EN
Lao Cha Tou ("Old Tea Heads") from the Bulangshan region is a shu pu-erh from the 2018 harvest, made from high-grade raw material. Processing classic for the region and seven years of aging have helped the tea reach its potential.
It comes as small, tidy, uniform clumps made of medium-sized leaf, buds and stems.
Characteristics
- Type: shu pu-erh, tea heads (Lao Cha Tou)
- Region: Bulangshan
- Harvest: 2018
- Form: small uniform clumps, sold by weight
- Aging: about 7 years
Aroma and Taste
Dry leaf: soft, expressive and bright, spicy, nutty and woody, with light creamy nuances.
Liquor: soft, juicy, rounded and balanced: woody and spicy, with nuts, dark chocolate, spices and dates; the flavor is clean, with a pleasant sweetness and a light astringency.
Aftertaste: silky, pleasant and slightly sweet.
Why You'll Love It
An everyday shu pu-erh for fans of the soft Lao Cha Tou style. It is ideal for simmering and for brewing in a thermos, yet it also opens up in a rich and tasty way in gongfu brewing. Warming, refreshing and gently invigorating.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay or thick-walled porcelain
- Water: 95–98 °C; 4–5 g of tea per 100 ml
- The first infusion is a rinse, then short infusions of 15–20 s, adding 10–20 s each time
- Keeps its flavor for 6–8 infusions
Western-style brewing (teapot):
- Teaware: a porcelain or glass teapot
- Water: 95–98 °C; 8–10 g of tea per 1 l
- Warm the teapot, add the tea, pour in the water and cover with the lid
- Steep for 5–7 min and pour into cups
Storage
Store in a tightly closed container away from light, moisture and strong odors, at room temperature.