Smoked Bamboo Puer Shu Tea (ripe) 200 g

Description

Smoked Bamboo Puer Shu Tea is a rare meeting between the tradition of fermented tea and the spirit of the Vietnamese mountains. Its leaves, sourced from ancient Shan Tuyết trees, are hand-picked in the highlands of Cao Bồ, in Vị Xuyên District, Hà Giang Province, then compressed and smoked inside natural bamboo canes. This traditional method, passed down by the Hmong and Dzao peoples, has almost disappeared today. Bamboo accompanies the tea’s storage and processing stages, helping define 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 bright. The nose releases notes of humus, ancient wood and peat, accompanied by buttery hints and a slight aniseed note. On the palate, the texture is creamy and enveloping, with a full, rounded body. The flavor opens on woodland and cocoa tones, evolving toward smoky and 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 distinctive aromatic complexity of processing in smoked bamboo. Place of origin Cao Bồ, Vị Xuyên District – Hà Giang Province, northern Vietnam. Origin and characteristics of the area Hà Giang is Vietnam’s northernmost region, bordering China, famous for its centuries-old Shan Tuyết tea trees, which grow at over 1,200 meters above sea level amid mist and mountain forests. The cool, humid climate and the characteristics of the area 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 through time, also using bamboo for particular tea-processing and storage methods. Production After hand-picking, the leaves are processed using the Shu method, which includes a controlled fermentation stage. This process contributes to the development of Puerh ripe tea’s characteristic aromatic profile, with its typical earthy notes and soft infusion texture. The tea is then compressed into bamboo canes and smoked over a wood fire for several hours. This stage helps define its aromatic profile, introducing nuances of wood, smoke and roasting. The canes are subsequently stored in traditional wood-fired kitchens, where heat and light smoke accompany the later drying and storage stages. Each cane is cut and sealed by hand, making every piece unique and highlighting know-how passed down through generations. Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan holding approximately 100 ml. With 5 grams of leaves, this preparation allows multiple infusions that bring out all the tea’s flavors. After quickly rinsing the leaves with water at 100°C, proceed with a first infusion of 10 seconds. 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, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. For the best tasting experience, we suggest filtering the infusion as soon as the established steeping time has elapsed. The suggested infusion times may be slightly adjusted according to preference 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 changes the leaf’s characteristics and helps define the tea’s typical profile, characterized by earthy, woody and soft notes. In Smoked Bamboo, Puer Shu processing is followed by a stage in smoked bamboo, which introduces additional aromatic nuances of wood, smoke and roasting. 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.