Tuo Cha

Ripe Mini Pu Erh Nest

Leaf Description

Tuo-Cha, also known as Pu-erh Nests, are small dome-shaped compressed Pu-erh cakes, typically weighing around 3–5 grams each.

Pressing teas is one of the oldest methods of tea preservation and transportation, being used for over 1000 years along the Tea Horse Road between China and Tibet. The freshly processed tea leaves were pressed into the “cakes” which made it easier to carry through the various terrains of China into the Himalaya’s. When drinking this tea, you’re experiencing a piece of history as well as a delicous Pu Erh.

These small nests are perfect for those wanting to get into Pu Erh tea as the small, individually wrapped Tou’s offer the full experience without having to purchase a large amount.

Pu-erh tea can be re-infused several times, similar to green tea with each infusion offering something unique. A small teapot or an infuser are the best options for brewing.

The infusion is smooth and earthy, with gentle depths of plum‑like richness.
The brew yields a rich, russet‑coloured liquor with soft, well‑balanced sweet‑earth flavour.

Brewing Guide

For brewing in a Gaiwan ~ 100ml

1. Place the Tuo into your gaiwan and rinse with 95-100C water, leaving it for roughly 1 – 2 minutes.
2. Throw this water away or pour over your teapet.
3. Fill your gaiwan again with water up to the lip and leave to steep for 15 – 20 seconds then pour into your cup.
4. Repeat the process from above and leave it to infuse for an extra 10 seconds for each step

For brewing in a teapot ~ 1 litre

1. Place your tuo into an infuser and place into your teapot.
2. Fill your teapot with 95-100C water and wait for it to infuse.
3. You can leave it to infuse for 3 minutes for a lighter, more refreshing taste
4. Alternatively, leave it for 5 minutes to enjoy a fuller, richer and earthier taste.
5. Pour into your cup and enjoy. This tea can be reinfused several times.