Bamboo Tube Tea

Bamboo Tube Tea is a unique type of tea enjoyed by the Dai and Lahu ethnic groups in Yunnan, China. In Dai language, bamboo tube tea is called “La Duo.” The tea is named for its distinct bamboo aroma, known in Dai as “La Duo” and in Lahu as “Wa Jie Na.” Due to the tenderness of its raw materials, it is also elegantly called “Maiden Tea.” The process of making bamboo tube tea involves placing raw tea leaves into a specially crafted bamboo tube and then roasting and compressing the leaves over an open fire until the tube is filled and the leaves are dried. The bamboo is then split open, and the tea leaves are removed, ready to be brewed with hot water. This tea has a history of over 200 years and is primarily produced in Menghai County in Xishuangbanna, Diwei in Guangnan County, Wenshan Prefecture, and Bawa in Tengchong County. It is made using sun-dried large-leaf tea, one of Yunnan’s traditional tea varieties. The raw materials are usually tender, consisting of one bud and two or three leaves.

Production Methods

There are two methods for making bamboo tube tea:

1. The first method involves softening fresh tea leaves by steaming them (often simultaneously with sticky rice), allowing the leaves to absorb the aroma of the rice. The softened leaves are then placed in bamboo tubes and slowly roasted to dry them, creating bamboo tube tea.
2. The second method uses first-grade sun-dried raw tea, which is placed in a small steaming pot with sticky rice at the bottom. The tea is softened by steaming, absorbing the fragrance of the rice. The steamed tea leaves are then immediately placed into prepared bamboo tubes (usually young, sweet bamboo) and tightly packed using a small wooden stick. The tube is filled up to 80%, sealed with sweet bamboo leaves, and slowly roasted over a charcoal fire, turning the tube every 5 minutes. Once the tea inside is completely dried, it is ready for storage. This bamboo tube tea is distinguished by its unique combination of tea aroma, sticky rice fragrance, and the fresh scent of sweet bamboo.

Bamboo tube tea is durable and can be stored for long periods without losing its quality. The finished tea is wrapped in kraft paper and kept in a dry place. The tea produced in Menghai County, Xishuangbanna Dai Autonomous Prefecture, is made from very tender leaves and is also known as “Maiden Tea.”

Two Methods of Preparation:

1. Method One: Tender tea leaves, typically one bud with two or three leaves, are picked and pan-fried before being rolled. The rolled leaves are then placed into a bamboo tube made from one-year-old sweet bamboo (also known as fragrant bamboo or golden bamboo). This process produces bamboo tube tea with both tea and bamboo aromas.
2. Method Two: A small steaming pot is lined with a 6-7 cm layer of soaked fragrant sticky rice, covered with a clean cloth, and then a layer of sun-dried raw tea tips is placed on top. The pot is covered and steamed over high heat for about 15 minutes until the tea softens and absorbs the sticky rice fragrance. The steamed tea leaves are then immediately packed into prepared bamboo tubes, using a small wooden stick to press the leaves down as they are added. The tube is sealed with sweet bamboo leaves, placed over a charcoal fire, and roasted slowly, turning the tube every 5 minutes until the tea inside is completely dry. This method results in bamboo tube tea that combines the aromas of tea, sticky rice, and sweet bamboo.

Characteristics of Bamboo Tube Tea

Bamboo tube tea belongs to the category of compressed green tea. Its distinctive characteristics include a cylindrical shape with a diameter ranging from 3 to 8 cm and a length between 8 and 20 cm. The surface of the tea cylinder is smooth, and it has a rich fragrance that combines the aromas of bamboo, sticky rice, and tea into a unique flavor. The taste is fresh, brisk, and leaves a sweet aftertaste, with a clear yellow-green liquor and tender, bright yellow tea leaves at the bottom. Bamboo tube tea is highly durable and can be stored for long periods without quality deterioration when wrapped in kraft paper and kept in a dry place.

When drinking bamboo tube tea, it is recommended to use a bamboo tube made of tender, sweet bamboo filled with spring water, and bring it to a boil over a charcoal fire. Once the water is boiling, add the bamboo tube tea and let it simmer for an additional 5 minutes. After allowing the bamboo to cool slightly, the tea can be enjoyed slowly. Alternatively, it can be brewed using a teapot. The harmonious blend of various aromas in bamboo tube tea not only cools and quenches thirst but also refreshes and invigorates, adding a unique charm to the drinking experience.

The Dai people’s method of making and roasting bamboo tube tea is quite distinctive, generally involving four steps:

1. Loading the Tea: Tender, freshly picked tea leaves are initially processed into raw tea, which is then layered and tightly packed into a bamboo tube made from bamboo that is about one year old.
2. Roasting the Tea: The bamboo tube filled with tea is roasted by the fire. To ensure even heating of the tea leaves inside, the bamboo tube is usually rolled every 4 to 5 minutes. Roasting continues until the bamboo changes color from green to yellow, indicating that the tea leaves inside are appropriately roasted.
3. Extracting the Tea: After roasting, the bamboo tube is split open with a knife, revealing the fragrant, long tubular-shaped bamboo tea inside.
4. Brewing the Tea: A suitable amount of bamboo tube tea is placed in a bowl and brewed with freshly boiled water. After steeping for 3 to 5 minutes, the tea is ready to be enjoyed.

Production Regions

Bamboo tube tea is a type of cylindrical compressed green tea. It is produced in regions like Xuefeng Mountain in Hunan, Fengjia Mountain in Xinhua, and Bawa in Tengchong, Yunnan, with a history of over 200 years. Bamboo tube tea is cylindrical with a smooth, greenish, lustrous surface covered in fine hairs. When brewed, it releases both the aroma of tea and the fresh scent of bamboo, offering a cooling and thirst-quenching experience. The production method involves first de-enzyming the fresh leaves, rolling them to extract the tea juice, and then placing the leaves into bamboo tubes of specified dimensions. The tea is then packed tightly and roasted over a low charcoal fire at around 40°C, with the bamboo tube being rotated regularly until the tea is completely dried. After cooling, the bamboo is split open, and the tea is packaged in kraft paper with specifications and branding.

Appearance

The Yao people in central Hunan and the Dai, Hani, and Jingpo people in southern Yunnan have a tradition of using bamboo tube tea as a vegetable. Freshly picked tea leaves are steamed in a pot until soft, then rolled on a bamboo mat. The rolled leaves are placed into a bamboo tube, tightly packed, sealed, and left to ferment slowly. After two to three months, the tea leaves inside the tube turn yellow. The bamboo tube is then split open, and the compressed tea leaves are dried and stored in a clay jar, where they are marinated in sesame oil. The tea can then be taken out and used as a vegetable at any time.

Brewing Method for Bamboo Tube Tea

Water Quality

Water quality is crucial in determining the quality of bamboo tube tea. As the ancient saying goes, “Tea’s nature is brought out by water; if eight-point tea meets ten-point water, the tea will also be ten points; if ten-point tea meets eight-point water, the tea will only be eight points.” This highlights the importance of water quality in influencing the taste of the tea, with color and aroma being secondary. Using poor-quality water can result in an unpleasant taste, even with premium tea. The best water for brewing tea is clean, fresh, and soft, such as spring water. Clean stream, river, or lake water can also be used, while well water’s suitability depends on its source. Hard water can cause the tea liquor to turn yellowish-brown and taste bland or even bitter, and over time, it can damage tea utensils due to limescale buildup. Therefore, soft or temporarily hard water is recommended for brewing tea. In modern times, filtered water or bottled mineral water is commonly used, especially in tea houses.

Water Temperature

The ancient tea masters were meticulous about water temperature, particularly during the time when compressed teas like cake or brick tea were prevalent. Water should be brought to a rapid boil, just as bubbles begin to form. Overheated or underheated water is to be avoided, as both can negatively affect the flavor and aroma of the tea. The optimal water temperature for brewing bamboo tube tea depends on the quality of the tea leaves. For high-grade bamboo tube teas, particularly those with tender buds and leaves, a water temperature of around 80°C (176°F) is ideal. The more delicate the tea leaves, the lower the water temperature should be. If the water is too hot, the tea leaves may overcook, resulting in a yellowish liquor with a bitter taste. Conversely, if the water is too cool, the flavor will be weak. For mid- to lower-grade bamboo tube teas, boiling water at 100°C (212°F) should be used to ensure proper extraction of flavor. When using boiling water, it is recommended to allow it to cool to the desired temperature if brewing high-grade tea, or heat untreated sterile water directly to the required temperature.

Tea Quantity

There is no standard amount of tea leaves to use, as it varies depending on the size of the teaware, the type of tea, and personal preference. Generally, the ratio of tea to water for bamboo tube tea is approximately 1:50 to 1:60. For formal tea evaluations, 3 grams of bamboo tube tea is brewed with 150 ml of water. The amount of tea used directly impacts the strength of the brew, and personal preference plays a significant role in determining the right concentration. Beginners can experiment with different quantities to find the strength they prefer.

Teaware

For brewing bamboo tube tea, glass cups or white porcelain gaiwans are preferred for a more refined experience. For everyday use, large porcelain cups and teapots are suitable for mid- to lower-grade bamboo tube teas. Glass cups are commonly used in tea houses to brew bamboo tube tea, while ancient tea masters used gaiwans, which retain heat better than glass cups.

Brewing Process

Brewing bamboo tube tea is simpler compared to teas like oolong. The brewing method depends on the tightness of the tea leaves, but the first step is always to warm the cup, which helps enhance the tea’s color, aroma, and flavor.

For tightly rolled tea:

1. Warming the Cup: Begin by warming the cup with hot water.
2. Brewing: Pour water at the appropriate temperature into the warmed cup, then add the tea leaves without covering the cup.

This method allows the tea to slowly release its flavors, resulting in a smooth and aromatic cup of bamboo tube tea.