蓋置與工具
竹茶针三件套
三支竹茶針，長短各異，用以拆解緊壓茶餅，毫不沾金屬。握感輕盈，置於茶盤上悄然無聲。
$19USD · 20 g
在2024年春季一次穿越西雙版納的尋源之旅中，我造訪了勐海郊外一間家族經營的竹作坊。這個家族製作茶具已傳承三代，使用祖父當年種下的同一片野生竹林。他們從不打廣告 — 我之所以聽聞，全因一位普洱農人對他們的茶針讚不絕口。當我抵達時，作坊裡滿是晾在架上的長竹條，空氣中飄著淡淡的甜香，宛如新鮮乾草。祖父仍以一把小刀手工削製針尖，憑手感判斷尖端的錐度。我花了一個下午測試不同粗細與均衡感，搭配車上現有的茶餅 — 來自布朗山的濃烈生茶，以及易武的柔和熟茶。三種尺寸便在那反覆測試中成形：短針適合輕柔撬茶，中針應對日常茶餅，長針則能深入緊壓的357克茶餅深處。每套皆以小批次製作，竹材紋理的自然變化讓每一支都稍有不同。Michael Zhan 兩度造訪，確認乾燥與修整工序符合我們的標準後，才選定這批茶針。無金屬，無漆飾 — 唯有竹子、耐心，以及些許勐海的微風。
The leaf, brewed
dry leaf
Three slender sticks of pale bamboo, each with a distinct length — short (9 cm), medium (12 cm), long (15 cm). Their surfaces show the faint natural nodes and a satiny finish.
wet leaf
After the first use, the tip absorbs a little tea moisture, darkening slightly to a warm honey tone. The grain becomes more pronounced, almost tactile.
liquor
As tea beads on the pick and drips back onto the tray, it forms a clean, transparent trail — amber from a shou, pale gold from a sheng.
aroma
A gentle, clean scent of dry bamboo, with a whisper of the tea oils it has met — earthy from a pu-erh, floral from a dancong.
taste
The pick adds none of its own; it only lets the cake yield. No metallic undertone, no crushed leaves — just the intact pieces you want.
finish
After the session, the pick rests beside the gaiwan, a quiet witness. The bamboo surface is slightly warmer, still smooth, ready for the next cake.
Brewing
每次使用後擦乾；偶爾以一滴中性油滋養，保持竹材柔韌。避免浸泡或置於陽光直射處。
Sourced by
採購與尋源專員（中國）