Notes of stone fruit, dried dates and a light earthiness.

Origin: 

Menghai County, Yunnan province, China.

Introduction: 

During the cooked Pu-Erh oxidation process some of the tea leaves will attach to one another when stirred and take on a nugget form as a result of heat and high compression. These nuggets are called Lao Cha Tou (Old Tea Nugget) and are considered the most precious of ripe Pu-Erh due to the trapped moisture creating a dried fruity flavour. Compared to common ripe Pu-Erh they have higher levels of fermentation giving a thick yet mellow tea liquor. Our Lao Cha Tou are from a vintage of 2011. When stored for several years their flavour becomes sweeter and more complex.

Brew Guide:

Per cup: 1 tsp  100°C  3 minutes

Can be infused up to 12 times with shorter steeps.
Our preferred method for Pu-Erh is gong fu style, using more leaf and shorter steep times of 20 seconds.

200 brews per pack | Sfr. 0.05 per brew