Acala Tea Co.
"Sticky Rice" Mini Tuo Cha (Nuo Mi Xiang Cha)
"Sticky Rice" Mini Tuo Cha (Nuo Mi Xiang Cha)
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Sticky Rice tea is a classic blend of ripe pu-erh tea with a rice scented herb called Nuo Mi. Nuo Mi grows naturally in Yunnan. A small amount of Nuo Mi is mixed with ripe pu'er tea for a deep liquor that is sweet and glutinous in both taste and aroma. It wraps the senses in cashmere.
Each mini tea cake (tuo) weighs 5g, which makes it easy to prepare a proper tea without much fuss. Great for preparing a quick tea before a teleconference begins. Proportioned perfectly for making tea while you are out and about. Add one 5g tuo to a 100ml travel gaiwan or tea pot for an easy tea fix during beach trips, picnics, airport layovers, and air travel. Ask the flight attendant to put hot water in an insulated drink bottle and brew the tuo 8+ times. It's a pleasant way to pass the time and avoid the restlessness felt during long days of travel.
We recommend using a strainer if you brew using a gaiwan, or choose a teapot that has a fine filter to catch the tea bits.
Tea Specifics
Tea Specifics
Ripe Pu'er blended with Nuo Mi Xiang, a natural herb that has a sweet and glutinous taste
5g Mini Tea Cakes (Tuos) wrapped in paper
Produced by Lao Cang Tea
Factory of Simao
Production Area: Simao
Cultivar: Camellia sinensis var. Assamic
Young ripe (shou) pu'er contains 30-100mg of caffeine per cup, depending on the strength of the brew. The caffeine level is higher than aged shou pu'er because caffeine decays over time through oxidation and light. Thus, aged shou pu'er tea that is decades old may not contain much caffeine at all. If you have the willpower to store these young shou pu'er tuos for at least seven years, the taste profile to evolve as it ages, like fine wine.
Tasting Notes
Tasting Notes
Deep amber liquor, velvety mouthfeel, medium thickness, flavor notes revolve between glutinous rice and honey and forest floor for 8+ brews.
Brewing Recommendations
Brewing Recommendations
Serving Size: 1 tuo per 100ml purified water
Ideal Brewing Vessel: Clay tea pot designated* for sticky rice tea, or porcelain gaiwan or teapot. Use with fine filter to catch small bits.
Awaken: Pour 212F water over tuo to allow the leaves to awaken for 30 seconds before discarding wash.
Steeping: Boil water to 212F and then wait for the water to stop bubbling before pouring the water down the side of the pot. Replace the tea pot lid. Brew for a few seconds and then pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups. Use a strainer over the pitcher to catch tiny tea bits. Keep the lid on the tea pot so that the leaves stay warm. Flash brewing in this manner ensures this tea can be brewed up to 8+ times and brewed again the following morning if left overnight.
*We recommend having a 100 ml clay pot designate specifically for Sticky Rice pu'er tea. The clay will absorb the oils in the sticky rice tea and it will season the clay. If a different tea is brewed in the same vessel, the tea will have a slight flavor of sticky rice pu'er.
