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Puer Shu Smoked Bamboo Tea is a rare meeting between the tradition of fermented tea and the spirit of the Vietnamese mountains. Its leaves, from ancient trees of the Shan Tuyet variety, are hand-picked in the highlands of Cao Bo, in the Vị Xuyên District, Hà Giang Province, and subsequently compressed and smoked inside natural bamboo canes. This traditional method, passed down by the Hmong and Dzao peoples, has now almost disappeared. Bamboo accompanies the tea's preservation and processing stages, helping characterize its aromatic profile. During drying, the bamboo is placed over a wood fire, allowing the tea to slowly absorb smoky notes of wood and embers, in a balance of sweetness, earth and smoke. Sensory profile The infusion is intense reddish-brown, clear and luminous. On the nose, notes of humus, aged wood and peat emerge, accompanied by buttery hints and a slight aniseed touch. On the palate, the texture is creamy and enveloping, with a full, round body. The taste opens with woodland and cocoa tones, evolving toward smoky, sweet nuances reminiscent of peated whisky and pine resin. The finish is long, persistent and velvety, with a warm echo of toasted bamboo and oak wood. This tea combines the character of Puerh Shu with the particular aromatic complexity of processing in smoked bamboo. Place of origin: Cao Bo, Vị Xuyên District – Hà Giang Province, northern Vietnam. Origin and characteristics of the region Hà Giang is Vietnam's northernmost region, bordering China, famous for its centuries-old Shan Tuyet tea trees, which grow at over 1,200 meters above sea level amid mists and mountain forests. The cool, humid climate and the characteristics of the terrain help define the profile of the leaves and infusion. In these mountains, tea is also an important element of local culture. The Hmong and Dzao families cultivate it according to methods passed down over time, also using bamboo for particular tea-processing and preservation methods. Production After manual harvesting, the leaves are processed according to the Shu method, which includes a controlled fermentation stage. This process contributes to the development of the characteristic aromatic profile of ripe Puerh, with its typical earthy notes and the infusion's soft texture. The tea is then compressed into bamboo canes and smoked over a wood fire for several hours. This stage helps characterize its aromatic profile, introducing nuances of wood, smoke and toast. The canes are subsequently stored in traditional wood-fired kitchens, where heat and light smoke accompany the later drying and preservation stages. Each cane is cut and sealed by hand, making each piece unique and enhancing a savoir-faire passed down through generations. Infusion method We strongly recommend infusing this tea using the traditional Chinese Gong Fu Cha method, with a Gaiwan holding approximately 100 ml. With this preparation, 5 grams of leaves can be used for multiple infusions to best experience all the tea's flavors. After quickly rinsing the leaves with water at 100 °C, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 10 seconds: 10 – 20 – 30…. For a more traditional Western-style preparation, use 3 grams of leaves, approximately 2 teaspoons, in a 150 ml cup with water at 100 °C for 1½ minutes. For the best tasting experience, we suggest straining the infusion as soon as the established steeping time has elapsed. The suggested infusion times may nevertheless be slightly adjusted to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight. Processing of Puer Shu Puer Shu, or ripe Puer, is distinguished by processing that includes a controlled fermentation stage. Processing progressively modifies the characteristics of the leaf and helps define the tea's typical profile, characterized by earthy, woody and soft notes. In Smoked Bamboo, the Puer Shu processing is followed by a stage in smoked bamboo, which introduces additional aromatic nuances of wood, smoke and toast. It is precisely the meeting of these different stages that makes this tea's profile particularly original: from the soft, earthy base of Puer Shu to the smoky and woody notes imparted by the bamboo.
Price including VAT
Puer Shu Smoked Bamboo Tea is a rare meeting between the tradition of fermented tea and the spirit of the Vietnamese mountains. Its leaves, from ancient trees of the Shan Tuyet variety, are hand-picked in the highlands of Cao Bo, in the Vị Xuyên District, Hà Giang Province, and subsequently compressed and smoked inside natural bamboo canes. This traditional method, passed down by the Hmong and Dzao peoples, has now almost disappeared. Bamboo accompanies the tea's preservation and processing stages, helping characterize its aromatic profile. During drying, the bamboo is placed over a wood fire, allowing the tea to slowly absorb smoky notes of wood and embers, in a balance of sweetness, earth and smoke. Sensory profile The infusion is intense reddish-brown, clear and luminous. On the nose, notes of humus, aged wood and peat emerge, accompanied by buttery hints and a slight aniseed touch. On the palate, the texture is creamy and enveloping, with a full, round body. The taste opens with woodland and cocoa tones, evolving toward smoky, sweet nuances reminiscent of peated whisky and pine resin. The finish is long, persistent and velvety, with a warm echo of toasted bamboo and oak wood. This tea combines the character of Puerh Shu with the particular aromatic complexity of processing in smoked bamboo. Place of origin: Cao Bo, Vị Xuyên District – Hà Giang Province, northern Vietnam. Origin and characteristics of the region Hà Giang is Vietnam's northernmost region, bordering China, famous for its centuries-old Shan Tuyet tea trees, which grow at over 1,200 meters above sea level amid mists and mountain forests. The cool, humid climate and the characteristics of the terrain help define the profile of the leaves and infusion. In these mountains, tea is also an important element of local culture. The Hmong and Dzao families cultivate it according to methods passed down over time, also using bamboo for particular tea-processing and preservation methods. Production After manual harvesting, the leaves are processed according to the Shu method, which includes a controlled fermentation stage. This process contributes to the development of the characteristic aromatic profile of ripe Puerh, with its typical earthy notes and the infusion's soft texture. The tea is then compressed into bamboo canes and smoked over a wood fire for several hours. This stage helps characterize its aromatic profile, introducing nuances of wood, smoke and toast. The canes are subsequently stored in traditional wood-fired kitchens, where heat and light smoke accompany the later drying and preservation stages. Each cane is cut and sealed by hand, making each piece unique and enhancing a savoir-faire passed down through generations. Infusion method We strongly recommend infusing this tea using the traditional Chinese Gong Fu Cha method, with a Gaiwan holding approximately 100 ml. With this preparation, 5 grams of leaves can be used for multiple infusions to best experience all the tea's flavors. After quickly rinsing the leaves with water at 100 °C, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 10 seconds: 10 – 20 – 30…. For a more traditional Western-style preparation, use 3 grams of leaves, approximately 2 teaspoons, in a 150 ml cup with water at 100 °C for 1½ minutes. For the best tasting experience, we suggest straining the infusion as soon as the established steeping time has elapsed. The suggested infusion times may nevertheless be slightly adjusted to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight. Processing of Puer Shu Puer Shu, or ripe Puer, is distinguished by processing that includes a controlled fermentation stage. Processing progressively modifies the characteristics of the leaf and helps define the tea's typical profile, characterized by earthy, woody and soft notes. In Smoked Bamboo, the Puer Shu processing is followed by a stage in smoked bamboo, which introduces additional aromatic nuances of wood, smoke and toast. It is precisely the meeting of these different stages that makes this tea's profile particularly original: from the soft, earthy base of Puer Shu to the smoky and woody notes imparted by the bamboo.
