Shu Pu Erh Da Lao Cha Tou, Lincang, AA, 2021

Old tea heads (cha tou) are a byproduct—yet a highly valued one—of the fermentation process used to produce Shu Pu Erh. When tea leaves are piled together for fermentation, the heat and moisture cause the leaves to release juices that form a crust; this crust eventually breaks apart into the compressed clumps known as "tea heads."

These medium-sized, brownish-black nuggets possess a distinct, robust aroma reminiscent of a tea-fermentation pile, with notes of damp wood and cacao beans.

The infusion is cognac-colored, thick, and smooth, with a textured sweetness. It features notes of cacao, prunes, geranium, and nutmeg, complemented by a subtle tartness—reminiscent of black chokeberry and bergamot—along with a gentle bitterness evocative of decaying leaves, fruitwood, and wine barrels.

This tea holds up well to multiple steepings, though it truly shines when boiled or brewed in a thermos. It provides a gentle, steady boost of energy, helps with mental focus, and supports healthy digestion.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 7-10 g per 120-150 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 45-60 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 10+ seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 5 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 10-15 g per 800-1000 ml of water

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.