Old Tea Nuggets

During the water-sprinkling and heap fermentation process of ripe Pu'er tea, a large amount of pectin is secreted. During the turning process, this pectin causes some of the tea leaves to stick together, forming clumps. After the fermentation of the tea leaves is completed, the clumps that can be separated are put back into the tea pile, while those that are too firmly stuck together are sorted out separately, becoming the precursors of old tea nuggets. After a period of storage and aging, these tea clumps are known as old tea nuggets.

Old tea nuggets have a compact appearance that is not easily dispersed, presenting an irregular shape with relatively tight and clean clumps without other attachments. The dry tea nuggets are brown in color, naturally curled and tight. When brewed, they have a sweet and mellow taste, with high smoothness and sweetness, accompanied by a unique sticky and glutinous feel. The aroma of pectin is enchanting. The tea liquor is red, bright, and highly luminous, with a rich red color resembling red wine. After fermentation and long-term aging, old tea nuggets also contain various active enzymes and probiotics, which can help nourish and protect the stomach, promote sleep, enhance body metabolism, and aid in intestinal digestion.