2009 Nuomi Lao Cha Tou
Size
Tea Profile
| Tea Type | Shu Pu’er (Ripe Pu’er 熟普洱) |
|---|---|
| Style | Cha Tou 茶头 / Tea Fossils |
| Origin | Kunming, Yunnan, China |
| Vintage | 2009 |
| Processing | Wet-piled (wo dui 渥堆) post-fermentation |
| Form | Naturally formed dense nuggets |
| Flavour Profile | Glutinous rice, toasted grain and aged wood |
Origin and Character
Cha Tou are dense clusters formed during the wet-piling of Shu Pu’er, when leaf material binds together under warmth, moisture and pressure. Their compact structure opens slowly and can remain generous through many infusions.
This vintage combines mature earthy depth with a pronounced glutinous-rice aroma. Toasted cereal, buttery popcorn and gentle wood soften the darker forest-floor notes, creating a comforting and unusually distinctive cup.
Aroma and Flavour
| Aroma | Sweet glutinous rice, aged wood, forest floor and toasted grain |
|---|---|
| Liquor | Deep mahogany with good clarity |
| Flavour | Glutinous rice, roasted cereal, buttery popcorn and woody sweetness |
| Mouthfeel | Thick, rounded and silky |
| Finish | Lingering grain sweetness with soft mineral notes |
✦ The Astraluna Perspective ✦
These dense tea nuggets ask for patience, then repay it generously. Their compact form opens little by little, releasing glutinous-rice fragrance, toasted grain and mature woody sweetness over a long session. We chose them for the sense of comfort they create without becoming simple. This is a tea for colder evenings and unhurried company, where endurance becomes part of the ritual and each cup feels quietly familiar.
Brewing Notes
| Method | Leaf | Water | Time |
|---|---|---|---|
| Gongfu | 7–8 g per 100–120 ml | 100°C | 1–2 rinses; 15 sec, then extend |
| Western | 5–6 g per 300 ml | 100°C | 2–3 min |
For a complete method, read How to Brew Shu Pu’er.
Storage
Store in a cool, dry, well-ventilated and odour-free place away from direct sunlight and excess humidity. Dense Cha Tou benefit from stable storage and may continue to soften with time.