Shu Pu'er

Lao Cha Tou

Compacted as they are, these morsels of compressed tea, byproducts of the wet-piling stage of shu pu’er production, hold on tightly to profound flavor. So tight that, while it takes some effort to prise out their prize, the various application of hot water and time will extract a wonderful range of qualities, from gently sweet and starchy to a full-bodied and almost-bitter brew, and a panoply of notes, including cacao, licorice root, toasted hazelnut, and a gentle breath of eucalyptus. A fair amount in the brewing vessel may well last all day, with longer infusions providing more intensity; alternatively, try boiling a handful on the stove for a very thick liquor as these nuggets are very forgiving for aficionados that like to play.
  • ORIGIN:  Puer, Yunnan, China
  • MEANING:  Old tea head (lao cha tou)
  • CULTIVAR:  Da Ye Zhong (qiaomu)
  • HARVEST TIME:  28 March 2020
  • TASTE:  Cacao, licorice root, eucalyptus
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9.00 €

Preparation

IN THE TEAPOT
  • Quantity: 12g / 500ml
  • Water temperature: 100°C
  • Infusion time: 10 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 30–120 sec.

One or two rinses before infusing are recommended. Increase time for more intensity.
For best results in gongfu cha, brew in a Yixing teapot.