Dali Tuo Cha - 2007

This high-grade, raw "Dali Tuo" cha was made in 2007 in a small tea factory in the southern part of Dali. Now aged for 6 years, this 100-gram cake has mellowed and has softened in its astringency yet it offers a pungent aroma and a full taste. The material used is a mixture of spring leaves from the Lin Cang and Wu Liang mountain areas. Given the quality of the material and its current taste, this cake can be enjoyed now or purchased for further aging.

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  • 4
    Strong & Supple

    Posted by Will on 6th Jul 2016

    A great Pu-Erh. I use a gaiwan and get about 12 steepings I add a bit of milk to mellow it out). It is a great tea anytime of day, but particularly good in the evening.

  • 5
    Great tea for a pu-erh novice

    Posted by Daniel Costigan on 8th Jan 2015

    I bought this tea some time ago, and have recently revisited it. This is an excellent quality raw pu-erh. The flavor is a lot softer than I first encountered. The leaves steep to a green color, and leave an almost fruity aroma. With a brief rinse, I have gotten multiple infusions out of this tea, each slightly different than the last. Definitely a lot sweeter than most pu-erhs I've encountered (especially ripe pu-erh), but still has a bit of a kick to it. This tea has some very nice floral notes, so I recommend it for those who like floral oolongs.