Aini Bamboo Shu Pu’erh

Description

Aini Bamboo Shu – The epitome of ancient artisanship 

Aini Bamboo Shu exemplifies the traditional craftsmanship of the Aini minority people who reside in the Lancang River region of Xishuangbanna, Yunnan Province. Made from wild tea grown naturally in the forest, Aini Bamboo Shu was traditionally processed in a freshly cut section of bamboo, roasted over a charcoal fire, and finally slowly dried on outdoor racks in the sunshine. The tea has a rich full-bodied taste that would make a good base tea for chai or milk tea drinkers. 

Origin & Craftsmanship

Single-origin & small batch from the Yunan forests of the the Lancang River region

Handcrafted using the traditional methods of the Aini (Hani or Akha) people 

From the December 2014 batch 

Flavor Profile

Rich & Full Bodied – An excellent tea for milk tea lovers

Strong base – A good flavor for the base tea of a chai mixture

Benefits

A robust amount of caffeine makes this an energizing tea 

May help protect bone health 

Brewing Instructions

Water Temperature: 195–205°F (90–96°C) 

Steep Time: 15–30 sec per infusion

Tea-to-Water Ratio: 5g per 100ml (Gong Fu style)

Best Brewed In: Gai Wan or small teapot for multiple steeps