EN
Lao Cha Tou (老茶头), or "Old Tea Heads," is a rare kind of shu pu-erh prized for its richness, depth of flavor and unusual shape. These are dense clumps of tea leaves that form during fermentation: during wet piling the leaves release juices and sugars and stick together.
The raw material for this tea was produced in 2012, which gives it softness and harmony.
Characteristics
- Type: shu pu-erh, tea heads (Lao Cha Tou)
- Raw material year: 2012
- Form: dense irregular clumps, sold by weight
- Color: dark brown, with golden flecks of tips
- Liquor: thick, dark brown with ruby glints
Aroma and Taste
Dry leaf: deep and rich, with notes of nuts, wood, caramel and a light earthiness.
Liquor: after brewing the aroma becomes more complex: dried fruit, chocolate and sweet spice; the flavor is rich and velvety, with nuts, caramel, dried fruit and a light woody bitterness.
Aftertaste: long, with sweet and spicy shades.
Why You'll Love It
A warming tea for the cold season and for calm, meditative tea sessions. The clumps open up gradually, and every infusion shows new facets of flavor.
How to Brew
Gongfu brewing (short infusions):
- Teaware: a gaiwan or a Yixing clay teapot
- Water: about 95–100 °C
- Keep the first infusions short, 10–15 s, then gradually increase the time
- Holds up to 10–12 infusions
Storage
Store in a tightly closed container away from light, moisture and strong odors, at room temperature.