Pu-erh tea ripened Lao Tuo Tou

Pu-erh tea ripened Lao Tuo Tou

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A premium ripened (Shou 熟) pu-erh Lao Cha Tou produced from premium leaves harvested in the Meng-Hai area in 2002, superbly aged to offer top class ripened pu-erh woody/earthy aroma and silky texture. Packaging sizes: 100gm.
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pu-erh tea Lao Cha Tou

Ripened (shou) pu-erh is the product of Mao Cha (harvested unprocessed green tea leaves) being put through a speed fermentation process called O-dui (渥堆) to achieve its ‘ripened’ state. The process involves sprinkling water over piled up tea leaves (with other conditions applied) to facilitate the fermentation. During the O-dui, the centre of the pile temperature raises up to 60-65 degrees. The leaves need to be turned over regularly to avoid overheating and ‘burning’. During this turning over, the leaves with the highest level of plant glue (produced naturally when the tea leaves are heated) gravitate towards each other to form these tea ‘lumps’. These lumps are normally broken up by tea processers when possible. The ‘in-breakable’ ones are collected and sold as Lao Cha Tou (老茶头).

In comparison to normal loose leaf teas, Lao Cha Tou are richer in inner contend. This results in stronger and gently sweet flavour and thicker in tea brew. The texture of these teas is smooth and can be consumed immediately after their production. 

A couple of recommendations for Pu-erh tea beginners:

  1. if you prefer teas that are not or lightly fermented, such as green or white tea, raw Pu-erh is more likely to be your taste
  2. if you are more a black tea (fully fermented) or Oolong tea (semi-fermented) drinker, a ripened pu-erh is recommended.

Pu-erh tea type:

Ripened (Shou 熟)

Packaging weight:

100g

Production year: 

2002

Harvesting area: 

Meng-Hai

Brand/Manufacturer

He-Chang-Xuan

Preparation:

Due to it unique nature, Pu-erh teas' preparation is different from other categories of Chinese teas. For preparation of ripened loose Pu-erh tea, please go to  our preparation instruction page at: Pu-erh tea preparation and storage guide

 



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