I tried this Puerh out of curiosity. I have to admit is a NOT an every day tea for me, in fact I rarely drink it. But I love it, It has a pungent taste and very floral/perfume like smell. It has a smoky taste and the bamboo fragrance lingers in you mouth. I’m looking forward to try a ripe bamboo fragrance. (Multiple Steeps Gong Fu style… I could not handle a powerful 2 min steep).
2009 Meng Song "Dai Tribe" Bamboo Raw Pu-erh
This “Dai Tribe” produced bamboo pu-erh is a special and rare tea produced in the traditional manner. First flush of spring Meng Song mountain tea is gradually steam softened and tamped down into bamboo sections in fire pits. The aromatic bamboo comes from just a few areas in Menghai area and must be harvested in August. Small fire pits are dug in the village ground and are stoked with bamboo charcoal. The bamboo sections are placed closed end down into the fire pits, as the bamboo heats up the aromatic water vapor in the bamboo sections is relesaed as steam. The sun-dried mao cha is gradually pushed into the hot steaming section of bamboo, and tamped down as it becomes softened by the steam. Once the bamboo sections are filled with tea the sections are allow to roast in the fire a while longer before being removed to a kind of oven room where they are allowed to dry for 2 or 3 days. The charred bamboo sections are then removed and will be processed into bamboo charcoal for further use.The tea itself is subtly aromatic with floral tones. The tea brews easily and isn’t too fussy. The tea liquor is golden yellow and transparent. With aging this tea will develop orchid aromas with a hint of sugarcane. No smokiness is present!