Aromatic Bamboo Species Raw Pu-erh Tea "Xiang Zhu"

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Camphor, Eucalyptus, Bamboo, Earth, Herbaceous, Herbs, Sage, Smooth, Tannin, Wood
Sold in
Not available
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Arby
Average preparation
Boiling 0 min, 15 sec 4 g 4 oz / 123 ml

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4 Tasting Notes View all

  • “I’m enthousiastic for discovering a whole new flavour on the spectrum. It is ‘nag champa incense’. And yes, that review on yunnansourcing using the same peculiar description is also mine, but that...” Read full tasting note
    90
  • “This is a pain to get into! It comes in a piece of bamboo, so you have to find a way to crack the bamboo open. My strongest pliers didn’twork, nor did a kitchen knife or wacking it on the pavement....” Read full tasting note
    92
  • “Sil you know I love you. I absolutely adore all the amazing care packages you send me. I may not like every tea that you send, but it’s always an interesting experience, and quite often I find...” Read full tasting note
  • “I picked this one up on a whim a while back and haven’t had a lot of time to sit with it. I picked up a little to share with tea friends, so today i split it up and sat down with it to try it out....” Read full tasting note
    77

From Yunnan Sourcing

First flush of spring Dehong area tea is gradually steam softened and tamped down into bamboo sections in fire pits. This aromatic bamboo is unique to Mangshi area of Dehong 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.

The material is 2012 “da shu” tea from De Hong. The Bamboo fragrance is stronger than the older tea (from 2008), and it seems to last through many more infusions than its predecessor. As you can see from the picture, the soup turns from a golden color (1~4 infusions) to an almost amber-red color (5+ infusions). The bamboo flavor has saturated the leaves and it packs a punch but isn’t overpowering. Should improve a lot with age.

Produced in 2012!

About Yunnan Sourcing View company

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4 Tasting Notes

90
15 tasting notes

I’m enthousiastic for discovering a whole new flavour on the spectrum. It is ‘nag champa incense’. And yes, that review on yunnansourcing using the same peculiar description is also mine, but that doesn’t make it less true :)

As for splitting the bamboo, there are some YouTube videos on that topic (then again, there are probably YouTube video’s on how to become a brain surgeon as well). I remember having decent results with a butcher style / chinese style kitchen knife, a spare hand to bang on the knife, and a relatively clean dustpan to collect the contents from all over the floor. YMMV.

I used a very small amount for a small evening session. Turns out you don’t need very much anyway, one brew after the other.

Flavors: Camphor, Eucalyptus

Preparation
Boiling 0 min, 15 sec 3 g 4 OZ / 120 ML

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92
2756 tasting notes

This is a pain to get into! It comes in a piece of bamboo, so you have to find a way to crack the bamboo open. My strongest pliers didn’twork, nor did a kitchen knife or wacking it on the pavement. I finally got a small crack going by throwing it around outside for a bit. Still can’t get much out other than broken leaf. Oh well, if broken leaf is this delicious and smooth, I can’t wait to try a check of it.

3 rinses (cold water) to get rid of all the tea dust from digging it out with a knife. I used 4g leaf

Steep 1: 10 seconds, boiling water, 125 mL
-Smells much like bamboo wood, tastes EArthy in a woody way
-Notes of sage, sweet oregano, and eucalyptus
-No bitterness at all, extremely smooth

Steep 2-3: "
-The bamaboo gives this a really neat flavour, it takes like wood and savoury herbs
-So much flavour! Lots of tannin, but no bitterness of a young sheng
-This is a 2012 “da shu” tea from De Hong (https://yunnansourcing.com/collections/pu-erh-tea/products/aromatic-bamboo-species-raw-pu-erh-tea-xiang-zhu-50-grams)
—Lightly herbaceous

Steep 4-6: 90 deg. C water, 125 mL 12 seconds
-This tea is really unique and very drinkable.
-Notes of celery and sugarcane
-Less herbaceous than previous steeps
-Brews a lighter colour than previous steeps even though the flavour strength is the same

Flavors: Bamboo, Earth, Eucalyptus, Herbaceous, Herbs, Sage, Smooth, Tannin, Wood

Preparation
Boiling 0 min, 15 sec 4 g 4 OZ / 125 ML

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1040 tasting notes

Sil you know I love you. I absolutely adore all the amazing care packages you send me. I may not like every tea that you send, but it’s always an interesting experience, and quite often I find some hidden gems that I wouldn’t have chosen for myself. Thank you for being an amazing tea friend – but……

https://www.instagram.com/p/BC6GFsgOEwo/?taken-by=dex3657
https://www.instagram.com/p/BC6GWrEuExZ/?taken-by=dex3657

This is the most vile tea I’ve ever tasted. Buckley’s cough syrup is better than this. OMG it is so camphor, medicinal, icky.
Tea in easy gaiwan – rinse – sniff – ewww camphor – scared.
flash steep – sniff – maybe if I rinsed again…
two more rinses and another flash steep – hold your breath and try it. Nope ewwww Buckley’s.
This went on through a gazillion steeps and 1.5 litres of water. I sniffed and sipped occasionally though this process, but nope couldn’t do it. I could not even contemplate drinking a cup of this. WORST TEA EVER

Sorry ….. I’m going to let this go and choose something else…..

S.G. Sanders

Sounds interesting.

Sil

bwahahahahahahahahaha I’m laughing so hard right now

Sil

I’m sorry it wasn’t for you but now you know! :) besides, it’s like all that EG people send me!

KiwiDelight

Your Instagram posts were mysterious, then I read this. Sorry you had such a bad experience :[

curlygc

Sometimes having a really bad tea is like a little victory for the tea budget. Now you can cross it off the “must have” list forever!

mrmopar

I will dispose of it properly in a way you will never see it again. This is a free service for all who wish to dispose of any puerh deemed undrinkable.
Disclaimer,
This is a free service and the spokesperson above is not a celebrity or endorsed spokesperson.

OMGsrsly

Hahaha. :D I have totally done that with teas, Dex. And now I’m curious. I have a sample of this one somewhere…

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77
10184 tasting notes

I picked this one up on a whim a while back and haven’t had a lot of time to sit with it. I picked up a little to share with tea friends, so today i split it up and sat down with it to try it out. First off, i’d much rather someone else take it out of the bamboo for me lol. That was a tough split, getting it out. Secondly, holy is this stuff packed tight at the top. Breaking it apart to share was an experience for sure. :)

Brewed up, this took multiple infusions for it to really open up, even after i did a super short steep and then let the wet leaves sit. What i enjoyed the most about this was the smell. The aroma of the leaves is really interesting. Hints of menthol, reminded me a little of the eucalyptus from the other tea i had today…almost woodsy but more like a woody menthol. I really enjoyed it.

Short steepings kept this one from going bitter…i was picking up notes of the menthol like quality from the aroma as well as a bamboo sort of taste. there’s a very slight floral taste to this, but nothing super strong. a light brew throughout but not lacking in taste. an interesting experience for sure!

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