Product Overview
Originating from Menghai County in Yunnan, China, this tea is celebrated for its rich, smooth flavor and exceptional aging potential. The 2020 Organic Menghai Lao Cha Tou Pu-erh Tea is a distinctive variety of ripe (shou) Pu-erh tea, renowned for its unique formation during the fermentation process. These "tea nuggets" or "old tea heads" are compact clumps that develop naturally due to the heat and moisture involved in pile fermentation.
Unlike many traditional ripe Pu-erh teas that may carry earthy, musty, or fermented off-notes, this tea is remarkably clean and refined. Thanks to meticulous fermentation and careful processing, it is free from the typical "wo dui" (pile fermentation) smell or any muddy or stale aftertastes. What you get instead is a pure, mellow, and naturally sweet profile that’s both accessible to newcomers and deeply appreciated by seasoned Pu-erh drinkers.
The liquor is another highlight—it brews into a crystal-clear, bright reddish-brown color, with exceptional clarity and brilliance, unlike the murky or dull appearance found in lower-grade ripe teas. Under light, the tea soup glows like amber or garnet.
In terms of flavor, the tea is smooth, sweet, with subtle notes of caramel, dried jujube, and a hint of sticky rice or molasses. It has a silky texture and excellent endurance over many infusions.
This organic Lao Cha Tou is not only free of unpleasant flavors, but it also offers a clean, elegant, and distinctively rich drinking experience. It’s a rare find for those who value clarity, purity, and depth in a ripe Pu-erh.
Brewing Guide:
To fully appreciate the nuances of Lao Cha Tou, it's recommended to use a Yixing clay teapot or a glass kettle. Begin by rinsing the tea nuggets with boiling water for about 15–20 seconds to awaken the leaves, then discard the rinse water. For gongfu-style brewing, infuse the nuggets for 20–30 seconds, gradually increasing the time with each subsequent infusion. Alternatively, for a more robust brew, simmer the tea for 3–5 minutes.