This matured Pu-erh, compressed into a shape reminiscent of a bird's nest, is also called TuoCha (沱茶) in China. Its infusion is powerful and its earthy flavor is well-marked, denoting a mineral flavor and a scent of clay.
Pu-erh tea or PuErCha (普洱茶) in Chinese, originated in the province of Yunan, in the city of the same name, and refers to a family of teas that have undergone anaerobic fermentation. The leaves of the Camellia Sinensis tea plant, native to this region of Asia, are pressed into cakes, nests or even in bulk and will ferment without oxygen for a long time. The result is a lively tea, improving with age, with a characteristic taste and without bitterness, whose virtues are prized. Pu-erh is divided into two categories: matured Pu-erh (shu), where the tea has been previously fermented (in piles) and raw Pu-erh (sheng), which is, according to the ancestral method, immediately compressed. .
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