Formed from tender one leaf and young two leaf and a bud shoots of Camellia sinensis var. sinensis – about 40 shoots tied together per “bamboo” compressed and dried into a sharply pointed cone. Named after the sharp young bamboo shoot that it resembles and “jade” after its green colour.
Individual bamboos steeped first in 140ml water at 80, 90 and 100⁰C for four minutes.
80⁰C – Liquor slightly dull in colour, to taste somewhat thin and bland. Underdeveloped but with good mouthfeel. Infused leaf has fresh green aroma.
90⁰C – Liquor brighter in colour than at 80⁰C, slightly more yellow. In the cup a sweeter note apparent, slightly smoky an a refreshing hint of astringency. Definitely a fuller experience than at 80⁰C. Infused leaf well opened with a fresh, good, tea character.
100⁰C – Liquor bright and clear with a slightly paler yellow colour than 90⁰C. Taste is sweet, and creamy with slight astringency and smokiness, distinct but perhaps too bold for some tastes. Infused leaf has a good tea aroma and is unmistakably of China origin.
One bamboo give multiple steeps – 140 ml per steep, 90⁰C water, 4 minutes each steep.
1st Steep – Infused leaf fresh and a hint of floral notes. Liquor colour slightly dark and dull but pale yellow. Liquor sweet and mellow with slight smokiness, slight astringency, good thick mouthfeel
2nd Steep – Infused leaf less fresh and green than after 1st steep but retaining a distinct tea aroma with hints of fruit. “Bamboo” fully opened up. Liquor clearer and brighter more yellow in the cup. To taste, somewhat sweeter that the first steep and with more depth. A hint of wood (cedar?) but less smoky.
3rd Steep – Infused leaf aroma declining in strength but still a fresh and pleasant character; hints of resin and citrus. A lighter brighter cup, distinctly pale yellow. Liquor lighter on the tongue than previous steeps but still adequate and without obvious smokiness
Overall Jade Bamboo is a visually attractive tied tea that provides a wide spectrum of taste experience and rewards experimentation.