Bamboo Tea

[foxd]

The ABS conference talk on Tea made from bamboo leaves got me to once again searching the web to see what I could find. I had been looking for some time for a source of Kuma Zasa Tea, which is made from Sasa veitchii leaves. The closest thing I have been able to find is a drink called Jūrokucha, which is a blend of something like 16 teas, one of which is Kuma Zasa.

Anyway, I did turn up a pdf file which tells how to process Camellia sinensis leaves at home to make tea. I am pretty sure, based on other scraps of information I've found in the past, that the process for processing green tea could be adapted for processing bamboo leaves for tea.

http://www.ctahr.hawaii.edu/oc/freepubs/pdf/FST-26.pdf

Unfortunately the bamboo leaves are looking in rather sad shape due to the drought, so are probably not suitable at the moment. Also I suspect the optimum leaves to use are the new leaves in the Spring.

[tomgun]

Hmm, let us know. I have a real hard time thinking there is any tea-ness in bamboo leaves any more than in a bamboo stick. It's silica. Bamboo utensils are favored for their neutrality, no flavor, as well as wood quality. Jurokucha does translate to 16 Tea, but I would guess the bamboo is filler or psychosomatic. I suspect it tastes the same as 15 Tea.

[wufeng]

that the process for processing green tea could be adapted for processing bamboo leaves for tea.

I had 3 kinds of bamboo tea. One from Japan, and two from China. All were only dry leaves. There is no fermentation in making bamboo tea.

[foxd]

that the process for processing green tea could be adapted for processing bamboo leaves for tea.

I had 3 kinds of bamboo tea. One from Japan, and two from China. All were only dry leaves. There is no fermentation in making bamboo tea.

The description of making green tea in the pdf file does not involve fermentation.

Do you know what type of bamboo leaves were used in making the teas?

[wufeng]

The description of making green tea in the pdf file does not involve fermentation.

Do you know what type of bamboo leaves were used in making the teas?

I ask my chinese tea dealer but he know only it is from bamboo. Japanese i forgot.

Leaves before drying are steamed for green tea if it is necessary for bamboo leaves I dont know.

[foxd]

Hmm, let us know. I have a real hard time thinking there is any tea-ness in bamboo leaves any more than in a bamboo stick. It's silica. Bamboo utensils are favored for their neutrality, no flavor, as well as wood quality. Jurokucha does translate to 16 Tea, but I would guess the bamboo is filler or psychosomatic. I suspect it tastes the same as 15 Tea.

Definitely a tea-ness to the bamboo tea at the ABS conference. Remember that the bamboo utensils have been dried and processed to not leach substances into the food they come in contact with. Fresh bamboo leaves and culms have much more than cellulose and silica in them.

There are variations in the spelling of "kuma zasa", such as "kuma saza", which have to be tried to find information. Here is one bit of information I found:

Kuma Saza tea

EasternTea.com consistently updates you with news about new exotic teas that we find. This week we would like to introduce the bamboo leaf tea from Hokkaido, Wakkanai.

It is made from a bamboo species that grows in Hokkaido or the north part of the Japan. It is called the Kuma Saza tea. It is green in colour and is known to be alkaline and rich in amino acids and vitamins.

It is a good tea for those who are having digestion problems or for those who drink a lot of alcohol and want to cleanse their livers. It is light in taste and many have said that it taste a little like green tea but lighter in taste.

I did notice that the bamboo tea I tried did have a calming effect on my digestive system, probably the result of the tea being alkaline.

I have read that several species of bamboo leaves are rich in vitamin K and can be used as a preservative.
http://www.gardensoyvey.com/catalog/pro ... 346244c7d1

[Bamboo Conne'isseur]

that the process for processing green tea could be adapted for processing bamboo leaves for tea.

I had 3 kinds of bamboo tea. One from Japan, and two from China.

Wufeng nice to meet you and welcome. Let me ask you
How would you describe the flavor of the bamboo teas, and do you use it for any medicinal purposes or just for the enjoyment?

[wufeng]

Nice to meet you too, I was dissapointed by taste of "bamboo tea". I am tea lover for many years, but real tea is for me only from Camelia sinensis. "Bamboo tea" is nothink special. If you scald hay with hot water, you wil have similar taste I think.

Its only curiosity and good new product for bussiness. I think it is good idea for bussines. Bamboo leaves are for free or very cheap so profit will be high. I dont believe in medical quality of this tea, i think it is only story for customers.

[Bamboo Conne'isseur]

Nice to meet you too, I was dissapointed by taste of "bamboo tea". I am tea lover for many years, but real tea is for me only from Camelia sinensis. "Bamboo tea" is nothink special. If you scald hay with hot water, you wil have similar taste I think.

Its only curiosity and good new product for bussiness. I think it is good idea for bussines. Bamboo leaves are for free or very cheap so profit will be high. I dont believe in medical quality of this tea, i think it is only story for customers.

That is too bad. I too am one who thinks that true tea is Camelia sinensis, and I don't like it flavored with any flower blossoms or any other flavorings. I was hoping the bamboo was gonna be nice, but I don't want to drink 'horse hay'

[wufeng]

I too am one who thinks that true tea is Camelia sinensis, and I don't like it flavored with any flower blossoms or any other flavorings.

Only flavor i can sometimes accept is jasmine (Mo Li Hua in chinese). But i prefer naturally flavored teas. Especially Oolongs from Taiwan are my favorites for now.

[foxd]

I turned up some more information on Bamboo Tea made with S. veitchii leaves.

http://www.dousanhin.com/catalog/items. ... g=e&id1=20

http://en.kenko.com/shop/en-us/list/se/K3007

According to the second website the S. veitchii leaves are harvested in September through December and allowed to dry for two to three years before processing. Nice to know I am finding contradictory information.

[foxd]

Okay, I finally found someplace to order from. Shipping is on the appallingly high side, but then you are paying for 4 day delivery from Japan.

http://en.search.borderless.rakuten.com ... azasa_tea/

Anybody want to go in on an order?

[foxd]

I found an article describing how tea leaves are processed and tried carrying out the same process on Ph. aureosulcata leaves. There are obviously some changes that will have to be made in the process. I then stored the result in a container and promptly forgot about it for a couple of weeks.

Last night I finally remembered I was going to try the result. I don't know what Hay Tea would taste like or even if it would taste good. But I did find the bamboo tea palatable and could picture relaxing of the evening with a cup of hot bamboo tea.

I think I can improve the process for bamboo leaves fairly easily.

[Matt W]

Foxd, If you look at the vendor list from the recent festival in Asheville there is a listing (with contact info) of a vendor from Greeneville, Tn.
http://www.sec-bamboo.org/pdf/2011Bambo ... endors.pdf
I saw them there selling leaves with instructions and tea. The gentleman said the leaves were Madake, I think.

Matt

[foxd]

Foxd, If you look at the vendor list from the recent festival in Asheville there is a listing (with contact info) of a vendor from Greeneville, Tn.
http://www.sec-bamboo.org/pdf/2011Bambo ... endors.pdf
I saw them there selling leaves with instructions and tea. The gentleman said the leaves were Madake, I think.

Matt

Yeah, there are a number of different types of bamboo leaves used for tea. I used the Ph. aureosulcata because I had a plentiful supply of fresh new leaves. The only downside to using them seems to be that they are rather labor intensive to harvest, so I was only able to make up a couple of ounces of tea leaves. I plan to try S. veitchii once I get it to completely spread around the maple tree in the front yard. It should be less labor intensive since it has larger leaves. Of course the logical extension to this is to use I. tessellatus leaves to make tea.

I am using a different process than the Tennessee Bamboo people are. It has been a few months since I tried their tea to be sure, but I think the process I used resulted in a stronger tasting tea. (this is from someone who drinks a near lethal dose of coffee in order to wake up in the morning.)

Anyway, more testing needs to be done.