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2009 Tong Qing Hao Green Puer Tea in Bamboo
Factory: Tong Qing Hao
Harvest Year: 2009
Type: Raw/Sheng
Harvest Area: Xishuangbanna

This tea is made from ancient tea trees of more than 300 years of age. The natural bamboo imparts its own aroma on the tea. The color is a golden yellow. It is smooth, calming, slightly sweet, with a slight bitterness.

The outer layers of bamboo have been removed and the bamboo has been baked. Removing the outer layers of bamboo helps to allow the tea to breathe. This process is more time consuming than the way many of the ornamental bamboo containers for puer tea found on the market are made. After the bamboo is prepared, puer tea is then pressed into the natural cavity at the core of the bamboo and sealed with a bamboo leaf.

To remove the tea for serving: Remove the round leaf at the end of the bamboo. Then firmly with too hands, press the end of the bamboo with your two thumbs to crack the end of the bamboo. Then peel away about a section of the bamboo similar to peeling a banana. Remove the tea with a puer pick or a butter knife. Click here to see a brief slideshow to see how to remove puer tea from bamboo.

The weight of the product listed includes the weight of the bamboo, which comprises about 25% of the total weight.

To see a slideshow of where this tea comes from, visit Yang Su's 2011 Trip to Xishuangbanna, China.

Amount to use: 1 tablespoon of tea to 3/4 of a cup of water (5g tea to 178ml water, or 0.18oz tea to 6oz water.) This tea can be brewed about 10 times.

How to brew: Place the tea in the teapot. Add *185 degree F (85 C) water to the teapot to awaken and clean the tea. Immediately pour out and discard the water. Finally, add water and brew 10-30 seconds. Serve. Be careful not to over brew this tea.

*This temperature may be approximated by:
1) Using water from a hot water dispenser or
2) Heating water until small bubbles form or
3) Removing a pot of boiling water from its heat source and letting it sit for about 10 minutes.

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