After fermentation, the Pu Erh Mini Tuo Cha is pressed in the form of small bird's nests. Very low in theine and high in antioxidant, Pu Erh is recognizable by its notes of undergrowth, it is recommended to taste it in the afternoon or evening. In the tradition of the Chinese tea ceremony, the Pu Erh must first be washed. Then, the tea is infused for 1 to 2 minutes. We recommend using 2 to 3 nests per liter of water. The Mini Tuo Cha can be aged for many years.