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2017 Lao Cha Tou Brick

Dark Tea from China

Our Lao Cha Tou is smooth and rich.

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Our Lao Cha Tou is smooth and rich. It has a long sweet finish with delicious dark chocolate notes as well as characteristic earthy minerality. A by-product from the production of loose shou pu er this tea gives a full mouth feel that is soft and round.

Lao Cha Tou commences it’s life as a by-product of loose leaf shou puerh production. During the “composting” process, the gum and the sugar in the leaves are “sweated” out and the leaves stick together, resulting in naturally formed tea nuggets. In the past tea factories would stack them in the warehouse and forget about them until they were recognised as a delicious brew with a rich and thick tea liquor.

Origin: Xishuangbanna, Menghai, Yunnan

Flavour profile: Ripe | Earthy | Dark chocolate

Processing highlights: A blend of leaves from different garden in Menghai.

Harvest: 2017

Cultivar: Yunnan Big Leaf

Tea Producer: HHC Tea(合和昌) sourced by Kaishan Mellis (A Leaf Story)

Weight: 100g (12 pieces | 8.6g ea)

The Menghai Tea Factory has a sound reputation amongst pu er enthusiasts and is located in Xishuangbanna, Yunnan. Yunnan is historically known as the trading centre for the ancient tea horse road through Yunnan, Sichuan and Tibet.

Our Lao Cha Tou brick is smooth, ripe and full flavoured. The liquor has damp earth, mineral, mushroom and woodsy flavour that is well- balanced against the dried fruit, cocoa and musk sweetness.

Pair this tea with wild mushrooms and chocolate. It is a great accompaniment to dim sum and slightly salty foods. Pu er is an ideal way to finish a heavy or rich meal and may aid in digestion. Pu er also pairs well with red meats.

Leaf appearance: Large leaf, sun withered maocha, less tender leaves are used

Aroma: The aroma hints of damp earth, mineral and dried fruit.

Liquor colour: Deep amber “wine-like” liquor

Brewing & Storage

Store in an airtight container away from light, heat and moisture. 

When brewing pu er it is recommended that you rinse the leaves a couple of times prior to commencing the first steeping.

Brewing Method Amount Temperature Time Infusions
Western 1 piece / 250mL 100˚C 3 min 2-3
Gong Fu Cha 1 piece / 100mL 100˚C First brew: 20s Subsequent: 25-50s 8+