Shu Pu'er in bamboo

Bamboo Shu Pu’er is an unusual form of dark tea in which the leaves are pressed inside a bamboo stem. This method originates from Yunnan Province, where bamboo not only serves as a natural packaging, but also gives the pu’er a slightly smoky aroma and woody notes.

During production, tea leaves are placed in a bamboo cavity, slightly moistened, heated over a fire and tightly pressed. The tea is then aged in a bamboo "capsule", absorbing its natural aroma. This pu-erh has a soft, earthy taste with warm notes of bark, smoked wood, baked fruit and caramel.

The infusion is dark, transparent, and shiny. The aroma is mature, with a slight bamboo accent. The aftertaste is deep, warm, and long-lasting. It will especially appeal to those looking for an unusual taste experience and an original tea as a gift.

What is special about Shu Puer in bamboo:

• Pressing into natural bamboo stem
• Unique woody-smoky aroma
• Deep earthy flavor with caramel and smoky notes
• Perfect for ceremonies, gifts and collection

Characteristics:

• Type: Shu Pu'er (fermented)
• Shape: Pressed into a bamboo stem
• Origin: Yunnan, China
• Taste: earthy-smoky, soft, woody
• Aroma: malty, with notes of bamboo and smoke
• Weight: ~250–300 g (depending on the stem)

How to brew:

Preparation:

1. Break off 5–6 g of tea from the bamboo tube with a knife or a skewer.
2. Rinse with hot water (2–3 seconds)

Brewing (gongfu):

1. 5–6 g per 100 ml of gaiwan
2. Brew at 95–100°C
3. Short pours 10–20 sec, up to 10–12 brews