Pu'er tea Lao Cha Tou is the clumped tea that forms during the Fermentation process of Pu'er tea. Its appearance consists of lumps and nodules, produced through artificial pile fermentation.
Lao Cha Tou is rich in gelatinous substances and sugars, offering a thick, smooth mouthfeel and is tightly packed, making it highly durable for brewing. Here's how to Brew Lao Cha Tou:
Lao Cha Tou is highly durable and can typically withstand about 30 infusions. However, some pieces remain unopened even after 30 infusions, although the infusion color fades at this point. In such cases, you can switch to cooking the tea in a pot. Below, we introduce how to cook Lao Cha Tou:
Brewing Methods for Pu'er Tea Lao Cha Tou
1. Brew using a lidded bowl or a clay Teapot with boiling water. Because the tea is tightly packed, do not immediately pour out the rinse water; instead, let it sit for 10 to 30 seconds before discarding. When brewing with boiling water, allow a slightly longer Steeping time, adjusting as needed based on your taste preferences.
2. Cook the tea using a vessel, optionally rinsing with boiling water beforehand. Place the tea in cold water and bring it to a boil. Steep for about two to three minutes before pouring out the infusion. Cooking for too long is not recommended; once the infusion color becomes darker and the aroma is released, it's ready.
The tea nature of Lao Cha Tou is mild and gentle, with rich internal components, suitable for both brewing and cooking. Choose your preferred method based on your personal preference.
Pu'er Tea Lao Cha Tou
Once considered scraps, Lao Cha Tou, also known as “clump tea,” has become a sought-after commodity due to its unique flavor profile and excellent value for money. Lao Cha Tou boasts a rich, smooth, and glutinous aroma, is highly durable, and is one of the favorites among fans of ripe tea.
The popularity of Lao Cha Tou is not only because of its pleasant taste and durability but also because it, like ripe tea, has the benefit of nourishing the stomach and intestines.
Lao Cha Tou forms during the pile fermentation process of ripe tea. Pile fermentation is a long-term process involving high temperature and humidity, during which the tea heap must be turned frequently. This process squeezes out the viscous substances from the tea leaves, primarily pectin, which is highly adhesive and binds the tea leaves into lumps, forming Lao Cha Tou.
Only a small amount of tea in the pile fermentation process can form Lao Cha Tou. The tea leaves that clump together during pile fermentation are those rich in pectin and sugars. The youngest and strongest parts of the tea leaves contain the most sugar and pectin, indicating the excellent quality of Lao Cha Tou.
When selecting Lao Cha Tou, choose pieces that appear relatively loose, have distinct strands, and emit a pure aroma. These characteristics ensure a better taste when brewed.