Rather than being formed into a large cake or entirely loose, Lao Cha Tou ("Old Tea Heads") is somewhere in between, with the puer formed into small chunks which produce a tea of fabulously good quality. This tea is formed in the preparation process of cooked (shou) puer. In cooking puer, large piles of tea are moistened and periodically turned over, in order to ensure even fermentation. In this process, clumps of tea leaves, those particularly rich in pectin, often stick together, often aggregating into small chunks. These larger chunks are called Lao Cha Tou (Old Tea Heads), while the smaller pieces are called Sui Yin Zi (Broken Silver Pieces). While these are all considered to be cooked (shou) puer, the formation of the tea into these pieces decreases the fermentation within the aggregated chunks, thus making these teas very slightly raw (sheng). This tea is known for being easy to brew and incredibly long-lasting. Its high pectin levels tend to produce a brew that is particularly sweet and rich.
This is a perfect daily puer for those with discriminating tastes wishing for a full-bodied flavor. Dry, its smell is sweet. Wet, its aroma, like its flavor, is deep, earthy, full, heavy, and robust. This tea has a silky texture and a hearty flavor, lasting about 25-30 brews.
Price is per 50 grams/1.76 ounces
This is a perfect daily puer for those with discriminating tastes wishing for a full-bodied flavor. Dry, its smell is sweet. Wet, its aroma, like its flavor, is deep, earthy, full, heavy, and robust. This tea has a silky texture and a hearty flavor, lasting about 25-30 brews.
Price is per 50 grams/1.76 ounces