Yunnan Menghai Ripe Pu-erh Tuo Cha with Sticky Rice Aroma — 500g Loose Mini Tuo Tea

Yunnan Menghai Ripe Pu-erh Tuo Cha (Camellia sinensis var. assamica) is a compressed ripe Pu-erh tea from Menghai, Yunnan, known in Traditional Chinese Medicine (TCM) as Pǔ'ěr Chá (普洱茶). Shaped into small bowl-like tuo cha and infused with a gentle sticky-rice (nuòmǐ) aroma, this aged-style fermented tea has long been prized as a warming, digestion-supporting beverage used after meals and during cool seasons. Its nature is warm and slightly bitter-sweet, making it a comforting daily tea for soothing the stomach and harmonizing the middle burner.

Key Selling Points

• Traditional ripe Pu-erh from Menghai, Yunnan
• Compressed mini tuo cha form, easy to brew
• Gentle sticky-rice (nuo mi) aroma
• Low-temperature slow-baking for a smooth, mellow cup
• 500g loose bulk pack for daily and hospitality use

Quality & Sensory

Each mini tuo is pressed into a neat bowl shape with a deep reddish-brown color and a tight, even texture. The dry tea carries a warm, toasted grain and sticky-rice aroma layered over classic ripe Pu-erh earthiness. When brewed, the liquor turns deep amber-red with a smooth, velvety body, releasing a mellow, slightly sweet taste with notes of dark wood, cocoa, and fragrant rice that linger gently in the throat.

Technical Specifications

Usage Scenarios

• Daily after-meal tea
• Hotel and hospitality tea service
• Office and workplace brewing
• Gongfu-style tea sessions
• Bulk tea for tea houses and gifting

Traditional Uses

In folk tea practice across Yunnan, ripe Pu-erh tuo cha is brewed in teapots or gaiwan and shared after rich meals to warm the stomach and support comfortable digestion. It is often simmered slowly with a piece of aged tangerine peel or a few jujubes for a deeper, sweeter infusion, and in some households it is added to boiled milk for a creamy, warming daily drink. The sticky-rice aroma variety is especially favored in teahouses for its soft, grain-like fragrance.

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