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
