2012 Yunnan Sourcing "Lao Cha Tou Brick" Ripe Pu-erh Tea Brick Guangxi With later steepings the complexity

With later steepings the complexity gradually fades leaving something sweet but never astringent or bitter

Their quality of their ripe pu-erhs have made them the undisputed King of Ripe Pu-erh

making this a unique tea with plenty of character to age into something really special

An old man there explained to my Japanese friend (who spoke both Chinese and English) the concept of "Yue Chen Yue Xiang"

For best results we recommend using about 4 to 5 grams per 100ml of water when brewing

2012 Yunnan Sourcing "Lao Cha Tou Brick" Ripe Pu-erh Tea Brick Guangxi With later steepings the complexityCha Tou is a kind of tea nugget that forms naturally from the pressures of compression and heat that occurs during the fermentation process. Typically during fermentation process to make ripe pu erh there is a pile of tea about 1 meter high. It is kept wet to allow the fermentation process and the pile is turned every few days to allow for an even degree of fermentation, moving the tea from the bottom of the pile (where it is hotter and wetter) to the