u/Puzzleheaded_Salt717

Lao Cha Tou is actually a by-product of shou puerh. Heat and moisture soften the leaves. Microbial activity creates sticky materials, including pectin, while fungal threads and the weight of the pile help bind and press the leaves into hard lumps.

These tight lumps release flavor slowly. That is why lao cha tou often tastes sweet and smooth and lasts for many steeps compare with final product.

Clean aroma, sweet and smooth liquor, and no sour, moldy, or drying finish.