EN
Tea heads are shu puerh that has stuck together during the fermentation process during stacking (lying in a pile). The content of active substances in such a product is richer, the tea is thicker and resistant to repeated brewing.
The aroma when warmed up with breath is dry, subtle, a little moist.
Immediately after washing, it becomes rich, a little spicy with woody-nutty shades and notes of medicinal herbs.
The taste of brewed tea is clean, thick, a little moist, but subtle with nuances of heated hazelnuts, baked milk, woody shades and chocolate.
With steeping, it becomes more rounded, sweet and velvety.
The aftertaste is enveloping, sweetish and long-lasting, reminiscent of chocolate-woody shades.
Tea heads can be brewed in a gaiwan, in a clay teapot or in a thermos. The proportion is 10-12 grams per 100 ml. When brewing, they like a long simmer, especially after several steeps.
Old tea heads of 2016 smoothly tone, introduce a meditative state, calm and set the right mood. They withstand quite a lot of steeps, tea drinking with them can last a long time.