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Old tea heads or Lao Cha Tou come out during the production of shu puerh (in the process of skimming). When the raw puerh (moocha) is fermented in heaps (skirds), a compressed layer of puerh is formed at the bottom of the KUchi and at its edges, from which the "panera" is then produced. These are the oldest tea heads. Lao Cha Tou gives a very dense, rich infusion. They have a deep and velvety taste with a rich aftertaste. Aroma with nuances of nuts and dried fruits.
Lao Cha Tou is unpretentious to the brewing method. It can be brewed with ducts in an Isyn teapot. You can insist. You can brew directly in a thermos and take it with you. Good for cooking over an open fire or in a siphon. Find the optimal method and concentration for you. Lao Cha Tou is not easily spoiled.
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