Tuocha is a famous compressed tea that originated around the year 1902. It is made from a special sun-dried green tea called mao cha of the Yunnan big leaf tea bush. The name Tuocha is partly derived from the Chinese word “tuo” which translates loosely as “bowl”. Tuocha Puer also became quite popular in the Si Chuan Yi Bin market, which is located near the Tuo River in the Si Chuan Province and also helped to name this particular puer cake Tuocha. What is interesting about Tuocha Puer is that it originally was not sold as tea, but as the container for opium. It was utilized by the crude opium exporters to sell and promote opium. Therefore, Tuocha has been sold long-term in the domestic market of Yi Bin and Chong Qing. In recent years, it has been quite popular in other places as well. The earliest Tuocha was sun drying mao cha which was steamed as it was compressed into bowl shape, and belonged to the Green Puer Tea category. In 1975 Black Puer Tea was created, so now there are different specifications and weights of tea types.

Location: Yunnan
Tea Bush: Yunnan Big Leaf bush
Tea Master: He Tian Neng
Harvest Time: October

How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.

How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.

Brewing Guidelines:

1st infusion -- Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water to infuse for 5 minutes.

2nd infusion -- Boiling water, infuse for 2 minutes

3rd infusion -- Boiling water, infuse for 3 minutes

4th to 7th infusion -- Boiling water, infuse for 5 minutes

Infusions: at least 7 times