MING FENG SHAN GU SHU LAO CHA TOU
OLD TEA HEADS from MING FENG SHAN ANCIENT TREES
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
Lao Cha Tou, also known as 'Old Tea Heads', is made from tea leaves harvested from ancient tea trees and fermented to perfection high in the mountains of Ming Feng, Lincang, Yunnan, China. Unique tea due to its raw material and special processing technique. MORE
AROMA
Woody, nutty, caramel
TASTE
Woody, mineral, medicine
ALTITUDE: 2100 m
HARVEST: Spring, 2022
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Ming Feng, Lincang, Yunnan, China
Lao Cha Tou, also known as 'Old Tea Heads', is made from tea leaves harvested from ancient tea trees and fermented to perfection high in the mountains of Ming Feng, Lincang, Yunnan, China. Unique tea due to its raw material and special processing technique. MORE
AROMA
Woody, nutty, caramel
TASTE
Woody, mineral, medicine
ALTITUDE: 2100 m
HARVEST: Spring, 2022
In Yunnan Province, the red soil is enriched with iron, so Pu'er tea also contains this valuable mineral, which is beneficial for the human body. Tea from this province contains more polyphenolic organic compounds, which are the most powerful antioxidants. Shu Pu'er has a beneficial effect on the health of the stomach and digestion in general.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
OLD TEA HEADS from MING FENG SHAN ANCIENT TREES 2022
ORIGIN
MING FENG is a small area in Lincang, Southwest Yunnan. This place is not famous but produces high-quality tea harvested from ancient tea trees grown high in the mountains. The average altitude is about 2100 m above sea level and tea trees are about 350-500 years old. Perfect environment as well as 100% nature farming and traditional handmade processing gives this tea the highest score speaking about the quality and aging potential. Noble tea with its original character and deep, rich aroma and taste. This Mao Cha comes from 300-500 years old trees. It is 100% natural farming, with no involvement of people. Very rich tea in terms of gene pool.
Tea from the Ming Feng Shan area is one of the very high-quality representatives of authentic pu'er, harvested from 350-500-year-old trees and processed using traditional technologies by minorities who live high in the mountains. In our assortment, you can find the same tea leaves pressed into 200 g or 357 g cakes, as well as 8 g balls.
This Shu (Ripe) Pu'Er is made from very high-quality raw materials, harvested in early spring from 350-500-years old trees, which guarantees a soft, deep taste with a sweet long aftertaste and a soft but obvious 'Cha Qi', so rarely found in Shu Pu'Er. Pu'Er from the Ming Feng Mountains always pleases us with its high quality, complex, and balanced taste.
Lao Cha Tou translates to “Old Tea Heads.” In the production of Pu'Er, when mao cha is fermented in heaps, an owl-shaped crust forms around the edges, which then crumbles into “Pu'Er lumps.” Over the last decade, this product has been gaining popularity due to its unique aroma and taste, unusual appearance, and gentle effect on the body. Contains pectin, which has a beneficial role in the digestive system and helps with detoxication. Pectin is more effective than fiber in reducing blood cholesterol and removing bile acids.
ORGANOLEPTICS
When you first get acquainted with dry tea leaves, you are greeted with a light woody, nutty, and confectionery aroma. The process of brewing and opening is different and this is due to the special shape and density of tea lumps. When heated, the aroma intensifies with bakery notes and becomes caramel-sweet, with notes of milk, vanilla, and honey. A very unusual and unpredictable aroma for this type of tea, promises a wonderful tea experience. After rinsing the tea leaves, the aroma opens into aromatic wood, creamy, citrus, and fruity motifs.
These tea heads can be brewed as they are or crushed for faster brewing. The tea gives a thick, rich color, dark amber with red tones. The palate is soft, sweet, and deep with woody, nutty notes and a long sweet finish. The taste is multifaceted and, as it unfolds, shimmers with prune, chocolate, and bread notes. Tea evokes associations of a summer forest with its woody aromas, and a spa ritual with its woody element. With a longer infusion, the tea goes into a dark, coffee, thick rich taste with chocolate bitterness, woody tannicity, and a long sweet aftertaste with a slight freshness in the mouth. The tea has a very distinct, thick, creamy texture. Notes of medicine, roots, mushrooms. By the way, among Pu'Er tea lovers there is a tradition of preparing such tea over an open fire boiling it for a long time to achieve a thicker, richer, more multifaceted taste. Despite its young age, the tea has a very mild taste, without bitterness or astringency, and there are no notes of production and storage conditions, which usually happens with very young Shu Pu'er. A finished product, which, of course, will become only more interesting and has huge potential for further storage. And finally, I would like to note the wonderful, peaceful state that this tea gives. Tea is perfect for both morning self-tuning and evening relaxation followed by a meditative state.
MING FENG is a small area in Lincang, Southwest Yunnan. This place is not famous but produces high-quality tea harvested from ancient tea trees grown high in the mountains. The average altitude is about 2100 m above sea level and tea trees are about 350-500 years old. Perfect environment as well as 100% nature farming and traditional handmade processing gives this tea the highest score speaking about the quality and aging potential. Noble tea with its original character and deep, rich aroma and taste. This Mao Cha comes from 300-500 years old trees. It is 100% natural farming, with no involvement of people. Very rich tea in terms of gene pool.
Tea from the Ming Feng Shan area is one of the very high-quality representatives of authentic pu'er, harvested from 350-500-year-old trees and processed using traditional technologies by minorities who live high in the mountains. In our assortment, you can find the same tea leaves pressed into 200 g or 357 g cakes, as well as 8 g balls.
This Shu (Ripe) Pu'Er is made from very high-quality raw materials, harvested in early spring from 350-500-years old trees, which guarantees a soft, deep taste with a sweet long aftertaste and a soft but obvious 'Cha Qi', so rarely found in Shu Pu'Er. Pu'Er from the Ming Feng Mountains always pleases us with its high quality, complex, and balanced taste.
Lao Cha Tou translates to “Old Tea Heads.” In the production of Pu'Er, when mao cha is fermented in heaps, an owl-shaped crust forms around the edges, which then crumbles into “Pu'Er lumps.” Over the last decade, this product has been gaining popularity due to its unique aroma and taste, unusual appearance, and gentle effect on the body. Contains pectin, which has a beneficial role in the digestive system and helps with detoxication. Pectin is more effective than fiber in reducing blood cholesterol and removing bile acids.
ORGANOLEPTICS
When you first get acquainted with dry tea leaves, you are greeted with a light woody, nutty, and confectionery aroma. The process of brewing and opening is different and this is due to the special shape and density of tea lumps. When heated, the aroma intensifies with bakery notes and becomes caramel-sweet, with notes of milk, vanilla, and honey. A very unusual and unpredictable aroma for this type of tea, promises a wonderful tea experience. After rinsing the tea leaves, the aroma opens into aromatic wood, creamy, citrus, and fruity motifs.
These tea heads can be brewed as they are or crushed for faster brewing. The tea gives a thick, rich color, dark amber with red tones. The palate is soft, sweet, and deep with woody, nutty notes and a long sweet finish. The taste is multifaceted and, as it unfolds, shimmers with prune, chocolate, and bread notes. Tea evokes associations of a summer forest with its woody aromas, and a spa ritual with its woody element. With a longer infusion, the tea goes into a dark, coffee, thick rich taste with chocolate bitterness, woody tannicity, and a long sweet aftertaste with a slight freshness in the mouth. The tea has a very distinct, thick, creamy texture. Notes of medicine, roots, mushrooms. By the way, among Pu'Er tea lovers there is a tradition of preparing such tea over an open fire boiling it for a long time to achieve a thicker, richer, more multifaceted taste. Despite its young age, the tea has a very mild taste, without bitterness or astringency, and there are no notes of production and storage conditions, which usually happens with very young Shu Pu'er. A finished product, which, of course, will become only more interesting and has huge potential for further storage. And finally, I would like to note the wonderful, peaceful state that this tea gives. Tea is perfect for both morning self-tuning and evening relaxation followed by a meditative state.
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