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“After I said NO MORE TEA, what did I do? The bulk spices, herbs and tea are the first thing to greet me at the co-op. At least I can get trivial quantities and not feel too bad about buying more...” Read full tasting note
“This was the pot of tea I ended up choosing and shared with my grandmother. It was really good. I ended up feeling very full after one cup of it as it was VERY rich. So I suggested we swap and she...” Read full tasting note
“This tea took some getting used to at first, but now I adore it. Nuo Mi Xiang, a Chinese herb, is added to impart the so-called sticky rice flavor. The tea is best with very hot water, among other...” Read full tasting note
This tasty selection is composed of cooked puerh (pronounced POO-ar) scented with an herb (Nuo Mi Xiang) that tastes just like aromatic sticky rice. The resulting flavor is smooth, earthy, and very pleasant. Tea tasters have described it as “mushroomy”. The rice scent makes this tuocha a great flavor accompaniment to a hearty meal.
INGREDIENTS
Ripe (Shou) Chinese Puerh Tea, “Rice-Scent Herb” (Nuo Mi Xiang).
BREWING INSTRUCTIONS
16 OZ CUP
Place 1 unwrapped tuocha into infuser.
Pour 16 oz. of hot water (195° F to boiling) over the tuocha.
Steep for 3-10 minutes, depending on desired brew strength, then remove tea leaves.
Remove infuser and enjoy tea. Can be steeped three or more times.
Puerh teas can be brewed multiple times. Re-steep the same leaves, gradually increasing the infusion time until the leaves no longer yield a full flavor.
POTFUL
Simply add to your infuser one unwrapped tuocha per 16 oz. of water and place it in your pot, then add the appropriate amount of 195°-to-boiling water and let it steep for 3 to 10 minutes. Remove the infuser and enjoy. Can be steeped three or more times.
BREWING ICED TEA
Though we don’t necessarily recommend drinking Sticky Rice Scented Mini Tuocha iced, our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.
Company description not available.
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Chicago Tea GardenAfter I said NO MORE TEA, what did I do? The bulk spices, herbs and tea are the first thing to greet me at the co-op. At least I can get trivial quantities and not feel too bad about buying more tea.
Mmmm….
Brewing loose tonight based on color (hello darkness my old friend). The puer is ok quality with plenty of large cut leaves but a thick layer of dust does settle in the bottom of the cup after pouring through a strainer. It’s thick like a cup of french press coffee, earthy, mushroomy, maybe a little bittersweet, very buttery after first steep and pretty clean-tasting with some astringency. The sticky rice herb isn’t as strong as I’d like it to be but its sweetness later becomes pronounced. Overall, it’s solid. The mini tuo cha form is great for ease of use and I’ll consider keeping some of these in my backpack once I buy another strainer.
One 6.5g mini tuo cha gave me 3-10oz brews western style with water off-boil.
This was the pot of tea I ended up choosing and shared with my grandmother. It was really good. I ended up feeling very full after one cup of it as it was VERY rich. So I suggested we swap and she agreed. It worked out very well as we ended up each having a cup of our own tea and each others. She commented that the smell of this tea was making her hungry. She’s diabetic so she can’t eat much rice so she especially liked this one. We ended up going out to Sushi for lunch afterwards.
This tea took some getting used to at first, but now I adore it. Nuo Mi Xiang, a Chinese herb, is added to impart the so-called sticky rice flavor.
The tea is best with very hot water, among other reasons, because it adds to the experience of having a steaming bowl of sticky rice. Very comforting on cold days.
The pu-erh component is not one of those overwhelmingly earthy types. It reminds me of something more like decaying plant matter or humus. Think autumn.
Like tasting carob when you’re expecting chocolate, the sticky rice taste a bit disappointing at first. The comparison is especially evident in the aftertaste and smell, but a big gulp of heavily steeped Nuo Mi Xiang will overwhelm most people. One must be very careful with the length first steeping because of this. Though the pu-erh component can certainly withstand a long steeping, one must refuse the temptation and treat it more like green tea. A couple minutes will do the trick.
The second steeping is the most enjoyable. It can handle a few more minutes and tends to taste a little more pu-erh-ish.
The third steeping needs quite a while to retain the taste of the tea. Luckily by then, the effect of the herb should have worn off. That being said, just treat it like the second or third steeping of a pu-erh.
As usual, I don’t think to review the tea until I’m on the 3rd steeping, so this note lacks a bit of specifics.
Flavors: Decayed Wood, Rice
We all say that ……just sayinn….
derk throws herself into the teabyss
You will be in good company!
Just by chance, what is the name of this co-op you like so much? No reason in particular…
Rainbow Grocery. It’s worth a stop but it ain’t cheap!
Thanks, that is going on the list!
Don’t be surprised if you ask for help and feel snubbed by the staff. Many are helpful and kind, many are haughty. There are a lot of people that work and shop there with some very entrenched beliefs. Vague, I know, but you might pick up on what I mean.
Teabyss!
Yes, the same people that were parodied on the South Park “Smug Alert” episode, that all drove hybrid cars and thought the smell of their own farts were amazing. It’s nice to know they aren’t all working at Whole Foods.