Lǎo chá tóu forms by accident. Inside a wò duī pile of ripening shu, the leaves richest in pectin fuse into dense lumps that resist separation on the sorting table — once swept aside as waste, now sold as their own grade because the compression that created them also concentrates a thick, syrupy, forgiving cup. This listing carries the real weight formats, wholesale price bands and brewing spec from the teamotea retail catalog (SKU 3.2) — nothing here is invented.
The retail brewing line above is the printed label guidance for a quick daily cup. Our full editorial profile covers the longer story — up to twenty-plus infusions in a patient session, the 0.8–1.5% yield that keeps it scarce, and how to tell genuine nuggets from artificially compressed ones.