2011 Menghai Lao Cha Tou
- Tasting experience
- About the tea
- Brew guide
Notes of fruit, dried dates and a light earthiness.
Menghai County, Yunnan province, China.
Pu-Erh comes from the Yunnan province in China, where the land is dark and rich, with big leaf tea trees. Pu-Erh is special because, unlike other teas, it is aged through a natural fermentation process. Thus, it is an excellent digestive, lowers your cholesterol levels, and uplifts your mood. 😄
During the Pu-Erh oxidation process, some of the tea leaves attach to one another when stirred and become nugget-shaped, 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, as the trapped moisture creates a dried fruit-like flavour. Compared to common ripe Pu-Erh they have higher levels of fermentation giving a mellow tea liquor. Our Lao Cha Tou tea is a vintage from 2011. When stored for several years the flavour becomes sweeter and more complex.😍
Per cup: 1 tsp 100°C 3 minutesYou can infuse this Pu-Erh tea up to 12 times with shorter steeps.
We recommend you brew it ‘gong fu style’, using more leaf and shorter steep times, of around 20 seconds.
200 brews per pack | CHF 0.09 per brew