2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha
2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha

2018 LaoTongZhi "9908 - Cha Tou Lao Zhuan" ( LaoChaTou Brick ) 500g Puerh Ripe Tea Shou Cha

$2.99
$2.99
Frais d'expédition calculés lors du passage à la caisse.

Video on Youtube: Here

 

The “9908” series was launched in 2007 and has been released every four years since then.

It utilizes “Cha Tou / Lao Cha Tou” (Old Tea Head), which are hard chunks considered a by-product of the shou puerh fermentation process.

Unlike general loose leaf shou puerh tea, these tea heads are difficult to dissolve, even after being boiled several times, due to the high content of pectin and sugar from young buds and tiny leaves.

However, this results in a taste that is thicker, more oil-rich, and mellower.

Highly recommended for those seeking to enhance their tea experience.

Storage:
The tea has been naturally stored in Guangzhou, ensuring careful aging that enhances its unique characteristics.

Customer Reviews

Based on 2 reviews
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A
Aron Feher
Cocoa and old wood cha tou

The tea consists of small nuggets with burnt umber colour. The tea material smells like cinnamon and milk chocolate. After a quick rinse, the leaves took up ebony colour and they smelled like a musty cellar, almonds, decomposing wood and cocoa butter. The tea soup was amber at first, but then became deep ruby with thick and oily texture.
The tea soup tasted like condensed milk, cocoa, salted caramel, with some fungal, decaying wood in the background. The empty cup smelled like cocoa nibs. The tea had a sweet, slightly medicinal finish.
I used 7g leaf in a 100ml gaiwan and blasted it with as close to boiling water as one can. The cha tou shined in it. The first 3 brews were mild and sweet, but the next 10 were constant, thick, muddy and woody, just how I like it.
This tea is perfect for a modern, snowless winter afternoon, it just warms the body and mind.

A
Ayrton Ray King
Haiwan LCT

Good value ripe. I prefer to use a gaiwan for it than my yixing.

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