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Cultivar: Yunnan Da Ye

Altitude: 1800m

Harvest: Spring

Grade: Supreme quality

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  • Inside Story

    Cha 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 top of the pile where it is cooler and drier. The "cha tou" are the leaves that ball up and get stuck together. The best cha tou are ones that have not been over-fermented and are smaller in size.
    Some of these will have some grey or white spores on them. If you are squeamish about spores/bacteria don't buy these!

  • China, Yunnan, Xishuangbanna, Menghai county, Bulang Mountain

  • Ambience

    Leaf: Small, blobs of tea leaves composed of golden buds and leaves. Aroma of dried figs, wet forest floor and sweet soy sauce.
    Infused leaf: Infused leaves are still in blobs :) and are deep chocolate colour with more persistent aroma of decaying wood, mango and leather.
    Liquor: The liquid is deep, vibrant burgundy colour, brilliant and thick (almost coffee like). Aroma has sweet & fruity notes with a hint of grilled meat. The mouth-feel is complex and full-bodied with mango, biscuits and wood notes and hints of liquorish. After-taste is velvety with sweet persistence of burnt sugar. There is no acidity in the cup and no astringency. The tea is well balanced, smooth and sweet. Only for Gourmet people

A Little Poetry