Cao Mao Lao Cha To has the sweet aroma of a warm, sun-warmed forest. The flavor, however, is dominated by a sweet nutty note. Puerh lovers will appreciate it. <\/p>\n
This tea is a by-product of the artificial aging process, in which the bottom layer is rolled into lumps during long aging with periodic stirring. These lumps have come to be known as “tea heads”. <\/p>\n
This tea is categorized as an aged post-fermented tea. In fact, Cao Mao Lao Cha To is a Shu Pu’er that has been artificially aged by wet pickling, where the wilted, twisted and steamed tea is piled and covered with cloth where it oxidizes for 60 days. These piles self-heat, causing the raw materials to sinter into hard clumps. Due to the fact that the fermentation processes in these lumps are different, we get an extraordinary flavor and aroma. Moreover, this tea was produced in 2006, which makes it very rare and valuable.
\nIn warmed dishes, the aroma reveals a “camphor melody”. The flavor is dominated by a sweet nutty note. The color of the infusion is pomegranate velvet. At the same time, the tea begins to open voluminously only after the 5th pour and the color also becomes more saturated.
\nLao Cha Toh is a tea perfect for brewing over a live fire!<\/p>\n