Old Tea Nugget - Lao Cha Tou - 2005

I was definitely not sure what to expect from this one because descriptions I have heard of Lao Cha Tou just sound so weird… since these nuggets are formed at the bottom of the pu-erh fermentation pile (while making shu puerh).

I did decide to follow the recommended instructions and I rinsed the nuggets three times. After that I infused my first batch in the gaiwan for about 60 seconds. I have to admit this does smell a little bit like a barnyard but I’m not one of those squeamish types. I got a very dark red liquor that is clear in color, slightly sweet and very earthy.

My second steep was only for around 30 seconds because the color already started getting so dark. I’m picking some some mushroom-y type flavors as well as the sweeter ones mentioned above.

Third steep seems like it starting to mellow out a bit and get slightly more grounded. Imagine shiitake mushrooms cooked with a handful of twigs and a touch of merlot and that’s starting to get close… lol. This is some pretty interesting stuff I must admit. I’m not sure if I would buy anymore but it’s pretty fun to try.

I have to admit that I was a bit frightened of this tea. I’ve had them in my cart to buy every time I ordered with Mandala and I’ve gotten spooked each time. So I am very happy that Garret included a sample with my last order.

I did the recommended 3 rinses on this one.

1st Steep-30 seconds
Perhaps a bit too earthy for me on the first steep. I didn’t hate the taste though. It was very earthy but there was a nice sweetness to it. I’m interested to see how this mellows.

2nd Steep-45 seconds
I get what people mean when they say a tea smells “barnyard.” Because this one kind of does. I didn’t find it at all unpleasant though. It actually brought back lovely childhood memories. The taste was very smoky. Kind of like a sweeter Lapsang.

3rd Steep-1 minute
It still smells a bit musty but it’s fading to a nice leathery note. The taste, however, is fantastic. Naturally sweet with a brown sugar, raisin note. There is also a wine-like tang that I find very appealing even though I hate wine. I don’t know quite what to make of this tea but all the feelings I have are positive.

4th Steep-1.30 minutes
It’s mellowing out in a very nice way. It’s a bit roasty and nutty like coffee with a nice chocolaty flavor. Kind of like Nutella on whole wheat toast.

5th Steep-2 minutes
Very light but still a bit roasty and nutty. It doesn’t seem to be weakening very much at all.

6th Steep-10 minutes
I always manage to forget about the last steep. This is very light with a very surprising floral note. After the roasty toasty of the previous steep, the floral note is very shocking and a great note to finish on.

This tea started out so bold and finished so gently. I liked it a lot. Perhaps not an everyday tea but when I need a good kick in the pants, I would definitely reach for this one first.

P.S. I don’t think I will ever see my team win again.

Most people haven’t familiarized themselves with the processes that occur at the bottom of a pile of fermenting tea leaves. I had recently been introduced to the idea and this is my first experience with trying such a tea.

The brew is golden and sweet even from the beginning. Garrett suggests rinsing three times. That’s fine and well…since I like lighter steepings I often choose to rinse only once or twice if I’m making this for myself. There is kind of a sugary crispness that is present with this tea. For those of you only familiar with much stronger and muddy Pu’ers I would suggest this as a much nicer, sweeter alternative to that.