Puer Shu Smoked Bamboo Tea is a rare encounter between the ancient tradition of fermented tea and the living soul of the Vietnamese mountains. Its leaves, coming from ancient Shan Tuyết variety trees, are hand-picked in the highlands of Cao Bồ, in the district of Vị Xuyên, Hà Giang province, and then compressed and smoked inside natural bamboo canes. This traditional method, handed down by the Hmong and Dzao peoples, is now almost disappeared. Bamboo serves as a natural casket: it protects the tea, regulates its fermentation, and gives it a unique, deep and harmonious character. During drying, the bamboo is placed over a wood fire, allowing the tea to slowly absorb the smoky notes of wood and embers, in a delicate balance between sweetness, earth and smoke. Sensory profile The infusion appears intense reddish-brown, clear and bright. On the nose, notes of humus, ancient wood and peat emerge, accompanied by buttery hints and a slight aniseed touch. On the palate, the texture is creamy and enveloping, with a full and round body. The taste opens with tones of undergrowth and cocoa, evolving toward smoky and sweet nuances reminiscent of peated whisky and pine resin. The finish is long, persistent and velvety, with a warm echo of toasted bamboo and oak wood. This tea combines the fermented depth of Puerh Shu with the aromatic complexity that only aging in smoked bamboo can offer. Place of origin Cao Bồ, Vị Xuyên district – Hà Giang Province, northern Vietnam. Origin and characteristics of the territory Hà Giang is the northernmost region of Vietnam, bordering China, famous for its centuries-old tea trees of the Shan Tuyết variety, which grow at over 1,200 meters above sea level among mists and mountain forests. The cool, humid climate favors a slow and natural fermentation, while the mineral soils rich in organic matter give the leaves a robust and aromatic character. In these mountains, tea is not just a beverage: it is a living part of local culture. Hmong and Dzao families cultivate it according to ancestral methods, often drying and storing it in smoked bamboo as an act of preservation and offering. Production After manual harvesting, the leaves are fermented according to the shu method, which involves a controlled humid aging to develop the typical earthy aromas and soft texture. The tea is then compressed into bamboo canes and smoked over a wood fire for several hours, a process that intensifies its aromatic profile and allows slow natural drying. The canes are then stored in traditional wood-fired kitchens, where the constant heat and light smoke continue to work on the tea, promoting a complex aromatic evolution. Each cane is cut and sealed by hand, making every piece unique, the result of a savoir-faire passed down through generations. Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) in a gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at 100 °C, you can proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 10 seconds (10 – 20 – 30…). For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. For a better tasting experience, we suggest filtering the infusion as soon as the established steeping time is over. The infusion times we suggest, however, can also be slightly adjusted to taste to obtain a stronger or milder flavor. Store in a cool, dry place away from direct sunlight.
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Puer Shu Smoked Bamboo Tea is a rare encounter between the ancient tradition of fermented tea and the living soul of the Vietnamese mountains. Its leaves, coming from ancient Shan Tuyết variety trees, are hand-picked in the highlands of Cao Bồ, in the district of Vị Xuyên, Hà Giang province, and then compressed and smoked inside natural bamboo canes. This traditional method, handed down by the Hmong and Dzao peoples, is now almost disappeared. Bamboo serves as a natural casket: it protects the tea, regulates its fermentation, and gives it a unique, deep and harmonious character. During drying, the bamboo is placed over a wood fire, allowing the tea to slowly absorb the smoky notes of wood and embers, in a delicate balance between sweetness, earth and smoke. Sensory profile The infusion appears intense reddish-brown, clear and bright. On the nose, notes of humus, ancient wood and peat emerge, accompanied by buttery hints and a slight aniseed touch. On the palate, the texture is creamy and enveloping, with a full and round body. The taste opens with tones of undergrowth and cocoa, evolving toward smoky and sweet nuances reminiscent of peated whisky and pine resin. The finish is long, persistent and velvety, with a warm echo of toasted bamboo and oak wood. This tea combines the fermented depth of Puerh Shu with the aromatic complexity that only aging in smoked bamboo can offer. Place of origin Cao Bồ, Vị Xuyên district – Hà Giang Province, northern Vietnam. Origin and characteristics of the territory Hà Giang is the northernmost region of Vietnam, bordering China, famous for its centuries-old tea trees of the Shan Tuyết variety, which grow at over 1,200 meters above sea level among mists and mountain forests. The cool, humid climate favors a slow and natural fermentation, while the mineral soils rich in organic matter give the leaves a robust and aromatic character. In these mountains, tea is not just a beverage: it is a living part of local culture. Hmong and Dzao families cultivate it according to ancestral methods, often drying and storing it in smoked bamboo as an act of preservation and offering. Production After manual harvesting, the leaves are fermented according to the shu method, which involves a controlled humid aging to develop the typical earthy aromas and soft texture. The tea is then compressed into bamboo canes and smoked over a wood fire for several hours, a process that intensifies its aromatic profile and allows slow natural drying. The canes are then stored in traditional wood-fired kitchens, where the constant heat and light smoke continue to work on the tea, promoting a complex aromatic evolution. Each cane is cut and sealed by hand, making every piece unique, the result of a savoir-faire passed down through generations. Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) in a gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at 100 °C, you can proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 10 seconds (10 – 20 – 30…). For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. For a better tasting experience, we suggest filtering the infusion as soon as the established steeping time is over. The infusion times we suggest, however, can also be slightly adjusted to taste to obtain a stronger or milder flavor. Store in a cool, dry place away from direct sunlight.
