Lao Cha Tou Shu Puerh Tea

Lao Cha Tou post-fermented Pu Er tea. The small tea lumps come from tea from the Lincang region that grows at an altitude of about 2100 meters. The variety is "Yunnan Big Leaf" and is made from old tea trees: half of the spring and half of the autumn harvest is used for the 'Pile Fermentation': The Lao Cha Tou remains after sorting and separating the different types of tea in this production of Shu (ripe) Puerh. This Lao Cha Tou is the essence of the ripened puerh; during the ripening fermentation, a thick, firm slab is created at the bottom of the steaming tea mass, which produces the Lao Cha Tou in pieces. This is about 15% of the end product. The taste is round and woolly, pleasant, with a hint of date, plummy with a fresh minty overtone, a powerful digestif, with palette-cleansing qualities.