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2014 Golden Bud Puerh Encased in Bamboo

Steeping Instructions

Step 1:
Preheat mug boiling water, discard and refill.
Step 2:
Steep 3-4 grams puerh leaf in an infuser for Western style (8-12 oz).
Step 3:
Steep first infusion 1 minute, 2nd infusion 1 minute 20 seconds, 3rd infusion 1 minute 50 seconds, subsequent infusions about 2 minutes.
Price:
$55.00
Quantity:

2014 Golden Bud Puerh Encased in Bamboo:

This raw puerh comes from the Brown Mountain in Minghai, Yunnan. This smooth and slightly sweet puerh is plucked from 300-500 year old trees and aged in dried bamboo. Bamboo was traditionally used by the Dai people of Yunnan to store all sorts of food items including tea. The bamboo would be hollowed out for food and the outer casing dried and carved into various vessels. From a simple bowl to an ornate jar, bamboo is still used by the Dai to store everything.

The bamboo tube itself has a tea pick carved into the back of the case to allow the tea drinker easy access and a tool to loosen the tea inside the tube. Simply feel for the pick under the paper at rear and run a fingernail around it to remove. After loosening the tea, it is poured out of the top of the tube by lifting up the paper lid. The bottom of the tube has a hole that allows for air circulation in the tube as this tea can easily age for another 10-20 years if desired.  Each tube contains approximately 300 grams of tea.

For Asian style steeping, add 4-5 grams of tea to a yixing teapot or 6-7 grams to a gaiwan and steep 15-20 seconds per steep initially. Steep a bit bit longer on later infusions. Adjust the quantity of loose tea in your yixing teapot or gaiwan to taste. (The Chinese will often use a bit less for someone unfamiliar with a given tea and a bit more for connoisseurs).

Connoisseur TeaIngredients:

Puerh Tea


Puerh Tea from the Dai of Yunnan:

Our Bamboo packaged 2014 Golden Bud Puerh is hand plucked and crafted by a small Buddhist family living near Brown Mountain in the heart of Yunnan Province, China. The family's tea trees average 300-500 years old each as opposed to the more traditional, and heavily pruned tea bushes. All "fertilization" occurs naturally from livestock living on the property and all tea leaves are hand plucked by the family which climb the trees during tea production.


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