This chatou is selected from shou pu-erh made in the past 10 years by Master Zhuang Jingli. Master Zhuang served as the Chief Quality Supervisor at Menghai Tea Factory and is recognized as one of the leading masters fully proficient in the factory’s fermentation and blending techniques.

This shou pu-erh brews clear dark red liquor. Tea from various years renders full-bodied flavour with hints of dates and rice water. Chatou means “tea nuggets” whereas laochatou means “old tea nugget”. It is the clustered tea produced during the fermentation process (or wodui) of shou pu-erh. During this time, the pile has to be turned from time to time to reduce the high temperature within and to prevent over-fermentation. Pectin released from tea leaves by this turning motion agglomerates with other leaves within the pile to form chatou. Compared to loose leave shou pu-erh from the same batch, chatou has a higher fermentation level and nutrient contents that yields more infusions with richer liquid. This gives an impression that it is more aged, thus the name laochatou, meaning “old tea nuggets”. There is approximately only half a rice bowl of chatou to be found per 8kg of shou pu-erh.

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