Yunnan Lao Cha Tou Pu-erh Tea

Description

Yunnan Lao Cha Tou Pu-erh Tea

 Nature’s Sweet Clusters

Formed naturally during the fermentation of ripe Pu-erh, Lao Cha Tou (“Old Tea Heads”) are dense, sweet nuggets prized for their rich flavor and incredible smoothness. These rare clusters develop when tea leaves fuse together during the warm, moist fermentation process, creating a uniquely concentrated and forgiving brew.

Tea Profile

• Type: Ripe (Shou) Pu-erh tea

• Form: Irregularly shaped tea clusters (3–10g pieces)

• Origin: Menghai, Yunnan (home of traditional Pu-erh fermentation)

• Age: Typically 3–8 years post-fermentation

Appearance

• Dry Tea: Dark brown, irregular clumps with a matte sheen

• Liquor: Deep, opaque ruby-red, like aged wine

Growing Conditions

• Elevation: 1,200–1,600 meters

• Soil: Iron-rich red soil

• Climate: Humid subtropical with intense monsoon seasons

Harvest & Production

• Leaf Source: Mainly summer harvest (May–Aug) for fuller leaves

• Process: Wet-piled fermentation (渥堆) for 45–60 days, then sorted and aged

Flavor & Sensory Experience

• Aroma: Sweet woody notes, Chinese dates (jujube), caramel, and damp earth

• Taste: Thick, silky, and naturally sweet with zero bitterness; notes of dark chocolate, molasses, and a hint of mushroom

• Aftertaste: Lingering sweetness with a warm, soothing finish

Brewing Guide

1. Teaware: Purple clay (Zisha) teapot or porcelain Gaiwan

2. Water: 100°C (212°F) boiling water

3. Ratio: 5g / 150ml water

4. Rinse: Twice (5 sec each) to awaken the leaves

5. Steeping:

   • 1st infusion: 20 seconds

   • Add 10 seconds per subsequent brew

   • Can steep 10+ times due to dense form

Health Benefits

• Aids digestion and reduces grease absorption

• May support healthy cholesterol and blood sugar levels

Perfect For

• Daily drinking due to its smooth, non-astringent nature

• Pairing with rich or oily foods

• Tea drinkers seeking an easy, sweet Pu-erh experience