Sticky Rice Ripe Puerh Tea

Description

The Lao Cang Tea Factory in China’s Yunnan Province makes Sticky Rice Ripe Puerh Tea by combining high-quality Puerh Tea with Strobilanthes tonkinensis.

Known as Nuo Mi Xiang, this herb smells and tastes like steamed sticky rice. It’s a common flavoring that imparts earthy, floral, and sweet flavors to the tea. What’s more, these flavors are all natural–produced by the oils of the plant as opposed to synthetic flavorings.

• Tea Region: Yunnan Province, China.
• Time of Day to Drink: Anytime.
• Tea Quality: Gourmet, Aged Tea.
• Flavor: Earthy. Sweet. Akin to Steamed Rice.
• Tea Steep Method: 5-7 Grams Steeped for 3-5 Minutes.
• Qi Strength: Medium. Grounded. Smooth.
• Attributes: Ripe Puerh. Aged Since 2008.

Often consumed as an after-dinner digestive and packed in small, compressed bird’s nest shapes, our Sticky Rice Ripe Puerh Tea has been aging since 2008. The longer aging process transforms many vegetal and sharp flavors, giving the tea a more complex and full-bodied character.

It retains those unique aromas of toasted rice and sticky rice, but adds notes of wood, tobacco, and stone fruit.

As with all Puerh tea, you can brew the leaves multiple times. However, the sticky rice flavors and aromas may fade with multiple brews. The more you steep, the more of those earthy tea flavors will come through,

Measure out 5 to 7 grams of the tea and steep for 3 to 5 minutes in water at around 200°F.