EN
Lao Cha Tou (老茶头), or "Old Tea Heads," is a shu pu-erh from Lincang. It is tea material that stuck together into clumps during wet piling, and this form has its advantages: the tea holds its flavor longer and is more forgiving to brew.
It opens up gently and delicately in both flavor and aroma.
Characteristics
- Type: shu pu-erh, tea heads (Lao Cha Tou)
- Region: Lincang, Yunnan
- Year: 2008
- Form: small clumps of leaves and buds in brownish and reddish tones, sold by weight
- Liquor: bright, clean, brownish red
Aroma and Taste
Dry leaf: soft, restrained and mature, woody and berry-like, slightly spicy and nutty.
Liquor: multifaceted, aged and warm: woody and nutty, with spices, berries and barely perceptible cognac-like touches; the flavor is dense, silky and slightly sweet, with a light astringency and tartness at the end.
Aftertaste: rich, long, velvety, sweet and spicy.
Why You'll Love It
Suited to everyday tea sessions, solo or in company, in the morning and in the second half of the day. It performs well both in gongfu brewing and when simmered over heat, and you can easily adjust its strength and character to your mood with the amount of tea and the steeping time.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay for shu pu-erh or thick-walled porcelain
- Water: 95–98 °C; 4–6 g of tea per 100 ml
- The first infusion is a rinse, then longer infusions of 40–60 s, gradually increasing the time
- The flavor holds for 9–12 infusions
Storage
Store in a tightly closed container away from light, moisture and strong odors, at room temperature.