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Hong Kong Dry Storage Lao Cha Tou (50g)

Hong Kong Dry Storage Lao Cha Tou (50g)

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I bought a single kilo of these lao cha tou in Kunming back in spring 2016. It was too early for the year's new pu erh, but I did pick up some lovely dianhong, sheng maocha and lao cha tou. These lao cha tou were flavorable and pleasant to drink back in 2016: in 2018, after two years in my home and warehouse, these are now so much smoother than they used to be! There was a slight roughness on the tummy to this tea that has aged away entirely, and this tea is now astonishingly smooth. It is perhaps the smoothest of all the shou I offer, with the exception of the 1993 CNNP 7572!

There is a light, sweet aroma to this tea: it was intensely aromatic when purchased, and is now much mellower. There was an almond note to this tea back in 2016: this note is now much clearer and more prominent, and well balanced with the jujube note which is also dominant. There are some subtle raisin, prune and fresh bread that I find in my home storage. This tea is now mildly calming as well: back in 2016, it was powerful and had quite the caffeine kick to it. The change in this tea is definitely remarkable and it has improved dramatically in Hong Kong dry storage!

Brewing suggestions: 5-7g/100ml. Put into preheated vessel. Rinse with water off the boil twice for 20-30 seconds, with 20-30 seconds between infusions. Brew until you reach the desired strength (shu pu erh liquor is easy to gauge by color). Repeat until the cha tou are exhausted.

I only have 750g of this tea left!

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