How can we Brew Pu-erh Tuo Tea for the best flavor? Today, let's demonstrate using an example of a tea known as “A Single Elephant,” or “Ming Tuo”:

This tea is made from Yunnan large-leaf sun-dried Green Tea as raw material and pressed through traditional methods. It is a classic, cost-effective daily tea type, with each tuo weighing 100 grams.

When prying open the tea, try to keep it intact, which will benefit the brewing process. We recommend warming the cup first, as this helps to release the aroma of the tea leaves.

For this particular Ming Tuo, a 150 ml Gaiwan is used with an 8 gram amount of tea. The tea is from 2025 and, being a tuo tea, is compressed more tightly than cakes. Therefore, during the first rinse, we suggest letting it steep a bit longer. Once the leaves have expanded sufficiently during the first rinse, we can pour out the tea.

Now we begin the actual brewing process. We recommend pouring water slowly along the sides of the cup, which minimizes bitterness.

In the initial infusions, we can pour water quickly and then pour it out just as fast. During these infusions, the aroma of the tea is clearly noticeable, a fresh and fragrant floral scent.

During the pouring, try to maintain a consistent flow of water.

The overall taste of this tea is characterized by a fresh, high-aromatic profile with a slight initial astringency that quickly transforms into a notable aftertaste.

Brewing explanation: Xiao Xi from ChaWo Network

Photography and Editing: Mu Kun Xiao Bao