Sweet Heads '15

This is the kind of tea we can return to again and again.

Made in autumn 2015 from old-tree material harvested in the Menghai area, it has a calm, generous character that makes it especially suitable for everyday drinking. It is approachable without being simple, soft without losing structure, and expressive without demanding complete concentration from the drinker.

The leaves were hand-picked and processed by Master Qiong, whose work is closely connected with the tea-growing regions of Menghai. Her experience with local material is reflected in the balance of the finished tea: the natural depth of old-tree leaves remains present, while careful fermentation gives the tea a rounded and composed character.

An important part of its identity is its form. This tea consists of lao cha tou (“old tea heads” — dense clusters of leaves and buds that form naturally during fermentation). They appear inside the fermentation pile during wo dui (the controlled wet-pile fermentation used to produce ripe pu-erh), when tender, pectin-rich leaves bind together under the influence of heat, moisture, and pressure.

Unlike ordinary loose ripe pu-erh, lao cha tou (old tea heads) develop a compact internal structure. Water reaches their inner layers gradually, so the tea opens slowly and remains stable over a long session. This density also makes tea heads particularly suitable for further ageing, allowing them to continue transforming over time.

What we appreciate most about this tea is its ease. It has the substance expected from old-tree Menghai material, but presents it in a gentle, welcoming form. It is a refined everyday shu pu-erh — reliable, persistent, and deeply pleasant to spend time with.