Tuo Cha with Chrysanthemum

Premium grade, ripe Pu-erh leaf, infused with petals of Chrysanthemum flowers, are pressed into a small bird's nest-like shape or nugget. The leaves and Chrysanthemum flowers are sun-dried, steamed and then shaped.  A traditional blend and long enjoyed in Asia as a soothing and cooling beverage enjoyed during the hot summer months.  Soothing, good with meals, it can also be enjoyed for its calming effect on an upset stomach. Our Tuo was made from fermented leaf from the Cangyuan area of Yunnan Province. Produced in 2019.

Tea Facts. Tea for the Tuo was sourced from a farm in Shuang Jiang County, in Lincang. Larger leaves have been used and blended with Chrysanthemum flower petals. Nugget is 5 grams. This style of Pu-erh typically would rate as moderate in caffeine. It is popular enjoyed as a cooling beverage in hot weather.

Tasting Notes. The rich earthiness of the fermented leaves is complimented by the fresh flower aroma and taste of the Chrysanthemum. Flavor is lightly sweet. It is also used for relief of a dry throat. It will steep multiple times.

Brewing Suggestions. Use one nugget or tuo cha per 6-12 ounces of water. Six ounces will steep to full-bodied liquor. Eight to twlve ounces offers a thinner, lighter cup. Water should be boiling temperature. Rinse the nugget to begin to open the leaves releasing flavors and aroma. Pour off, re-infuse, and steep for 3-5 minutes. For a stronger up, use 2 of the nuggets. Nuggets will steep multiple times.