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 · 1.8 kg
这些竹管来自云南景谷郊外的一间小作坊，那里三代人都在为当地茶农劈制新鲜竹竿。作坊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。厚壁毛竹要挑熟度恰到好处的，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——沿自作坊的老说法：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。作坊同意为 Teamotea 制作一批季节性产品。这组竹管现在从作坊所在的村子出货，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。
In the workshop's words
Grain, at rest
Dry bamboo carries a faint, clean sweetness, like fresh sawdust after a light rain, with notes of steamed rice husk and dried grass.
Under water
Wiped with a damp cloth, the surface releases a deeper, nutty warmth — roasted chestnut and a whisper of caramelized sugarcane.
In low light
Under low light, the inner walls glow a rich honey-amber, the vertical grain lines catching shadow like tea liquor settling in a cup.
Scent
A persistent, gentle breath of sweet bamboo hay, with a cool, mineral undertone reminiscent of a shaded forest floor.
Underhand
On the fingertips, a dry, silken texture that holds a faint residual sweetness — like licking a wooden spoon from a honey jar.
Finish, over time
A long, quiet presence; the bamboo’s scent lingers in the memory of the room, drawing you back to check on your ageing cakes.
Setting it up
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。