Cream of Pu’er 2015, naturally formed shu cha tea nuggets
$ 25.10
Spring Cha Tou:
During the many re-shufflings of the leaves in the post-fermentation process, some of the most tender leaf shoots with naturally higher percentage of pectin stick together, forming these small nuggets. Since they have the highest concentration of vitality substances but less bitter ones as the youngest of the leaves, ‘cha tou’ tastes smoother, sweeter and softer. Tea Hong’s top quality Cream of Puer is made only from prime spring harvests for even better taste and health compositions. A real treat for people who enjoy shu cha pu’er.
Net weight: 150 g (5.3 oz) in Kraft-alu pack
In stock
勐海春毫 醇香茶頭 2015
Taste profile:
Nose: Soft, sweet earthy aroma with hints of dried fruits, cane sugar and Chinese liquorice. Transparent, dark rosewood colour infusion. Palate: Smooth, softly sweet body with light accents of American ginseng and Chinese liquorice on rolled oat undertone, carried by a silky soft texture. Finish: Lingering and long sweet and quenching aftertaste with light hints of the mentioned sweet roots.
Infusion tips:
Do blanch the nuggets well before infusion at 100°C. This helps to open up the leaves as well as removing residues of the post-fermentation processing for a cleaner taste profile. Longer infusion time with less leaves yields a smoother and sweeter body while the reverse gives a more intense first impression. If you are not familiar with the taste of Cha Tou, it is a good idea to start with a tealeaves to water ratio of 1g to 100ml and steep for at least 5 min. Adjust after you feel more confident of playing with this tea. Take note also that the nuggets have a higher mass density than other loose leaf teas.
Storage tips:
Some people think that all pu’er teas need a long maturity before it is the best. That actually is not the case for Tea Hong’s Cream of Puer. We have maintained a good storage and maturing practice before this tea is offered at consumer packs so the tea is ready for optimum enjoyment at any time. However, if you prefer, you may further mature it for even better sweetness and softness. Please do not follow common Mainland Chinese practice of storing this tea in the open or packing them in paper. Keep it in the original package and store as any other teas in a cool, dim environment away from moisture and other elements.
Note: Some teashops break stale pu’er discuses ( cakes ) into small pieces to sell as cha tou. Don’t be fooled.
Additional information
| Weight | 200 g |
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| Dimensions | 18 × 9 × 5 cm |
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Reviews(2)
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White Peony Zhenghe, traditional white tea
Lighter Aromas, Milder Tastes, Minnan/ Mindong, Fujian, Neutral-Cool Energy, Tea, White teasBrowner Style Zhenghe Dabai:
Those who prefer white tea as their daily drink but want a bit more stimulations in taste, White Peony from Zhenghe is a great choice. It is air withered for a longer duration from one of the two classic cultivars, Zhenghe Dabai. The resultant tea tastes slightly sharper and longer than white teas produced from the other classic, Fuding Dabai. White Peony Zhenghe is a fine tea that is most affordably priced.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Longjing First Flush, hand-roasted green tea
Tea, Green teas, Zhejiang, Lighter Aromas, Fuller Bodies, Cool EnergyHangzhou Original:
This is a more affordable version of the most sought after Chinese green tea. While some people are willing to pay thousands for a small pack of the earliest harvest in Spring, Tea Hong brings you what is authentic but slightly later in season, for similar enjoyment but much less in price. It is, nevertheless, still a first flush — some tea grows slower than others, dependent on the cultivar, horticulture and micro-climate.
Net weight: 60 g (2.1 oz) in Kraft-alu pack 
Huangshan Maofeng Supreme, traditional green tea
Tea, Green teas, Huangshan & Anhui, Lighter Aromas, Milder Tastes, Cool EnergyPre-Qingming Maofeng:
Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Tea Hong's Huangshan Maofeng Supreme is always plucked with one or two tiny immediate leaves before Spring Equinoix, and always before Qing Ming. Always from the few small family tea farms in the high mountains that we buy from. It is a rare quality even in the market in Huangshan, and if you ever found it, would be at a much higher price. Working directly with producers is a principal at Tea Hong. While offering quality at a reasonable price is one immediate benefit that you as a consumer can enjoy, there are more important reasons and not so immediate results that we aim at. Your patronage means great support for our cause.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Orchid Gratus, Phoenix dancong oolong
Tea, Oolongs, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral EnergyWudong Xingren Xiang
For people who like classic style Phoenix but desire something more mellow than Honey Orchid, Orchid Gratus offers a taste that is as full-bodied. It is balanced with as subtle a warm and slightly sweet aroma. Not only is this a great choice for the veteran tea connoisseur who seeks peace in the cup, but is also a bridge between softer oolongs and the more vibrant world of taste in Fenghuang Dancong.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Smooth and sweet
Some other shu pu-erh may be smooth and sweet too, but this one also has richer taste than others I had before. My favourite pu-erh now it becomes.
Velvet Nuggets
This tea is black as night and smooth as velvet — not a bitter note to be found. It has a slightly earthy aroma as you’d expect from a puer, put only slightly. My only other experience with puer was a large 5-year-old tea cake (purchased elsewhere). Tea Hong’s s Cream of Puer are more subtle, though equally rich. I’ve had a gaiwan going all day with the same teaspoon of nuggets and it’s 7:00 p.m. now. It’s still turning out lovely dark, rich, velvety-smooth tea with virtually no steeping time. This tea has helped my concentration through a publishing deadline today, yet I am not jittery. This is no doubt cream of the crop tea.