Style: Pu-erh Origin: Cangyuan, Yunnan Province, China Description: This tea was harvested and pressed in 2019. Like Champagne and other region-specific foods and beverages, Pu-erh is a geographically indicated tea, traditional to Yunnan. Pu-erh is the only tea that uses microbial fermentation in processing the leaves and the taste is intimately tied to interactions with both the environment and tea maker. It is traditional to press the tea into bricks or cakes, allowing it to continue to ferment and deepen with flavour as it ages. This Tuocha is a ripe Shou Pu-erh. Toucha describes the shape of the nuggets, believed to have originated from the old tea trading route of the Tuo River. These 5-gram nuggets are infused with rose petals to create a fragrant and relaxing black tea. Tasting Notes: A rich earthy aroma meets the nose, hinting at a freshly-baked leavened loaf. The steep is sweet and savoury with a vegetal complexity. The experience of Pu-erh is unique, to say the least, and this Tuocha is exceptionally unique. Rose petals add a floral delicacy. Faint berry notes arise within the earthy Pu-erh. The taste is reminiscent of the after math of summer storm in our West Coast Rainforest. The steep invites you to a forested patch of wild roses after a heavy rain to sit amongst wet moss, mushrooms fruiting in humus soils, and fallen rose petals. The tea steeps to an espresso colour and is completely opaque. There is no astringency. Even during longer steep times the finish is delicately sweet. Would pair excellently with salty or spicy foods, and offer a refreshing chilled drink as well. Brewing Instructions: 4-5g (1 wrapped cake). Rinse with 100ºC water for 5-10 seconds and pour off. Use 100ºC water. Steep 3-5 minutes.
