This compressed tea is like a very neat round bird’s nest. It is made by pressing fermented and steamed puerh leaves into cakes which are then left to age. Tuo cha gives a rich dark brew that has the typical earthy aroma and flavour of puerh teas
Break off 3-5g (0.10-0.18oz) and steep in 200ml (7fl oz) water at 100°C (212°F) for 10-20 seconds. Separate the liquor from the leaf and add more water for several further infusions.
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