We have started selling Hu Cao Shan Cha Tou Ripe Pu-erh 2017 (250g block) made from Huo Cao Shan Ancient Ripe Pu-erh Tea harvested in 2017. The product is sold under the name Hu Cao Shan Cha Tou Ripe Pu-erh 2017. This tea has a rich dried fruit flavor and leaves a strong impression upon tasting.
The Synergy of Microbes and Aging
Cha tou is a tea lump naturally formed during the fermentation of ripe Pu-erh tea by the polysaccharides produced by actinomycetes. During its formation, the tea leaves in the tea lump are trapped in an anaerobic state, and the fermentation by actinomycetes causes the surrounding temperature to rise close to 70°C, rapidly aging the tea leaves inside the lump. This aging process gives cha tou its unique and rich fruity flavor.
Hu Cao Shan Cha Tou Ripe Pu-erh 2017 Production
The cha tou released this time is made from the very popular Hu Cao Shan Ancient Ripe Pu-erh Tea. Previously, we offered limited reservations for "Da Cha Tou" made from this tea, but this time we are releasing medium-sized cha tou compressed into square blocks. Hu Cao Shan Ancient Ripe Pu-erh Tea uses high-grade tea leaves intended for raw Pu-erh tea, breaking preconceived notions of ripe Pu-erh tea flavors. Those who have already tried Hu Cao Shan Ancient Ripe Pu-erh Tea know it to be very soft with a deep aftertaste, receiving high praise even from those who generally dislike ripe Pu-erh tea.
Brandy-like Aroma through Aging
Compared to general ripe Pu-erh tea, cha tou allows you to more distinctly appreciate the flavor changes brought by aging. Store the tea in a warm place in its unopened state for aging. HOJO packages it in an anaerobic state, ensuring ideal aging. Once opened, expose the tea to air for 1-2 weeks to promote oxidation of the components, enhancing both the aroma and flavor.
Compressing the Most Cherished Cha Tou into Products
Cha tou ripe Pu-erh tea is made from tea lumps naturally formed during fermentation. These lumps are highly valued by producers and fetch the highest prices among ripe Pu-erh teas, making them highly sought after by enthusiasts.
Like HOJO's raw Pu-erh tea, this product is made from trees several hundred years old, achieving an unparalleled richness for ripe Pu-erh tea. It features a sweet dried fruit flavor and an intensely deep flavor.
High-quality ripe Pu-erh tea is never moldy.
Some people dislike ripe tea because it smells like "old furniture," "rotten wood," or "mold," but moldy flavors indicate poor quality tea with fermentation issues. High-quality tea should evoke a certain level of emotion when tasted. HOJO conducts extensive tasting to ensure we introduce only the best quality teas.
Aroma Preferred by Enthusiasts
There is a category of ripe Pu-erh tea known as "cha tou." Simply put, cha tou refers to tea lumps naturally formed during the fermentation process, characterized by a sweet dried fruit flavor and an intensely deep flavor.
Sweet Dried Fruit Aroma Created in Anaerobic State
Cha tou is very popular among enthusiasts due to its unique flavor. High-quality ripe Pu-erh tea is said to have a jujube flavor, and cha tou accentuates this flavor.
Fermentation Process of Ripe Pu-erh Tea
The fermentation of ripe Pu-erh tea involves two stages: primary fermentation by bacteria and secondary fermentation by molds and yeasts.
- Primary fermentation: Bacteria involvement
- Secondary fermentation: Molds and yeasts involvement
Primary Fermentation
The first stage is bacterial fermentation. The raw material for ripe Pu-erh tea is raw Pu-erh tea. The raw tea leaves piled on the floor are moistened and covered, then left for several weeks. During this period, bacteria, including actinomycetes, proliferate, causing the tea leaves to reach very high temperatures of 60-70°C. As fermentation progresses, the temperature begins to decrease.
Primary fermentation of ripe Pu-erh tea
After the bacterial fermentation is complete, the tea leaves are spread out in a large room and piled up to a thickness of about 20cm.
Secondary Fermentation
This room is kept open, well-ventilated, and dry. During this time, molds grow on the tea leaves, and the fermentation by molds occurs. This is the secondary fermentation of ripe Pu-erh tea, contributing to its flavor.
Formation of Cha Tou
Polysaccharides produced by microorganisms (mainly actinomycetes) act as adhesives, causing the tea leaves to bond together and form lumps. The trapped moisture inside these lumps creates an anaerobic environment, allowing the cha tou to ferment and age.
As a result, cha tou develops a unique aging flavor that is distinct from regular Pu-erh tea, often described as having a sweet dried fruit scent, which is highly appreciated by tea enthusiasts.
The unique flavor of cha tou is influenced by the following two factors:
- Microorganisms undergo different metabolism (fermentation) in the absence of oxygen.
- The high temperature and anaerobic environment promote ideal aging.
It is difficult to determine which factor has a stronger influence, but the anaerobic state inside the cha tou plays a significant role in developing its unique flavor.
Partially formed cha tou
Cha tou held in hand, with regular tea leaves around it
Popular and Hard to Obtain Cha Tou
As explained earlier, cha tou is naturally formed during fermentation by microbial activity and cannot be intentionally produced. Additionally, cha tou is formed only in the spring, and spring tea is quite limited in the overall production of ripe Pu-erh tea.
Therefore, producers highly value this cha tou, and it commands the higher prices among ripe Pu-erh teas. Due to its rarity and high value, cha tou often sells out quickly and is difficult to obtain without a reservation. However, we were fortunate to procure naturally grown cha tou by visiting the producers at the right time.
Typically, cha tou is sold in its raw lump form, but HOJO processes it into compressed blocks to enhance its aging potential.
Cha tou gathered from the production process, compressed into blocks
This product is made from naturally cultivated tea. In Japan, agriculture involves various tasks such as weed control, fertilization, pruning, and pesticide application. However, in remote minority villages in Yunnan, where cha tou is produced, tea trees are planted by ancestors and left unmanaged.
These tea trees grow like wild trees as part of the ecosystem, with only minimal maintenance, such as light weeding before harvesting once a year.
To cope with various environmental stresses, these tea trees contain high densities of organic compounds and are rich in minerals such as iron, resulting in a deeply rich and flavorful tea.
Tea that has grown slowly over time has a distinctly different taste from tea grown using modern agricultural methods, offering an unforgettable deep flavor experience.
For more information on natural cultivation, please see "Golden Tea."
Brewing Cha Tou for Maximum Jujube Aroma
To bring out the jujube flavor from cha tou, it is important to allow water to penetrate the interior.
Although multiple cha tou are compressed together, the individual cha tou can be easily broken from the block, but each cha tou is densely packed and does not easily break apart during brewing.
The jujube flavor becomes prominent after 5-6 infusions, so use very hot water and ensure thorough rinsing before brewing the tea.
Other than these steps, follow the usual brewing method for ripe Pu-erh tea.
Focus on Sourcing Naturally Cultivated Tea
Since 2010, we have been visiting Yunnan Province every spring. Over the years, we have built connections with many famous tea regions. However, our focus is not on a region's fame, but rather on tea with transparency and a long-lasting aftertaste. To achieve this, we focus on remote mountain villages, selecting tea gardens with ancient tea tree, high altitudes, and no fertilizers, sourcing through unique logistics channels. For more details, please visit the following page.
In Yunnan, teas claiming to be from famous regions are produced in thousands of locations, using leaves from other areas, and can be found everywhere—from airports and convenience stores to supermarkets.
What complicates matters is the surprising phenomenon where imitation teas made from leaves in remote areas are of higher quality than the genuine articles. This is especially common with Pu-erh teas from Lincang, and it is a well-known fact among professionals involved in sourcing locally. For more details, please visit the following page.
In Yunnan Province, there are long-established brands like Dayi and Zhongcha. These brands are renowned because their teas produced before 1990 are highly valued.
So, why are these older teas considered special? Many people assume it's due to long aging, but in reality, the tea leaves used at that time were naturally grown without fertilizers, resulting in their superior quality.
Therefore, even if current teas are aged for a long time, they will not reach the same quality. For more information, please visit the following page.
