Lao Cha Tou Ripe Pu Er

老茶头 Lao Cha Tou

Origin: Yunnan Province, China

Year: 2010

Profile: Lao Cha Tou (老茶头), or "Old Tea Nuggets," is a rare form of ripe pu er tea from Yunnan Province, China. Unlike conventional loose-leaf or compressed Pu-er, these naturally occurring nuggets or tea heads are formed during a post-fermentation method known as wet piling (wòduī).

Understanding Lao Cha Tou
In the wet piling stage, tea leaves are dampened and layered to stimulate microbial activity. The intense warmth and humidity trigger the release of natural pectins, causing some leaves to bond and solidify into compact clusters. These resilient clumps—once seen as an incidental by-product—are now valued as Lao Cha Tou for their smooth, mellow flavor and exceptional endurance through multiple infusions.

Taste: Its flavour profile an earthy and woody undertones with a clean sweet after taste. 

Brewing Suggestions: 

8 grams of tea leaves | Boiling water is the best | Steeping time 8 seconds | Re-infuse up to 8 times (could be more if you are a light tea drinker)