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“Had an urge for something lighter this afternoon, and got a bit of a surprise with this sheng pu-erh. After wrestling it from the tightly packed bamboo shoot, I gave it a quick rinse, then steeped...” Read full tasting note
Light, malty taste, subtle note of bamboo scent.
Recognizing that Pu-erh comes in many, many shapes, sizes and forms, this 10-inch round bamboo shoot stuffed with green or “sheng” leaves should be no surprise. First flush of spring tea, from Naka Mountain, the leaves are steam softened and then tamped into sections of bamboo. Approximately 80 grams of leaf was hand stuffed into each shoot. then slowly fired. This traditional process imparts a delicate bamboo fragrance to the tea. (Note: to extract the tea from the shoot, take the wrapping off, then stand it on end (the open end up); using a knife edge, push down across the opening, carefully and slowly.) Made in 2016.
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Boulder Dushanbe TeahouseHad an urge for something lighter this afternoon, and got a bit of a surprise with this sheng pu-erh. After wrestling it from the tightly packed bamboo shoot, I gave it a quick rinse, then steeped it for 2-minutes at about 205-degrees.
We weren’t sure what to expect from a “bamboo scented” tea, so it didn’t exceed or come up short in any way. The liquor is a beautiful hue of golden amber with a somewhat vegetal aroma. The flavor, however, is very smoky. Unlike other sheng we’ve sampled, there was no hunting for the flavor to hit or reveal itself. Campfire, smoke, wood. Pleasant, but distinct.
If you like Lapsang Souchong, you’ll probably love this tea.
Flavors: Campfire, Dark Wood, Smoke, Smoked, Vegetal
I am a coward with sheng. I start them off at low temps, maybe 175F, until I am sure they won’t try to murder me.