150 gram Fragrant Bamboo Raw Pu'erh

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by TeaBrat
Average preparation
190 °F / 87 °C 1 min, 0 sec

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From Mandala Tea

Got an interesting raw tea for you here! Like most raw teas, the leaf was sun-dried before being steamed and pressed. Once steamed, the softened leaf is placed inside sections of bamboo and then placed in a fire pit and allowed to steam awhile longer within the bamboo. the bamboo, when heated, imparts a very special flavor unto the leaf.

Our bamboo raw tea was prepared and steamed in 2006 and is quite ready for drinking now. Quite an interesting change up from the usual raw teas. Give one a try. This has changed considerably since we brought these in 3 years ago!

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3 Tasting Notes

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2475 tasting notes

I decided to use this tea to anoint my new YiXing teapot, I blogged about it over here if you want to see the photos.

http://sanfrantea.teatra.de/2012/06/10/YiXing-teapot-a-new-addition-to-the-family/

After 5 steeps of this I am feeling quite caffeinated so I think I’ll need to stop drinking tea for a while. :) See previous notes for more info.

Roughage

Heh, I just realised I am following your blog without realising it was you. Doh! :)

TeaBrat

ha! how funny. :)

Garret

Hey Amy!! I noticed you had said you were having a hard time removing the leaf from the bamboo. What I do is peel back the bamboo lengthwise on one side. Then the tea can easily be taken out. Like in the pic on this link:http://shopmandalatea.com/raw-pu-er-tea/150-gram-fragrant-bamboo-ripe-pu-er-2006.html I hope that helps!!!!

TeaBrat

Thanks Garret!

Garret

One is glad to be of service :)

CHAroma

Wow!! What a gorgeous teapot! I don’t think I’ve ever seen anything like it!

TeaBrat

@CHAroma – thank you, I was quite taken with it myself.

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1848 tasting notes

AmyOh, I was determined to save this one for a day when I really had time to enjoy it, and that is what I did! Hubby and I have a tetsubin full of hot water on a warmer, my tea tray, the easy gaiwan, and some Yixing cups.

This is only the third sheng puer I have ever tried. I find this somewhat similar to the one from purepuer.com and completely dissimilar to the shu puers I have tried. (I love shu puer, by the way!)
I really didn’t realize that sheng were so different from shu until not long ago.

Like Amy, I find myself resteeping and drinking, resteeping and drinking. This puer has a cool feeling without being minty, perhaps being more like camphor, as I have read in descriptions. When I drink shu puer, I think of words like “deep, dark, low notes, earthy.” This sheng makes me think of high notes, light, brilliance, and minerals. We have done many, many steeps and it is still going strong. There is a sour aspect that isn’t overly drying, and a nice sweetness rises in the throat after the sip on these later steeps. If you swish the warm tea around your mouth, you will notice a creaminess to it as well…creamy, but not heavy.

My husband used to drink only Tetley or Ceylons with tons of milk and sugar. Now he enjoys Silky Green by Bird Pick, and doesn’t mind drinking shu puers with me. I was really curious as to how he would feel about this, half expecting him to make a face and say, “All through!”. But no, he drank cup after cup right beside me. I told him that at this price, it would be wise to buy a bunch of these and lay them in storage for up to a decade or more, just making conversation, and I was surprised when he said, “You probably should do that.”. And now, like Garrett, I find myself thinking, "Oh, how I hope I live long enough to see how they taste in (x) years!

Thank you, AmyOh! This has been a real treat!

TeaBrat

I’m glad you and your hubby both liked it! And yes, it is quite an excellent price!

TeaBrat

I’m glad you and your hubby both liked it! And yes, it is quite an excellent price!

Garret

Hey there Amy and Ashmanra!!! Happy day to you both! I am excited because as you both enjoy this tea, I think you’ll like the sheng pu’er that I just finalized the pressing for in China. When I was there a couple of weeks ago, I found several mao cha’s for pressing into my private label cakes, one of which is a wild tea picked in DeHong. I secured enough of it to make several hundred 100gram cakes. They will be pressed in Yunnan and then dried appropriately before being shipped. While we probably won’t see them here until August, I am excited all the same, knowing it is there and that soon, we will be drinking it!

As far as the bamboo raw that you tasted, I think that I only have 5 or 6 left in stock. Then that’s it. But I am going to check with one of my connections there and see if there are more of that vintage left. Doubtful, and if there are it’ll be more expensive for sure. They’ve got supply and demand down in the tea world there :) My best to you both!

TeaBrat

uh-oh. I might need to buy another one!

Garret

Just got your order, my friend!! Gonna pack it up myself!!! Had I given you a sample of the Mandala Wild Mountain Green sheng pu’er yet?

TeaBrat

hmmm. I don’t think so. Feel free to send it my way, I’ll drink it eventually. :)

Garret

Your order (along with a few samples – including the sheng I asked you about) has been shipped!!!! I hope you got the tracking number notice. Thanks, Amy! I’m sitting down with an afternoon yixing pot filled with one of the many mao cha samples I have to work my way through to figure out my next pressings!! Tea ya!!

TeaBrat

Wow – now that’s what I call customer service, thanks! :D

ashmanra

Thank you for letting us know, Garret! I will pop over to the website and have a look!

Garret

Ashmanra… The stock of the bamboo pu’er is 3. I just checked on the website and for some reason, after Amy’s order the shopping cart put it as out of stock. I fixed that. It now shows as in stock. Thanks!!!

TeaBrat

I bought them all! Just kidding!

ashmanra

LOL, Amy! All’s fair in love and tea? Right? I wouldn’t blame you one bit if you bought them all!

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