Contrary to the name, this tea is not made from bamboo leaves but from Pu-Erh which was pressed into bamboo. And for this Pu-Erh, tea leaves from Mengsong were used which were pressed into the hollowed bamboo. The tea leaves are from the spring harvest of 2011 and the tea has been stored in Xishuangbanna since then. The tea is therefore already very ripe. This tea was organised by Tea Master Panda and his friend Yang Ming at my request, because the lovers of well-ripened pu-erh have sometimes been a bit short-changed at TeaMania. As the quantity is very limited, we decided to divide the tea into 50g units.
Who are Tea Masters Panda and Yang Ming?
Tea Masters Panda and Yang Ming are good friends and experts when it comes to Pu-erh. Yang Ming is a local tea farmer of Yiwu and descendants from a family with a long tradition in Pu-erh making. Incidentally, our popular Lucky Bee teas are from Yang Ming’s tea fields. Tea Master Panda is originally from Sichuan (hence the name) and came to Yunnan due his passion for Pu-erh tea. In addition to Pu-erh, he is also a Master of calligraphy and has extensive knowledge of Chinese history.
Click here for the interview with Tea Master Panda.
Harvest: Spring 2011
Taste: Mellow aroma, strong Cha Qi and fruity taste
Terroir: Mengsong, Xishuangbanna, prefecture, Yunnan province, China
Preparation: In this blog post you will find a description of how to brew Pu-erh tea in an optimal way.
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