Cha Tou is a kind of tea nugget that forms naturally from the pressures of compression and heat that occurs during the fermentation process. Typically during fermentation process to make ripe pu-erh there is a pile of tea about 1 meter high. It is kept wet to allow the fermentation process and the pile is turned every few days to allow for an even degree of fermentation, moving the tea from the bottom of the pile (where it is hotter and wetter) to the top of the pile where it is cooler and drier. The "cha tou" are the leaves that ball up and get stuck together. The best cha tou are ones that have not been over-fermented and are smaller in size.
The tea was fermented in 2013 at the Yong De Zi Yu Tea Factory in Yong De county of Lincang. It is creamy and smooth with natural rose taste! It has already having lost most of its post-fermentation funk it's tea liquor is a clear and deep red-wine color. It can easily be infused more than 25 times!!!