Ripe Pu-erh pieces "Lao Cha Tou" from Mt. Ailao for Cha-Shifu

Ripe Pu-erh pieces Lao Cha Tou (1).JPG
Ripe Pu-erh pieces Lao Cha Tou from Mt. Ailao for Cha-Shifu (1).JPG
Ripe Pu-erh pieces Lao Cha Tou from Mt. Ailao for Cha-Shifu.JPG
Ripe Pu-erh pieces Lao Cha Tou (1).JPG
Ripe Pu-erh pieces Lao Cha Tou from Mt. Ailao for Cha-Shifu (1).JPG
Ripe Pu-erh pieces Lao Cha Tou from Mt. Ailao for Cha-Shifu.JPG

Ripe Pu-erh pieces "Lao Cha Tou" from Mt. Ailao for Cha-Shifu

from 1.00

During Pu-erh production, especially while artificial ripening, buds of the whole Pu-erh leaves fermentation faster and develop small islands. Those pieces called "Lao Cha Tou" after drying and usually kept for private consumption.
From my friend on Mt. Ailao I received a bag to share with you.

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