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This is one of our special order cakes. We helped in the production of the cake from the maocha selection, to the cooking process, and even helped with the wrapper design. It took us a number of years to pull all of this together, and even though the production date is 2008, some of the maocha is older. The mao cha blending's goal was to produce a cake that is reminiscent of Chinese dates. We think that this is a great example of a well planned and executed cake and we hope you enjoy it.
This black puer has already aged for several years. Older, larger leaves (6th-7th grade) were used to create a more cooked Chinese date fragrance and more robust flavor. The puer has a sweet finish and less earthy taste when compared to younger puer. The tea brews up a bright red color immediately.
The bright red color of the infused tea indicates very concentrated nutrition, and the flavor is full-bodied but not heavy, with a pronounced sweetness on the aftertaste.
This black puer cake is from the Jing Mai region of Yunnan province . . .
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”.
Zao Xiang Xiao Shu Tuo (Date Fragrance Mini Black Tuo Cha) was created especially for new puer tea drinkers. Each piece weighs 3 grams, yielding a mild cup that is more approachable for new puer drinkers. The producers used 5th grade maocha, carefully fermenting it to give a lightly-cooked Chinese Date fragrance. The flavor is more fruity and less earthy than other puers with a smooth, sweet character.
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