What is the “Old Tea Heads” of Pu-erh Tea:

We all know that ripe Pu-erh tea is made through artificial water-spraying pile fermentation. During this fermentation process, the center of the tea pile heats up, and the tea leaves gradually ferment into ripe tea through their own enzymes.

Over time, the tea pile must be turned several times to prevent the inner temperature from scorching the leaves. As fermentation and turning continue, the tea leaves secrete some fruit gum, which is quite sticky. Thus, some leaves stick together, forming clumps and lumps.

Once the fermentation is complete, people pick out these lumpy tea clumps and try to loosen them by hand, then return them to the main tea pile. However, some clumps are stuck so tightly that forcibly separating them would only break the leaves. These are left aside as a separate pile, called "knot tea" or "old tea heads."

Selecting Old Tea Heads:

When selecting, choose relatively loose granules with clear strips, a clean surface, pure aroma, mellow taste, clear soup color, and normal flavor. Old tea heads are not waste but a good product if well stored and of high quality. Manually breaking them apart is possible, but it causes high loss and excessive powder.