During the production process of ripe (shou) Pu-erh the tea is kept for a long time in huge tanks. The Pu-erh is then periodically mixed with forks, however, the bottom of the piles are hard to access. At the bottom, under the influence of high temperature, high levels of humidity and a lack of oxygen, the tea leaves and buds stick together in dense clumps. This constant pressure and reduced oxygen gives the tea some unique properties, amongst them a marked deep and velvety taste.

Our Lao Cha Tou is selected from the famous Menghai tea factory in Yunnan and because a more full bodied and balanced tea when aged.

As with all aged Pu-erh, always wash the leaves once with hot water for a period of 10 seconds to prime the leaves. Typically the water from the initial infusions is used to wash and warm the cups. For the third brewing, steep the tea leaves for about one minute and gradually increase steeping time for the succeeding infusions to your desired strength. High quality Pu-erh can be steeped up to 30 times. Remember to remove the leaves after the desired strength has been reached to avoid overbrewing.