Xian Zhu Tong Cha of BuLang Mountain

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by deftea
Average preparation
Iced 0 min, 15 sec

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  • ā€œI know a lot of you enjoy various kinds of bamboo tea. I just stumbled across this video on the Hou De blog site and thought you would enjoy seeing the tea-making process. I found it very...ā€ Read full tasting note
    100
    deftea 24 tasting notes

From Hou De Asian Art & Fine Teas

Description: Purely handmade with spring-harvested sun-dried mao cha from BuLang Mountain ancient tea plantations. The mao cha was packed tightly into fresh bamboo canes of unique local “Xian Zhu (Fragrant Bamboo)”, and gently dried over open pit. A very traditional approach practiced by local minority people for generations.

Tasting note: Aroma is filled with delightful sweetness and floral fragrance, with a light woody background and touch of fruitiness. Decorated with a whiff of crispy and refreshing bamboo fragrance. Liquor is clear and of light orange color. No roasted feeling at all. Taste is very refined, with just a little harshness, but the bitterness is penetrating and goes deep. Nice soothing feeling afterwards. More organic fruity acidic feeling comes out in later brewings. Unfurled leaves are soft and thick.

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1 Tasting Note

100
24 tasting notes

I know a lot of you enjoy various kinds of bamboo tea. I just stumbled across this video on the Hou De blog site and thought you would enjoy seeing the tea-making process.
I found it very beautiful.
http://houdeblog.com/?p=258
I’m amazed at how tightly the tea is packed and how gentle the roast is.
I guess I expected the bamboo to burn.

Preparation
Iced 0 min, 15 sec
cultureflip

oh man, that was beautiful!

deftea

Don’t you think? The tea is made by the Bulang ethnic group, who along with the Hani and Dai are considered one of the main stewards of ancient puerh tea tress.

the_skua

Hmmm. I’m very tempted by this tea. I’ve been waiting to try a good bamboo puerh, this one looks exceptional.

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