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I have an interest in bamboo puerh teas because the method of production is so intriguing – fill sections of bamboo with tea leaves and then steam, roast, dry and age in the bamboo. The bamboo is reported to provide a unique sweetness to the leaves. I am able to appreciate the process by looking at this photo of a farmer making bamboo puerh: http://www.michaelfreemanphoto.com/-/galleries/the-galleries/countries/asia-australasia/china/yunnan/-/medias/ed820fb8-090f-11e0-bee4-852ca0e067a1-bamboo-tea?gallery=b6bf0ad4-0192-11e3-99e7-2bf391fc38b8&hit_num=1&hits=2&page=1&per_page=50&search=bamboo&search_in_gallery=1
The scent of this YiWu dry leaf is sweet with an interesting spicy note. The tea soup is deep dark gold in color. The wet leaves are whole and nearly 2 inches in length. The tongue and mouth feel alive and tingly after the first few sips. The initial taste sensations are earthy and spicy. The honey-like sweetness works well with a light woodiness. A bit of astringency is found in later infusions but not at all off-putting. Interestingly, I did not detect any remaining smokiness in the smell or taste. These leaves produce cup after cup of highly flavored sweet mellow tea. Multi-layered – sweet and woody with a light spiciness. This is a very approachable raw puerh.