Also known as “tuo cha” or “bowl tea,” this is a common shape for compressed tea in Puer. It is loam-like and nutty with an unpaved mouthfeel. Weighing approx. 5 grams each, it is the perfect portion size for one mug or small tea pot. Once it begins steeping, the particle size is small and not recommended for gongfu.
All ripe puer comes from the Xishuangbanna region of southern Yunnan Province, China. It starts out as raw puer, but then goes through a final step of “pile fermentation” where they pile it up, apply moisture, and cover it for a period of time to achieve microbiological change. The result is intensely earthy and smooth.
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