EN
Lao Cha Tou ("Old Tea Heads") is a shu pu-erh from Menghai County in Xishuangbanna Prefecture. The tea was made in 2018 from selected large-leaf spring raw material; dense little clumps of leaves and buds fused together under strong pressure during fermentation.
With a little aging, the pu-erh has become more multifaceted, soft and juicy, and it conveys the flavor of its region well.
Characteristics
- Type: shu pu-erh, tea heads (Lao Cha Tou)
- Region: Menghai, Xishuangbanna, Yunnan
- Harvest: 2018, spring
- Form: dense medium-sized clumps, sold by weight
- Raw material: selected large-leaf
Aroma and Taste
Dry leaf: soft, delicate and juicy, woody and nutty, slightly sweet, with a light spicy tone.
Liquor: expressive, refined and juicy: hazelnuts, dry wood, spices, dark chocolate and berries; the flavor is clean, rounded, sweet and spicy.
Aftertaste: silky, sweet and warm.
Why You'll Love It
An everyday shu pu-erh for morning and afternoon tea sessions, especially for those who don't like their tea brewed strong. Menghai tea heads also hold up well when simmered and open up with long steeping in a thermos. The tea is invigorating and refreshing.
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.