2012 Sticky Rice Mini Tuo Cha Ripe Pu-erh


Sticky rice does not contain any rice. Rather it is a fragrant herb, local to Yunnan called Nuo Mi Xiang that resembles the smell of sticky rice. The finest black tea leaves from 2012 are pressed into a ripe pu-erh tea cake with Nuo Mi Xiang in a dome shape and individually wrapped. 


  origin: Yunnan Province, China

  type: Pu-erh, ripe

  flavour: smooth, mineral, sweet

  aroma: rice, earthy

  year: 2012


2012 Sticky Rice Mini Tuo Cha Raw Pu-erh

Yunnan is the original home of aged tea and the techniques have been developing for hundreds or thousands of years.

Bordering Laos, Vietnam and Burma, the pressed pu-erh tea was used as currency for traders in the early 17th century. The tea is known in the region as a weight loss and digestive aid and has become a favourite of loose leaf tea lovers around the world for its complex flavour and distinctive form.

These Sticky Rice Mini tuo chas are the perfect size for one person to use one for full day of steeping. The Mineral and sweet flavours create a symphony of aroma and taste. This is a great entry tea for Whiskey or Wine connoisseurs who appreciate the development of flavour with age.

Semnostachya menglaensis Tsui (also known as sticky rice) is a rare plant indigenous to Mengla in the tropical rainforest of the Xishuangbanna prefecture in the south of Yunnan province, China. When the leaves are crushed, a characteristic smell of sticky rice develops. 

How to Brew Pu Erh Tuo Cha Like a Teapro

put one tuo cha in a glass

heat water to 100C

infuse for 3-5 min

re-steep up to 6 times


3 pieces, 10 pieces, 50 pieces, 100 pieces


There are no reviews yet.

Be the first to review “2012 Sticky Rice Mini Tuo Cha Ripe Pu-erh”

Your email address will not be published. Required fields are marked *