{"title":"For Nick","description":null,"products":[{"product_id":"osmanthus-laoshan-black","title":"Osmanthus Laoshan Black","description":"\u003cp\u003eOsmanthus flowers are extremely ephemeral. Their trees bloom once a year for two weeks in October. In a village nestled within the cliffs of Mount Lao, where Osmanthus trees are indigenous, this is an unmistakable event. For a short time, the area is filled with the incredibly sweet smell of the flowers.\u003c\/p\u003e\n\u003cp\u003eThe tiny blossoms fall nearly as soon as they have opened, covering the ground in a tangerine snow. In their descent they fill the air with what appear like dancing fairies, animated by the wind. There are only three days when the flowers may be harvested and still retain the intensity of their smell. During this time Grandmothers in Laoshan collect them by hand, as has been a local custom for generations.\u003c\/p\u003e\n\u003cp\u003eTea leaves are long known to have the remarkable capacity to absorb and preserve the scent of flowers that would otherwise disappear. However, the process of scenting tea leaves is laborious and long-developed; it began in the Southern Song Dynasty more than 1000 years ago. It requires a careful understanding of the ratio of flower to tea, and several rounds of infusions to achieve a lasting transfer of the flower's otherwise fleeting scent.\u003c\/p\u003e\n\u003cp\u003eMr. Tang and his family, who operate a small team farm with plots scattered at the base of Mount Lao, are known for their skill with traditional scenting. These tea leaves were harvested by Mr. Tang's mother and grandmother, then scented by his uncle.\u003c\/p\u003e\n\u003cp\u003eFollowing scenting the Tangs have left some of the dried flowers amongst the dried tea. When we brew it, the tiny flowers dance under water, much like they did as they fell from the tree. While this tea appears to consist of two distinct things, the qualities of the osmanthus and the Laoshan black have blended to become one single, indistinguishable flavour.\u003c\/p\u003e\n\u003cp\u003eTogether, they make for an incredibly sweet hybrid, with notes like chocolate, orange, Grand Marnier, and even Ferrero Rocher. After several infusions the scent of the osmanthus dissipates and we are left with the deep, soothing warmth of a soft Laoshan black. It is needless to say, this is a very pleasurable drink.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32102963511401,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32102963544169,"sku":"","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32102963576937,"sku":"","price":115.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/osmanthuslaoshanblack.jpg?v=1774102244"},{"product_id":"sun-dried-red","title":"Sun-Dried Red","description":"\u003cp\u003eIn recent years, as the world of tea drinkers have come to understand more about Yunnan's Big Leaf Varietals, Sun Dried black tea from these trees has gained popularity. We consider it an experimental tea as it takes regional methods traditionally used in making raw pu'erh – that is, using only the sun to dry the tea leaves – and applies this technique towards crafting a black tea.\u003c\/p\u003e\n\u003cp\u003eMr. Tang made this tea from the leaves of tea trees that he planted himself almost 20 years ago. The tea trees are the indigenous varietal called \"Jinggu Big White,\" and one-bud-two-leaves are harvested at the first flush of the season, (the same time as the Green Peony white tea sprouts). His small tea farm is maintained naturally, using regenerative and biodynamic methods.\u003c\/p\u003e\n\u003cp\u003eThis is only the third year that Mr. Tang has made a Sun Dried Black. In crafting this tea he has experimented with making it from leaves harvested in the Spring. Usually we would expect black teas made from Spring harvest leaves to be slightly bitter and astringent. However, in his experiment with using only heat from the sun to dry the leaves, Mr. Tang was surprised to find that the tea was not bitter or astringent at all – rather, it had a very unique and pleasant taste.\u003c\/p\u003e\n\u003cp\u003eThe tea is a golden colour that maintains its intensity throughout many infusions. It is surprisingly light on the palate, with bright tannins. At first it has a delicate lemon flavour, followed immediately by the taste of heavy milk. This distinct acid-base sequence made us curious to shake the tea over ice and see if it would do something akin to emulsifying. And it did! – it turned opaque and frothed, like the original Boba.\u003c\/p\u003e\n\u003cp\u003eAfter preparing Sun-Dried Red the broad wet leaves are amazing to look at: their substance is dense and even, as if they are made out of red clay.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":40240113844329,"sku":"","price":28.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":40240113877097,"sku":"","price":56.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":40240113909865,"sku":"","price":108.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/sundriedred.jpg?v=1774102338"},{"product_id":"red-jade","title":"Red Jade","description":"\u003cp\u003eRed Jade is a very unique black tea, sometimes elusively referred to as \"No. Eighteen.\" The varietal is a crossbreed of Burmese Assam and Taiwanese oolong, developed over 50 years of research and selection.\u003c\/p\u003e\n\u003cp\u003eThis exquisite example of Red Jade is crafted by tea master Li Qifeng, a native of Nantou, Taiwan, who has over two decades of experience crafting Taiwanese oolong. Li's grandfather, Li Shilin, was hailed as one of Taiwan's pioneering tea farmers in the 1960's and his family has been crafting Taiwanese teas for over a century.\u003c\/p\u003e\n\u003cp\u003eWe feel Li's inherited understanding of tea in this balanced, full bodied Red Jade. The dark, autumnal looking tea leaves smell beautiful, giving off a fresh, minty aroma followed by the sweetness of medjool dates. This tea's warm tannins suspend fruity, apricot flavors across the palate, finishing with a saffron note that draw us deep into its interesting, composite flavour.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":47386054557976,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":47386054590744,"sku":null,"price":50.0,"currency_code":"CAD","in_stock":false},{"title":"100g","offer_id":47386054623512,"sku":null,"price":96.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/redjade.jpg?v=1774038276"}],"url":"https:\/\/cultivatetea.com\/collections\/for-nick.oembed","provider":"Cultivate Tea","version":"1.0","type":"link"}