Shu Puer Lao Cha Tou (Old Tea Heads)

Lao Cha Tou Shu Puer is a special form of dark puerh that is naturally produced during fermentation. During the “wet fermentation” process, some of the tea leaves clump together into dense, hard fragments called “old tea heads.” They have the most concentrated flavor, withstand multiple spills, and maintain consistent quality.

This Shu Pu'er has a deep, velvety, malty flavor, without bitterness or sharpness. The taste has notes of chocolate, caramel, bark, raisins and dark bread. The infusion is dark cognac, thick, transparent. This is an ideal option for those who appreciate soft, buttery, multi-layered tea.

What is special about Lao Cha Tou?

• Shape: naturally pressed pu-erh "heads"
• Type: Shu Pu'er (fermented)
• Taste: soft, buttery, malty
• Aroma: woody, sweet, warm
• Infusion: thick, dark amber
• Endurance: up to 12–15 sheddings

Who is suitable for:

• For lovers of soft, ripe pu-erh
• For slow tea drinking and meditation
• As a daily tea that doesn't get boring
• For those looking for pu-erh with minimal bitterness

How to brew Lao Cha Tou:

Gongfu method:

1. 5–7 g per 100 ml of gaiwan
2. Rinse with hot water for 2–3 seconds
3. Brew at 95–100°C in short bursts of 10–20 seconds.
4. Up to 12–15 spills

European method:

1. 1 tsp per 350 ml
2. Infuse for 5–7 minutes.
3. Re-brew up to 2–3 times