Heart-Shaped Pu Erh Tuocha

Pu Erh includes both raw (sheng) and ripe (shu) styles and belongs to dark tea (Dark Tea).

This tea is a 2024 ripe Pu Erh.

Ripe Pu Erh is a post-fermented tea, meaning the tea continues to transform after the initial processing.

Microbial activity gradually changes the tea’s structure, reducing bitterness and developing a smooth, mellow character.

Ripe Pu Erh is made through pile fermentation (wo dui), a controlled process in which tea leaves are stacked, moistened, and kept in warm, humid conditions.

This method accelerates aging and results in a tea that is ready to drink, soft on the palate, and stable over many infusions.

This 2024 ripe Pu Erh has a smooth, mellow, and rounded taste, with earthy notes and a subtle hint of wood.

It is low in bitterness and gentle on the palate.

The tea can be infused many times, remaining stable and non-bitter over multiple brews, with the flavor slowly softening.

Ripe Pu Erh contains moderate caffeine, released gently due to fermentation and aging, resulting in a smooth and steady effect rather than sharp stimulation.

It is traditionally appreciated for being gentle on the stomach and easy to digest, and is often enjoyed after meals.

It is suitable for morning, daytime, or afternoon drinking, and many people find it comfortable even when the stomach feels sensitive.

This method highlights the depth and stability of ripe Pu Erh through multiple short infusions.

• Water Temperature: 100 °C (boiling water)

• Tea-to-Water Ratio: 1 piece of tuocha per 120 ml of water

Rinse the tea (first infusion):

Pour boiling water over the tuocha and steep for about 5 seconds.

Discard this infusion.

This step helps awaken the leaves and remove surface impurities.

Brewing:

From the second infusion, steep for 10–30 seconds while the tuocha is still compact.

As the tuocha gradually loosens and opens, reduce the steeping time.

Once fully opened, very short infusions or immediate pours are sufficient.

Adjust steeping time according to your taste preference.

This tea is forgiving and remains smooth even with longer infusions.

It can be brewed many times, with the flavor staying stable and gentle.

This method is suitable for daily drinking or sharing with others.

• Tea Amount: 2 pieces of tuocha

• Water Volume: 600 ml

• Water Temperature: 100 °C

Add the tuocha to the teapot and pour in boiling water.

Steep for 15 minutes or longer, depending on desired strength.

The tea develops a smooth, earthy body with subtle woody notes, without turning bitter.

If the flavor feels too light, simply extend the steeping time.