How is bamboo tea made?

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Before the single slender bamboo was not yet used for bamboo tea. Bamboo is the poetry, prose, and pictures written by literati throughout the ages, and it is the musical instrument in the hands of zither players. When the bamboo tube accidentally used as a vessel by ethnic minorities, bamboo and tea will be the existence of each other to establish a long reliance on the living customs, become a minority of the tea culture never tired of passed down to the present day, the bamboo fragrance of the bamboo tea has become a combination of hard work and wisdom of the ethnic minorities and the accompaniment of the gift, but also the earliest of the ethnic minorities of one of the tightly pressed storage of tea method.

Yunnan bamboo tea types are quite a lot, summarized can be roughly divided into three forms:

One, the bamboo tube as a tea storage tools, Lahu Naqa bamboo tea, Zhuang girl tea, Brown sour tea on behalf of;

Two, bamboo tube as a baked tea tools, to the Dai bamboo tea on behalf of the fragrant tea;

Three, bamboo as a cooking and drinking tools, teapots, tea cups to the Brown, Achang tea, tea cups, tea cups, tea cups, tea cups, tea cups. Tea cups to the Brown, Achang green bamboo tea, Jingpo fresh bamboo tube tea as a representative.

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The material used to make the bamboo tea in the ethnic minorities of Yunnan are very particular.

First of all, not any bamboo can be used, Zada said the traditional bamboo tea must be selected in the fall ripe fresh incense bamboo, also known as sweet bamboo, golden bamboo, as the name implies, the choice of incense bamboo for tea containers will make the tea subconsciously absorbed the fragrance of the bamboo when it is fresh.

The fire placed a pile of fresh fragrant bamboo according to the bamboo section cut into segments, Zha Da grabbed a handful of Naka dry tea stuffed into the bamboo tube set on the fire baking, the temperature gradually rise, slowly, fresh fragrant bamboo overflow bamboo juice to moisten the tea after he will be pounded with a wooden stick tightly, fill the tea again, baking, repeated several times until the bamboo tube full of wood plug, placed on the fire baking, to be the surface of the bamboo tube blisters, run out of butter! I'm not sure if I can do that, but I'm sure I can.

I can't wait to pry open a tube of Za Da last year to do the bamboo tube tea, boiling water into the cover bowl, the rich aroma of tea mixed with the fragrance of bamboo and charcoal roasting over the charcoal aroma will be rising, the tea broth is yellow-green and clear, taste fresh and mellow.

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In Yunnan, where there are many ethnic minorities and where a single mountain is divided into four seasons.

For example, Lahu, in other areas outside of Naka Lahu prefer another method of production of bamboo tube tea, this tea is the Lahu people are more concerned about a kind of hospitality tea, the Lahu language known as "Wajie Na". It is also known as "girl's tea" because of the tenderness of its raw materials.

This bamboo tube tea production method is slightly more complex, the sun-dried green tea into the rice Zhen, Zhen bottom pile of a layer of water-soaked glutinous rice, Zhen the center of a gauze, put on the gross tea, steamed for about fifteen minutes, to be softened and fully absorbed by the tea sticky rice aroma poured out, loaded into the bamboo tube, loaded with a wooden stick will be pounded into the tube of tea pressure baking until the bamboo tube tea filled with pressed, and then use sweet bamboo leaves or straw paper to make tea, and then the tea is good. Then use sweet bamboo leaves or grass paper to block the mouth of the tube, placed on the fire, slowly baked with a gentle fire, until the tube color from green to burnt yellow, the tea inside the tube is completely dry, dissected off the bamboo tube or stored in a bamboo tube, that is, into the bamboo tube scented tea. The aroma of the tea is very rich, bamboo, glutinous rice, tea aroma of three, very easy to store.

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