Zhejiang Province, China
Basket-fired
Mao Jian pluck: leaf and a bud
Complex flavor with a sweet aftertaste
High, pure, fresh aroma
Clear, pale golden liquor
This tea is cultivated on Mount Guzhu on the western side of Lake Tai in Zhejiang Province. Purple bamboo has an interesting appearance – the bud is tight and the single leaf is long and full and slightly opened. Some leaves have a light yellow cast, a mark of early spring plucking (… Read more
Zhejiang Province, China
Basket-fired
Mao Jian pluck: leaf and a bud
Complex flavor with a sweet aftertaste
High, pure, fresh aroma
Clear, pale golden liquor
This tea is cultivated on Mount Guzhu on the western side of Lake Tai in Zhejiang Province. Purple bamboo has an interesting appearance – the bud is tight and the single leaf is long and full and slightly opened. Some leaves have a light yellow cast, a mark of early spring plucking ( end of March ). Purple Bamboo tea was one of sage Lu Yu’s most cherished teas. He brought this tea to the attention of the Tang Emperor Dai Zhong ( 762-79 ) who ordered the creation of the first Imperial tea garden at that site to insure a continual supply of Purple Bamboo tea to his court. Purple Bamboo has a classic eastern China taste: sweet, clean and refreshing.
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170° – 180° F
