茶饼保存 — 竹器
竹筒 — 五件套
五支手工劈制的竹筒，钻有透气孔，尺寸恰好容纳沱茶与小茶饼——为缓慢陈化提供透气的家。
$96USD · 1800 g
Michael Zhan 首次遇见这些竹管，是在云南景谷郊外的一间小作坊里，第三代竹艺师傅老李正在为当地茶农劈制新鲜竹竿。李家世代服务同一个由六个村子组成的普洱茶合作社，已历数十载；这些竹管向来不是商品——只是冬季的农闲副业，以茶易物。Michael 花了三个下午，看着老李挑选熟度恰到好处的厚壁毛竹，一斧挥下就将每根竹材劈为十六根均等竹条，再以刮刀修整边缘。竹管上的透气孔纹——三排交错排列——源自老李祖母的信念：竹子该『像鸟的肋骨般呼吸』。每支竹管都经过四十天日晒处理，日日翻面，直到色泽沈淀为我们所见的蜜棕色。当 Michael 问能否购买几十支时，老李笑着说不如教他劈竹。一周后，Michael 勉强劈出一支堪用的竹管，老李便同意为 Teamotea 制作一批季节性产品——前提是团队要自备茶叶来分享。这组竹管现在从老李的村子出货，用稻草绳捆扎，外裹回收黄麻布。每支竹管都压印着一枚小巧的竹雕作坊名章，是一抹低调的自豪印记。
The leaf, brewed
dry leaf
Dry bamboo carries a faint, clean sweetness, like fresh sawdust after a light rain, with notes of steamed rice husk and dried grass.
wet leaf
Wiped with a damp cloth, the surface releases a deeper, nutty warmth — roasted chestnut and a whisper of caramelized sugarcane.
liquor
Under low light, the inner walls glow a rich honey-amber, the vertical grain lines catching shadow like tea liquor settling in a cup.
aroma
A persistent, gentle breath of sweet bamboo hay, with a cool, mineral undertone reminiscent of a shaded forest floor.
taste
On the fingertips, a dry, silken texture that holds a faint residual sweetness — like licking a wooden spoon from a honey jar.
finish
A long, quiet presence; the bamboo’s scent lingers in the memory of the room, drawing you back to check on your ageing cakes.
Brewing
避免阳光直射与浓烈气味。筒身透气孔可自然通风，请勿密封。宜置于橱柜或遮阴层架。
Sourced by
采购与供应链专员（中国）