2008 Fragrant "Xiang Zhu" Raw Puerh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Roughage
Average preparation
Boiling 0 min, 15 sec 10 g 7 oz / 200 ml

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2 Tasting Notes View all

  • “I have been meaning to try this for some time now. I bought it as a novelty item and it has sat on the shelf staring at me until today. So, it's tea packed into aromatic bamboo. The first problem...” Read full tasting note
    Roughage 240 tasting notes
  • “I received this in a swap a while back. Thanks to the sender as it is a unique tea. I brought this one out to brew in a ceramic infuser cup. I gave it a 10 second soak to loosen it up a bit. I has...” Read full tasting note
    78
    mrmopar 198 tasting notes

From Canton Tea Co

2008 FRAGRANT BAMBOO “XIANG ZHU” RAW PUERH
Made from first flush leaves packed in aromatic bamboo that is unique to the Mangshi area of Dehong. As the bamboo heats in fire pits, it releases steam which softens the sun-dried mao cha (unprocessed leaves) which is then pressed down inside the bamboo tubes. A lovely aromatic puerh, floral and sweet.

About Canton Tea Co View company

Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

2 Tasting Notes

240 tasting notes

I have been meaning to try this for some time now. I bought it as a novelty item and it has sat on the shelf staring at me until today. So, it’s tea packed into aromatic bamboo. The first problem was how to get into it without scattering tea everywhere. The website suggests stamping on the open end of the bamboo, so I did, and it worked and with a bit of extra effort and a lot of risk of trapped fingers, I managed to get into it. Looking at the tea inside the bamboo made me think of soil samples being brought out from the drilling rig. Possibly not the best mindset in which to taste the tea. The tea seemed quite chopped and there were a lot of stalks in there too. So, the important thing was how it tasted. At this point, my vocabulary begins to fail me. There is an iron edge to it that I associate with shu more than sheng. There is also a camphor or pine note. I’m not getting the floral notes that the website suggests should be there but there is some smokiness to it. It is also very cooling. I can feel my face cooling down as I drink the tea, and that is accompanied by a slight feeling of light-headedness (but not enough to give you my bank details, Bonnie!). In most respects it is very different from the other shengs I have tried, which must be a result of the processing. I cannot really decide about this one. It’s an interesting tea, but is it really good? Based on reviews elsewhere, I get the impression it is a bit finicky, so I shall need to try it again and see how I fare in the future.

Preparation
205 °F / 96 °C 0 min, 15 sec

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78
198 tasting notes

I received this in a swap a while back. Thanks to the sender as it is a unique tea. I brought this one out to brew in a ceramic infuser cup. I gave it a 10 second soak to loosen it up a bit.
I has a nice aroma of hay and pine to it when I opened the lid up. It gave a decent color to the brew. It has light hints of smoke albeit somewhat subdued and hints of fresh hay on the palate.
It seems to be a pretty nice tea not strong and overpowering but enough of the hay, pine and touch of smoke with nice color that made it an enjoyable experience. I may just have to pick some of this up to add to the ever growing puerh stock I have.
If I can sneak it in the door……

Preparation
Boiling 0 min, 15 sec 10 g 7 OZ / 200 ML

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