{"title":"Green","description":"\u003cp\u003eGreen teas harness the intense freshness and potent energy of young tea leaves. We carry both First and Second Harvest green teas that offer an uplifting encounter with tea leaves in their fleeting youth.\u003c\/p\u003e","products":[{"product_id":"jasmine-snow-flake","title":"Jasmine Snow Flake","description":"\u003cp\u003eThis tea has a very poetic name in Chinese — 碧潭飘雪 — which loosely translates to \"tranquil snowfall over jade pond\". The image references a very calming scene in nature, and also describes the beautiful experience of brewing this tea: in water, the green tea leaves drift to the bottom of the teapot, while the white jasmine buds float above, like snow suspended on a lake.\u003c\/p\u003e\n\u003cp\u003eThe base green tea is Emei Spring Maofeng, a delicate first harvest green tea from gardens located at the peak of this sacred mountain. The jasmine flowers come from the village of Jiajiang, known to produce the best jasmine in Sichuan.\u003c\/p\u003e\n\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand 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\u003eTraditionally, scenting is done in small batches: tiny jasmine blossoms are scattered with the tea leaves on bamboo mats and left overnight, where the tea leaves gradually absorb the delicate night-aromas of the blossoms. The next morning, craftsmen separate the jasmine flowers from the tea leaves, and the tea is baked over charcoal for a few hours. This Jasmine Snow Flake went through six rounds of scenting, taking over two weeks to complete.\u003c\/p\u003e\n\u003cp\u003eThe tea leaves look extra green in this harvest. They are themselves rich in aroma, binding with the scent of jasmine to produce something very complex. The liquor is weighty and less sweet this year, without any astringency, making it feel glycerol and composed. The jasmine is vivid and immediate, lasting for over 6 infusions, gradually becoming sweeter and sweeter.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32103165165673,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32103165198441,"sku":"","price":90.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32103165231209,"sku":"","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/jasmine_snow_flake.jpg?v=1782427717"},{"product_id":"first-harvest-dragon-well","title":"Master Tang's Dragonwell","description":"\u003cp\u003eThe notorious Dragonwell takes us to the epicenter of traditional Chinese green tea. The true name of Longjing is actually \u003cem\u003eXihu Longjing\u003c\/em\u003e or \"West Lake Dragonwell.\" \u003cem\u003eXihu\u003c\/em\u003e refers to West Lake in Hangzhou, pristine water 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.\u003c\/p\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\u003eThis is a particularly balanced harvest for this tea, that we can attribute partially to the favourable weather leading up to its harvest. 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 unusually 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 runoff: a clear, icy 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. This tea is so gentle on the palate, we would not expect it to deliver the amount of energy that it does. This pleasant heat and stimulation builds through infusions, creating circulation through the whole body. Truly, this is not a tea to underestimate, on any level.\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":"osmanthus-laoshan-green","title":"Osmanthus Laoshan Green","description":"\u003cp\u003eOsmanthus flowers are extremely ephemeral. Their trees bloom for two weeks in October, once every year. In a village nestled within the cliffs of Mount Lao, an area to which Osmanthus trees are indigenous, this is an unmistakable event. The tiny blossoms fall almost as soon as they have opened, covering the ground in a tangerine coloured snow, while the area is filled with the incredibly sweet smell of the flowers. There are only three days during which they may be harvested and still retain their scent. During this time grandmothers in the village collect them by hand, as they have for generations.\u003c\/p\u003e\n\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand 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's family, who crafts this tea, is known for their skill with traditional scenting, as well as for the beautiful location of their tea farm. The many small plots that make up their farm are scattered along the ocean, at the foot of Mount Lao. There is a great peace that settles over this area of Laoshan and the tranquility of Mr. Tang's tea farm extends between its many parts. Here, the smell of the ocean gives way to red pines, overlayed with the scent of green plum from their orchards.\u003c\/p\u003e\n\u003cp\u003eThe tea leaves are harvested by Mr. Tang's mother and grandmother, then scented by his uncle. After scenting, the flowers and the tea are packaged together. When we prepare this tea the tiny flowers dance in the water, much like they did as they fell from the trees. While they appear separate, the scenting process has caused the osmanthus and the Laoshan green to become one single, indistinguishable flavour.\u003c\/p\u003e\n\u003cp\u003eJust looking at this tea will warm your heart; the fine spindles of Laoshan tea peppered with the tiny, burnt orange osmanthus flowers. It smells intensely like candy, but its taste is very clearing and subtle, finishing with just a touch of sweetness. We notice this is a quality shared by many Autumn teas: it is as though they have come to rinse us, and ready us for Winter's retreat.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32103155761257,"sku":"","price":28.0,"currency_code":"CAD","in_stock":false},{"title":"50g","offer_id":32103155794025,"sku":"","price":56.0,"currency_code":"CAD","in_stock":false},{"title":"100g","offer_id":32103155826793,"sku":"","price":108.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A8832.jpg?v=1698977810"},{"product_id":"laoshan-green","title":"Laoshan Green 2026","description":"\u003cp\u003eMr. Tang's family are generational tea farmers in Laoshan Mountain of Qingdao, Shandong. Shandong is located in Northeastern China. It is named after Mount Lao, a magnificent mountain range recognized by its striking, slim, elongated cliffs.\u003c\/p\u003e\n\u003cp\u003eThe many small plots that make up Mr. Tang's tea farm are scattered along the coastline at the foot of Mount Lao. Some are distributed right along the beaches, exposed to the salty wind that blows off of the water, while others are tucked slightly up into the forested hills, protected by the pine trees and the mountain behind them.\u003c\/p\u003e\n\u003cp\u003eThe mountain minerals and the constriction that comes with cooler temperatures give these teas a great richness, and the wet air coming off of the ocean gives them an unmistakable salinity. Because of the colder climate, the first harvest of Laoshan green tea is almost a month later than the first harvest of green teas from tea regions in Southern China. These leaves are hand harvested by Mr. Tang's mother and grandmother then pan fried in a charcoal-fired wok by Mr. Tang's father and uncles, all generational craftsmen.\u003c\/p\u003e\n\u003cp\u003eThe impeccable quality of this tea is noticeable at first glance and the smell of the delicate, uniform leaves is very enjoyable, even before you add water. This harvest is very balanced in its qualities: it is as refreshing as it is rich, and as salty as it is sweet. Its champagne colour liquor has a rich, nutty aroma and a soft, oceanic taste. On the finish we find a light, uplifting astringency with a honeyed cereal undertone. This balancing act gives this tea a very satisfying fullness. It will be especially enjoyed by those who prefer a green tea that isn't too cooling.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":45429601304856,"sku":"","price":22.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":45596074672408,"sku":"","price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260714_Cultivate_0159_WEB.jpg?v=1784989076"},{"product_id":"jasmine-silver-tips","title":"Jasmine Silver Tips","description":"\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand 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\u003eFor Jasmine Silver Tips fresh green tea buds are made into tea in April, then set aside to await the jasmine bloom in July. The fresh jasmine flowers are harvested in late July, and the scenting process lasts for 2 weeks. Traditionally, scenting is done in small batches: tiny jasmine blossoms are scattered with the tea leaves on bamboo mats and left overnight, where the tea leaves gradually absorb the delicate night-aromas of the blossoms. In the morning craftsmen separate the jasmine flowers from the tea leaves, then the tea is baked over charcoal for a few hours to seal in its new scent.\u003c\/p\u003e\n\u003cp\u003eThe colour of the leaves in this year's harvest is especially luminous. When wet, the robust spindles tint an earthy sage colour and float, like golden sticks, on top of the water. The liquor has a glycerol feel, painting the inside of our mouths with the robust scent of the jasmine. It finishes with a soft, milky sweetness, without a hint of astringency.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32102777749609,"sku":"","price":26.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32102777782377,"sku":"","price":52.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32102777815145,"sku":"","price":100.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2756.jpg?v=1731038116"},{"product_id":"huo-qing","title":"Huoqing \"Fire Jade\" 2026","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\u003eThe best Huoqing tea leaves are found deep in the mountains of Huangtian. Tea plants that grow on the slopes closer to the village receive more hours of direct sunlight throughout the day, meaning the tea will have a weaker fragrance and lose depth. Tea trees that grow deep in the mountains receive more dappled sunlight, which makes for better tea.\u003c\/p\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":"birds-tongue","title":"Gardenia Bird's Tongue","description":"\u003cp\u003eThe evocative name \"Que She,\" which translates to \"Bird's Tongue,\" references the tiny, elongated, and tender leaves of this varietal of green tea. This experimental flower tea is crafted with First Harvest leaves, picked at the end of March, on the sacred Menging Mountain. While all First Harvest teas require careful attention and patience to collect, Bird's Tongue may be the most tedious. These sprouts are so small that each serving of tea contains over 300 buds.\u003c\/p\u003e\n\u003cp\u003eWe consider this an experimental tea as we have never come across gardenia scented tea, let alone a Bird's Tongue, before this one. It is far more common to scent tea using jasmine or osmanthus flowers, as these flowers can be cultivated on a farm. But gardenias are very delicate and difficult to cultivate. They have to be found in the wild, foraged, and transported quickly to where they can be combined with the tea. To forage enough flowers for the required number of rounds of scenting is almost unimaginable, making this tea a bit of a phenomenon.\u003c\/p\u003e\n\u003cp\u003eThe scenting process begins in June, immediately after the wild gardenia flowers bloom in the Mengding Mountains. The flower buds are foraged just before they open, when their scent is lighter and not likely to overtake the tea as the mature flowers would.\u003c\/p\u003e\n\u003cp\u003eFlower-scenting tea is a time-honoured process that takes roughly two weeks. Gardenia Bird's Tongue sees seven rounds of scenting. Each round begins just before midnight; a time chosen on behalf of the flowers, as they emit the most compelling fragrance overnight. The green tea leaves are thinly spread out on bamboo mats, then fresh gardenias are scattered and mixed in with the tea. Left like this overnight, the tea absorbs the aromatic oils from the flowers.\u003c\/p\u003e\n\u003cp\u003eEach scenting cycle mirrors a sleep cycle, lasting eight hours until the following morning. After they share in this sleep, the flowers are separated from the tea and dried over warm charcoal. The leaves rest for two days, and then another round of scenting begins with fresh flowers. After seven sleeps, the Bird's Tongue carries the gardenia within it.\u003c\/p\u003e\n\u003cp\u003eIn the gaiwan the dense tea buds float on top of the water, slowly sinking through infusions. They brew a glowing liquor with notes of pitted fruit and cherry leaf, amplified by a juicy acidity. On the finish we taste hints of pandan and pungent flowers. By the fourth and fifth infusions a bright, lemony sweetness emerges, a bit like meringue. There is a deep warmth to this tea, and we appreciate a green tea that conjures so much purple and red in its flavour. This is an excellent tea for high summer.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":32877398196329,"sku":"","price":65.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32877398229097,"sku":"","price":130.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/july-tea-back-bar-v1-1534.jpg?v=1753376903"},{"product_id":"emei-high-mountain-green-first-harvest","title":"High Mountain Green 2026","description":"\u003cp\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 \u003cem\u003eE'Mei\u003c\/em\u003e 峨眉.\u003c\/p\u003e\n\u003cp\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 \u003cem\u003ethe place of enlightenment\u003c\/em\u003e. Many people will know it for the well established community of monkeys that reside amongst the temples and engage with visitors of the mountain.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\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":"melon-flake","title":"Melon Flake 2025","description":"\u003cp\u003eMelon Flakes is a traditional tea that originated from deep within \"The Inner Mountain\" of Lu'an Guapian, known as \"Bat Cave.\" Across from Bat Cave is Qitou Mountain, or \"Flat Head,\" recognizable from afar by its flattened top. This is where our Melon Flakes is from: it grows in a tea garden right on the flat top of Qitou.\u003c\/p\u003e\n\u003cp\u003eThe only way to access this peak is by climbing up stone steps for roughly two hours. It is a remote and relatively cool area; after the Qingming Festival tea in Lu'an is only just beginning to sprout. When it does, the elderly women who live in the nearby village travel by foot to harvest the tea from the peak. They carry it down with them on their shoulders to where it can be processed.\u003c\/p\u003e\n\u003cp\u003eGuapian, or \"Melon Flakes,\"  is the only Chinese tea made entirely from leaves. There are no buds or stems in this tea, and thus it looks noticeably different from every other green tea: it is broad and flattened into flakes, with slightly upturned corners, like slices of melon – hence, the name.\u003c\/p\u003e\n\u003cp\u003eThe entire process of crafting traditional Melon Flakes takes two full weeks. Considering what it takes to create it, that it is still done at all is quite miraculous. But Melon Flakes stands in a category of its own.\u003c\/p\u003e\n\u003cp\u003eThe taste of this year's Melon Flake spreads as broadly as its leaves across our palate. This is a particularly verdant harvest, delivering both a vibrant green smell and a vibrant green taste. The flattened, dried tea leaves expand in water until they look like a bloom of sea lettuce or wakame salad in the gaiwan. They brew a glowing yellow liquor with a dense mouthfeel that slides across the palate, leaving a toasted aftertaste that reminds us of genmaicha.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"20g","offer_id":40161838956649,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true},{"title":"40g","offer_id":45655878631704,"sku":"","price":70.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/melon_flake_a09e1c64-66f8-4bda-88b8-2fa4b0efafb7.jpg?v=1782428363"},{"product_id":"anji-baicha-high-mountain-2025","title":"Anji Baicha High Mountain 2026","description":"\u003cp\u003eFor many people Anji Biacha 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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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!\u003c\/p\u003e\n\u003cp\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.\u003c\/p\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":"jasmine-jade-tips","title":"Jasmine Jade Tips","description":"\u003cp\u003eThis special tea comes from the infamous Mengding Mountain in Sichuan. Here, Jasmine teas are made differently than they are throughout the rest of China. The tea goes through a process called \"hot scenting,\" in which the flowers and tea are pan fried together in a wok.\u003c\/p\u003e\n\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand 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\u003eMaster Bai has perfected his own method of hot scenting. This tea went through 6 rounds of cold scenting, during which the flowers and tea are laid out together on bamboo mats, then was finished with one round of hot scenting. This final round gives a warmer, richer, taste to the tea and an even deeper experience of the jasmine's scent.\u003c\/p\u003e\n\u003cp\u003eSummer this year in Sichuan was exceptionally hot, and the jasmine did not blossom until mid August. Master Bai received the last of the jasmine buds, also the most fragrant ones, on August 30 so that he could finally finish scenting this tea. The Maofeng tea comes from the peak of Mengding Mountain. It is a stronger varietal, and quite porous, making it able to absorb the jasmine scent very thoroughly.\u003c\/p\u003e\n\u003cp\u003eAs potent as this tea is, it is also very pretty, both in taste and appearance. The white flowers remain speckled throughout the darkened green tea leaves. The soft, milky mouthfeel of this year's harvest delivers an incredible amount of flavour and aroma. When we wonder why Jasmine Tea is as cherished as it is around the world, we can look to this one for an answer.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":44133572837656,"sku":"","price":38.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":44133572870424,"sku":"","price":76.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A8534.jpg?v=1729219469"},{"product_id":"enshi-yulu-jade-dew","title":"Enshi Yulu \"Jade Dew\"","description":"\u003cp\u003e\u003cem\u003eEnshi\u003c\/em\u003e is the name of an ethnic town in Hubei Province of China, and \u003cem\u003eYulu\u003c\/em\u003e 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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\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\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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. Biluochun 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 Biluochun 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\/p\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\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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 Maojian 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\/p\u003e\n\u003cp\u003eAn old Guizhou saying compares drinking Maojian 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\/p\u003e\n\u003cp\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\/p\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"}],"url":"https:\/\/cultivatetea.com\/collections\/green\/flavour-fresh.oembed","provider":"Cultivate Tea","version":"1.0","type":"link"}