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Lao Cha Tou is a byproduct of the wet piling of Shu Pu-erh, during which pectin-rich leaves clump together into dense nuggets. Once considered a defect, they are now prized for their deep, sweet taste, exceptional endurance, and powerful warming effect. Rarity (0.8–1.5% yield) and the need for at least 3 years of aging make them a collector’s item.
