Xiao Tuo Cha 小沱茶 is an excellent all-round Shu Puerh tea that is great value for money.
Xiao Tuo 'birds nests' are an extremely convenient way to enjoy Puerh tea, making this ideal for home or office preparation. Whether enjoying on your own or with friends, these single 'shots' can be re-infused multiple times. In many ways one of the best starting points for your Puerh tea journey, simply un-wrap the paper and put in to your tea pot or tea mug and add boiling water.
The small, individually wrapped 'Tuo', have a very large surface area that helps them age much more quickly and evenly compared to some of the larger Puerh Bing or cakes.
Shu Puerh tea is often referred to as ripe Puerh due to the secondary fermentation process the tea is subjected to.
Best Before: 30 years from date of harvest, when stored in good conditions.
Shu Puerh Tea
Shu Puer is the fermented version of raw Puer tea. The fermentation process is used to smooth out the rough edges of younger raw Puer and create a new tea with different character. The resulting tea is darker, smoother and has an entirely different flavor profile from raw Puer.
Menghai, Xishuangbanna, Yunnan 云南省西双版纳州勐海
Menghai county is made up of 6 main towns, including Menghai town and Mengzhe, Daluo, Menghun, Mengzhe, Mengman and Meng’a as well two townships, Mengsong and Mengwang. Menghai county is located in the very south west of Xishuangbanna Prefecture, which borders Myanmar. The county is home to several of Yunnan’s main ethnic minorities including Dai, Hani, Lahu and Bulang.
Menghai is a renowned area for Puerh and black tea production, is the base for several of the larger tea factories as well as numerous smaller and family operations.
Menghai is blessed with stunning forests and a diverse range of habitats, home to 58 species of rare and endangered plants as well as 361 species of animals, 249 birds, 45 reptiles and 1136 species of insects!
Brewing Shu Puerh Tea in a YiXing Teapot or Gaiwan
Vessel Capacity: 150 - 200ml
Tea Quantity: 8g (loose leaf)
Water Temperature: 100c
People / Servings: 4
Medthod: Pre-warm the teapot or gaiwan with boiling water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.
Infusion Times (in seconds):
1st = 60.
2nd = 45.
3rd = 60.
4th = 90.
5th = 120.
6th = 150.
7th = 180.
Please visit our online tea brewing guide, which includes different methods and infusion times for all tea types.