We have released Bao Dao Shan Cha Tou Ripe Pu-erh Tea 2017.
This tea is made from large cha tou, which naturally formed lumps collected during the fermentation process of ripe pu-erh tea made only from spring tea. The term "zhuan" refers to the block shape.
Due to its very distinctive flavor, it may be a tea that people either love or dislike, but for those who love it, it is a perfect match.
What is Cha Tou?
The fermentation of ripe pu-erh tea involves various microorganisms, including aerobic bacteria, anaerobic bacteria, molds, and yeasts. Cha tou are naturally formed lumps that appear during the fermentation process. These lumps are primarily formed through the interaction of polysaccharides produced by microorganisms such as actinomycetes and tea components during microbial fermentation.
Large cha tou before compression
Cha tou mainly forms when using nutrient-rich first flush tea from spring, and it generally does not form from summer-harvested tea. It forms in small quantities from autumn-harvested tea, but the amount is extremely limited. Even when fermenting several tons of autumn tea leaves, only 20-30 kg of cha tou can be obtained, and it is very loose and easily breakable. Cha tou from autumn harvest has a rough taste and differs significantly in quality and flavor from spring harvest cha tou.
Since cha tou is compressed into blocks, you can see the lumps of cha tou on the surface. The edges are somewhat irregular due to compression.
Because spring tea is rich in nutrients, cha tou grows very hard and large. However, since there is very little ripe pu-erh tea made from spring tea, cha tou is extremely rare in the pu-erh tea market.
Unique Flavor Formed Through Special Fermentation and Aging
Cha tou has distinct characteristics in both flavor and taste. Compared to the loose ripe pu-erh tea from the same batch, cha tou has a very fruity flavor, rich taste, sweetness, and a smooth, velvety mouthfeel.
The unique flavor and aroma of cha tou are due to its formation process. The interior of cha tou, formed midway through fermentation, is in a semi-fermented, oxygen-free state. At this point, cha tou contains appropriate moisture and is aged for a month by the heat generated during fermentation. This oxygen-free aging process creates a very fruity flavor. Large cha tou, in particular, stands out in flavor and quality due to the large volume of tea leaves under oxygen-free conditions.
Aged for 5 Years in a Malaysian Warehouse
This product was purchased in 2017. However, cha tou's flavor is best realized after several years of aging, so it was aged for five years in a Malaysian warehouse. Initially, it had a somewhat rough taste, but long-term aging in Malaysia's high temperatures has matured the flavor and enhanced the smoothness of the taste.
Bao Dao Shan is Right Next to Myanmar
Bao Dao Shan Cha Tou Ripe Pu-erh Tea is sourced from Bao Dao Shan, located in the southwestern part of Zhenkang County, Lincang City, Yunnan Province. Bao Dao Shan is very close to the Myanmar border and is a well-known mountain among the residents of Zhenkang County, characterized by its steep, rocky appearance. Personally, I felt that this mountain's appearance is similar to Nokogiridake in Japan's Southern Alps. In any case, its steep, blade-like appearance is distinctive.
Flavor of Jujube and Camphor
Bao Dao Shan Cha Tou Ripe Pu-erh Tea 2017 is produced by the same producer as our Bao Dao Shan Raw Pu-erh Tea 2016, but the production years are different, and the tea gardens vary slightly. The raw materials for this batch are from minority farmers who used small pan-frying kettles with firewood for pan frying.
Bao Dao Shan Cha Tou Ripe Pu-erh Tea has a sweet flavor reminiscent of dried jujube, along with a woody flavor called "camphor fragrance" by enthusiasts, which is popular in Southeast Asia. The camphor fragrance in Bao Dao Shan Cha Tou Ripe Pu-erh Tea 2017 is mild, with a strong sweet base flavor of jujube, making it a very drinkable and addictive tea.
The tea from Bao Dao Shan has a very full-bodied character as a unique feature of its raw materials. When you sip it, the flavor spreads, and a pleasant sweetness is felt on both sides of the mouth.
Commercializing the Most Cherished "Cha Tou" Through Compression
Cha Tou Ripe Pu-erh Tea is made from cha tou naturally formed during fermentation.
Cha tou is a natural formation that cannot be intentionally produced, so producers cherish cha tou, and it is highly valued and very popular among enthusiasts.
This product, like HOJO's raw pu-erh tea, is made from ancient trees several hundred years old, achieving an incredibly strong richness for a ripe pu-erh tea.
It features a sweet flavor like dried fruit and an intensely deep richness.
Cha Tou Ripe Pu-erh Tea has an intensely deep richness and strong body.
This level of richness is very rare for ripe pu-erh tea, but this product achieves strong richness because it is made from ancient trees several hundred years old, just like raw pu-erh tea.
Flavor Loved by Enthusiasts
Ripe pu-erh tea has a category called "cha tou."
In simple terms, cha tou refers to "tea that naturally solidifies during fermentation," characterized by a sweet flavor like dried fruit and intensely deep richness.
Sweet Flavor Like Dried Fruit Created by Oxygen-Free State
This cha tou is very popular among enthusiasts because of its unique flavor.
High-quality ripe pu-erh tea is said to have the flavor of dried jujube, "jujube fragrance," and cha tou is a tea where this jujube fragrance is strongly felt.
Fermentation Process of Ripe Pu-erh Tea
The fermentation of ripe pu-erh tea involves a primary fermentation by bacteria and a secondary fermentation by molds and yeasts.
- Primary Fermentation: Involves bacteria
- Secondary Fermentation: Involves molds and yeasts
Primary Fermentation
The first stage is fermentation by bacteria. Raw pu-erh tea is used as the raw material for ripe pu-erh tea. The piled raw pu-erh tea is moistened and covered, then left for several weeks.
During this time, fermentation by bacteria such as actinomycetes proceeds, and the temperature of the tea leaves reaches a very high level of 60-70°C. As fermentation progresses, the temperature begins to drop.
Primary Fermentation Process of Ripe Pu-erh Tea
Primary Fermentation Process of Ripe Pu-erh Tea
After the fermentation by bacteria is completed, the tea leaves are spread in a large room and piled to a thickness of about 20 cm.
Secondary Fermentation
This room is open, well-ventilated, and kept in a dry state. During this time, molds grow on the tea leaves, and fermentation by molds occurs. This is the secondary fermentation of ripe pu-erh tea, contributing to the flavor.
Formation of Cha Tou
Polysaccharides produced by microorganisms (mainly actinomycetes) act as adhesives, causing the tea leaves to aggregate into lumps. As a result, the interior of cha tou remains in an oxygen-free state, allowing fermentation and aging to proceed.
This process results in a unique aged flavor not found in regular pu-erh tea, which is why it is strongly supported by tea enthusiasts for its sweet fragrance like dried fruit.
The factors contributing to the unique flavor of cha tou are as follows:
- Microorganisms undergo a different metabolism (fermentation) due to the lack of oxygen.
- The high temperature and oxygen-free state promote ideal aging.
While it is difficult to determine which factor has a stronger influence, it can be said that the oxygen-free interior is significantly related to the formation of cha tou's unique flavor.
Partially Lumpy Cha Tou
Cha Tou on Fingers, Other Leaves are Regular Tea Leaves
Highly Popular and Difficult to Obtain Cha Tou
As explained, cha tou is a natural formation during fermentation by microorganisms and cannot be intentionally produced. Moreover, cha tou only forms from spring tea, which is very limited in the overall ripe pu-erh tea production.
Therefore, producers cherish cha tou, and it is highly valued and commands a high price in the pu-erh tea market.
Highly rare cha tou often sells out quickly and is difficult to obtain without a reservation. At HOJO, we had not been able to handle it so far, but fortunately, we were able to purchase cha tou from naturally grown tea during a timely visit to the producer.
Generally, cha tou is sold in a loose state, but at HOJO, we compressed it into a shape that can withstand long-term aging.
Cha Tou Taken from the Manufacturing Process. These were Gathered and Compressed into Blocks.
This product is made from naturally grown tea. In Japan, agriculture involves various tasks such as weed management, fertilization, pruning, and pesticide application.
In contrast to modern agriculture, in remote minority villages in Yunnan Province, where cha tou is produced, tea trees planted by ancestors are left untouched and grow as if they were wild.
Once a year, before plucking the tea, the underbrush is lightly cut, and other than that, the tea trees grow as part of the ecosystem like wild trees.
To cope with various environmental stresses, the tea contains high-density organic compounds and is rich in minerals such as iron, resulting in a very rich flavor with deep richness.
Tea that has grown slowly over time tastes entirely different from tea grown using modern agricultural methods. Once you experience the meltingly deep taste, you will never forget it.
For more about naturally grown tea, please refer to "Golden Tea."
In fact, if you seek the same level of tea in oolong, green, or black tea, the price would be unimaginably high.
However, not all pu-erh tea produced in Yunnan meets these conditions.
In my experience, more than 90% of pu-erh tea production areas have shifted to agriculture using fertilizers. With the development of roads and the influx of tourists, the traditional natural cultivation method that has continued for thousands of years is being lost.
As a result, the tea lacks deep richness, and the price rises unnecessarily.
We stay in the deep mountains of Yunnan for a month every year to source tea, seeking naturally grown tea with a rich flavor. To source high-quality tea, it is necessary to go to more remote areas.
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.
