Shu puer «Lao Cha Tou» («Aged Tea Heads») harvest 2015 from Xiaohusai village (Shuangjiang district, Lincang County) harvest 2015.
In appearance: large, fairly loose clumps of reddish-brown tips. The aroma is intense, nutty. The infusion is transparent, with a reddish-chestnut shade.
The bouquet of the ready-made tea is mature and multifaceted, walnut tonality, with notes of dried fruits, spicy herbs, milk, mushrooms and autumn leaves. The aroma is warm, complex. The taste is full-bodied and rich, buttery, sweetish, with a pleasant woody astringency, fruity sourness and velvety finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 7-8 g per 100 ml. The time of the first steeping is about 6-8 seconds. After that do short steeps (just for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
Shu puer «Lao Cha Tou rom Xiaohusai» is a great choice for sophisticated connoisseurs.