2005 Old Tea Heads Ripe Pu-erh Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
- Chinese: 2005 nián pǔ ěr lǎo chá tóu
- Translation: 2005 Y Old Puerh Tea Head
- Type: Shu Puerh
- Cultivar: Puerh
- Origin: Menghai, Yunnan
- Harvest Date: 2005/4/21
- Storage Methods: Sealing、Moistureproof、Avoid light
- Lao Cha Tou (老茶头) means "Old Tea Heads". It's a particular type of cooked pu-erh – fermented tea common in China. It comes in the form of small lumps and is the result of agglomeration during the pile-fermentation processing of Pu-erh tea. Compared with loose-leaf tea, Old Tea Heads is richer in content and far more resistant to brewing. As a result, it releases thicker and denser tea liquor.
- Bulang Mountain has a reputation for its old tea trees and specific terroir. The local minority pride themselves as the first people to cultivate tea trees on these lands about 1800 years ago. This Old Tea Heads comes from tea trees growing at an altitude of 1600m in the ancient forests of Xishuangbanna.
- During the pu-erh fermentation process, workers sprinkle water on the pile of tea leaves, leading to a fermentation process development. In this process, every once in a while, it is necessary to manually turn over the tea pile to avoid overheating the tea inside. After repeated turning, the tea leaves will release pectin along with their juice. Because pectin is sticky, some tea leaves will stick together, becoming lumps. Usually, tea farmers pick out these lumps of tea, untie them by hand, and then put them back in the tea pile. Still, some of them are too dense and break if untied. Therefore they go into a separate pile and become the so-called "lump tea", also called "old tea heads". Generally, Lao Cha Tou accounts for 0.8~1.5% of the total production volume. Needless to say, this is a rare type of tea. This cooked pu-erh tea has undergone a clean fermentation on a wooden floor, without soil contact.
- Unlike traditional Pu Erh tea cakes, the Old Tea Heads are incredibly convenient for brewing—simply take a piece and steep it as needed. This convenience, combined with the deep, matured flavors, makes it an excellent choice for tea lovers looking for a more immediate yet equally refined Pu Erh experience.
- The aging process enhances the tea’s mellow taste, with each steep revealing layers of flavors that evolve gradually. The tea is rich, full-bodied, and smooth, with a natural sweetness that becomes more prominent with each infusion.
- This Old Tea Heads will provide a balanced, medium body paired with a prominent aroma. Notes of dates and, once brewed, earth and leather, will emerge along the brewings. The taste is sweet, with notes of dates and plum jam. The bright red soup is clear and transparent. We recommend "waking up" the tea with the first flush of 10+ secs. It will soften the tight lump and help the tea reveal its qualities. You can continue with rinsing and brewing as usual.
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Brewing Guide:
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: Simply take a piece and steep, no need to break up a tea cake.
Steep Time: 3 minutes (1st infusion), 5 minutes (2nd infusion)We recommend simmering the Lao Cha Tou over a small fire for about 10-15 min after the brewing to enjoy its sweet and earthy essence fully.
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.