{"title":"First Harvest 2026","description":"","products":[{"product_id":"first-harvest-dragon-well","title":"Master Tang’s Dragonwell Longjing 2026","description":"\u003cp\u003e\u003cstrong\u003e唐小軍白鶴峰龍井\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHarvest\u003cbr\u003e\u003c\/b\u003eApril 7, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOrigin\u003cbr\u003e\u003c\/b\u003eBaihefeng, Hangzhou, Zhejiang\u003c\/p\u003e\n\u003cp\u003eLet us introduce you to a notorious tea that we, incidentally, rarely carry, because we just can’t settle for anything other than the most authentic version when it comes to Dragonwell tea.  \u003c\/p\u003e\n\u003cp\u003eThe true name of Longjing is actually Xihu Longjing or “West Lake Dragonwell.” Xihu refers to West Lake in Hangzhou, a mesmerising lake surrounded by beautiful classical gardens, pagodas, and temples with hills and mountains framing three of its sides.\u003c\/p\u003e\n\u003cp\u003eThis terroir is of fundamental importance to Longjing tea. Following tradition, the core producing region of Longjing in Xihu is divided into five areas that correspond to the mountains: Shi (Lion), Long (Dragon), Yun (Cloud), Hu (Tiger), Mei (Mume). Our Longjing is from Baihefeng, or “White Crane Peak,” which belongs to the Long (Dragon) subdivision of the region, 6 km southwest of Xihu West Lake.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/Dragonwellmap-beige.png?v=1587076960\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe uniqueness of Longjing from Baihefeng is a result of both the soil and cultivar of the tea plants. The soil on Baihefeng is unique: a white, sandy soil composed mostly of pebble-sized fragments of white quartzite, which has been weathered and eroded. Thus, it is very rich in the minerals that are absorbed by the roots of the tea plants. \u003c\/p\u003e\n\u003cp\u003eThe cultivar is an indigenous varietal called Quntizhong. This is an inherited cultivar, more traditional than the commonly used, Longjing 43. Quntizhong dates back more than 1000 years ago, to the Qing Dynasty, meaning this tea tastes very much like old-style Longjing that ancestors would have enjoyed.\u003c\/p\u003e\n\u003cp\u003eOur Dragonwell is crafted by the one and only tea master, Tang Xiaojun. Tang is famous for crafting the finest and most historically accurate Dragonwell entirely by hand. Each year, he makes a very limited quantity of handcrafted Dragonwell for sale. \u003c\/p\u003e\n\u003cp\u003eThe leaves for this tea were picked on April 9, 2025, as the colder than usual temperatures this year delayed tea harvest from high elevation farms by roughly 2 weeks. Each experienced tea picker is only able to pick around 1000g of fresh leaves each day on account of the rigorous picking standards. Once harvested, the fresh leaves are set out on a bamboo mat and withered for 4-8 hours, depending on the temperature, humidity, and the amount of sunlight each day. The leaves are then pan fried in small batches for two rounds. \u003c\/p\u003e\n\u003cp\u003eThe first round, known as the “kill-green” process, usually lasts for 10 minutes, and is used to hand-shape and flatten the leaves. The second round lasts around 30 minutes, during which the experience of the tea maker is crucial, as a series of different gestures and movements are required throughout this process - shaking, pushing, holding, pressing and rubbing - all while the pan is at an extremely high temperature of 300°C. This technique takes years of experience to perfect, and when mastered, ensures the finished tea has a better aroma and less astringency. \u003c\/p\u003e\n\u003cp\u003eAfter pan frying, the leaves are aged with limestone in a large earthenware vessel for 5 days. This is an important step in making traditional Longjing, as the limestone helps absorb any remaining moisture in the leaves without absorbing the tea’s aroma with it. \u003c\/p\u003e\n\u003cp\u003eYou will notice right away that Dragonwell tea leaves appear flat and broad. This is from the hand shaping that happens in the pan frying stages. They pile on top of one another in the gaiwan like narrow sheets of paper, and open quickly as soon as they meet water, becoming vibrant and dimensional, like images in a picture book. \u003c\/p\u003e\n\u003cp\u003eTheir liquor looks like melted quartz or glacier run off: a clear, icey green that reminds us of the mountain lake around which these tea leaves grew. It has a soft, delicate mouthfeel that increases in density and unity through infusions. In terms of tasting notes, its elegance is in its quietness, but we do get distinct hints of jungle flowers, orchids, and water plants. In light of this tea’s gentleness on the palate one would not expect it to deliver the amount of energy that it does. Its energy builds slowly and gently in the core of us as we drink it through infusions. The pleasant heat and stimulation moves strength and excitation through to the tip of every limb. \u003c\/p\u003e\n\u003cp\u003eTruly, this is not a tea to underestimate, on any level. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"height: 98px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 31.1742%; height: 19.6px;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%; height: 19.6px;\"\u003e3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 31.1742%; height: 19.6px;\"\u003eTemperature\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%; height: 19.6px;\"\u003e80 \u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 31.1742%; height: 19.6px;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%; height: 19.6px;\"\u003e120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 31.1742%; height: 19.6px;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%; height: 19.6px;\"\u003e5 - 90 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 31.1742%; height: 19.6px;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%; height: 19.6px;\"\u003e7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"2.5g","offer_id":32152343674985,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"10g","offer_id":52061157916952,"sku":null,"price":120.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260602_Cultivate_0967_WEB.jpg?v=1781107153"},{"product_id":"huo-qing","title":"Huoqing \"Fire Jade\" 2026","description":"\u003cp\u003e\u003cstrong\u003e石井坑涌溪火青\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 6, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eShijingkeng, Huangtian Village, Jing County, Anhui\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis unusual tea is specific to Huangtian, an ancient village in Anhui Province, situated in a fertile valley along the Yangtze River in Southeastern China. Huangtian is a vital place that maintains many long standing traditions. It is famous for handmade paper and its unique architecture: all of the structures have white, concrete walls and black tiles. It is also famous for the craftsmanship of this particular kind of green tea.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHuangtian and the village Yongxi, on the other side of the mountain, are the birthplace of Huoqing 火青, or \"fire green\" tea. Tea making here began in the 1500's, during the Ming Dynasty and the area is still home to many century-old indigenous tea trees. The soil in this rocky area is particularly dense, giving the tea leaves intense flavour and strong energy. These semi-wild trees thrive on their own, in the valley between two mountains, and are only harvested once a year, in Spring.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt takes both knowing and endurance to reach the wild tea trees scattered throughout the area. The most remote ones are 20 kilometers from the village, and it requires a 3 hour hike into the mountains to access them. Usually, the elders will trek out in the early morning, bringing lunch with them, and return to the village with freshly harvested tea leaves in the late afternoon. The best tea leaves are the ones further from the village, and that receive less direct sunlight. However, there are less and less people willing to make this trek, which means that the best Huoqing teas are slowly disappearing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis profound effort to harvest is matched in the craftsmanship of Huoqing; it is one of the most labour-intensive green teas we are aware of, requiring extreme patience, skill and experience. Crafting Huoqing involves 20 hours of continuous pan-frying over charcoal. Traditionally, making one batch of tea meant dividing the 20 hours of pan frying into three, 7 hour shifts split between three people. This Huoqing is crafted by Mr. Zhu, who is now in his seventies. He has been a tea farmer and a beekeeper all his life.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMr. Zhu began learning how to make tea with local elders when he was 16 years old. As an apprentice to the master craftsmen, he spent 2 years washing the iron woks that were used to pan fry the green tea. Gradually, he learned how to craft Huoqing tea by hand on his own, mastering the subtle motions that transform the fresh leaves into the tightly rolled balls we see in the finished tea. The tea must be continually moved every minute of the 20 hours that it is in the wok, otherwise the leaves burn. Because of how labour intensive it is, Mr. Zhu and his wife only make 50kg of Huoqing green tea each year.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis tea has a strong presence. After 20 hours of gentle roasting, when it finally comes out of the iron wok, the tea has turned a deep, rich green, with a beautiful oily sheen. In the gaiwan they unfurl quickly into bright, youthful leaves that curve softly in the water. We first taste the warm, metallic \"wok hay,\" followed by the intense greenness of the plant, then the wildness of the forest valley, and finally, its spring flowers.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eInflected by the extended, rhythmic pan frying process, this green tea presents with such depth and complexity it feels more like a pu-erh. Like a pu-erh, it is such a direct expression of the tea plant and its terroir and, also like a pu-erh, its energy moves evenly throughout the whole body. It has the aroma of freshly peeled tree bark, and the energetics of a wild terrain.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTea\u003c\/td\u003e\n\u003ctd\u003e3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cspan\u003e80-90\u003c\/span\u003e\u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteep time\u003c\/td\u003e\n\u003ctd\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd\u003e8-10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":52015068872984,"sku":null,"price":35.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":40019356713065,"sku":"","price":70.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260505_Cultivate_0165_WEB.jpg?v=1778731770"},{"product_id":"emei-high-mountain-green-first-harvest","title":"High Mountain Green 2026","description":"\u003cp\u003e\u003cstrong\u003e峨眉高山炒青\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 4, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eHeibao Mountain, Haulong Village, E'Mei, Sichuan\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere is a mythical mountain in Sichuan province. For many people, it is a household name that, when spoken, evokes an air of the otherworldly. This place is called E'Mei 峨眉.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere are four sacred buddhist mountains in China, E'Mei being one of them, and the highest peak. It is home to more than seventy ancient temples and is regarded by Buddhists as the place of enlightenment. Many people will know it for the well established community of monkeys that reside amongst the temples and engage with visitors of the mountain.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTea cultivation on E'Mei dates back to the Tang Dynasty, when fresh teas from its peak were delivered to the imperial palace as Tribute Teas to the Emperor. Our High Mountain Green comes from Heibao Mountain, near Haulong Village at 3200 ft above sea level. This area, central to E'Mei, is the primary area for producing tea on this mountain, and almost all the tea gardens here were planted generations ago.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe soil on Heibao Mountain is formed from porous volcanic ash, providing ideal minerals and drainage for tea trees. The elevation means that Haulong Village is almost always covered in rain or fog. It is a place that, while feeling quite unchanged, has some enchanting adaptations. Around 20 years ago many fruit trees were planted in and around the tea gardens here. Now the tea grows in the dappled shade of fragrant loquat and peach trees. However unusual this is, the tea benefits from their proximity, and is said to smell like flowers on account of it.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis tea is made from leaves from the first picking of the season, consisting of one bud and two leaves. This results in a richer taste, which is in line with local preference. Regionally, this tea is simply referred to as 炒青 or \"pan-fried green.\" Its tiny, coiled leaves rich in mottled shades of green are unmistakable: it's as though the palate of an entire rainforest has pooled at the bottom of the gaiwan.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhile full bodied and rich in flavours reminiscent of flowers and seeds, this tea is remarkably refreshing. Its luminous liquor smells warm and feels both cleansing and hydrating to the body. Its clarity inducing salinity leaves a hint of saltiness at the back of the palate on the finish.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTea\u003c\/td\u003e\n\u003ctd\u003e[g]\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cspan\u003e[temp]\u003c\/span\u003e\u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteep time\u003c\/td\u003e\n\u003ctd\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd\u003e8-10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39968756596841,"sku":"","price":22.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":48399873343768,"sku":"","price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-may-2025-tea-3-3608.jpg?v=1747585465"},{"product_id":"anji-baicha-high-mountain-2025","title":"Anji Baicha High Mountain 2026","description":"\u003cp\u003e\u003cstrong\u003e高山安吉白茶\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 5, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eAnji, Zhejiang\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe 2026 harvest is particularly floral and has an incredible amount of body. It is a potent harvest: a small amount of tea goes a long way. While still delicate in its aroma, the mouthfeel is dense and creamy. Its trademark bamboo notes gradually emerge through infusions, and the weight of its liquor slowly disperses, finishing with a tea that feels deeply satisfying and refreshing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor many people Anji Baicha is a highly anticipated, and highly appreciated, Fresh Harvest Spring tea. Its name is obscuring: while in this case it refers to a green tea, \"baicha\" translates to \"white tea.\" The varietal has been named this way because of its unusually colourless leaves: due to their lower chlorophyll and higher amino acid content, Anji Baicha leaves are a near-translucent, pale green. When dried, these pale, uniform leaves lay very flat like pine needles. Distinct to them is a dark, green vein which runs down the spine of each leaf, with fine arteries branching off of it. In water these flat, papery leaves behave in an unusual way: they unfold by spiraling open, gradually revealing their striking emerald veins. When these leaves are fully open and suspended in the gaiwan, they are said to look like auspicious cranes.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAnji Baicha was the favourite tea of a legendary ruler of the Song Dynasty, Emperor Huizong. He was a gifted poet, painter, calligrapher, and very engaged with the tradition of tea. In 1107 Huizong authored a treatise on tea called \u003cem\u003eDaguan Chalun\u003c\/em\u003e. In it, he describes Baicha tea at length; he believed it to be very special amongst teas for its pale, delicate appearance, and noted that it grew sporadically on cliffs, therefore resisted being domesticated by man. This Baicha, that Emperor Huizong so admired, remained a mysterious reference in his text for several centuries, until, in 1982, Baicha trees were discovered in the high mountains of Anji County.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith the notoriety that this varietal now has, a handful of highly regarded cultivars have come to exemplify Anji Baicha production, Ms. Qun being one of them. Her Anji Baichas are so sought after, they do not normally appear on the market, which is why we consider them \"Private Room\" teas: extremely small batched teas intended for special occasions, or, had they appeared at a different time, teas that would be reserved only for an emperor. We are very fortunate to have acquired the contact for Ms. Qun, and it is only on account of a network of friendship that we are able to carry a small portion of her tea.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eUnder water these airy spindles illuminate, emitting an intense and beautiful aroma: mineralic, tropical, like mango skin and wet metal. They gradually become plump, turning a lively shade of spring green. As suggested by this colour, they brew a very fresh and nutritive tasting liquor; savoury at first, with a sweet, lemony finish. A gently coarse mouthfeel slows the liquor's passage across the palate, giving us a bit more time to open receptively to everything it has to offer – which is much!\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTea\u003c\/td\u003e\n\u003ctd\u003e2.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cspan\u003e80\u003c\/span\u003e\u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteep time\u003c\/td\u003e\n\u003ctd\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd\u003e8-10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":40174559133801,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":40174559199337,"sku":"","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-may-2025-tea-2-3356.jpg?v=1747585352"},{"product_id":"enshi-yulu-jade-dew","title":"Enshi Yulu \"Jade Dew\"","description":"\u003cp\u003e\u003cstrong\u003e恩施玉露\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 7, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eEnshi, Hubei\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEnshi is the name of an ethnic town in Hubei Province of China, and Yulu translates to \"Jade Dew.\" This tea, named for its place of origin and its poetic qualities, is the only surviving traditional steam-processed tea in China. Its extreme rarity nowadays is largely on account of it being one of the most time consuming and labor intensive green teas in history to craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe effort it takes to make Enshi Yulu is not without significant reward. Performing the \"kill-green\" by way of instantaneous steam preserves more chlorophyll, amino acids, and soluble sugars in the tea leaves, resulting in a tea with highly nutritive properties, and a prominent, fresh sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe master craftsman must rise every day at 5 in the morning while this tea is being made. The leaves undergo steam kill-green and initial firing in the early hours, then they are piled onto long, rectangular cement roasting furnaces. While someone tends the wood fire and monitors its temperature, two other people work together, pushing and rolling the tea mass, gradually drying and straightening the leaves. When dryness reaches roughly 65% the leaves are spread out to cool, then repeatedly worked over with hand motions of rubbing, gathering, lifting, and pressing. Throughout this process the tea never leaves the hands of the craftsmen. For about an hour and a half it is continually moved, until it gradually takes its final form; the fine, tightly bound, dark green, pine-needle-like leaves we call \"Yulu.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEach experienced tea master is able to produce just over 3kg of this tea by hand. Because of the very low yield, the vast majority of Yulu we find today comes from fully automated production lines. Completely handcrafted Enshi Yulu is extremely precious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe greatest characteristic of Yulu's taste is its freshness. The dried leaves smell warm and deep in the gaiwan, but as soon as water hits them they transform into bright, vibrant leaves that give off a powerful \"green\" scent, as though they are still on the tree. Brewed gung-fu style the tea transforms quite noticeably through infusions, somewhat like a gyukuro, but without the broth-like density and strong umami notes. Yulu's qualities are much more light and airy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe first infusion opens with a soft, nutritive taste that sweetens as it hits the back of the palate. The second infusion is smoother, and even sweeter, like sugar crystals. The soft mouthfeel and uplifting green notes are perfectly balanced, and the leaves continue to open and brighten through infusions. Yulu gets prettier the more time you spend with it. It will stay fresh and vibrant through 4 infusions, before beginning to gently fade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTea\u003c\/td\u003e\n\u003ctd\u003e2.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e70 - 80 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteep time\u003c\/td\u003e\n\u003ctd\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd\u003e6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":52142401978648,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260602_Cultivate_0478_WEB.jpg?v=1781105381"},{"product_id":"biluochun-silver-mist","title":"Biluochun \"Silver Mist\"","description":"\u003cp\u003e\u003cstrong\u003e东山碧螺春\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 8, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eLake Tai, Suzhou\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBiluochun is one of the most coveted and ethereal traditional teas we are aware of. Authentic Biluochun must come from Lake Tai of Suzhou, a picturesque city laced with canals and ancient imperial gardens close to Shanghai. Because of this tea's notoriety, other green tea regions will produce a \"Biluochun,\" but it won't be considered authentic unless it comes specifically from Dongting Mountain, east or west of Lake Tai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis is not arbitrary traditional nomenclature. Biluochun is especially expressive of its terroir, and the terroir on Dongting is very unique. The valley is surrounded by mountains on all sides, and the tea trees are interplanted amongst a variety of fruit trees. Only the Biluochun trees here, which grow scattered throughout orchards, will produce the floral-fruit aromatics this tea is famous for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese heirloom, small-leaf varietal Biluochun trees are roughly 35 years old and grow with minimal intervention, apart from some grass clearing and tidying. They are nestled between rows of loquat trees on the stone slopes of the mountain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe preciousness of Biluochun begins with the picking, and the picking standard. As soon as the tea trees sprout several elderly tea pickers will visit them. They venture out very early in the morning to pluck the single buds or just-unfurling one-bud-one-leaf sets by hand. By noon, when they stop picking, they will have harvested less than 1000 grams. Then these tender leaves undergo an afternoon of hand sorting, keeping only 0.6-0.7 inches standard buds and leaves, which tends to be roughly one-third of what was picked that morning.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe tea is crafted by the Shi Family, who are native to Dongting, and who have been making Biluochun for 3 generations. The first generation of the Shi family, Master Shi Nianxiong, was awarded the title of \"Tea Roasting Master\" for the region and the family has upheld this legacy. They use several different kinds of local charcoal to roast this tea, including bamboo, redwood, and fruit wood. The kill-green and frying are done in a single iron wok, then the tea leaves are hand rolled with a variety of techniques for about 30 minutes. Afterwards the tea is placed on white paper to cool, then slowly roasted over charcoal fire. Finally, it is rested in an ash jar to remove any remaining astringency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn a warm gaiwan the tiny leaves smell as soft and downy as it looks. After one infusion they look like a patch of lichen, having turned a glowing, limey green. They brew a crystal clear, opalescent liquor that looks dense and shimmery. This tea is not understood by many, as its impact is not made by flavour as much as it is through structure and wavelength.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe tea liquor is smooth, its body is strong, and its fragrance lingers at the bottom of the cup. This is what a cup of fine traditional Biluochun should be like. Biluochan is known for having a \"spine\" because it has unusually strong architecture for such a delicate green tea. But as quickly as this structure appears, it vanishes, making it easy to miss. For this reason Biluochan is aligned with fleeting transitional seasons, and behaves much like the mist it is named for. It's impressively elusive for how undeniably present it is.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTea\u003c\/td\u003e\n\u003ctd\u003e2.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e80 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteep time\u003c\/td\u003e\n\u003ctd\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd\u003e6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":52142479114520,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260602_Cultivate_0289_WEB.jpg?v=1781106275"},{"product_id":"duyun-maojian-spring-tip","title":"Duyun Maojian \"Spring Tip\"","description":"\u003cp\u003e\u003cstrong\u003e都匀毛尖\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 8, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eDuyun, Guizhou\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDuyun is the name of a small mountainous village in remote Guizhou Province, southwest of China. Tuanshan Mountains, one hour from Duyun, sits among high mountain gorges interspersed with gentle slopes and hills that are covered by clouds year-round. It is one of the few remaining places in the region that maintains indigenous, heirloom varietal tea trees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese trees are offsprings of wild ancient tea trees. Some have grown to be a century old. They are protected in groves that grow a considerable distance from the village, but require hours of hiking on mountain trails to reach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn late April, after the garden teas have all finished, the wild trees are harvested. The villagers who venture to collect their leaves follow a one-bud-one-leaf and one-bud-two-leaf standard. The leaves are brought back to the village where they are crafted into Biluochun by hand. After roasting, the tea is sealed in cold storage for roughly two weeks, allowing any remaining astringency to fade and its aroma to settle and develop more complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn old Guizhou saying compares drinking Biluochun to drinking chicken broth. This is not on behalf of its taste, as this tea is still quite sweet and fruity, but because of its powerful mouthfeel and medicinal nature. On account of the ancient trees used to make it, this is a particularly rooted spring green tea, and a delicate trip into the deep energetics of old grove tea trees. It is not as cooling or upwardly stimulating as other fresh green teas, so we consider it unusually grounding and supportive to the body for a green tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe dark, fine spindles smell sweet and caramelized in the warm gaiwan. It tastes nutritive, with persistent mineral notes, accumulating weight in the mouthfeel as infusions progress, then finishing with a soft, lingering licorice taste. It feels like a pu'erh without its ferment, and a green tea without its youthful reverberation. An excellent choice for support staying grounded and connected through transitional seasons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTea\u003c\/td\u003e\n\u003ctd\u003e2.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e85 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteep time\u003c\/td\u003e\n\u003ctd\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":52142480425240,"sku":null,"price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260602_Cultivate_0666_WEB.jpg?v=1781106527"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/collections\/IMG_8521.jpg?v=1777669839","url":"https:\/\/cultivatetea.com\/collections\/first-harvest-2026.oembed","provider":"Cultivate Tea","version":"1.0","type":"link"}