“I had to have something strong like a ripe pu’er after test tasting today… I brewed around 3 ounces of tea to get the temperature and timing down for Liquid Proust Teas. After all of that, I needed...” Read full tasting note
“This was a lovely gift from my lovely TheTeaFairy – thank you darling for sharing this! I really enjoyed this. It was sweet and dreamy with a nice relaxing, yet not too heavy qi. It seems to be...” Read full tasting note
“These little nuggets are so creamy and sweet. I so wish I had hoarded them. But they are sold out now sadly :-( Simple tea, but so comforting and soothing. The taste is rich and deep, vanilla and...” Read full tasting note
“MMMMM! These nuggets are delicious! Super creamy with lots of dark dried fruit flavors. Raisin, date and prune. YUM! SO good.” Read full tasting note
Cha Tou is a kind of tea nugget that forms naturally from the pressures of compression and heat that occurs during the fermentation process. Typically during fermentation process to make ripe pu-erh there is a pile of tea about 1 meter high. It is kept wet to allow the fermentation process and the pile is turned every few days to allow for an even degree of fermentation, moving the tea from the bottom of the pile (where it is hotter and wetter) to the top of the pile where it is cooler and drier. The “cha tou” are the leaves that ball up and get stuck together. The best cha tou are ones that have not been over-fermented and are smaller in size.
We drank more than 10 different “cha tou” before deciding on this one, we think the best of them all! The tea was fermented in 2007 at the Jinggu Tea Factory in Simao. It is creamy and smooth, already having lost most of its post-fermentation funk it’s tea liquor is a clear and deep red-wine color. It can easily be infused more than 25 times!!!
Same material as used in our 2009 Cha Tou brick.
Net Weight: 100 grams per bag
Fermentation time: August-September 2007
Harvest Area: Jinggu County of Simao Prefecture
Company description not available.