EN
Jingdong Lao Cha Tou ("Old Tea Heads from Jingdong"), 2019, is a shu pu-erh from Jingdong in Yunnan Province. Tea heads come from leaf that stuck together during pile fermentation, so the liquor is thick and the tea stands up well to repeated brewing.
The clumps open slowly in water and give up their flavor gradually, from the first infusions to the last. This tea is loved for its body, sweetness and even, calm character. The 2019 harvest is already aged enough for the flavor to become soft.
Characteristics
- Type: shu pu-erh, "tea heads"
- Region: Jingdong, Yunnan, China
- Year: 2019
- Form: stuck-together clumps, loose
- Flavor: thick, woody, lightly sweet
Aroma and Taste
Dry leaf: warm, woody, slightly earthy, with a hint of dried fruit.
Liquor: thick and even, with a soft sweetness and woody notes.
Aftertaste: soft and full, with a long sweetness.
Why You'll Love It
Shu pu-erh warms well and suits hearty lunches, cold weather and long tea sessions. It forgives brewing inaccuracies, holds up for many infusions and quickly becomes an "everyday" tea.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–150 ml gaiwan or teapot: 6–7 g of tea
- Water at 95–100 °C; do a rinse
- Infusions of 10–15 s, then increase the time
- The tea holds up for 8–10 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 95–100 °C
- Steep for 3–5 min
- The leaf can be re-steeped 3–4 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
