Origin: Zhongtianba natural Village, Yunnan Province
Harvest: 2020 spring tea, tender leaves
-use purple-clay teapot and 100’C water to brew 8 rounds and above, and pour tea liquid out quickly
-taste smooth and mellow, a sweet aftertaste
Bamboo tube tea is a kind of cylindrical raw Pu’er tea. Produced in Hunan and Yunnan, it has a history of more than 200 years. Bamboo tube tea has both strong tea aroma and bamboo aroma. The Dai people in Xishuangbanna, Yunnan like to drink this kind of tea. The production method is as follows: first, the fresh leaves are killed green, the tea juice is kneaded, and put into the tender fragrant bamboo tube which has just been cut back and has a growth period of about one year, and the holes are drilled on the bamboo tube to facilitate the evaporation of water. The bamboo tube containing tea is put on the tripod of the fire pond and slowly roasted on the charcoal fire at about 40 ℃. After about 6-7 minutes, the tea in the bamboo tube will soften. At this time, use the stick to press the tea in the bamboo tube, and then fill it with tea and bake it. In this way, the bamboo tube is filled, roasted and pressed until the tea in the bamboo tube is filled and pressed. Turn it at any time until it is dry enough, and plug it after it is full.
Yao people living in central Hunan, Dai, Hani and Jingpo people living in southern Yunnan, use bamboo tube tea as food. Boil or steam the fresh leaves in a pot, when the leaves are soft, put them on the bamboo curtain and roll them. Then put them into the bamboo tube and seal them with a stick. Let them ferment slowly, after two or three months, the tea leaves in the bamboo tube turn yellow, split the bamboo tube, take out the tightly pressed tea leaves to dry, put them into the potter jar, marinate them with fragrant oil, and then they can be taken out for vegetables at any time.