Incredibly unique. La cha tou is a side product of pile fermentation when turning Sheng Pu-Erh into Shou. Lao Cha tou or 'old tea heads" are formed in the bottom of the pile where the fermentation process and the heat is strongest. Tea leaves merge together and create these unique looking heads. 
 
Material used for this was purely GuShu from several different harvests only using best, pure spring material. After 45 days of fermentation in a relatively small batch (about 300kg) there is less than 30kg lao cha tou formed. 
 
Taste is very complex, rich and full. Power of GuShu sheng is very obvious but it's mellowed down by the fermentation process. There are many additional layers of wild flowers and forest honey. Beautiful and unique to find shou Pu-Erh that can be drunk immediately after production as there is often the pile fermentation smell that needs to be aged out. This tea is very much drinkable right now. As the heads are compact and keep all the essence of the pile it can make a very long session with countless brews. 
 
My friends from Northern Thailand usually keep this tea for themselves but they generously allowed me to buy some so happily I can share some with tea friends here. 
 
*Pile fermented between November and December 2025