There’s a certain novelty factor to bamboo pu’er – sheng or shou pu’er packed and (usually) aged in a bamboo tube. It’s not the way we usually acquire our pu’er, and it can be both challenging and fun to crack open the bamboo log and see what’s inside. But aside from the novelty, are bamboo pu’ers worth exploring for serious tea drinkers?
To look inside the bamboo log a little more deeply, we’re joined once again today on Talking Tea by John Wetzel, founder and owner of Stone Leaf Teahouse in Middlebury, Vermont. Specifically we’re focusing on one bamboo pu’er, a 2016 sheng from Naka Shan.
John chats with us about the location in Yunnan Province this tea is from, and how the bamboo used in the processing of this tea is a link to the culture, natural environment and life of this region. We discuss the process used to make this particular bamboo pu’er and the flavor profile that results from it, as well as some of the challenges in making bamboo pu’er. We talk with John about how and why this tea evolves rather quickly after unpacking it from its bamboo home, and John gives us some suggestions on how best to store it after unpacking.
More information about Stone Leaf, including the location of the teahouse, its online store and special event info, is at its website, stoneleaftea.com. You can also find Stone Leaf on Instagram at stoneleafteahouse and on Facebook at Stone Leaf Teahouse. And for the backstory behind Stone Leaf, check out our episode “A ‘Tea Cave’ In Vermont”.
Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.
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The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.
This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.
Image of Naka Shan bamboo pu’er courtesy of Stone Leaf Teahouse. Adapted from original.
Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.