DC20 BAMBOO SUMMIT SCROLL
TYPE Pu Er (Sheng | Raw) 2014 TASTING NOTESSweet Bamboo | Roasted Walnut LEAVESNaka 500-year-old trees
Note: The weight of a complete scroll of Bamboo Summit may vary, from 300g to 600g, because of traditional manufacture. The price of a scroll also varies from $200 to $400. We will contact you about the product weight and price if an order is placed for the Size Option of "300g - 600g (a whole bamboo)".
Brewing GuideDC20 BAMBOO SUMMIT SCROLL
WATER 100º | 212º F 240ml | 8oz TEA 5 - 8g STEEP STYLE 1st Steep: 100 ℃ for 60 seconds (the tea is very tightly pressed inside the bamboo; this long steep will get the leaves ready. )
2nd Steep: pour the brew out immediately after filling your Gaiwan or teapot.
3nd - 6th Steep: 5 - 8 seconds
7+ INFUSION: 13 - 18 seconds
EQUIPMENT Gaiwan or Yixing Teapot
How is Bamboo Summit made?
Inherited the traditional craftsmanship, the DC team carefully selected the origins of its bamboo and tea. It uses the spring harvest Naka old trees and charcoal baked young mountain bamboo. The sweet bamboo juice slowly infuses with tea leaves during the roasting process, forming a unique natural flavour. The bambooed tea is then left under the sun for more than 60 days to dry.
Mr. Lu Zhi Ming is the founder and leader at DC Tea, Guangzhou and Menghai. He spends over six months per year in Yunnan, developing close relationships with the farmers in remote mountain villages. He personally sources all of the tea leaves for DC Tea. (ie, harvests and pan-fires) Some of the most select batches are handcrafted by Mr. Ming. DC has won multiple awards all over China and Mr. Ming has one of the best-trained palates we've ever encountered.
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Location2208 West 4th Avenue, Vancouver, BC1.604.558.0500
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