Ask about Menghai Aged Ripe Pu-erh Tea Heads · Lao Cha Tou
Ripe Pu-erh Tea
The tea, up close.
Lao Cha Tou are dense clusters formed during ripe Pu-erh processing. This Menghai tea makes a smooth, full-bodied cup. The compact clusters open more slowly than loose leaves, so give the first brew a little time.
- Ingredients
- Ripe pu-erh tea leaves
- Origin
- Menghai, Yunnan, China
- Format
- Dense ripe pu-erh tea nodules
At home
Make it your way.
Mug or teapot: start with 3 g per 250 ml, 95–100°C / 203–212°F, 2–4 minutes. Gongfu: start with 4–6 g per 100–120 ml, 95–100°C / 203–212°F, 15–25 seconds for the first infusion. Pour out fully and lengthen later steeps gradually.
Keep dry tea in a cool, dry, odour-free place, protected from sunlight, heat and moisture. Close the pack after use and keep aromatic blends separate from strong-smelling foods.
The Five Elements collection
Water
A cultural connection to explore alongside the flavour of your tea.
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Shipping, delivery and returns
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Shipping information · Returns & after-salesHow should I store the tea?
Keep dry tea away from heat, light, moisture and strong odours. Close the original packaging after use and follow any instructions on the pack.
Keeping your tea well