Farming Methods: Natural farming. Plucked from tea trees aged around 50 years
Production Methods: Tea plucking-Slight withering-Frying- Rolling-Sunlight dry-Pile fermentation-Drying- Refining & Grading
Other Notes: Lao Cha Tou is also call as Natural Tuocha. During the pile fermentation process of ripe pu-erh some of the moist tea leaves form into tight balls and pieces in the core of the pile which are not easily broken up after the pile fermentation process is completed. As a result these are separated during the refining and grading process and set aside as Lao Cha Tou or “Natural Tuocha”. As a result Lao Cha Tou Pu erh has no consistent shape or size – unlike regular pu-erh tea cakes, bricks and mini tuocha which are compressed by machine. It is believed by many tea drinkers, that has more natural taste and flavor than loose leaf and compressed ripe pu-erh tea because it is naturally formed during the pile fermentation process Because of the tightly formed pieces Lao Cha Tou can sometimes need a little more steeping.
Shape/size: Irregular tightly formed pieces, curly