sun for a certain time, depending on the producer, before moving to the "kill green" phase, similar to that used for producing green teas. The peculiarity in this case lies in not heating the leaves as much as one does for green tea, so that some enzymes capable of modifying flavors over time are preserved. Once roasted, the leaves are left to rest overnight before completing their drying in the sun. At this stage, the product is called maocha and is ready to be pressed, in order to obtain the best conditions for transport and aging. To press the leaves, they are combined with the chrysanthemum flowers and passed through a strong jet of steam for a few seconds, so that they become soft externally. They are then gathered in a stocking or bag that will give the normally disc-like shape to the product. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the residual moisture absorbed from the steam in the previous phase. Infusion method for Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha: We recommend infusing the Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. Following this preparation, with 1 Tuo, you can make multiple infusions to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at 90°C, you can proceed to a first infusion of 15 seconds, and then, keeping the water at the same temperature, you can continue to use the product by adding more water and increasing the previous infusion time by about 5 seconds (15 – 20 – 25…). For a more traditional preparation according to Western style, we recommend half a Tuo in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest filtering the infusion as soon as the established maceration time is over. The suggested infusion times can also be slightly modified to your liking to achieve a more or less intense flavor. It is recommended to store in a cool, dry place, away from direct sunlight. Benefits of Raw Sheng Pu-erh Tea: Raw Sheng Pu-erh Teas generally provide a pleasant relaxing effect and a moderate caffeine content. Compared to other teas with stimulating effects (such as green teas), these Puer usually have a more gradual impact over time. They are therefore excellent for promoting concentration for longer periods compared to other teas. Raw Sheng Puer also gives the infusion a good amount of antioxidants, but due to their caffeine content, we invite particularly sensitive people to consume it in moderation.
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The Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha comes in a format that may seem a bit strange to us, but is quite common in China and is called Tuo. This word means bowl in Chinese and indicates the shape that the leaves of this tea take once pressed. The advantages offered by the format of this product include: easier transport, having a convenient single dose always ready for use, and, above all, ensuring favorable conditions for the puer to continue maturing its flavors during aging. The Tuo, given its numerous advantages, is also produced in much larger formats than this product. In some cases, you can even find Tuo weighing one kilogram or more. To better understand this product, it is necessary to delve into the area of origin of its leaves, for in most cases, it is the place of origin that confers the name and the main organoleptic qualities to the tea. This puer, specifically, is composed mainly from the harvest made in the mountainous area around the city of Menghai, in the western part of the autonomous prefecture of Xishuangbanna, south of Yunnan. In addition to the camellia leaves, dried chrysanthemum flowers have been added during the pressing of the Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha, one of the classic natural elements used in China to flavor a product. The combination of the two elements of this product gives the palate a very lasting sweetness rich in nuances. Initially, you will sense the floral sweetness of the chrysanthemum, followed by a slightly bitter vegetal flavor typical of sheng, which, however, will also resolve into a sweet and savory taste. In the aftertaste, after a few sips, the flavor of the tea and chrysanthemum will blend, revealing how they influence each other. This flavored variant of puer can be very useful for getting acquainted with sheng teas, as it mitigates some of the bitter and tannic traits of this tea, which are more difficult to appreciate on the first tasting. We invite you to try other flavored products in this way, such as the Cooked Pu-erh Tea with Jasmine Mini Tuocha. Place of origin: Menghai Region, Yunnan – China. Production: After harvesting, the leaves of the Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha are left to wither in the sun for a certain time, depending on the producer, before moving to the "kill green" phase, similar to that used for producing green teas. The peculiarity in this case lies in not heating the leaves as much as one does for green tea, so that some enzymes capable of modifying flavors over time are preserved. Once roasted, the leaves are left to rest overnight before completing their drying in the sun. At this stage, the product is called maocha and is ready to be pressed, in order to obtain the best conditions for transport and aging. To press the leaves, they are combined with the chrysanthemum flowers and passed through a strong jet of steam for a few seconds, so that they become soft externally. They are then gathered in a stocking or bag that will give the normally disc-like shape to the product. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the residual moisture absorbed from the steam in the previous phase. Infusion method for Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha: We recommend infusing the Raw Sheng Pu-erh Tea with Chrysanthemum Mini Tuocha using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. Following this preparation, with 1 Tuo, you can make multiple infusions to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at 90°C, you can proceed to a first infusion of 15 seconds, and then, keeping the water at the same temperature, you can continue to use the product by adding more water and increasing the previous infusion time by about 5 seconds (15 – 20 – 25…). For a more traditional preparation according to Western style, we recommend half a Tuo in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest filtering the infusion as soon as the established maceration time is over. The suggested infusion times can also be slightly modified to your liking to achieve a more or less intense flavor. It is recommended to store in a cool, dry place, away from direct sunlight. Benefits of Raw Sheng Pu-erh Tea: Raw Sheng Pu-erh Teas generally provide a pleasant relaxing effect and a moderate caffeine content. Compared to other teas with stimulating effects (such as green teas), these Puer usually have a more gradual impact over time. They are therefore excellent for promoting concentration for longer periods compared to other teas. Raw Sheng Puer also gives the infusion a good amount of antioxidants, but due to their caffeine content, we invite particularly sensitive people to consume it in moderation.
