Bamboo Tube Tea - Mengsong Pu Erh Tea 2008 Raw

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 KittyLovesTea
Average preparation
Boiling

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From Dragon Tea House

Mengsong Mountain leaves from Yunnan, China. The tea is made by Dai ethnic minority. The Dai ethnic minority is a hospitable people good at singing and dancing. The producing procedure of bamboo-tube tea is quite special, which can be divided into three steps. 1) Put the tea into bamboo tube. Put the dried spring tea (the tea growing in the spring time) or preliminary-processed tea into the bamboo tube. The bamboo used should be just chopped down and has a growing period of about one year. 2) Bake the tea. Put the bamboo tube on the fire for 6 to 7 minutes until the tealeaves is softened. Press the tealeaves with a wooden stick, and then fill up the tube again with more tealeaves. Repeat this procedure until tealeaves in the tube are compacted. 3) Take out the tea. When tealeaves are completely baked, cut open the tube with a knife and take out the column-shaped bamboo-tube tea.

The bamboo-tube tea has the pure taste of tea as well as the strong flavour of bamboo. One will find everything new and fresh when drinking the delicious tea.

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1 Tasting Note

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1155 tasting notes

I’m having another night of playing an RPG game with my husband and since it will be a long night there is nothing better than re steeping a gongfu of pu erh.

Dragon Tea House have a lot of strange and unique pu erh and I thought the same of this one. I have not known any pu erh to be formed in this long shape before inside the bamboo. It reached my curious meter so I bought it and it arrived a few months ago but I have a craving for raw pu erh tonight.

I open the packet and observed it’s wonderful shape and colour. It looks amazing! http://tinypic.com/r/2ez4bvp/6

Starting with 1 minute infusion it said that this can be steeped over 10 times. I only put around two small cakes worth of pu erh into the gongfu to try it’s strength.

First of all since this is raw the pu erh soup is yellowy green with a floral and astringent smell. Almost perfumey.
Then I taste, and taste, and taste some more. It’s very floral but light and fresh with a touch of sweetness. Each steep seems to be increasing it’s strength but it remains nicely balanced. It also darkens in colour becoming more of a very light amber.

For only $4.99 for 50g it makes this pu erh cheap and tasty, a winning combination for me. I will definitely be placing an order for more of this.

Preparation
Boiling

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