This 2010 bamboo tube tea is made from leaves harvested in the Naka region, located at higher elevations in Meng Hai County.
We have uploaded original photos so you can clearly see the condition.
How to handle upon receipt: Insert a stick into one of the small holes to push out the tea column. Use a clean, dry brush (such as a toothbrush) to remove the bamboo powder. Store the cleaned tea column in a clean, odor-free sealed bag, protected from light and moisture.
Optional version: If you prefer not to handle the bamboo yourself, you may choose the “no bamboo tube” option. We will clean the tea column for you and ship only the tea, which also reduces shipping weight and cost.
Tea Profile
At a glance: 2010 · Sheng (raw) puerh · 500g tube · Yunnan
The liquor offers a refreshing character with solid hui gan and good saliva production. A light bamboo note appears in the aftertaste, adding an interesting layer to the overall profile. The lingering finish is pleasing and soothing.
This affects appearance only and does not impact the taste or safety of the tea.
Break off a small portion as needed for brewing.
A distinctive Naka bamboo tube sheng with refreshing flavor, good returning sweetness, and a mild bamboo character developed through aging.
Best for: After years of natural storage in Guangzhou, the tea has reached a comfortable stage suitable for daily drinking.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Due to the long period of natural storage in Guangzhou, the bamboo tubes show noticeable insect damage, resulting in bamboo powder visible in the photos.
A Note on Appearance
Not every tube shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
