Purple Bamboo 2009
- Zhejiang Province, China
- Basket-fired
- Mao Jian pluck: leaf and a bud
- Complex flavor with a sweet aftertaste
- High, pure, fresh aroma
- Clear, pale golden liquor
This tea is cultivated on Mount Guzhu on the western side of Lake Tai in Zhejiang Province. Purple bamboo has an interesting appearance – the bud is tight and the single leaf is long and full and slightly opened. Some leaves have a light yellow cast, a mark of early spring plucking ( end of March ). Purple Bamboo tea was one of sage Lu Yu’s most cherished teas. He brought this tea to the attention of the Tang Emperor Dai Zhong ( 762-79 ) who ordered the creation of the first Imperial tea garden at that site to insure a continual supply of Purple Bamboo tea to his court. Purple Bamboo has a classic eastern China taste: sweet, clean and refreshing.
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170° – 180° F
