My favourite drink is puerh, compressed and ageable tea. One unusual type is bamboo puerh. It’s a specialty of the Dai nationality of Yunnan.
Tea leaves, usually unfermented, are forced into tubes of fresh cut bamboo. After that, they are roasted for a bit, then cooled.
The compressed log of tea so obtained might be stored in-tube, or extracted and wrapped in palm leaf for storage.
The result is a mellow, orange-gold brew which has a perfume of bamboo and an interesting meaty taste. It can be worth aging. Mine, which I enjoyed today, is between five and six years old, is quite luscious, and should age well for more years.
When I was far too young, I undertook to mismanage a restaurant in an interesting part of Sydney. A number of dramatic and funny things happened, including certain events in the aftermath of a murder.
It occurs to me that it’s a tale worth telling, except that some of the people are still getting about thirty five years later. If it’s possible to fictionalise things a little, I may have a go at it. Maybe.