Zhen Nian Cha Tou 20168OCT Harvest: Spring-Autumm 2016
Origin: China / Yunnan / Xishuangbanna / Menghai
Height: 1200 m.a.s.l
Tea plant varietal: Qiao Mu Da Ye Zhong
A very beautiful fermented Pu Er made from small tea clumps. Due to the repeated rearrangement during post-fermentation, many of the most delicate leaves and buds stick together to form these clumps. Chatou are less bitter and sweeter, softer, milder than other fermented Pu Er.
Category:
Shu San Cha (fermentierte Pu Er offen) Shucha, literally mature tea are a modern invention but which is better known in the West than the traditional Shengcha. It is since the 1970's, and according to some sources even earlier, that Pu'er Shucha is being produced. The leaves are subjected to an artificial process of post-fermentation induced by human influence (Rengong Houfajiao), which lasts for about two to three months. This process has been adopted from the ancient way of Heicha production, however it has been modified, improved and prolonged. Often, the teas are then pressed and dried, but they can also be sold as loose leaf tea. Shucha keeps on fermenting, just as Shengcha does, however it changes much slower than the latter. Old Shucha teas can be very expensive, just like Shengcha. In taste they change and mature, too: younger Shucha are really full and earthy, but less balanced than older teas of the kind.
Storage:
Earthy, dark and heavy. Produced by using the process of Human induced post-fermentation. Through years of storage it keeps being fermented microbially, losing somewhat of its crudeness and gains depth, sweetness and mellowness.
