Pu-erh Sticky Rice Ripe
- 8 grams makes 3-4 cups
- 25 grams makes 10-15 cups
- 50 grams makes 20-25 cups
- 100 grams makes 45-50 cups
- 1 pound loose makes 180-200 cups
A classic blend of cooked (ripe) pu-erh leaves and the Nuo Mi Xiang herb, a plant that grows in abundance in the Yunnan province of China, also home to pu-erh teas. What makes this tea unique is the herb that imparts a taste similar to Chinese sticky rice, a traditional dish widely known the world over. The tea is compressed in the shape of a mini bird’s nest or bowl shape (tuo cha) and then wrapped in rice paper.
This cooked pu-erh is a smooth-drinking tea with subtle notes of sweet smelling sticky rice, and a lingering rich, earthy undertone that pu-erhs are known for. Its pleasant, almost savory sweet aroma makes it a wonderful accompaniment to a hearty meal!
We carry two kinds of Sticky Rice Pu-erh tea, Raw (sheng) and Cooked (shou). Find the Raw version of our Sticky Rice Pu-erh tea here!
Pu-erh tea, sticky rice herb leaves (nuo mi xiang)
Unwrap a tuo cha (mini bird’s nest) and place it in an infuser. We recommend using one nest for every 16 ounces water. Heat the water to 190-210 °F. Give the tea leaves a quick rinse with a small amount of hot water from the kettle. Pour that water out and then pour fresh hot water over the tea leaves and steep for 3-5 minutes; the longer the steep, the deeper the earthy, rich flavors. Remove the infuser and enjoy! If desired, you may re-steep the tea leaves multiple times during the day to experience more nuances of flavor.
Country of Origin
Cups to Grams
- Variant: 100 g loose
- SKU: 153132