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“A tea re-visit. Whilst preparing some tea tonight I found myself stuck with what tea to have. This was one of the front teas in my cupboard so I thought I would refresh my memory of it. Reading my...” Read full tasting note
Lao Cha Tou is formed during the fermentation process. The leaves under heat and pressure will clump together at the bottom of the pile and form nuggets. Cha Tou are little tea nuggets that are a wonderful byproduct of the fermentation process of Pu-Erh tea. This tea can be infused over 15 times easily.
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A tea re-visit. Whilst preparing some tea tonight I found myself stuck with what tea to have. This was one of the front teas in my cupboard so I thought I would refresh my memory of it. Reading my previous SororiTea Sisters review I mentioned it was too light. So this time I am gaiwan steeping it.
Original try – 200ml gongfu teapot with 3 nuggets.
Today – 100ml gaiwan with 4 nuggets.
From what I remember there was little difference between the two sessions. The cream was at the front with wood and earth tones behind a soft sweetness. All very smooth and easy to drink. Not something you could over steep by taste. It’s inoffensive yet the creaminess makes it desirable.
My husband rarely drinks tea outside of a standard tea bag (much to my dislike) but even his average pallet mentioned tasting cream. Not to put him down but I think coffee has ruined most of his taste, he usually tastes very little in things.
I will have to keep this on stand by as it’s one of the only Shu I can bring myself to drink these days.
