Tuo Cha Pu-Erh grown in the Yunnan Province of China - the birthplace of tea, is compressed Pu-Erh tea usually made into the shape of a bowl. It was a shape discovered in the ‘70s where ‘wet piling’ of the tea leaves was found to age the raw Pu-Erh much faster than the traditional Beeng Cha way. Oxidized twice, this tea is down to earth and delicious. The natural flavour of Pu Erh tea is unmistakably good. 

T BARs Pu-Erh (pronounced Poo-air) Tuo Cha is of the Spring 2012 vintage.

Pu Erh tea only gets better with age like a fine wine

How to Brew

Boil fresh water to 90ºc.

Break off a small piece of Tou Cha tea cake and place into a cup or teapot. Pour freshly boiled water over leaves.

Infusion time: 3 - 5 min. Remove leaves from water to ensure infusion remains smooth not bitter.

Re-infuse up to 3 times.

Ingredients

Black tea (camellia sinensis) compressed.