Bird’s Nest is also called in Chinese “Tuo Cha”. The tea is traditionally processed. It appears dark brown; tastes somewhat heavy-textured but at the same time deep and smooth, and complex with an earthy note, and a long-lasting aftertaste. Absolutely worth a try!
Tips: If you get stuck in the stomach after a big dinner, a teapot of such a Pu Er tea usually helps!
“Pu Er” is actually the name of an old small town of Simao district in Yunan, where the tea had been collected for trading and distribution in history. It is pro-fermented, of large-leaf Camellia Sinensis growing thousands of years in Yunnan old sub-tropical forest. Yunnan, neibouring Tibet, lies in the southeast of the Himalaya mountains, it is the great cradle of Camellia plants evolution.
Pu Er is very special for its ageing – longer years, more sophisticated; older, mostly higher valued. Over several centuries, for the ease of trade and transportation along the ancient tea route by horse caravans, it has deveoped to a phenomenon that Pu Er tea is processed and pressed into various forms: bricks, bird’s nests (tuo cha), cakes, golden mellons……
How to brew Pu Er tea?
A small Yixing clay teapot is the best.
Break 4 g of the tea.
The 4 g fits for 3.8-4 dl water, 95 °C.