2020 Ruyuan Mengsong Xiao Cha Tou Pu-erh Ripe Tea

Mengsong Mountain 勐宋山, located in Menghai County 勐海县, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, belongs to the Menghai tea region. It is one of the core producing areas for Pu-erh tea and also one of the oldest ancient tea regions in Menghai County. Teas from the Menghai region are renowned for their "strong tea nature, prominent aroma, and distinct astringency," with Mengsong tea particularly favored for its domineering mouthfeel and abundant "chaqi" (tea energy).

"Xiao Cha Tou" (小茶头, Small Tea Heads) are unique Pu-erh tea product. They are naturally formed tea lumps that develop during the processing of ripe Pu-erh tea, possessing a rich aroma and distinctive taste. They are primarily made from tender tea buds that undergo processes such as kill-greening, rolling, and sun-drying, followed by wet piling fermentation and aging. Similar to these are "Lao Cha Tou" (老茶头, Old Tea Heads). Both are lumpy, naturally agglomerated during the "wo dui" fermentation of ripe Pu'er tea, and are firm and not easily broken apart. Generally, "Xiao Cha Tou" refers to newer tea lumps with a shorter production time, while "Lao Cha Tou" refers to aged tea lumps that have been stored for many years and have undergone more thorough transformation.

2020 Ruyuan Mengsong Xiao Cha Tou has a tightly knotted and rounded appearance, with a dark, lustrous, or reddish-brown color. They boast a rich aroma, and the tea liquor is mellow and full-bodied. Upon tasting, there might be a slight bitterness and astringency, but as storage time increases, this bitterness and astringency will gradually diminish, giving way to greater sweetness and mellowness. The brewed tea liquor has a sweet, smooth, and gentle taste, and the steeped leaves are fresh and elastic.

In addition to their outstanding taste, small tea heads also offer certain health benefits. According to research, their components can help purify the blood, lower cholesterol and triglyceride levels in the blood, and promote the breakdown and metabolism of excess body fat.

Traditional Gongfu Style

Use a tea-to-water ratio of 1:25. Pre-warm the Gaiwan or Yixing teapot with boiling water, then add the measured tea and let it sit briefly to awaken the leaves. Gently shake the pot before brewing. Pour boiling water slowly into the pot, allowing a soft interaction with the tea. Rinse once, then steep each infusion for about 10 seconds. Adjust steeping time as desired and enjoy multiple smooth, rich brews.



Thermal Steeping


Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.