2020 JingMai Laochatou
Ancient forest, naturally formed heads
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About
During wet-pile fermentation, leaves from Jingmai Shan's ancient trees bind into dense, naturally compressed clusters, the laochatou (老茶头), prized as the finest portion of any batch. Rich in pectin, they brew a thick, warming cup with a silky mouthfeel and persistent sweetness.
Brewing guide
3–4 heads for one person · 6–7 for 2–3
Rinse first: boil water and let it rest until still, pour it in beside the leaves — never on them — wait 10 seconds, then pour it off. Rest the leaves a few minutes before brewing.
The heads take their time: 1 minute for the first brew, 2 minutes for the second, 3 for the third, and so on.
At the end of the session you can even boil them for a final sweet pot.
Best in the smallest teapot you have, poured into small cups — preheat the cups with hot water so the tea doesn't cool too fast.