2020 LaoTongZhi Lao Cha Tou ( Old Tea Head - Loose Chunk) Puerh Ripe Tea Shou Ch
2020 LaoTongZhi Lao Cha Tou ( Old Tea Head - Loose Chunk) Puerh Ripe Tea Shou Ch - photo 2
2020 LaoTongZhi Lao Cha Tou ( Old Tea Head - Loose Chunk) Puerh Ripe Tea Shou Ch - photo 3
2020 LaoTongZhi Lao Cha Tou ( Old Tea Head - Loose Chunk) Puerh Ripe Tea Shou Ch - photo 4
2020 LaoTongZhi Lao Cha Tou ( Old Tea Head - Loose Chunk) Puerh Ripe Tea Shou Ch - photo 5
2020 LaoTongZhi Lao Cha Tou ( Old Tea Head - Loose Chunk) Puerh Ripe Tea Shou Ch - photo 6

2020 LaoTongZhi "Lao Cha Tou" ( Old Tea Head - Loose Chunk) Puerh Ripe Tea Shou Cha

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From LaoTongZhi — a 2020 ripe (shou/shu) loose-leaf puerh in the Lao Cha Tou line.

Tea Profile

At a glance: 2020 · Ripe (shou/shu) puerh · loose · LaoTongZhi Tea Factory

  • Compression & dry leaf: The tea comes as a cake, tightly pressed. The dry leaf shows neat, tight threads and visible buds.
  • Liquor: The liquor is deep red.
  • Taste: As it opens up, the taste turns smooth. Each round shows a slightly different side of it.
  • Mouthfeel & body: Expect a full-bodied, smooth, oily mouthfeel.
  • Aftertaste: A gentle sweetness usually stays after each cup.
  • Best for: everyday drinking: an uncomplicated cup that novices can brew with confidence.

Brewing Guide

Water: fully boiling, 100°C (212°F).

  1. Warm the pot and cups, then add about 5g of leaf per 100ml.
  2. Rinse twice with boiling water, then cover and let the leaves rest about 10 minutes.
  3. Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
  4. Pour every steep into a fairness pitcher before serving.
  5. Serve. Ripe puerh resteeps well for many rounds.

Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.

Storage

Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.

A Note on Appearance

Not every tea shows these, but they can occur, especially in teas with more years of storage.

  • Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
  • Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
  • Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.

Customer Reviews

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Customer Mary
Deliciously Earthy

I used 15 g of tea heads and 708 ml water boiled in a pan. 1 Tbs to 3 cups. Color was a beautiful deep red amber. The taste was what I wanted, so very earthy. If allowed to get stronger it will develop a not so wanted fishy taste, if so then dilute it. Excellent. As my non drinking tea neighbor says, that stuff smells like dirt. Yes and I love it too.