Harvested in autumn 2017. It's the same tea as Turtle Dove, but pressed into a fragrant bamboo (xiangzhu). Maocha is placed into freshly cut bamboo, which is then fired. The moisture in the bamboo will generate steam. Afterwards, the bamboo is sanded to remove the char and dried. (white2tea)

Wet leaves spicy, almost a chili taste to it. Empty cup familiar, some myrrh! Nose neutral, some indistinct cooked fruit and vegetables, celery? Good firm body, concentrated. Extremely thick, but not so much taste. Subtle fragrance, I guess I get light wood. Gentle, light.

In direct comparison (29 III 18) to the Turtle Dove, the leaves are much more broken (which makes sense), and the brew is darker. The spicy nose of the wet leaves is particular to the bamboo one. In the empty cup I get more burnt caramel in the bamboo one, more overcooked strawberry jam in the other one. Nose the same for both. The taste is woodsier, heavier; a basla wood coating of the tongue that gives complexity. Compared to the bamboo one, the Turtle Dove is quite easy to drink, almost honey water.

Honestly, not a big fan of either of them, they're both a bit flat and unripe.

Clears the eyes big time, brings blood to the surface. Maybe not a bad tea after all for me!