Bamboo Tube Aroma Tea

Bamboo Tube Aroma Tea

　　    Bamboo Tube Aroma Tea is a distinctive tea beverage of the Dai people and also a rather refined way to serve guests. There are two methods of preparation. One involves picking tender one-bud-two-or-three-leaves, fixing them in an iron wok, rolling them, and then stuffing them into specially made young, sweet bamboo tubes, which are roasted over a fire. The resulting Bamboo Tube Aroma Tea possesses not only the mellow fragrance of the tea leaves but also a rich aroma of sweet bamboo. Another method is to place sun-dried spring tea into a small rice steamer, with a layer of water-soaked glutinous rice spread at the bottom of the steamer and a piece of gauze laid on top as a base for the tea leaves. The tea is then steamed for about fifteen minutes until it softens and fully absorbs the fragrance of the glutinous rice before being poured out and immediately packed into prepared bamboo tubes. This method produces Bamboo Tube Aroma Tea that features the scent of tea, the fragrance of sweet bamboo, and the aroma of glutinous rice. The bamboo tubes used are about 6 centimeters in diameter and approximately 25 centimeters long. As the tea is packed inside, a wooden stick is used to tamp it down tightly. The packing, roasting, and tamping continue until the tube is completely filled and the tea is firmly compressed. Then, the opening of the bamboo tube is sealed with a sweet bamboo leaf or parchment paper, and the tube is placed on a tripod about 40 centimeters away from the charcoal fire. It is slowly roasted over low heat, with the tube turned every five minutes. Once the bamboo turns from green to charred yellow and the tea inside is thoroughly dried, the bamboo tube is split open, and the Bamboo Tube Aroma Tea is complete.

　　    When drinking, take out the cylindrical tea, break off a small amount, place it in a bowl, and pour in boiling water. After about five minutes, it’s ready to drink. Bamboo Tube Aroma Tea features plump, tender buds and leaves, abundant white pekoe, a yellow-green and clear bright infusion, a rich fragrance, and a fresh, refreshing taste with a sweet aftertaste. When Dai people go to work in the fields, they often bring along prepared Bamboo Tube Aroma Tea. During breaks, they cut off a section of sweet bamboo, sharpen the top end, pour in mountain spring water, and boil it over a fire. Then they add the Bamboo Tube Aroma Tea and boil it for a few more minutes. Once the tea has cooled slightly, they sip it slowly. Drinking Bamboo Tube Aroma Tea not only quenches thirst but also relieves fatigue, leaving one feeling refreshed and invigorated.