“Lao Cha Tou” is known as the old tea nugget, which is formed during the Pu Er piling fermentation process. During the piling fermentation, the temparature in the tea piles increase gradually, so that they can fermente via their interior enzyme and become ripe Pu Er. During the whole process, the workers need to stir and turn over the teas about 4-5 times, so that the heat wont burn the tea leaves. However, during the fermentation and stirring, the tea leaves themselves will excrete their pectins and soluble sugar, so some tea leaves cling together. After the fermentation, the worker will sieve these nugget out and pile aside.
So the nugget tea is high fermentation compared to the common ripe Pu Er tea, that is why its thickness, mellowness in tea soup and its infusability are better than the other ripe Pu Er.
Normally the nugget Pu Er tea contains many of the previous years nugget, so if store for several more years, it will demonstrate an unexpected aged aroma and sweet tea liquid.
Important tips: 1. for brewing ripe Pu Er tea, the water temparature should be over 95 degrees, based on different kind of Pu Er teas.
2. for the nugget tea, after many times of brewing, you can still boil it, and the tea taste is still quite good.
Type of tea: Ripe Pu Er
Vintage: 2009 (901)
Composition: Yunnan big leaves tea bush
Storage method: Pls store all the Pu Er tea in a dry & cool environment without any ordor. The best storage environment temperature is between 10-35 celsius degree; moisture degree is between 50-75 degree.
Producer: Menghai Tea Factory
Brewing vessel: Gaiwan (150-180cc capacity) or Yixing pot(180-200cc capacity)
Water: purified or mineral water is the best.
Brewing water temperature: between 95-100#(203F to 212F)
Used tea amount: Gaiwan/pot, 6-8grams per Gong Fu Cha; (based on personal taste)
1) Warm up- First to warm up the vessels, then to pour out the hot water;
2) Wash the tea quickly- Pour the hot water into the Gaiwan/pot and pour out the water quickly; then smell the tea aroma on the lid first to enjoy the aroma;
3) First infusion- pour the hot water into the Gaiwan/pot, and steep for about 3-5 seconds before pouring out(based on personal taste);
4) Coming infusions- the steeping time for the successive infusion can be 2-3 seconds longer than the previous infusion.
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