RIPE PUERH NUGGETS FROM 100 YEAR OLD TREES- MENGKU LAO CHA TOU

Lao Cha Tou – Old Tea Nuggets from Ripe PuErh

Lao Cha Tou (老茶头), meaning “old tea nuggets,” are dense, naturally formed clusters that emerge during the wet piling (wo dui) fermentation process used to create Shu (ripe) PuErh tea. As the tea leaves ferment in warm, humid piles, a combination of high moisture content and active microbial fermentation—especially from mycelium—causes some of the stickier, more tender leaves to compress and bind together into nugget-like shapes.

These nuggets are not intentionally shaped or pressed—they form organically during fermentation and are carefully picked out by hand. Because they ferment longer and more intensely than the rest of the pile, Lao Cha Tou are richer, thicker, and often smoother than standard Shu PuErh, with deep notes of dark chocolate, molasses, and aged wood.

However, Lao Cha Tou also reflect the quality of the original tea and fermentation skill. When the base material is poor or the process mismanaged, the nuggets can become overly funky or flat. But when made from premium leaf—like 100+ year old tree material from regions such as Mengku—and fermented with precision, they become a concentrated expression of everything great about ripe PuErh.

• Texture: Thick, creamy, mellow
• Flavor Notes: Molasses, cocoa, forest floor, dried fruit, smooth earth
• Aging Potential: Excellent – nuggets age slowly and gracefully
• Brewing Tip: Hardier than loose leaves, they handle many infusions. Rinse well and steep long to unlock their depth.

Lao Cha Tou is a hidden gem for ripe PuErh lovers—rich, enduring, and deeply comforting.