Sticky Rice Ripe Pu'erh Tuocha

$10.00

PU-ERH TEA | MODERATE CAFFEINE | NO ADDED FLAVORING

You know the smell: the fragrant steam from a pot of rice the second the lid comes off. This velvety ripe pu-erh smells just like that, thanks to nuo mi xiang, an natural herb pressed right into every nest. When you taste it, the comfort goes all the way down to your bones. Grey afternoon? Put the kettle on.

Sold in 1oz packs (approximately 5 touchas).

 

Ingredients

puerh tea from yunnan infused with nuo mi xiang herb

“Warm cup, warm hands, a quiet space;
the to-do list can wait in its place.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

The pink nests are what make people stop and ask. Then they smell one and they are sold, because honestly, who is not comforted by sticky rice? The part that shocks them: no rice and no flavoring, just nuo mi xiang, an herb pressed right into the tea. We never get tired of watching that one land.

If you love a tea with that same buttery, umami comfort, try our True Milk Oolong. And if the earthy ripe pu-erh is what won you over, our 2002 Ripe Pu'erh Mini Tuocha was pressed in 2002 and left alone to mellow.

  • How to brew it hot

    Remove the paper and place one tuocha in a cup.
    Cover with water at 212°F for 5 to 10 seconds, then pour that water off.
    Add 8 ounces of water at 212°F and steep for 1 to 2 minutes.
    Re-steep 6 to 8 times, adding 30 to 60 seconds each time.
    The quick rinse wakes up the tightly pressed leaves.

  • How to make iced tea

    Use the spent leaves of one tuocha per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes, then pour over a full glass of ice.
    Expect a light cup, since the leaves have already given most of their strength.

  • How to cold brew

    Brew it hot in the morning, gongfu style, and after 5 or 6 hot steeps, when the leaves are fully open but still have flavor left, drop those spent leaves into a pitcher of cold water in the fridge overnight.
    Strain out the leaves and enjoy!
    It's a zero-waste way to get every last drop out of your tuocha.