Lao Cha Tou

Lao Cha Tou, also known as tea heads or tea lumps, are formed when tea leaves stick together during the “Wet Heap” process. Previously, they were considered a defect and discarded, but with the growing interest in shu pu-erh and the increase in people studying them, tea heads have become increasingly popular. They hold the tea leaves for a long time due to their adhesion, gradually revealing new tastes. They are also less affected by drying and can be tastier than the tea from which they were sorted, striking a balance between shu and sheng. Some makers intentionally shave less heaps to provoke the appearance of Tea Heads. Overall, they have a strong greasy woody taste, a long finish, and a powerful pu-erh state, making them great for brewing in a large group.