Sticky Rice Pu’er
Taste: Sticky rice, Lotus leaf, Jujubes
Ingredients: Ripe Pu’er Tea, Sticky Rice Herb (Nuo Mi Xiang Ye)
Serving: Each bag makes around 70 to 80 cups of tea, depending on your taste preference. (15 mini tea-cakes/bag)
Sticky Rice Pu’er is inspired by a fragrant plant long used in southern Yunnan for its natural glutinous-rice aroma. Among ethnic minority communities in the Yunnan region, leaves like these have long been brewed on their own, blended with tea to welcome guests, and used to scent sticky rice with their soft, familiar fragrance. That was what stayed with us. This is not the bright sweetness of fruit or flowers, but something gentler and closer to memory, like the first breath of steam when a pot of sticky rice is just uncovered. Paired with the mellow, earthy depth of ripe Pu’er, it becomes a tea that feels grounded, comforting, and full of quiet warmth.
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Boil water to 200–212°F (93–100°C).
Add 1 Pu'er mini cake for every 10 oz (300 ml) of water.
Let it steep for 3 minute. (Adjust time based on your taste.)
Strain the tea leaves.
Enjoy your perfect cup — and re-steep up to 3 times.
Add 1 Pu'er ball for every 10 oz (300 ml) of cold or room-temperature water.
Cover and refrigerate for 4–6 hours (overnight works best).
Strain the tea leaves.
Serve chilled and savor the clean, refreshing taste.
The same ball can be re-steeped once more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
