Yunnan Tuocha Sticky Rice Mini Pu'er
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The Menghai region is in southernmost Yunnan province and has a very rich tea growing and processing culture, where tea plants are believed to have originated. This ripe (Shou) Pu’er was fermented with great care to preserve the character and maximize the benefits of the tea. With a velvety smooth delivery and a woody, nutty flavor this aged tea is a grounding classic.
Infused with the natural essence of sticky rice, they derive their unique flavor from Semnostachya Menglaensis, a plant native to the lush rainforests of Southern Yunnan, near Laos.
Considered nourishing to Yin but offering balanced energy enhancement, Pu’er tea has a long and intimate history of use within TCM for digestive support, the promotion of detoxification, and the nourishment of gut health. This fermented tea is rich in antioxidants that support cellular health, polyphenols that have a cleansing effect on the blood, and incredibly diverse bacteria that bring balance to the gut microbiome.
The term "tuocha" in Chinese translates to "bird nest shape," describing the distinctive form of certain compressed tea cakes. These cakes, resembling a compact nest, are crafted in a rounded shape with a depression at the center. This unique structure is not only aesthetically pleasing but also serves a practical purpose, allowing for better aeration during the tea fermentation process. The tuocha's bird nest shape is symbolic of the artistry and craftsmanship involved in producing these Pu'er tea cakes, making them not only a sensory delight but also a visual representation of the tea-making tradition.
The pieces are a convenient way to enjoy an individual serving. Add 1 piece for approximately 8 oz of hot water (185- 195°F is ideal) and steep for 1-5 minutes per your flavor preferences. You can rebrew these leaves for about 5 steeps (though it’s best to remove from water in between steeps).