EN
"Pasha Tuocha" from Nai Yang Lang is a pressed 2013 shu pu-erh in the form of a tuocha, a small 100-gram "nest". This format has long been loved for its convenience: one tuocha is enough for several infusions, and the tea is easy to transport.
More than ten years of aging have made the flavor of this shu pu-erh deeper and calmer: the sharp notes of fermentation have faded, and the liquor has gained a velvety fullness and natural sweetness.
Characteristics
- Type: shu pu-erh (dark pu-erh)
- Producer: Nai Yang Lang
- Year: 2013
- Shape: tuocha, 100 g
- Region: Yunnan province, China
- Flavor: soft, deep, woody
Aroma and Taste
Dry leaf. The dry tuocha smells of dark wood, dried fruit and a light earthy sweetness.
Liquor. The liquor is dark, thick and velvety, with a round flavor and woody, earthy-sweet notes.
Aftertaste. Warm, soft and long.
Why You'll Love It
An excellent choice for unhurried evenings and cold weather. Aged shu pu-erh suits those who appreciate a soft, calm and deep flavor. It pairs well with desserts and after a hearty meal.
How to Brew
Gongfu brewing
- Vessel: gaiwan or clay teapot, 100–150 ml
- Tea: 5–6 g per 100 ml, gently break the tuocha into several pieces
- Water: 95–98 °C
- Time: rinse for 5–10 s, then infusions of 10–15 s, adding 5–10 s each time
- The tea gives 7–8 infusions
Western-style brewing (teapot)
- Tea: 5–6 g per 500 ml of water
- Water: 95–98 °C
- Rinse the tea with boiling water and pour it off, then add water and steep for 4–5 min
Storage
Store in a dry, clean, well-ventilated place free of foreign odors, away from direct light and moisture. Pu-erh does not like dampness or the company of strongly scented foods.