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Rice Scent Fossil Puerh tea is made from fresh spring tea leaves and Nuo Mi Xiang leaves using a unique fumigation technique. Even after 15 infusions, the tea soup still tastes sweet with strong glutinous rice fragrant. The tea pallets are firm and does not expand significantly, making it suitable for long-term storage. The longer the storage time, the higher the quality.



Rice Scent Fossil Puerh | 糯香化石普洱

Rice Scented Fossil Puerh, also called “scattered silver” because of its compact and full-bodied shape, is one of the high-quality ripe puerh teas. Rice Scented Fossil Puerh stems from its predecessor—old tea head (老茶頭), a kind of tea nugget that forms naturally from the pressures of compression and heat that occurs during the fermentation process. During the wet piling of ripe puerh tea, tea workers repeatedly turn the tea pile to avoid the inner heat being too high, thus the tea leaves secreted a large amount of pectin. The pectin coagulation allows some tea leaves sticking together, forming a group of nuggets that are called old tea head.

Since these agglomerated tea nuggets are rich in sugar and pectin, the most tender part of the tea, they are selected and processed finely to become the “tea fossil”. Because of the processes, the fermentation degree of tea fossil is more thorough than that of ordinary ripe puerh tea. During the processing, the producer uses a unique technique to smoke tea fossils with glutinous rice fragrant leaves, so that the tea fossils are soaked with refreshing glutinous fragrance.

Tea fossil is rich in flavor, high in quality, and suitable for long-term storage, thus is deemed as the essence of ripe puerh teas. As one kind of ripe puerh tea, tea fossil has the five basic attributes for the taste of ripe tea: fragrant, mellow, thick, smooth and sweet. Furthermore, the light glutinous rice fragrant distinguishes tea fossil from other ripe teas, adding a thicker, smoother, and more lasting taste. Because of its unique shape and refined process, tea fossil is very durable in terms of brewing. Good tea fossil can brew at least 10 times without swelling, and the tea soup may taste still sweet even after 15 brews.

Tea fossil is mild and very good for the stomach. Long-term daily drinking could nourish the stomach. The main effects of tea fossil include reducing fat to help lose weight; strengthening and nourishing the stomach; reducing blood pressure and blood sugar; preventing coronary heart disease, arteriosclerosis; antibacterial and anti-inflammatory. It is very suitable for middle-aged and elderly people, especially for those with stomach problems.

Due to the process of microbial fermentation, tea fossil is rich in probiotics, which has high nutritional value. The probiotic flora of tea fossil is mostly formed during the fermentation process. Through fermentation, under the action of microorganisms, the aroma components, tea polyphenols and other chemical substances in the tea undergo structural transformation, thus presenting unique characteristics and health effects.


  • Type: Dark Tea, Puerh | 黑茶,普洱茶

    Oxidation: ●●●●

    Cultivar: Da Ye Zhong (Camellia sinensis var. assamica)

    Origin: Menghai, Xishuangbanna, Yunnan, China 中國雲南省西雙版納勐海

    Elevation: 1000m

    Method: Bud and one or two leaves

    Harvest: 2022 Spring

    Tasting Notes: Glutinous rice, earthy, woody, mellow and smooth.

  • Western Brewing
    2g | 99°C | 250ml | 3mins

    Gongfu Brewing
    5g per 100ml | 99°C | 10 secs
    +5sec for each extra infusions


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