"Tea nuggets" are hard, clumped pieces of tea formed during the artificial pile fermentation process of Pu-erh ripe tea production, also known as "natural tuo." Lao Cha Tou is a type of Pu-erh tea, a byproduct of ripe Pu-erh tea, and a secondary category derived from the Pu-erh tea production process.
The term "Lao" (old) is added to "Cha Tou" because newly produced tea nuggets have a strong fermentation odor and an unpleasant taste. Generally, they need to be stored for several years to allow the fermentation odor to dissipate before they become suitable for drinking. Since the tea nuggets have been aged for several years before consumption, they are called "Lao Cha Tou."
Lao Cha Tou's dry leaves are brown, naturally tightly curled into irregular clumps of varying sizes, clean without any attachments. The aroma is primarily aged, with a slightly mellow taste, smooth and sweet, and the liquor is bright red and translucent. The brewed leaves are reddish-brown or brown, elastic.
Compared to strip-shaped tea, properly fermented Lao Cha Tou contains richer substances, producing a thicker and more durable liquor. However, even after multiple infusions, most nuggets remain tightly clumped. Generally, Lao Cha Tou is fermented more heavily than graded loose Pu-erh tea and is harder to brew apart, resulting in relatively higher sweetness and brighter liquor.
How to brew Lao Cha Tou?
Pu-erh Lao Cha Tou is highly resistant to brewing and can be steeped up to 30 times. Since Lao Cha Tou is naturally clumped, it is best to rinse it twice before brewing. Depending on the tightness of the nuggets, steep for about 20-30 seconds each time. Use a gaiwan or purple clay teapot with boiling water. Initially, the liquor will be light, and the steeping time can be adjusted based on personal preference. As the liquor becomes stronger, reduce the steeping time.
Brewing methods for Pu-erh Lao Cha Tou:
1. Standard Brewing Method
Lao Cha Tou can be brewed using conventional methods, but the water temperature should be higher, preferably above 95°C. Place the Lao Cha Tou directly in a cup and pour boiling water over it. The liquor will be light at first but will become richer and more aromatic by the third or fourth infusion.
2. Boiling Method
Boiling Lao Cha Tou in water is another excellent brewing method. Use an alcohol lamp and a glass pot to boil the tea. Add water to the glass pot with Lao Cha Tou and bring it to a boil. The changing color of the liquor is a visual delight. After boiling, steep for about three minutes before serving.
3. Coffee Machine Brewing
Lao Cha Tou can also be brewed using a coffee machine. Direct the steam water from the coffee machine onto the Lao Cha Tou, and you will soon obtain a fragrant liquor. This method separates the tea leaves from the liquor, resulting in a clearer and more translucent tea, making it an ideal way to enjoy Lao Cha Tou.
