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.
I’m amazed at how tightly the tea is packed and how gentle the roast is.
I guess I expected the bamboo to burn.
Xian Zhu Tong Cha of BuLang Mountain
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.