Pu-erh Tea

Lǎo Chá Tóu老茶头

lǎo chá tóu

Origin: China, Yúnnán Province (云南, Yúnnán). Produced at tea factories throug...
Tea type: Pu-erh Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Lao Cha Tou — "old tea heads" of Shu Pu-erh: dense clumps with an oily taste and the ability to withstand 20+ infusions.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 8–9 g per 130 ml water (gaiwan/teapot); 10 g per 500 ml when boiling.
Teaware: Yixing purple clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) is ideal, especially from zi ni clay (紫泥) — it excellently retains heat and allows the tea to fully develop. A gaiwa...
Water Temperature: 95.000000
Brewing Notes: A separate and quite popular method. 10 g Lao Cha Tou is rinsed twice, placed in a glass or ceramic teapot (玻璃壶/陶壶), filled with hot water, and brought to boil. When the liquor ...
Water Temperature Detail: 95–100°C (boiling water). Lao Cha Tou is a dense, heavy tea requiring maximum temperature for full development.

Origin

Tea Type: Puer
Origin Country: CN
Province: Yunnan
Category: Special variety of shu pu-erh, distinguished by its formation method during wet piling. Also known by the names "疙瘩茶" (gēda chá, gēda chá — "lump tea&qu...
Coordinates: Yunnan Province is located between 21° and 29° North latitude and 97° and 106° East longitude.
Origin: China, Yúnnán Province (云南, Yúnnán). Produced at tea factories throughout the province where shu pu-erh is manufactured.

Taste

Dry Leaf Appearance: Dense, hard lumps (坨状, tuó zhuàng) of clumped tea leaves of irregular shape. Size varies from 1–2 cm to 5–10 cm and more. Color — from deep dark brown to almost black,...
Dry Leaf Aroma: Rich, deep, with pronounced earthy and woody notes, hints of nuts, dried fruits, mushrooms. In aged specimens — camphor, chocolate nuances. Good Lao Cha Tou has significantly mo...
Liquor Aroma: Deep, enveloping, multi-layered. Foreground: 陈香 (chénxiāng — aged aroma) — woody, nutty notes. Middle: 枣香 (zǎoxiāng — jujube aroma), 糯香 (nuòxiāng — glutinous rice arom...
Liquor Color: From dark amber to thick brown, almost black in first steeps. The liquor is thick, oily in appearance. With each subsequent steep it lightens, but retains body and density signi...
Spent Leaves: Dense lumps of leaves, gradually opening during brewing. Color — uniform, red-brown, with slight gloss. Important quality indicator: good Lao Cha Tou should not completely disin...
Taste: Very rich, 醇厚 (chúnhòu — mellow and thick), oily-smooth (滑粘, huá nián), sweetish. When properly brewed — without bitterness and astringency. The bouquet is d...

Details

Cultivar: For Lao Cha Tou production, as for all shu pu-erhs, large-leaf varieties of *Camellia sinensis* var. *assamica* are used, united under the general name Yúnnán Dà ...
Picking: From spring to autumn, depending on the batch of original maocha (毛茶, máochá — raw material).
Phase: Early
Early Months: 3,4
Late Months: 3,4,5,6,7,8,9,10,11
Peak Months: 3,4

Где купить

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