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)
—Lightly herbaceous

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

Boiling 0 min, 15 sec 4 g 4 OZ / 125 ML

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I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, yellow, jade oolong, white, Darjeeling blacks

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, tumeric mushroom/fungus,

Animal products: [confectioners glaze, , marshmallows, , natural flavour, white choc chips, caramel bits, etc]
St. John’s wort (herb)


BC, Canada

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