Pu erh Sheng Bamboo 2018

PU ERH SHENG CHA
2018 BAMBOO WRAPPED

2018 Harvest
Origin: Vietnam, Ha Giang
Altitude 1400 meters
From ancient wild trees

The bamboo tea is one of the teas that Terza Luna imports directly thanks to its travels around the world in search of rare and precious teas.
Vietnam was our journey of the 2019 season.

This Pu erh comes from the province of Ha Giang, located just 20 km from the border with China and specifically Yunnan.
The leaves are harvested from beautiful centenary trees, by the Dao tribes, they do not have organic certification, but no pesticides or fertilizers are used in cultivation.

Once the leaves are harvested, the tea undergoes the classic processing of a sheng pu erh, similar to that of a green tea.
In the end, the leaves are pressed into a cylinder shape and then placed in bamboo canes, which will be further dried with a light external smoking.

The result is a Sheng with the classic taste of Pu Erh, with notes of undergrowth, ripe fruit, and a very light smoky touch in the background.

The packages are 200g, with instructions for preparation.

The varieties of Vietnamese teas are numerous and many of them are available on our Terza Luna shop. Discover all the products available in the dedicated section.
 

To prepare the pu erh bamboo tea properly, we recommend using a pu erh knife.

Our review

In the silence and harmony of the ancient forest of Ha Giang, along the borders of Yunnan, centenary wild trees, considered a national heritage of Vietnam, give life to a tea of ​​great value, worked and carefully preserved by the Dao tribes. At the dawn of the first spring breezes, when precious buds appear together with the leaves, the harvest takes place, carried out with extreme care to inhibit oxidation enzymes and preserve the aroma.

Then, the leaves undergo a cyclical process of cooking in a wok, mixing and rolling - which causes a slight oxidation - and a subsequent phase of sun drying, at the end of which they are pressed into cylindrical shape inside bamboo canes, slowly smoked over the fire. Over time, natural fermentation will give the tea not only a deep aroma, but will make it rich in microorganisms with a powerful therapeutic action: Pu Erh is known for its digestive and probiotic effects, antioxidant, anticancer, and cholesterol and blood pressure regulating properties.

An expression of hospitality and a treasure of inestimable value for the humble tribes of this region, the Pu Erh Sheng Bamboo is a sweet caress to the heart, warmth in the cold of leaden winter days. For the nose and palate, it is a dance of evocative scents, oxymoronic and intense flavors, reminiscent of the veiled tones of the undergrowth, of the wet earth and of the freshly picked mushrooms, and the pleasant and enveloping nuances of roasted chestnuts; yet, floral hints appear, memories of the harvest season, especially of orchid, with an unexpected final touch of aloe.

In this video it is shown how this Pu Erh is prepared.

Preparation

To fully capture the essence and evolution of this tea, it is recommended to infuse it according to the Oriental method:

• 4 grams of leaves in 100 ml of water at 99°C, for 20 seconds
• Add 10 seconds to each subsequent infusion.

Western method/alternative:

• 2 grams of leaves in 200 ml of water at 99°C for 2 minutes
• Add 30 seconds to each subsequent infusion if necessary.