竹筒古樹普洱生茶是雲南別具一格的風味茶。因茶葉具有竹筒香味而得名，為雲南古老名茶品種之一。
竹筒茶的製作方法很多，多採用一芽二、三葉的細嫰雲南曬青毛茶，炭火炙烤工藝製成。其中最為傳統的製法是將古樹生普洱茶放入底層裝有糯米的小飯甑內蒸軟後，再築進生長約一年的香竹竹筒內，以文火徐徐烤乾而成。使得竹筒茶既有茶香，又有甜竹的清香和糯米香，別樹一格。竹筒茶外形呈棒狀，白毫特顯，湯色黃綠明亮，具有竹葉的清香，竹璧膜與竹汁的獨特味道不但使竹筒茶具備了山野風韻，更充分體現竹與茶的完美結合。
Recognizing that Pu'er tea comes in different shapes, sizes and forms, this round bamboo stalk stuffed with raw Pu'er tea should be no surprise.
The bamboo is harvested at a special time once a year when the aromatic bamboo is still relatively young and imbued with an incense like smell. Raw Pu'er leaves have been forced down in the the open end of the aromatic bamboo section, then bamboo sections are barbecued in a wood fire. As the bamboo dries in the fire the special aroma intermingles with the Pu'er inside. Therefore, the bamboo tea offers a light, almost malty taste, with a subtle note of bamboo scent. The tea liquor is golden yellow and transparent. As it ages, this tea will cup to many, many layers and soothing, fresh earthy and fruity aroma. Some lovers of this tea find hints of sugarcane in the aged leaves.
