These are the most fragrant sticky rice teas we've come across! Aged for five years until highly fragrant. Hand-pressed.
These Pu'er tea cakes are naturally sticky rice flavored using the leaves of a plant indigenous to the Southern Yunnan rainforests called Strobilanthes tonkinensis—there are no actual carbs or rice in this tea! This plant has a long tradition of being blended into Pu’er tea by the Dai people, an ethnic minority indigenous to southern Yunnan. The plant is sourced from Xishuangbanna Dai Autonomous Prefecture, one of the most species-rich forest ecosystems in China (bordering Laos and Myanmar, and only about 80 miles away from Thailand).
These Pu'er tea cakes, known as "tuocha" in Chinese, are a delicious and delightful way to drink Pu’er tea throughout the day—each tea cake can be rebrewed repeatedly.
Pu’er, also spelled Pu-erh, is an aged fermented tea from China’s Yunnan province. Not only does the fermentation process lend pu’er its distinct flavor, it also boosts its medicinal properties—pu’er tea is high in antioxidants, and studies show it can fight oxidative stress, promote weight loss, and regulate blood sugar. Pu’er tea also possesses anti-cancer properties. It has a lower caffeine level, less than coffee and green tea, which make it a great choice for drinking late into the day.
It’s also a highly-coveted tea with an obsessed fanbase. As one writer said, “Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who buy kilos of the stuff at a time to bliss out on days-long brewing sessions, only dropping out of their highs long enough to argue over the best pu-erh blends, growing regions, and storage methods. There are grasping amateurs who buy, gift, and drink the tea to gain social status among Chinese elite.”
Pu’er has been called China’s best-kept secret for weight loss. Animal and test-tube studies show that it can help synthesize fewer new fats while burning more stored body fat. In one animal study, pu’er was also the only variety of tea capable of raising the level of good cholesterol and lowering the level of bad cholesterol.
Instructions:
Note: You can repeat the above steps and brew the tea leaves throughout the day until the steeps have lost their taste. Add approximately 30 seconds of steeping time longer per additional steep
**Approximately 4.4 grams per piece
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