Gongting Shu vs Lao Cha Tou

Gongting Shu

Gongting shu, or Palace Ripe Pu-erh, is made from fine buds sorted out of ripe pu-erh piles for a more delicate, refined cup. The infusion is notably smooth: cocoa, red dates, and a soft earthy sweetness with a thick, velvety body and clean finish. Because buds ferment faster than leaves, gongting is often blended into shu cakes to add depth and aroma. It is one of the easiest ripe pu-erhs for newcomers to enjoy.

Lao Cha Tou

Lao Cha Tou, or Old Tea Head, refers to the nuggets that form naturally during shu pu-erh pile fermentation, where leaves clump together under heat and moisture. These dense balls brew extra thick and smooth: dark dates, caramel, and forest floor with almost no bitterness and a long, sweet finish. They are very forgiving to steep and slowly unravel over many infusions, often lasting longer than loose ripe leaves.

Gongting Shu

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

6–10 times

Lao Cha Tou

Water temperature

95–100°C

Leaf to water

5g / 250ml

Steep time

0.5–1 min

Re-steep

8–12 times

Gongting Shu

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Lao Cha Tou

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Gongting Shu

China · Yunnan

Gongting refers to a grade of ripe pu-erh bud material, produced across Yunnan's Menghai and Lincang regions.

Lao Cha Tou

China · Yunnan

Lao Cha Tou forms as a by-product of ripe pu-erh fermentation in Yunnan and is sorted from finished piles.