This is a pain to get into! It comes in a piece of bamboo, so you have to find a way to crack the bamboo open. My strongest pliers didn’twork, nor did a kitchen knife or wacking it on the pavement. I finally got a small crack going by throwing it around outside for a bit. Still can’t get much out other than broken leaf. Oh well, if broken leaf is this delicious and smooth, I can’t wait to try a check of it.
3 rinses (cold water) to get rid of all the tea dust from digging it out with a knife. I used 4g leaf
Steep 1: 10 seconds, boiling water, 125 mL
-Smells much like bamboo wood, tastes EArthy in a woody way
-Notes of sage, sweet oregano, and eucalyptus
-No bitterness at all, extremely smooth
Steep 2-3: "
-The bamaboo gives this a really neat flavour, it takes like wood and savoury herbs
-So much flavour! Lots of tannin, but no bitterness of a young sheng
-This is a 2012 “da shu” tea from De Hong (https://yunnansourcing.com/collections/pu-erh-tea/products/aromatic-bamboo-species-raw-pu-erh-tea-xiang-zhu-50-grams)
Steep 4-6: 90 deg. C water, 125 mL 12 seconds
-This tea is really unique and very drinkable.
-Notes of celery and sugarcane
-Less herbaceous than previous steeps
-Brews a lighter colour than previous steeps even though the flavour strength is the same
Flavors: Bamboo, Earth, Eucalyptus, Herbaceous, Herbs, Sage, Smooth, Tannin, Wood