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  • 2011 Autumn Handmade Traditional Naka Bamboo Raw Pu Erh/Pu-erh Tea, 100g

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2011 Autumn Handmade Traditional Naka Bamboo Raw Pu Erh/Pu-erh Tea, 100g
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    Tea tree: Naka pure old tree Maocha 

    Harvest time: 2011 autumn

    Picking standard: One bud with two leaves

    Fermentation: Raw

    Shape: Tight, fat, plump. 

    Dried tea color:dark yellowish color

    Aroma: fragrant bamboo aroma mixed with tea aroma.

    Tea soup color: bright yellow color

    Taste:thick, mellow, sweet taste with strong Chaqi

    Bamboo Pu Erh - 2011 Autumn Handmade Traditional Naka Raw Pu Erh Tea



    Bamboo Pu Erh tea is made from the Naka pure old tree Autumn Maocha in Sep, 2011; Supervised by JK tea expert in Menghai, plus strictly followed the traditional Bamboo raw Pu Erh tea making process; this tea enjoys very thick taste with strong Naka Chaqi;  


    Carefully-selected the fragrant bamboo growing in Mengsong mountain, Menghai, this special fragrant bamboo, after burning the bamboo on the fire to get its fragrant & juice out, in the meantime, put the Maocha inside the Bamboo separately and press them hardly with a round stick, so the Maocha can become soft along side with the heat inside the bamboo; Only in this case, the tea aroma can mix up together with fragrant bamboo's unique aroma & sweet bamboo juice. So that is why bamboo Pu Erh tea has very little bitterness or astringency, and extremely welcome by local minority, as they don't need to store & age the Pu Erh teas to get good taste. 


    This Naka bamboo raw pu erh tea enjoys very thick, mellow & sweet taste, with little astringency or bitterness; strong Chaqi, with smooth throat feeling, and the Chaqi goes down deeply to the stomach. 


    Small production from JK Tea, and limited in amount. Only available in 15g, 50g & 100g/stick and wrapped by traditional Dai minority hand-made paper. 


    Here is the link of showing how JK bamboo raw Pu Erh tea is made. 

    https://www.jkteashop.com/blog/traditional-dai-minority-bamboo-raw-pu-er-tea-making-process/