| In the old days, tuochas were made using maocha exclusively from Yunnan Province. The maocha was steamed, wrapped in a cotton fabric bag, and compressed into a small rice bowl shape. Once shaped, they were removed from the fabric and left to dry. The traditional standard for the final product was a 100 gram piece that measured roughly 6 cm by 4 cm. The center of the tuocha is hollow like a rice bowl.
Breaking a piece off a full-sized tuocha takes some work, because they are compressed very tightly. Producers started making miniature tuochas for convenience, so you could just drop a whole piece in your glass or pot brew it easily. Tuochas were traditionally made from green puer, but producers started using black puer to make this convenient size available to black puer lovers. Puer tea improves as it ages. Older, more reputable producers make and age their puer cakes in old warehouses that have been in use for many years. These old warehouses have had time to absorb the aroma of tea, and have accumulated larger amounts of tea microbes through the years. Tea microbes help to age the tea and are probiotic to the human body. Unfortunately, there is a strong trend today to accelerate the aging process of puer in order to lower the cost of production and raise the price. Many producers store their puer in super-humid facilities called "Shi Cang," which means "Strong Humidity Warehouse." Others store their puer underground or in a cave. Unfortunately this practice makes puer taste like dirt or compost -- be wary of any puer that tastes like that! The old warehouses act like large humidors, aging and conditioning the tea, while enhancing the natural fermentation of the tea. The term "Old Warehouse" comes from the practice of aging puer in a traditional old warehouse. "Old Warehouse flavor" refers to the smooth, less woody quality of puer aged in this way. The producer has controlled the fermentation process very carefully to yield a smooth, aged flavor as if it had been aged longer, even though it is a new tea. This tea has a clean, sweet aroma with none of the compost flavor of cheaper, commercial black puer. It brews up clear and red like wine, with a soft, smooth, rich flavor that fills the mouth. Right away you will taste black puer's character. This is a wonderful puer to take with you when you travel, to enjoy and to help soothe and settle your stomach. Region: Yunnan Meng Hai tea area Grade: 3rd-4th blended maocha Weight per piece: 4 grams 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 -- one piece (discard wrapper) per 12 ounces. Use boiling water (212 degrees F) for 5 minutes 2nd infusion -- 2-3 minutes 3rd to 5th infusions -- 5 minutes Infusions: at least 5 times |
