Lao Cha Tou is a special shou puerh that is sure to please. During the wodui process to make shou puerh the heat and intense weight of the wet pile fermentation creates a perfect environment at the bottom to make 'Lao Cha Tou'. In Chinese 'Lao Cha Tou' (老茶头) means 'Old Tea Head', where head refers to a boss or chief. Every wodui pile creates Lao Cha Tou, but not all are created equal. We have had many that were merely sub par experiences. We are very selective with the Lao Cha Tou we choose. This material came from a special Jingmai production. This Lao Cha Tou brews up a little different than our Bulang variety. These are very creamy and smooth. It doesn't brew thick but the flavors are smooth and clear, with simple, earthy/foresty notes. Aromas are Chinese medicine mixed with split peas and roasted potato. This tea swallows easy with a nice throat feel. There is a vibrancy after a few steeps that feels like you're sipping on a freshly carbonated cola. There is a warming energy that relaxes you. You can steep these long, or boil them til they're motor oil. They always brew smooth and mellow and delicious. They will seemingly steep forever! You can buy this material in a Jianshui storage jar here. Use 5-10 grams of nugs and brew with 75-150ml ( 2.5-5oz ) of water at or near boiling. Be sure tor rinse this material twice for a few seconds each. Start with quick steeps under 10s. With each re-steep adjust the steep time to your taste.
