茶餅儲存 — 竹器
竹筒 — 五件套
五支手工劈製的竹筒，鑽有透氣孔，尺寸恰好容納沱茶與小茶餅——為緩慢陳化提供透氣的家。
$96USD · 1800 g
Michael Zhan 首次遇見這些竹管，是在雲南景谷郊外的一間小作坊裡，第三代竹藝師傅老李正在為當地茶農劈製新鮮竹竿。李家世代服務同一個由六個村子組成的普洱茶合作社，已歷數十載；這些竹管向來不是商品——只是冬季的農閒副業，以茶易物。Michael 花了三個下午，看著老李挑選熟度恰到好處的厚壁毛竹，一斧揮下就將每根竹材劈為十六根均等竹條，再以刮刀修整邊緣。竹管上的透氣孔紋——三排交錯排列——源自老李祖母的信念：竹子該『像鳥的肋骨般呼吸』。每支竹管都經過四十天日曬處理，日日翻面，直到色澤沈澱為我們所見的蜜棕色。當 Michael 問能否購買幾十支時，老李笑著說不如教他劈竹。一週後，Michael 勉強劈出一支堪用的竹管，老李便同意為 Teamotea 製作一批季節性產品——前提是團隊要自備茶葉來分享。這組竹管現在從老李的村子出貨，用稻草繩捆紮，外裹回收黃麻布。每支竹管都壓印著一枚小巧的竹雕作坊名章，是一抹低調的自豪印記。
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
避免陽光直射與濃烈氣味。筒身透氣孔可自然通風，請勿密封。宜置於櫥櫃或遮陰層架。
Sourced by
採購與供應鏈專員（中國）