2007 Menghai Dayi "lao cha tou"

Tea type
Pu-erh Tea
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Bark, Earth, Mint, Smoke
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Edit tea info Last updated by ChernobylRaptor
Average preparation
205 °F / 96 °C 9 g 4 oz / 130 ml

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From Menghai Tea Factory

2007 old tea nubs Lao Cha Tou is formed during the fermentation process. The leaves under heat and pressure will clump together at the bottom of the pile and form nuggets. Cha Tou are little tea nuggets that are a wonderful byproduct of the fermentation process of Pu-Erh tea. This tea can be infused over 15 times easily.

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1 Tasting Note

13 tasting notes

This is my second time sitting down with this tea. Rinsed once before tasting, infused for 10 seconds, and drank 6 infusions. The dry leaf has a warm earthy smell typical of ripe puerh. The wet leaf smells of earth, smoked tree bark, and moss. Taste overall is the same earthiness with smoky bark, but has a surprisingly fresh finish similar to mint. Enjoyed it overall, but once this brick is gone, probably won’t buy again.

Flavors: Bark, Earth, Mint, Smoke

205 °F / 96 °C 9 g 4 OZ / 130 ML

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