{"title":"Rare","description":"\u003cp\u003eLorem ipsum dolor sit amet, consectetur adipiscing elit. Sed congue imperdiet dui efficitur suscipit. Vivamus at nibh ut neque sagittis  elementum sed id dui. Nulla eu fermentum dui. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas.  Phasellus ornare purus a elit blandit, non aliquet sapien finibus. Fusce eu leo tellus.\u003c\/p\u003e","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\/cultivate-may-2025-tea-1-3162.jpg?v=1747417854"},{"product_id":"lapsang-souchong","title":"Lapsang Souchong 2012 Reserve","description":"\u003cp\u003e\u003cstrong\u003e十三年陈烟熏正山小种\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eApril 2012\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eTongmuguan, Fujian\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThis traditional Zhenshan Xiaozhong, or “Lapsang Souchong,” comes from Mali Village in the Tongmuguan region of Wuyishan. At 1600 m above sea level, Mali Village sits at the highest mountain peak within this area. This high altitude region, which sees a great deal of rainfall, suspended fog, and drastic fluctuations in temperature throughout the day, produces some of the best black teas in the world.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThis should not be read as a platitude: Tongmuguan is known as the birthplace of black tea, and is one of the most revered tea regions in China. The expanse of healthy, mountainous forest here is breathtaking. Tea plants grow strong and resilient here, scattered throughout the steep hills, supported by the diverse forest, and sheltered by bamboo trees and rocky outcroppings. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThe leaves for this Lapsang Souchong come from these semi-wild groves of tea trees. Once picked, the leaves are slow-smoked in a small wooden house that was built out of local pine in the 1930s, specifically for this purpose, and has been used continuously since.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eTraditional smoked lapsang souchong is distinct, but not overpowering. The notes of smoke, ash, and forest are integrated with the sweetness of the tea leaves – in equal measure to its incense qualities we taste longan and sap.   \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eWhile being caffeinated, this tea is deeply soothing. Perhaps because its gentle warmth feels like a perfect inverse of the cool, wet, challenging conditions that produce it – and as such, it is by nature, restorative. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\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\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cspan\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\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\u003e10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32102929989737,"sku":"","price":65.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32102930022505,"sku":"","price":130.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":39283116245097,"sku":"","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/lapsangsouchong.jpg?v=1774102120"},{"product_id":"true-cliff-dahong-pao","title":"Dahongpao Jade Lion Cliff 2014","description":"\u003cp\u003e\u003cstrong\u003e青狮岩大红袍\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eMay 2014\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eWuyishan, Fujian\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThis True Cliff yancha, a blend of  three varietals: Rougui, Shuixian and Meizhan, we call “Dahongpao.” This is a name that can not be explained without a story.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eIn 1385, a scholar named Ding Xian was on his way to Beijing to participate in the annual Imperial Examination. As he passed Wuyi Mountain he fell ill with a stomach ache. He met a monk near Tianxin Temple in the Wuyi Mountains, who made him tea. After drinking the tea, Ding Xian was relieved of his illness and was able to carry on with his journey. He ended up achieving the highest score at the highest level of the Imperial Examination, and was awarded the prestigious title of Principle Graduate. Ding Xian returned to Wuyi Mountain to thank the monk, and asked what the tea was and where its trees were. He went to the tea trees and draped the big red robe he had been awarded as winner of the examination, that he was meant to wear at the imperial court to signify his high standing, on the tea trees. The monk placed some of the tea in a tin can and Ding Xian brought it back to Beijing with him. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eUpon returning to the Imperial Palace in Peking, the Queen happened to fall ill and none of the medical treatments were treating her condition. Ding Xuan brought out some of the tea he had carried from the Wuyi Mountain and offered it to the queen. She drank it, and quickly regained her health. The Emperor was extremely relieved and gave Ding Xuan another big red robe, a significant gift, as no one was allowed to wear the color red except for the Emperor and his family, unless the red garment had been given to them by the Emperor himself. The Emperor sent Ding Xuan back to Wuyi Mountain to put another red robe on the tea trees and he arranged that someone would always look after these tea trees, and take care of them. The tea leaves harvested from these tea trees were deemed to be Tribute Teas, only for the Emperor and his family. Since then, the renowned tea from these trees on Wuyi Mountain have been called Dahongpao (“Big Red Robe”). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eNowadays, Dahongpao is used synonymously with Wuyi Rock oolong. Almost all of the time, when people mention Dahongpao, it is meant as Wuyi Rock Oolong. Strictly speaking, however, only the six mother trees that Ding Xuan had visited in 1385 and still remain, protected and looked after to this day, can be called Dahongpao varietal. These mother trees are no longer harvested, and haven’t been for a long time. No one in the Wuyi Mountains has tasted the tea of Dahongpao, and yet what it is thought to taste like remains the ideal profile for all Wuyi Rock Oolongs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThis “Dahongpao” is an experimental tea, crafted to reference what the tea of Big Red Robe might taste like. It comes by its name honestly, as the artisan who crafts this tea is named Dahongpao as a tribute to the original Wuyi Rock tea. This tea is modeled after what they imagine Dahongpao would have tasted like almost a thousand years ago. It is a blend of three varietals: Rougui, Shuixian and Meizhan. It is True Cliff, from Qingshiyan, or “Jade Lion Cliff,” inside the boundaries of Wuyi Nature Reserve. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eQingshiyan (Jade Lion Cliff) is situated close to Shuiliandong (Water Curtain Cave). Its name reflects the shape of the Cliff: the abrupt and towering cliff looks like a crouching lion. The tea trees of Qingshiyan are shaded by bamboo trees and surrounded by a high diversity of flora and fauna. A stream flows continuously at Qingshiyan, throughout every season. The water accumulates at the bottom of the cliff, forming a small pool that is always present, whether it is winter or summer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eMade with reference to a now mythological flavour, the craftsmanship of this tea acknowledges a generational understanding of what constitutes an excellent True Cliff Oolong. The quality of the three teas used in this tribute to an ancient Tribute Tea, and towards this experiment in cultural memory, makes this “Dahongpao” captivating for many reasons. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eIt is explosive on the palate, as the complexity of all three interrelating varietals comes forth at once. The impact and its pronounced mineral wakes up the senses; it does something like sake kasu or intense umami – it makes it so that we taste \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003emore\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e. This opening, or broadening, is true for the energy of the tea as well: it is an extroverting tea, and one that broadens our awareness of what surrounds us. There is imagination in this Rock Oolong, however etched in stone it might be. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and quick infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32102739640425,"sku":"","price":95.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32102739673193,"sku":"","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2792.jpg?v=1701894577"},{"product_id":"semi-wild-silver-needle","title":"Semi Wild Silver Needle","description":"\u003cp\u003e\u003cstrong\u003e抛荒白毫银针\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eApril 2020\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eZhenghe, Fujian\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThis Semi Wild Silver Needle comes to us from one of our well-respected tea foragers, Mr. Fan, also aptly known as “Hunter.” \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eMany years ago Mr. Fan had taken a position in the forestry department of his local government, in his hometown Zhenge, and was tasked with managing a population of wild boars that were wreaking havoc for local farmers. In 2009, while he was tracking boars in the mountains, he stumbled into an area dense with wild, abandoned tea trees. He was taken aback by the beauty of this discovery: to see so many tea trees, thriving on their own, at home in the ancient forest. And so began his path as a tea forager and producer.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eFor many reasons, Mr. Fan is a unique tea artisan. Firstly, he does not own any land himself, and he does not have a tea farm. He focuses on crafting tea from wild and semi-wild abandoned tea trees in the mountains, and his wealth is only his understanding of their location and their rhythms. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThis tea is made from tea trees that were planted by tea farmers in the 1970’s, and then abandoned as people left the villages for coastal cities. They are of the traditional Zhenghe Dabai (Big White) 政和大白 varietal, situated within thousands of acres of old growth forest, more than 3600 feet above sea level. They grew from seeds that were washed downstream from a river that runs through the middle of the forest. In these vast, old growth forests, the wild tea trees compete with a variety of other types of trees, all seeking precious, diffused sunlight. Thus, the roots of the tea trees extend deep into the earth to draw nutrients, and they grow slowly, accumulating these rich nutrients and compounds in their leaves. We feel this richness in the tea they yield. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eMr. Fan crafts his white teas traditionally: the leaves are naturally withered and dried by sunlight, a slow and delicate process that takes between 48 and 60 hours. However simple it may sound, this method requires painstaking care and attention, along with a great deal of experience to do well. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThe leaves must be picked early in the morning and carefully carried down the mountain in bamboo baskets to ensure that the leaves stay intact and are not damaged as they are handled. The fresh leaves are swiftly and carefully spread out on bamboo mats, starting the process of withering. They are first withered in the sun, and their moisture level is monitored closely. When the moisture level is at 40-50% the leaves are moved indoors. Finally, when the moisture level reaches 10-20%, the leaves are gently roasted over charcoal at a very low temperature. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eSilver Needle is considered the most precious of all white teas as it is made entirely of the fresh, single buds of the trees. Approximately 30,000 buds are needed to make 500 grams of finished tea. It takes a great relationship with the trees themselves to harvest these fresh buds before they sprout leaves. A very good harvest will depend on an unforeseeable cooperation between the budding trees and the weather. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThis Silver Needle has notes of wet bark and oud that point to its wild origin. Its mouthfeel is like suede – soft, creamy, laced with notes of fresh soy milk. By the fourth infusion it has collected a dense sweetness. To drink it is a highly pleasurable experience, and one that refreshes many senses.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\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 style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eTea\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e90-100 \u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eSteep time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e10 - 90 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eNo. of infusions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e10+\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":32459980505193,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32459980537961,"sku":"","price":100.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32459980570729,"sku":"","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260316_Cultivate_18670_WEB.jpg?v=1773981373"},{"product_id":"yongchun-buddha-s-hand-first-day-harvest-2019","title":"Semi Wild Old Grove Buddha’s Hand 2019","description":"\u003cp\u003e\u003cstrong\u003e永春抛荒老枞佛手\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eApril 2019\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eYongchun, Fujian\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eThis is one of two very special teas that comes to us from our friend Mei in Yongchun, Fujian.\u003c\/p\u003e\n\u003cp\u003eBuddha’s Hand tea originated from Yongchun County of southern Fujian. Its origin was traced to an ancient temple on Shifeng Cliff, Yongchun. Fingered citron (also called Buddha’s Hand), a fruit with a refreshing lemon scent, is a common offering in temples. Monks at the temple drank tea daily to meditate. Soon after the temple was built in the late 1600’s, monks planted fingered citron trees to worship Buddha; they also planted tea trees for making tea for themselves. One day, a monk had a thought that it would be nice to have a tea with citrus scent. He grafted branches of a tea tree onto the fingered citron tree, carefully cared for it and successfully made a tea with leaves as big as Buddha’s hands, with a natural scent of the fingered citron. This was the first Buddha’s Hand varietal tea tree. There are still 89 mother Buddha’s Hand tea trees that are more than 300 years old surrounding the temple to this day.\u003c\/p\u003e\n\u003cp\u003eOur friend Mei is a native of Yongchun County with deep roots and passion for the history and traditional crafts of the town and the people. Deeply touched by the old groves of the tea trees that she saw in the mountains of her hometown, she is committed to making the cleanest oolongs from these semi-wild tea trees in the mountains.\u003c\/p\u003e\n\u003cp\u003eThis specific Buddha’s Hand is foraged from old groves of tea trees on Yinshi Mountain, one of the highest peaks in Yongchun. The tea trees were planted in the 1940’s, and were only discovered a few years ago. Because of the very high altitude and remoteness of its location, these tea trees have been left to grow in the wild, with no human intervention. Very young tender leaves were harvested on the second day of the season. These tender leaves produces tea that is exceptionally sweet and milky.\u003c\/p\u003e\n\u003cp\u003eThe fresh leaves are foraged by a small group of nine local villagers, and handcrafted by Mr. Liu, who is one of the most earnest and dedicated tea makers that we’ve met. The tea is slow roasted over charcoal for four rounds, each roasting accentuating the sweetness and complexity of the tea.\u003c\/p\u003e\n\u003cp\u003eThe resulting tea is one of our favourite Oolongs that we have tasted to date. It is exceptionally sweet, smooth, floral, milky yet complex and deep. The flavours are exceptionally well balanced, the sensation is almost impossible to describe. The tea starts off with pronounced floral and nutty notes reminiscent of roasted sunflower seeds and fresh fava beans. Subsequent infusions yield fruity notes of apricot and pears, with a sweetness similar to a fine iced wine. It is an unforgettable tea to be savoured.\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 style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eTemperature\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e95 \u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e10+\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":32459984109673,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32459984142441,"sku":"","price":100.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/semiwildbuddhand.jpg?v=1774101381"},{"product_id":"birds-tongue","title":"Gardenia Bird's Tongue","description":"\u003cp\u003e\u003cstrong\u003e栀窨雀舌 私房茶\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eJune 20, 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eYa’an, Sichuan\u003c\/p\u003e\n\u003cp\u003eA fresh harvest of Gardenia Birds Tongue has arrived. Smelling intensely like cherry blaster candies and sakura, we knew it was going to be a tea for high summer before we even tasted it. \u003c\/p\u003e\n\u003cp\u003eThe dense buds with licks of bright silver float on top of the water in the gaiwan. Its pitted fruit and cherry leaf notes taste particularly strong this year, and a juicy acidity draws them out on the finish along with its hints of pandan and pungent, night looming flowers. There is a deep warmth to this tea, and we can appreciate a green tea that conjures so much purple and red in its flavour. By the fourth and fifth infusions a bright, lemony sweetness emerges, a bit like meringue. This is an August tea, if there ever was one. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA fresh harvest of Gardenia Birds Tongue has arrived. Smelling intensely like cherry blaster candies and sakura, we knew it was going to be a tea for high summer before we even tasted it. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe evocative name “Que She,” which translates to “Bird’s Tongue,” references the tiny, elongated, and tender leaves of this varietal of green tea. The Bird’s Tongue used in this experimental flower tea are First Harvest leaves, picked at the end of March on the sacred Mending Mountains in Ya’an, Sichuan. While all First Harvest teas require careful attention and patience to collect, Bird’s Tongue may be the most meticulous. These sprouts are so small that each serving of tea contains over 300 buds. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe consider this an experimental tea as I had never heard of a 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 to do the required number of rounds of scenting is almost unimaginable – making this tea understandably rare, and somewhat of a phenomenon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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 are about to open, as their scent is lighter and won’t overtake the tea as the mature flowers would. Flower-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, where the fresh, wild gardenia buds are then scattered and mixed in with the tea. Left in contact like this overnight, the tea absorbs the aromatic oils from the flowers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEach scenting cycle mirrors a sleep cycle, lasting eight hours until the following morning. After they have shared in this sleep, the flowers are separated from the tea and the leaves are dried over warm charcoal. The leaves rest for two days, and then another round of scenting begins with freshly foraged flowers. After seven rounds, the Bird’s Tongue is imprinted by its nights with the flowers to the extent that it now carries the gardenia with it.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\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 style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eTea\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e70 \u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eSteep time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e5 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eNo. of infusions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e8\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\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":"rose-keemun-gold","title":"Rose Keemun Gold","description":"\u003ch5\u003e\u003cstrong\u003e玫瑰祁门金针\u003cbr\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eApril 2024\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eQimen, Anhui (Keemun Gold) · Pingyin, Shandong (Fresh rose)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eRose Keemun Gold is an experimental and small batch tea made with the highest grade heritage Keemun black tea from Qimen county, Anhui province. What makes this black tea so special is not just that it is scented with freshly harvested heirloom roses, but also the way by which it has been so successfully done. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThe art of scenting tea leaves with fresh flowers is a centuries-old tradition, dating back to the Southern Song Dynasty (1125 - 1279 CE). Modern methods have come to favour quick integration, meaning that usually a “rose scented black tea” will simply mean that rose oil, extract or flavoring has been added to dried tea leaves. Rose Keemun Gold was made with the intention of honouring ancestral knowledge, thus great effort and attention was dedicated to the traditional scenting process in its craftsmanship.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThe Keemun black tea used for it is crafted in April and then held for when the China roses bloom in July. As the roses begin to open the craftsmen bring the Keemun tea to the flowers, where they are able to scent the tea directly with freshly picked roses, allowing the maximum amount of their fresh aroma to be imparted to the tea. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eTea is long known for its incredible ability to absorb the essence of other things. Its scenting is best done in small batches and by hand to ensure even distribution. For this tea, equal amounts of the freshly picked China roses are scattered over the Keemun Gold tea. They lay together overnight, and the next day the craftsmen separate the rose petals from the tea leaves.Then the tea is slowly roasted over charcoal for a few hours. This batch of Keemun Gold underwent two rounds of scenting with fresh roses, and as a result, has captured so much of the essence of the roses you would swear they are blooming again before you in the gaiwan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThe liquor this tea brews is a rich, golden orange colour. The flavour of roses that it carries is vivid and alive - we feel the flowers’ oil, perfume, and plant matter all together, as though tracing the veins of their petals with our tongue. The subtle tannins of the Keemun black lift the roses into our palates, causing the flowers to fill our head. After a few infusions, as the liquor deepens in its copper hue, the nutrients and ascorbic acid of the roses emerge, offering us something at once intensely compelling and deeply soothing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\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\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cspan\u003e90\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\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\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":33094866468969,"sku":"","price":52.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":33096595996777,"sku":"","price":100.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-feb-17-tea-thumbnail-v3-0056.jpg?v=1740527874"},{"product_id":"wild-white","title":"Wild White 2015 Reserve","description":"\u003ch5 data-mce-fragment=\"1\"\u003eA transportive and soothing aged white tea for times of introspection and contemplation.\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e七年陈野生白茶\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eMay 2015\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eZhenghe, Fujian\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis 2015 Wild White comes to us from one of our well-respected tea foragers, Mr. Fan, also aptly known as “Hunter.” \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eMany years ago Mr. Fan had taken a position in the forestry department of his local government, in his hometown Zhenge, and was tasked with managing a population of wild boars that were wreaking havoc for local farmers. In 2009, while he was tracking boars in the mountains, he stumbled into an area dense with wild, abandoned tea trees. He was taken aback by the beauty of this discovery: to see so many tea trees, thriving on their own, at home in the ancient forest. And so began his path as a tea forager and producer.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFor many reasons, Mr. Fan is a unique tea artisan. Firstly, he does not own any land himself, and he does not have a tea farm. He focuses on crafting tea from wild and semi-wild abandoned tea trees in the mountains, and his wealth is only his understanding of their location and their rhythms. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis tea is made from tea trees that were planted by tea farmers in the 1970’s, and then abandoned as people left the villages for coastal cities. They are of the traditional Zhenghe Dabai (Big White) 政和大白 varietal, situated within thousands of acres of old growth forest, more than 3600 feet above sea level. They grew from seeds that were washed downstream from a river that runs through the middle of the forest. In these vast, old growth forests, the wild tea trees compete with a variety of other types of trees, all seeking precious, diffused sunlight. Thus, the roots of the tea trees extend deep into the earth to draw nutrients, and they grow slowly, accumulating these rich nutrients and compounds in their leaves. We feel this richness in the tea they yield. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWild White “Big Leaf” are foraged leaves of the Zhenghe Dabai, or “Big White” varietal. Big White is an ancient varietal of tea tree, indigenous to Zhenghe, Fujian, with origins tracing back to the Song Dynasty. These wild tea trees grow deep in the forest, and sprout later in the season, in May. It is what most Zhenghe white teas are crafted from. If only the bud is picked, then the white tea would be Silver Needle. Wild White “Big” consists of the bud, leaves, and stem, and is thus considered a Shoumei. The leaves are rustic, large and full of vitality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWhite teas, especially a Shoumei grade, are well suited for aging, as they consist of more mature leaves and stems, which have nutrients in them that develop character with age. Hunter has compressed this Wild White into a cake to encourage the aging process. A common saying suggests that at 3 years it becomes a medicine, and at 7 years, a treasure. At 8 years old, this tea can now be considered both. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIt was harvested in late May of 2015 and we have been aging it ourselves since we received it. Some of the wild tea trees are 8 feet tall, and so the leaves are picked by villagers standing on ladders propped up against the tree trunks. The tea is made following the traditional craftsmanship of Zhenghe white tea, which involves slow, indoor drying. The entire process is done without any applied heat; it has not been sun-dried, baked, or roasted over charcoal. This white tea was naturally dried indoors for 18 days before being pressed into cakes. The cakes are beautiful to look at and turn over in your hands, displaying the tonal array of various stages of oxidation in the leaves, and the sheen that remains on them with such delicate handling. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAs you might expect, this is a deeper white tea: we taste more earth matter, burnt sugars, and cooked fruit – all qualities evoked by time and patience. It is a grounding tea, subtly tannic and warming, that evolves through infusions with an even temper, another attribute of age, or wisdom.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 sec - 2 min\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10+\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":33121776271465,"sku":"","price":40.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":33122305376361,"sku":"","price":80.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":33122305409129,"sku":"","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260316_Cultivate_19125_WEBcopy.jpg?v=1773981534"},{"product_id":"yuzu-gold-guanyin","title":"Yuzu \u0026 Gold Guanyin","description":"\u003cp\u003e\u003cstrong\u003e日本柚子・金观音\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eNovember 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eLongquan, Zhejiang\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYuzu is a citrus fruit that people often become quite transfixed by. There is a strange and unmissable floral quality to the scent of yuzu, while it references almost every citrus imaginable – grapefruit, sweet orange, bergamot, lime. The complexity of its scent is so beguiling you want to keep returning to it, like its a puzzle you might be able to solve. Yuzu is believed to have originated along the Yangtze River in China. It is a hybrid of an ancient lime, called Ichang Papeda 宜昌橙, and a sour mandarin orange. Depending on it’s ripeness it appears in many vibrant colours - yellow, orange, green - all with dense, dimpled peels. Yuzu first arrived in Japan, where it is now far more common, during the Tang Dynasty over 1000 years ago. While yuzu has since been widely cultivated in Japan and integrated into Japanese cooking, it has become very rare in China, with only a few farms still growing it. In China it is not often seen as an ingredient, and is costly in whatever context it appears. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOn account of this, I am amazed to have found this Gold Guanyin black tea scented with yuzu from one of the few farms in China that still grows it. This tea is extremely rare – not only for the use of Chinese yuzu, but also for the meticulous process in which the black tea is scented by hand. In this tea the scent of both unripe and ripe yuzu are transferred to the semi-wild Guanyin tea from Longquan. Through the careful scenting process, this rich black tea is able to capture and preserve the intense, aromatic oils of the citrus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFirst, unripened, green yuzu is harvested early in September. Each yuzu is peeled by hand, and then its rind is broken apart into pieces. These pieces are spread out on wide, bamboo trays, and layered with tea leaves. The tea and peel rest in the open air for 12 hours like this, then the trays are baked at low temperatures to ensure all of the citrus’ oils have transferred to the tea leaves. This process is repeated with the sweeter smelling orange yuzu once it has ripened, near the end of October. The tea is then transferred to a sealed container and combined with dried yuzu peel, both green and orange, that has been crushed into very small pieces. When you prepare the tea you will see these little pieces of the citrus become reinvigorated; they almost appear fluorescent amongst the dark tea leaves. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt should be no surprise that this tea is intensely fragrant, full of the aromatic oils from the yuzu peels. It is also tireless: the scent of yuzu lingers in the room after many infusions of the tea. Drinking the tea, the bright citrus taste comes first, and then finishes with sweet, caramel notes from the black tea. This tea is as compelling as yuzu is, balanced by the soothing and earthy qualities of the semi-wild Guanyin. Again, and again, you will want to catch its scent in the gaiwan. \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 style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eTemperature\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e90\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39331818405993,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":39477539340393,"sku":"","price":86.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/yuzu.jpg?v=1774102191"},{"product_id":"silk-chrysanthemum","title":"Silk Chrysanthemum Cake","description":"\u003cp\u003e\u003cstrong\u003e有机蚕丝杭白菊\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eNovember 2024\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eTongxiang, Zhejiang\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedicinal, citrusy, intensely pretty and potent: freshly pressed Silk Chrysanthemum Cake has arrived and its tasting more powerful than ever. For those of you who have yet to try this spectacular tea, this is the year to come bask in its pristine, bright yellow, sun-like glory. This is a very supportive tea to enjoy in the summer season, as it clears heat from the body and smooths circulation. \u003c\/p\u003e\n\u003cp\u003eTo make this masterpiece, each chrysanthemum flower is harvested carefully by hand in the morning. At night, they are processed using a centuries-old traditional steaming method. Wood from local camphor trees is used to start a fire. Small batches of 100 grams of fresh flowers are placed inside hand woven bamboo baskets, then steamed for 4 to 5 minutes over the fire. The chrysanthemums naturally form into a “cake” after steaming. The pressed flowers remain vibrant yellow, like rays of the sun. To finish, the tea cakes are baked for 4 to 6 hours to remove any remaining moisture.\u003c\/p\u003e\n\u003cp\u003eTo brew this tea you will break some pieces of the flower cake off before putting them in a glass pitcher to add water. As soon as hot water hits them they tint the liquor a soft yellow. Then the flowers expand, and expand, opening to reveal their plush petals and golden pistils. The flowers fill the glass pitcher with a beautiful mess, like a drowned bouquet.\u003c\/p\u003e\n\u003cp\u003eThe tea has the sweetest aroma, and its flowery citrus notes captivate us the way yuzu, valencia orange, or bergamot does. The powerful medicinal qualities of this tea are noticeable when drinking it. It has a clearing effect that we feel draining heat and stagnation from the body. It is so delicious, you will smile while it works its magic on you.\u003c\/p\u003e\n\u003cp\u003eSilk Chrysanthemum is a product born out of love and respect for traditions, heritage, and nature. It is an embodiment of everything that Cultivate stands for: passionate artisans, heirloom varietals with history, biodynamic and natural farming methods, and craftsmanship adhering to traditions and cultures that have been passed down for generations. \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\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 style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eTemperature\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e100 \u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 200 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e3 min, 5 min, 5 min\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"40g cake","offer_id":48393682419992,"sku":"","price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-june-17-2025-tea-cake-1-v1-5872.jpg?v=1752428649"},{"product_id":"wild-white-2018-single-tree","title":"Wild White 2018 Single Tree 单株野生白茶","description":"\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eMay 2018\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eZhenghe, Fujian\u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA true gift from nature, this is an extremely precious wild white tea, from the alpine forests of Zhenghe, Fujian. It comes to us from one of our well-respected tea foragers, Mr. Fan or Hunter who coincidentally discovered a mountain region with wild tea plants in his hometown of Zhenghe, Fujian when he was working in the Forestry Department for the local government, managing the population of wild boars that were wreaking havoc for local farmers. Zhenghe, Fujian is one of only two origins for an authentic white tea.\u003cbr\u003e\u003cbr\u003eThis tea was foraged from one single centuries-old wild tea tree, standing at more than 12 feet high.\u003cbr\u003e\u003cbr\u003eTo Hunter, wild tea trees must meet the following three conditions:\u003cbr\u003e\u2028\u003cbr\u003e1. Natural reproduction from seeds\u003cbr\u003e2. Grown in pristine and natural ecological environment\u003cbr\u003e3. Grown in an environment with no pollution, and have zero pesticide\/chemical residues.\u003cbr\u003e\u003cbr\u003eThe centuries-old tea tree is wild and of the traditional Zhenghe Dabai (Big White) 政和大白 varietal, situated within thousands of acres of ecological ancient old growth forest more than 3600 feet above sea level. In these vast old growth forests, the wild tea trees compete with a diverse variety of trees seeking precious diffused sunlight; the roots extend deep, drawing nutrients from the ground and, thus, the tree grows slowly and the tea leaves accumulate rich nutrients and compounds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe craftsmanship is authentic and traditional. Zhenghe white tea is processed by way of  阴干 shade drying, as opposed to the more common sun-dried or oven-baked white teas. The foraged tea leaves are spread on bamboo mats and naturally dried in the shade, without any exposure to sun or fans or mechanical roasting.\u003cbr\u003eThis is significant—the tea leaves are allowed to dry slowly and naturally, without any application of external heat. This translates into tea leaves that are still “alive” and still retain the maximum amount of live enzymes and nutrients. This centuries-old white tea craftsmanship is extremely laborious, time-consuming and requires a substantial amount of space.\u003cbr\u003e\u003cbr\u003eAdding to the particulars of this tea production is the impermanent alpine microclimate in Zhenghe, Fujian. The weather shifts between thunderstorms during the night, drizzles and fog in the morning, and blue sky by mid-day. Surprisingly, this ever-changing weather is the ideal condition for crafting traditional white tea. Craftsman of Zhenghe white tea, with decades of experience, can instinctively predict the changes in weather, and optimally time each stage of the tea processing to the weather. Slowly and continuously over time, the fluctuations in temperature and humidity act to “wring out” the moisture in the fresh tea leaves. Having respect for nature, learning how to work with nature, and achieving harmony between heaven, earth and human, is the philosophy for ancient crafters of tea.\u003cbr\u003e\u003cbr\u003eOur Zhenghe Wild White tea is one of the most intriguing we have tasted. The leaves are strikingly beautiful - enormously full and rustic. From such leaves and stems, I imagined the taste would mirror the form—rustic and earthy. Yet, it turned out to be the sweetest tea we have experienced. The sweetness is wonderfully pure, like tasting sugar cane, and, a surprising sweetness borne simply from leaves and stems. It also boasts a beautiful wood taste, like a fine, sweet wood incense.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis tea should be enjoyed two ways: first by infusions in a gaiwan (for more than 10 infusions), and then boiled\/simmer on the stove top for 5-10 minutes. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInfusion: \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\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cspan\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\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 - 120 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd\u003e10+\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBoiling\/Simmering: (using the same leaves as the infusions)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSimmer on stove top with approximately 200ml water for 5- 10 minutes. This tea can be boiled for 3 times!\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39643131576425,"sku":"","price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/IMG_9209_d2787a3f-6d64-4c2b-bca9-f2fdb5526c76.jpg?v=1632342585"},{"product_id":"true-cliff-shuixian-2007","title":"Sanyang Peak Shuixian 2017","description":"\u003cp\u003e\u003cstrong\u003e三仰峰水仙2017\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eApril 2017\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eWuyi Mountain, Fujian \u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe magnificent Wuyi Mountains, a protected Nature’s Reserve in Fujian Province, is home to the some of the  most treasured and highly sought after oolongs of China. An UNESCO World Heritage site, it famously consist of 36 peaks, 72 caves and 99 cliffs.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e The oolong from Wuyi Mountain is called yancha 岩茶 “cliff or rock oolong”. An extremely rare oolong, the true cliff yanchas are from the limited number of tea trees located within the Nature’s Reserve, and harvested according to ancestral rites on the rocky slopes of the magnificent cliffs. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the year 1619 during the Ming Dynasty, Xu Biaoran, a native of Wuyi Mountain, compiled and published a book named “Wuyishan Zhilue”. In the four-volume book, he painted an astonishing whole picture of the magnificent Wuyi Mountain. The original painting, called “Wuyi Scenic Spots” is now in the collection of Waseda University in Japan. In the painting, he painted many of the most famous peaks, caves and cliffs, including Shuilian Cave, Matou Cliff, Sanyang Peak, Dawang Peak, Tianxin Cliff, etc. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis special True Cliff yancha is from Sanyang Peak, the highest peak within the Wuyi Mountain Nature Reserve at an elevation of 2400 feet above sea level.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese Shuixian tea trees are around 40 years old – old enough in their varietal to be considered old grove trees. The tea from these trees is crafted by Uncle Huang, a generational tea craftsman with over 4 decades of experience making yancha.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen describing the best yancha, the Chinese use the phrase 岩骨花香, which loosely translates to “cliff bone, floral fragrance,” meaning that the yancha has cliff and mineral notes as its skeleton, combined with a notable floral perfume. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis yancha strikes exactly this arrangement of rock and flowers. Its tannins are softened by time, which gives the tea a mouth-coating richness. The liquor moves gently downwards, across the palate, and its taste extends for a long time. In this downward motion, one can taste so many different inflections of cliff and stone – and with this erosion, comes the distinct bouquet of flowers. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe tea conjures rare wood and mineral notes, as well as cocoa and tobacco. It has a sweet, lingering aftertaste with notes of apricots and tree sap. The complexity with which it presents itself leaves a lasting impression, and seems to reference the remarkable biodiversity of the place from which it came. It is a powerful tea, however it leaves us calm and quited. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo fully enjoy the experience of this tea, I highly recommend using a high grade porcelain gaiwan for brewing. After each infusion, make sure to smell the inside of the lid of your gaiwan with this simple technique: short and quick puffs of air in and out of your nose. The aroma changes dramatically with each puff of air in and out of your nose: woody, musky, mineral, floral, sweet. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and quick infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39712631783529,"sku":"","price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A0731.jpg?v=1698977449"},{"product_id":"yashixiang-duck-shit-2019","title":"Yashixiang \"Duck Shit\"","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e\u003cspan style=\"margin: 0px; padding: 0px; outline: currentcolor none 0px; max-width: 100%; font-family: PingFangSC-Ultralight; box-sizing: border-box !important; overflow-wrap: break-word !important;\"\u003e\u003cstrong style=\"margin: 0px; padding: 0px; outline: 0px; max-width: 100%; box-sizing: border-box!important; word-wrap: break-word!important;\"\u003e乌岽坪坑头鸭屎香\u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 2024\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eWudong Mountain, Chaozhou, Guangdong \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYashixiang, or “Duck Shit,” is a relatively recent Phoenix Oolong varietal. The mother tree, now 85 years old,  is situated in the well-known Pingkangtou Village on Wudong Mountain, at just over 3000 ft elevation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLegend has it that the name Yashixiang or “Duck Shit” came from Pingkangtou Village. The mother tree was planted in a tea garden where the soil was tinted yellow, dense with clay and minerals that made it resemble the colour of duck shit. The tea trees plant in this soil grew beautiful, dark green tea leaves, and villagers asked the tea farmer for the name of this striking new varietal of oolong. Afraid that his tea plant would be stolen, the tea farmer, with a calm, slightly defeated face, responded, “it's not good tea, it smells like duck shit.”  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis tea’s detracting name succeeded in protecting the mother trees, but did not restrict Yashixiang’s reputation as an exceptional and refined Phoenix Oolong. The one that we have to share with you is made with leaves from an old grove of trees, between 60-70 years old. It is crafted by tea master Ma Xiaohou, who has been working with the Yashixiang varietal since the 1990’s. The tea was gently slow roasted over charcoal for over 20 hours, adding great depth and texture to this already complex varietal. It takes great skill and practice, as there is a fine point to which this tea has to be bruised and roasted to express its full character without overpowering the nuances that increase its complexity. Ma Xiaohou has achieved that, leaving us with a truly exceptional Yashixiang Phoenix Oolong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo fully experience this tea, we highly recommend using a high quality porcelain gaiwan for brewing. After each infusion, be sure to smell the inside of the lid of your gaiwan by breathing short and quick puffs of air in and out of your nose very close to the lid. Repeating this after each infusion, you will see that aroma changes dramatically with each puff of air in and out of your nose. The scent of Duck Shit takes us to many, very beautiful places. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eIts slightly oily liquor is smooth and clear, coating the mouth and drawing saliva from under the tongue right away. The tea is not high-fragrance, rather, the character is found more in the body of the tea. A fine matrix of tannins creates delicate resistance in the mouth; it enmeshes the aromatics and carries them down our throats, rather than letting them evaporate into our nasal passages, filling our heads. We find compelling notes of camphor, incense, lychee, and pungent flowers in this tea, however as a whole, it is so well balanced that it gives the sensation of tasting like\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e a bit of everything\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, and so, perhaps it can only be said to taste like “Duck Shit.” \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and very fast infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39712635060329,"sku":"","price":75.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2760.jpg?v=1731038182"},{"product_id":"2018-zi-ya-purple-bud","title":"2018 Zi Ya Purple Bud","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e2018紫芽生普洱\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eApril 2018 \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eJinggu, Yunnan\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Zi Ya \"Purple Bud\" is a unique and distinctive pu'erh raw from one of our favorite tea craftsmen, Mr. Tang in Jinggu Yunnan.  \u003c\/p\u003e\nThe first time we acquired the Zi Ya Purple Bud Pu’erh raw was in 2020 - we intentionally aged the cakes for one full year before drinking it in the spring of 2021. We were struck by its beautiful and plump leaves with a dark blue sheen, and also the clarity and gentleness of the tea. It has distinct elegant floral notes, and slightly smoky.Late last year, we were extremely fortunate to have the opportunity to acquire five precious cakes from the 2018 vintage year from Mr. Tang himself, from his own personal collection. His aged pu’erh cakes are rarely available as they are always snatched up by pu’erh connoisseurs and collectors as soon as they are release.\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eI was astonished by my first experience with the 2018 vintage. The mouthfeel is amazingly silky smooth - I could have mistaken it for an old-grove oolong if I didn’t know it was a pu’erh raw. It is exceptionally sweet - with no smokiness that I had experienced from the 2020 year. On the palate, it had distinct caramel, molasses and burnt sugar notes, followed by dark chocolate. When I smelled the lid of the gaiwan that I was using to brew it, it had notes of sweet dried prune.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eI was amazed at how much the Zi Ya pu’erh raw has aged in 3 years! I had always known that Mr. Tang’s pu’erhs age exceptionally well, and to expect a substantial change every three years, but the experience still blew me away.\u003c\/p\u003e\nI have included a one-serving size of the 2020 year Zi Ya Purple Bud, for a comparison tasting of the 2018 Vintage versus the 2020. Have fun!\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHere is information on the Zi Ya Pu’erh Raw:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eZi ya (purple bud) is Yunnan Big Leaf varietal pu’erh trees that have significantly higher anthocyanin in the developing buds than other pu’erh trees. The development of these zi ya tea trees are closely linked to the environment - stronger sunlight and higher temperatures cause the tea leaves to have higher levels of anthocyanin. \u2028\u2028\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe zi ya 紫芽（purple bud) tea trees were planted by Tang Wang 18 years ago in his tiny tea garden in Jinggu, Yunnan. The young leaves from these zi ya trees emerge purple, and then turn green as they mature. The leaves were predominantly used to make black tea in the past.\u2028\u2028In 2016, Mr. Tang made a small experimental batch of pu’erh with the leaves from the zi ya trees.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHand picked one-bud-two-leaves are picked in the early spring and are allowed to wither naturally on bamboo mats outdoors under the gentle morning sun. The leaves are pan-fried by hand in charcoal-fired steel wok, and then rolled and air-dried naturally. The tea is crafted following the traditional 晒青 shai qing (sun wilted\/dried) processing of pu’erh tea, where the tea leaves are dried naturally in the sun, instead of roasted or oven-dried. \u2028\u2028\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter the mao cha 毛茶 has been made, it is aged for one month, and then steamed to be pressed into individual cakes. Finally, the tea cakes are dried naturally. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and very fast infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39845346934889,"sku":"","price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/IMG_2604-2.jpg?v=1643788084"},{"product_id":"2015-wild-old-grove-lapsang-souchong-unsmoked","title":"2015 Old-Grove Wild Lapsang Souchong Unsmoked","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e2015年野梗老丛正山小种 非烟熏\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eApril 2015 \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eTongmuguan, Fujian\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA rarely available, seven-years aged, unsmoked Lapsang Souchong from a grove of wild 100-years old tea trees in the historic Tongmuguan County of Fujian Province. \u003cbr\u003e\u003cbr\u003eLapsang Souchong is the direct translation of the tea’s Chinese name: 正山小种. The first two characters 正山 translate loosely into “The mountain” or “the correct\/right mountain”, and 小种 translate into “small leaf varietal”. Therefore, Lapsang Souchong essentially means “black tea made from the small-leaf varietal tea trees originating from the mountain of Tongmuguan County”. Lapsang Souchong has two variations: smoked or unsmoked. Usually, in the West, only the smoked variation is available. However the unsmoked variation is more popular with Chinese tea connoisseurs. \u003cbr\u003e\u003cbr\u003eLapsang Souchong is a historic tea - as the world’s first black tea, it is the origin of all black teas. Legend has it that a tea farmer in Tongmuguan was in the process of making green tea, but was interrupted suddenly by intruding troops from the neighbouring village. When the tea farmer came back, the green tea had already oxidized into much darker leaves and had developed an unfamiliar smell. The tea farmer attempted to hide the unfamiliar aroma by smoking the tea leaves over pine wood. At the time, there were many English and Dutch traders in Tongmuguan trading tea, and they immediately fell in love with this new type of tea that was full-bodied, sweet and smoky. \u003cbr\u003e\u003cbr\u003eThe English loved Lapsang Souchong so much so that a Englishman named Robert Fortune stole 20,000 tea plants from Tongmuguan, and planted the tea trees in Darjeeling, India as Darjeeling is at same latitude as Tongmuguan. This is the beginning of Indian black teas. \u003cbr\u003e\u003cbr\u003eTongmuguan is one of the most beautiful, pristine tea origins we have visited. A protected Nature’s Reserve, it is two hours away from Wuyi Mountain in Fujian Province by car. Only local villagers are allowed entry into Tongmuguan County - a checkpoint is in place at the beginning of the winding road leading into Tongmuguan, and no tourists are allowed inside the County. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Lapsang Souchong is from Hangdun, the most sought-after village in Tongmuguan County, and one of only 7 villages where authentic Lapsang Souchong originates from. Situated at 4000 ft above sea level, Hangdun is usually surrounded by clouds and fog. The drive up to Hangdun is astonishingly beautiful – a winding road takes you along magnificent cliffs marked with crystalline streams of water, where waterfalls cascade off of every peak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCentury-old wild tea trees grow here, scattered amongst the gigantic bamboo forest. Their branches and trunks are covered with moss, indicating both their age and their vitality. Both stems and leaves were picked from them to make this tea. Similar to what we see in many white teas, these rustic stems make this tea suitable for aging, as the stems have more nutrients and enzymatic compounds in them that preserve the tea and develop character over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis is a captivating and delicious black tea. Six-years of age has made it very smooth and settled, and we can better taste its subtleties compared to the stronger, more direct experience of a newer tea. On the palate, it is soft and refined: milky, floral qualities are underlaid with beautiful woody notes. We find hints of Chinese jujube dates, sandalwood, and orchids blended by age to the point where they are almost indiscernible. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and fast infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10+\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39845346246761,"sku":"","price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/IMG_2605-2.jpg?v=1643600127"},{"product_id":"yunnan-red-heicha","title":"Yunnan Red Heicha","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e滇红金花黑茶\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eApril 2020\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eFengqing, Yunnan\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHeicha 黑茶 is a fermented tea from the Hunan province in China. It is a lesser known tea, however its craftsmanship has a very rich tradition worth describing in detail. The preparation of Hei Cha dates back to the Tang Dynasty in the 9th century. Traditionally there are ten steps in crafting it: the tea is fermented, steamed, slowly roasted over charcoal, and then compressed into dense bricks. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ePart of the wonder of Hei Cha, and why it is so highly regarded, is that, as the brick of tea ages, many little “golden flowers” 金花 form on it. These flowers are a probiotic called Eurotium cristatum. Over centuries of human interaction with them, these golden flowers have come to be understood as a very precious substance. Firstly, they contain enzymes that catalyze the breakdown of proteins in tea leaves, turning them into sugars, thus making the tea taste sweeter and more smooth. Secondly, the golden flowers convert the polyphenols in tea into beneficial and more available substances for the human body. Eurotium Cristatum is also found in thousand-year old reishi and cordyceps mushrooms, and has been the subject of medical research for a very long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWhile it’s makers use very traditional craftsmanship and work in small batches, this Yunnan Red Hei Cha is an experimental tea. Normally Hei Cha would be prepared using tea from big-leaf trees high in the mist-covered mountains of the Hunan province. With this tea, the makers have used black tea from the Yunnan province instead. The black tea from Yunnan, harvested in 2018, is a blend of delicate bud-and-leaves from 300 years old arbor trees. When fermented as a Hei Cha, it is transformed into something a bit unbelievable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIt is as though this experiment has added an invisible milk to the Yunnan black. The enzymes from fermentation have produced an incredible softness, and a sweetness. In the mouth, the spaces in the structured tannins of the black tea have been filled with something dense and even. When the tea is first prepared it tastes like dulce de lece. After a few infusions the sweetness gives way to the taste of dried leaves. The auburn coloured liquor gradually intensifies with each infusion – never getting as dark as a fermented pu’erh, but still pointing towards the earth. For being so fascinating, it is a very comforting and grounding tea to drink. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and very fast infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e8\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39916523782249,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":39916523815017,"sku":"","price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/IMG_4401_e38b690e-03eb-4789-9f55-d6264f6e16a0.jpg?v=1646956262"},{"product_id":"wild-laoshan-white","title":"Wild Laoshan White","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e野放崂山白茶\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eMay 2020 \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eLaoshan, Qingdao\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Wild Laoshan White is a special “Reserve” release from the Tang family; only a few kilos were crafted in 2020, a small portion of which we are extremely grateful to have acquired. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMr. Tang’s family are generational tea farmers in Laoshan Mountain of Qingdao, Shandong. Shandong, of Northeastern China, is named after Mount Lao, a magnificent mountain range recognized by its striking, slim, elongated cliffs. The many small plots that make up Mr. Tang’s tea farm are scattered along this 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. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLaoshan is a very unique tea producing area in China. It is as far North as a tea region can be, and at the highest latitude, before temperatures become too cold for tea trees to survive. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe small farms in Laoshan have Mount Lao on one side, and are otherwise surrounded by ocean. The air here has very high humidity, and it sees longer winters of frost and snow than tea regions further South. Another special feature of Laoshan is that the water that irrigates the tea trees comes from natural springs that run through Mount Lao. This water is very pure and high in the minerals it collects from the cliffs of the mountain. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis tea comes from a once deserted tea garden that the Tang family came across, tucked into the forested hills at the foot of Mount Lao. Here, the smell of the ocean gives way to dense red pines and cherry trees laced with honeysuckle vines. The Tang family recognized this special tea garden for its particular peace and tranquility. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe tea trees here are around 30 years old, and were abandoned about a decade before they were rediscovered. Some of the tea trees stand at a towering 7 feet tall, which is highly unusual for the small-leaf varietal of tea plants indigenous to Laoshan. The Tang family wanted this deserted, self-sustaining tea garden to remain “wild” and so they harvest it with little intervention. The rotted pine needles and pine cones that fall around it are used as natural fertilizers, and the weeds are not removed. The tea leaves are foraged for a period of two weeks, between the end of April and the beginning of May. Only a mere 5 kilograms were crafted in 2020. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt is fascinating to taste a tea inspired by Fujian white teas, and yet inflected with the very particular characteristics of this terroir. Because it is uncommon to see traditional white tea craftsmanship in this region, we consider this tea experimental. The delicate and precise processing without the application of any external heat leaves this tea full of its essential energy.  It is thic,k yet crisp and refreshing and carries the rhythm of pine and cypress with it. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe liquor is a bazaar lime-water colour.  It has a lemony, electrolyte finish and lingering lichen-green notes.This dense, vibrant fluid tastes mossy and detailed, describing a miniature forest, or even a midsummer night’s dream to us, within our mouths. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and very fast infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39998600839273,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/IMG_5630-2.jpg?v=1649117089"},{"product_id":"daxueshan-wild-puerh-shoots","title":"Daxueshan Wild Pu'erh Shoots","description":"\u003cp\u003e\u003cstrong\u003e大雪山野茶\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eMarch 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eJinggu, Yunnan\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen a tea appears more like an animal than a plant, one must take pause to consider where it has come from. This wild pu’erh is made from 1000 year old tea trees that grow on Daxueshan, or Big Snow Mountain. Trees of this age reach very high, and do not grow many leaves. It would be disrespectful, and could possibly hinder the trees growth, to harvest its leaves so instead, this pu’erh is made from what Mr. Tang, who makes it, calls “the shoot.”\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eThese buds are dense bundles of newly sprouting leaves, tightly nested within one another such that they appear flanked, like armor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe first and only time I tried this tea was 5 years ago. Mr. Tang told me how precious this tea was, and that it came from ancient trees deep in the jungle on Daxueshan, near his tea farm in Jinggu, Yunnan. He explained to me that these trees are over 65 feet tall and that, in order for him and the local villagers to gather the shoots, they have to climb up them with their limbs wrapped around the trunk. To collect even a modest amount of shoots the pickers have to pack tents and living supplies in their backpacks and stay on the mountain for at least a night. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn Yunnan, it is a long-standing tradition for the locals to harvest a small amount of fresh shoots from wild tea trees. The shoots would be dried under the sun, or pan-fried. These teas are never for sale in the marketplace, and locals only make enough of it for their own consumption. Many years ago, Mr. Tang went to attend his brother’s wedding on Daxueshan, in Fengqing, Yunnan. This is where he first encountered the wild pu’erh shoot tea made by local villagers. He was immediately captivated by the unique smell of wild flowers present in the tea. Since then, every spring, he would visit a few villages in Daxueshan, collect a small amount of shoots from wild pu’erh trees with the vilalgers, and bring it back to his tea farm. As is the custom, he naturally withered the shoots in a sunroom and then roasted them over charcoal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt 8200 feet elevation, the jungle terrain where these wild pu’erh trees stand is extremely steep, and a ways away from the nearest village. The trees have grown wild and untamed since they were planted by the ancestors of local, indigenous tribes more than one thousand years ago. These trees are noticeably unique: they are oddly tall, each with distinct character, and their buds emerge like dense bamboo shoots. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMr. Tang crafts this tea according to the methods that have been passed down through generations of the local people. The shoots are slightly bruised as they are picked from the tree, making the tea naturally slightly fermented.  It is dried directly in the sun on bamboo mats after harvesting. Mr. Tang gently agitates the shoots as they are spread out on the mats to enhance the expression of their compelling fragrance. To finish, the shoots are slowly roasted over low-temperature charcoal for at least 2 weeks, removing the “coldness” from these wild tea leaves. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePrized for its energetics, and for offering us such a direct experience of ancient pu’erh trees, this year’s harvest of Daxueshan also delivers a shocking amount of flavour. The dense, freshly harvested buds are bright green with a streak of purple running along one side. They float in the gaiwan like small boats, and smell as though they are carrying an import of tropical fruit.\u003c\/p\u003e\n\u003cp\u003eThe liquor they brew is very clear, which can be deceiving, because its taste is anything but watery. The tea feels like electrolyte water on the tongue, and slides across the palate. It tastes like acacia honey and warm cotton before finishing intensely sweet, like dissolved sugar and lychee. These buds teach us something about tea made from ancient trees: they have a way of transmitting their essence through their leaves – we taste their sap, and receive their enduring vitality here. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\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\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cspan\u003e100\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\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":40375746855017,"sku":"","price":85.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":50461121511704,"sku":null,"price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-june-17-2025-tea-1-v1-6123.jpg?v=1752352857"},{"product_id":"jade-qilin","title":"Jade Qilin 玉麒麟","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e正岩玉麒麟\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eApril 2016\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eWuyishan, Fujian\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eJade Qilin is a very special True Cliff Oolong from within the Wuyi Mountain Nature’s Reserve in Northern Fujian. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOolong from this region is called yancha 岩茶, which translates as “cliff or rock oolong.” True cliff yanchas are extremely rare, as they must come from the limited number of tea trees located within the Wuyi Nature Reserve, and must be harvested according to the ancestral rites that are attached to these revered, sloping cliffs. This rarity results in their being two categories within “Cliff Oolongs”: they are either “true cliff 正岩“ or “half cliff 半岩”.  “True Cliff” refers to cliff oolongs where the tea trees are located inside the 70 km Reserve area, (and stand amongst the 36 peaks and 99 cliffs). “Half Cliff” refers to cliff oolongs where the tea trees are located just outside this area, but are still situated inside Wuyi City. Tea from nearby villages that are around 20 minutes away from the Reserve, like Xingcun and Caodun, are considered “Half Cliff” as well. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs this suggests, terroir is particularly significant to Cliff Oolongs. To taste rock oolongs is to taste for the cliffs from which they came. With such forward mineral notes, we are invited to consider the dense, volcanic rock that the tea trees grow on. Through hundreds of thousands of years of erosion, the earth on these cliffs, composed of small bits of red granite, is extremely high in minerals and organic compounds, which are taken up by the roots of the tea trees and fed into their leaves.  Each cave, cliff, and peak in this region is appreciated for its unique characteristics, and it is no wonder we see such variation within the oolongs they yield. The Wuyi Mountains are a place of great biodiversity, where both flora and fauna have been able to evolve with increasing specificity, whilst maintaining cooperation across great differences. Many attribute the complexity of these teas to the incredible diversity of the natural world they grow in.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe varietal of this tea, Yu Qilin, is extremely rare among Wuyi cliff oolongs, and one from within the Wuyi Mountain Nature’s Reserve is near impossible to come by. With gratitude for the connections that allowed us to source this tea, it is truly a treat and a privilege to be able to share it. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYu Qilin literally translates into “Jade Qilin,” the name of a unicorn-like chimerical creature from ancient Chinese mythology. It is one of five auspicious animals whose appearance, ancient people believed, brought good fortune. The Qilin is a symbol of kindness and harmony, and is often used to describe people with integrity and high moral standards. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe can taste this tea with great curiosity as to why it would be named after the auspicious Qilin. Perhaps it is on account of the rarity of this varietal’s appearance in the Wuyi Mountains. It could also have something to do with the fortifying and generous characteristics of the tea itself, as the liquor has a medicinal quality that seems to speak directly to the body and its energy. It could also be an acknowledgement of the profound integrity of its taste: the tea produces a smooth and descending liquor, with a flavour so fused it is impossible to pull apart into individual notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA mystical name does suit this tea, whose slightly opaque liquor tastes neither floral nor architectural as we would expect of a True cliff oolong, but rather seems to suspend something impossible and unearthly within it. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e8\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":40294638551145,"sku":"","price":80.0,"currency_code":"CAD","in_stock":false},{"title":"50g","offer_id":40294638583913,"sku":"","price":160.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/IMG_7675.jpg?v=1663099232"},{"product_id":"ancient-big-white","title":"Ancient Big White","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e古乔大白普洱\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eApril 2024 \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eJinggu, Yunnan\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAncient pu’erh tea trees are not uncommon in Yunnan, however we rarely come across any of the Jinggu Dabai, or “Big White,” varietal outside of Yangta Village. This rare varietal is native to Yangta and the trees have never spread far from where they originated. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOn account of its rarity, the price of fresh leaves from the ancient Jinggu Dabai tea trees increases each year. Despite their climbing market value, Mr. Tang insists on making a very small amount of pu’erh from Jinggu Dabai every year, should he be so lucky as to find fresh leaves on the ancient trees. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis rare and unusual pu’erh Mr. Tang makes comes from a grove of 300 ancient Jinggu Big White tea trees near his property. The trees here are approximately 400 years old; they stand together in the only known grove of the ancient Big White varietal to exist. Their newly sprouted leaves are golden yellow, and their branches, covered in moss and lichen, are full of vitality. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Jinggu Dabai varietal is subdivided into 9 varieties – the yellow buds are used to make the \u003ca href=\"https:\/\/cultivatetea.com\/products\/ancient-gold-needle\" title=\"Ancient Gold Needle Pu'erh\"\u003eAncient Gold Needle\u003c\/a\u003e that Cultivate also carries, and the other 8 varieties are used together in crafting this Ancient Big White. The trees stand in the same grove of ancient tea trees that are over 400 years old and, just as the Ancient Gold Needle, this pu’erh is “pure material,” meaning there hasn't been any mixing with leaves from younger tea trees. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe effect that this tea has is unusual: it tastes delicate and refreshing, while simultaneously having a deep energetic effect. The texture of this tea hints at it being more substantial than we would guess from its flavour, and we pick up on its affect during the aftertaste. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe would want this pu’erh on an intentional day. It asks for patience, and seems to slow us down into a contemplative and open-minded state. After several infusions of this tea we find our thoughts moving in less familiar ways; something worth watching for. The soft gold liquor is viscous and heavy; it passes across the mouth quickly, carrying with it a bright, beguiling taste reminiscent of lemon-yogurt. The activity of this sweet and complex ferment settles very deeply in us, and offers the strong energy that accompanies such abiding trees. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10+\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":44133623267608,"sku":"","price":65.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":44133623300376,"sku":"","price":130.0,"currency_code":"CAD","in_stock":true},{"title":"200g cake","offer_id":44133623333144,"sku":"","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A6392.jpg?v=1670020547"},{"product_id":"ancient-gold-needle","title":"Ancient Gold Needle","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e黄芽金针普洱\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eApril 2024\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eJinggu, Yunnan\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eAncient pu’erh tea trees are not uncommon in Yunnan, however we rarely come across any of the Jinggu Dabai, or “Big White,” varietal outside of Yangta Village. This rare varietal is native to Yangta and the trees have never spread far from where they originated. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eOn account of its rarity, the price of fresh leaves from the ancient Jinggu Dabai tea trees increases each year. Despite their climbing market value, Mr. Tang insists on making a very small amount of pu’erh from Jinggu Dabai every year, should he be so lucky as to find fresh leaves on the ancient tea trees. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThis rare and unusual pu’erh Mr. Tang makes comes from a grove of 300 ancient Jinggu Big White tea trees near his property. The trees here are approximately 400 years old; they stand together in the only known grove of the ancient Big White varietal to exist. Their newly sprouted leaves are golden yellow, and their branches, covered in moss and lichen, are full of vitality. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Jinggu Dabai varietal is subdivided into 9 varieties – the yellow buds are used to make this Ancient Gold Needle, and the other 8 varieties are used together in crafting the \u003ca href=\"https:\/\/cultivatetea.com\/products\/ancient-big-white?_pos=1\u0026amp;_sid=d258992f7\u0026amp;_ss=r\" title=\"Ancient Big White Pu'erh\"\u003eAncient Big White\u003c\/a\u003e that Cultivate also carries. The trees stand in the same grove of ancient tea trees that are over 400 years old and, just as the Ancient Big White, this pu’erh is “pure material,” meaning there hasn't been any mixing with leaves from younger tea trees. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe pu’erh cake is crafted by Mr. Tang following traditional techniques he studied locally. His intention for this Ancient Gold Needle is to craft a top-grade tea that exemplifies the finest characteristics of the ancient Jinggu Dabai pu’erh trees, when handled according to uncompromising traditional methods. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eOn the palate the tea is surprisingly delicate at first, soft apricot notes and escaping references to flowers. As its structure develops a network of energy distributes quickly and evenly throughout the body. There is a dense, fabric-like quality to this pu’erh: its tightly bound meshwork of tannins gathers us. As we spend time with it, we might feel woven. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10+\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":44134773489944,"sku":null,"price":70.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":44134773522712,"sku":null,"price":140.0,"currency_code":"CAD","in_stock":true},{"title":"357g cake","offer_id":44134783123736,"sku":"","price":950.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A6583.jpg?v=1670020674"},{"product_id":"secret-realm-mijing","title":"Secret Realm \"Mijing\"","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e秘境古树生普洱2017\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eApril 2017\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eLincang, Yunnan\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe name of this tea translates to “Secret realm” or “Secret,uncharted place.” This name could apply to both the place this tea comes from and the tea itself: it is no longer possible to acquire the 2017 harvest of this pu’erh, and the following harvests are available in such low quantities, their cost is quite prohibitive. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWe acquired this tea from Ahang, who is of Dai ancestry and indigenous to the Lincang region of Yunnan. Ahang is one of the few people who could have shared this tea with us, as pu’erhs like this one are only directly accessible to the local indigenous people, and are rarely shared with those outside their communities. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWhen we asked Ahang which village, exactly, this tea came from, he grinned and responded simply, “Lincang.” The Lincang area includes several prestigious and highly sought-after pu’erh producing villages, like Bingdao, Xigui, and Mangfei, and we admired that Ahang would not direct us towards the exact home of this “Secret Realm” amongst them. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHe told us that, a few years ago, he came across a dozen ancient tea trees, at least 500 years old, and that he immediately fell in love with them. They are towering tea trees - their huge canopies extended far from their trunks, and cast incredible shadows on the brush below them. They expressed such strength and intelligence, Ahang knew their leaves would yield incredible tea.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSince this encounter the leaves from these dozen ancient tea trees have only been harvested once per year, during the first Spring harvest. Their pu’erh cake is what is known as “pure material,” meaning it is not, like most high-value pu’erhs, slightly blended with other, younger tea leaves to reduce the cost of each cake. Instead, this tea is entirely made up of ancient leaves. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAs you might imagine, this pu’erh has exceptional energy, complexity, and “Qi.” It will last for more than 20 infusions, and maintains a soft, weighted, medicinal quality that sinks deep into our person throughout. Initially, its taste references the wild jungles and mountains it comes from: the taproots of these ancient tea trees extend so deep into the earth, the minerals they pull up and deposit in their leaves produce a taste that is strong and wild – like an entire forest and all of its seasons, bound together. It is a rare experience for most of us, to encounter this leaf-flavour. Later infusions are less intense, drawing out the sweetness of rock sugar, earth, and wild honey. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThere are teas that support complex states, the handling of unanswerable questions, and that can meet us when we find ourselves in uncharted places of our own. This a tea of this nature – it isn’t for everyday, but when it’s right, you’ll be so grateful for its company there, in the unknown.   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10+\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":44151153688856,"sku":null,"price":125.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":44151153721624,"sku":null,"price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A9010.jpg?v=1670020320"},{"product_id":"2008-pu-erh-aged-orange-peel","title":"2008 Pu’erh \u0026 22 Years Aged Orange Peel","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e2008年陈皮普洱\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 2008 (Pu'erh), Fall 2002 (Orange Peel)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eMenghai, Xishuangbanna, Yunnan\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe do not have much of this very special Pu’erh Ripe from 2008, and are very happy to be able to share what we do. Our tea mentor in Beijing has sent us 7 cakes of it, enthusiastic about the results of this combination of pu’erh ripe and aged orange peel.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe tea in these cakes is hand harvested ‘one-bud-two-leaves’ from Menghai, Xishuangbanna, Yunnan. The leaves are combined with aged orange peel (Chen Pi) from red mandarin oranges grown in Xinhui, Guangdong, (the most well-known village for producing aged orange peel). \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOrange peels are revered as both a medicine and a deeply satisfying flavour in China. They must be aged for at least six years before being used in tea; any younger and their moisture and sugar content will cause the tea cake to grow moldy. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe orange peel in this tea, now 20 years old, is gently aromatic, and deeply ingrained in the tea it has been pressed with. The experience of drinking this pu'erh ripe is mellow and sweet, sustaining its balanced flavour through many infusions – an indication of its quality. Its liquor remains very red and has a clean, succinct aftertaste. This is the perfect digestif tea: it will soothe the stomach and aid digestion after what may have been a celebratory meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe key to brewing this tea is to use boiling water, and very fast infusions, starting at 10 seconds. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":44540236398872,"sku":"","price":75.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":44540236431640,"sku":"","price":148.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A1684.jpg?v=1676421531"},{"product_id":"matcha-shoyo-no-mukashi","title":"Matcha \"Shoyo no Mukashi\" Shincha","description":"\u003cp\u003e\u003cstrong\u003e抹茶昭陽の昔\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eTencha: Uji, Kyoto\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;\"\u003eMilled in: Nagoya, Aichi \u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;\"\u003eFirst Harvest 2025\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;\"\u003e \u003c\/p\u003e\n\u003cp\u003eThis is a deep matcha. It has a very satiating mouth feel that is lifted by its lean, precise flavour. We found this paradoxical sensation so captivating, the experience of this tea stayed with us long after it was finished.\u003c\/p\u003e\n\u003cp\u003eIt paints the palate with flower petals while pressing on the tongue to open space for itself.  The top notes are fruity and creamy, like lychee, balanced by gentle vegetal notes mid-palate. This matcha really takes the words out of our mouth, and would accompany a contemplative tea practice very beautifully. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/matcha_shoyo_no_mukashi_1.jpg?v=1714766810\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2g \u003c\/span\u003e\u003cspan\u003e⋅ 80\u003c\/span\u003e\u003cspan\u003e°C\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e⋅ 30ml \u003c\/span\u003e\u003cspan\u003e⋅ bamboo whisk\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e. . .\u003c\/p\u003e\n\u003cp\u003eIkkoen Chaho is a tiny tea shop founded in 1947 by Hiroshi Mitsuo in Nagoya, Aichi Prefecture. Now it is run by the son of Hiroshi and his wife, Chie Mitsuo. We visited their shop in March, which has been in the same building since it opened, and met the gracious Chie Mitsuo, who showed us their incredible facilities for milling matcha.\u003c\/p\u003e\n\u003cp\u003eIkkoen Chaho is an anomaly in Cultivate’s collection, mainly because they do not farm their own tea. Instead, they purchase high quality tencha from Uji, Kyoto that they use to mill their own matcha. \u003c\/p\u003e\n\u003cp\u003eTheir shop is home to 3 traditional matcha mills that they use to make tencha from Uji into matcha. These machines have been used and maintained here since the shop opened in 1947. They are beautiful pieces of equipment, each housed in a wooden case and run by a steady conveyor belt.\u003c\/p\u003e\n\u003cp\u003eFor how small their shop and production is, Ikkoen Chaho are surprisingly well known in the matcha industry in Japan, and a name that many Sado teachers quietly and assuredly recommend. This is all to say that the matcha from Ikkoen Chaho is very precious; the 3 stone mills produce roughly 30 grams of matcha per hour.\u003c\/p\u003e\n\u003cp\u003eThe shop has no website, no online presence, only a single store in Nagoya. We are very proud to offer 3 ceremonial matcha from Ikkoen Chaho at Cultivate.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"20g Tin","offer_id":45461069791512,"sku":"","price":95.0,"currency_code":"CAD","in_stock":true},{"title":"40g Box","offer_id":50571387306264,"sku":null,"price":165.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A6851.jpg?v=1686269138"},{"product_id":"thirteen-years-cave-aged-liubao","title":"Thirteen-years Cave-Aged Liubao","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e13年陈六堡\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eApril 2010\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eLiu Bao, Guangxi\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis is a very refined example of Liu Bao tea, made entirely from the youngest first harvest leaves from Liu Bao, Wuzhou, Guangxi. The tea was crafted in the spring of 2010, and then aged in an underground cave for 10 years. We purchased it when it was released from the cave in 2020, and have been aging it ourselves for the last 3 years. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eBrewing it now, we are quite astounded by the quality of this Liu Bao. Its luminous, ruby red liquor darkens throughout infusions, becoming increasingly dense with colour and weighty in the mouth, but no less clear in both taste and appearance. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAs we would expect from a tea that spent so many years in a cave, we taste wet rocks and mineral pitch. It has a ferment quality similar to ripe pu’erh, but is less viscous and lighter in feel. In fact, the taste of this cave aged Liu Bao is almost a perfect opposite of sweetness: its uplifting mineral notes and wet-earth flavour leaves us feeling clarified, and with re-calibrated senses. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e*It occurs to us that, in 2023, this tea is red enough to perhaps offer cellular protection for those born in the year of the rabbit \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 90 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10+\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":45510318129432,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":45510318162200,"sku":"","price":98.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":45510318194968,"sku":"","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2058.jpg?v=1688058262"},{"product_id":"wuliangshan-single-groves-puerh-raw","title":"Wuliangshan Single Groves","description":"\u003cp\u003e\u003cstrong\u003e无量山单株古树生普洱\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eApril 2021\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eWuliangshan, Yunnan\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFor the past few years Tang Wang has been looking for abandoned, ancient pu’erh tea trees in the mountains and jungles in Wuliangshan, nearby his tea farm in Jinggu, Yunnan. He has experimented with harvesting the leaves of a few of these trees – most of them around 300 years old – and making them into different pu’erh raws. Last year he released the first small batch this pu’erh, made entirely from leaves he collected on his foraging trips.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis pu’erh is particularly special as it comes from a single grove, and has been reserved for what Mr. Tang considers his personal collection. Mr. Tang foraged these leaves in 2021 and compressed them into individual-sized “cookies.” He has released a small amount of it from his collection to share with friends and communities who truly appreciate pu’erh raw. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWe’ve been given a great gift from Mr. Tang, and are celebrating in the result of his remarkable efforts. This pu’erh raw is perfumed and sweet smelling, with the focused characteristics we might expect from a single grove. It is a pleasure to drink it and taste for its “one-thingness,” and its clarity: there is no funk or haze to this tea. Rather, it feels a bit like rain water: refreshing, resetting, enriched, and succinct. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTea\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e100\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWater\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSteep time\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e10+\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":45778530992408,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":45778531025176,"sku":null,"price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A6884.jpg?v=1689644111"},{"product_id":"wild-purple-chrysanthemum","title":"Wild Purple Chrysanthemum","description":"\u003cp\u003e\u003cstrong\u003e野生紫菊\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eOctober 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eHangzhou, Zhejiang\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe leaves on the flowers are much more robust this year, and the tea has been produced in much smaller quantities. This tells us the region saw harsher weather, and that we are meeting more resilient flowers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blossoms expand in water, brewing an incredibly clear, straw coloured liquor that strikes the tongue with a fresh menthol sensation. It’s herbaceous and active, like rosemary and thyme. This, combined with its consommé -like mouthfeel, makes it feel like a clarifying broth. It leaves a lingering lemony aftertaste with hints of pine mushroom and wet earth. This is a long lasting tea that you can enjoy through many infusions, and it will become sweeter and sweeter as you do. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese amazing purple chrysanthemums grow wild in the mountains around Qiandao Lake in Hangzhou, Zhejiang. The total harvest this year was 10 kg, and we are thrilled to have received a small, very precious, amount of it. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt 4500 ft elevation, the climate in Hangzhou is quite cold, meaning there are few insects and pests. The delicate chrysanthemum flowers have taken advantage of these conditions, flourishing here without human intervention. All that the farmers do to tend to them is manually pull out weeds around where they grow. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEach purple flower is carefully harvested by hand in the second week of October. Afterwards they are spread out on small bamboo mats in a mud-walled drying room. The flowers are not heated directly, so to dry them the craftsmen gather pine branches from the mountain, light them, and maintain a fire in the small mud house. This way, the flowers are dried indirectly by the hot, dry pine air as it passes through the room. Once they are finished in the mud house the flowers are carefully carried down the mountain, where they are dried over charcoal at a very low heat. This process requires much patience to ensure that, as the flowers dry, their delicate petals do not fall off. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese beautifully preserved, purple tinted flowers brew a crystal clear liquor, disguising the intense medicinal qualities they impart to the water as they steep. Their bright yellow pistils glow in the liquid, and the petals expand, turning translucent as they slowly come to fill the carafe. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\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 style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e8 flowers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eTemperature\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e100 \u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e200 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e1 min, 1.5 min, 2 min+\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"15g","offer_id":47278792343832,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"30g","offer_id":50838991470872,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A7200.jpg?v=1701038462"},{"product_id":"oriental-beauty-gold-award","title":"Oriental Beauty Gold 東方美人","description":"\u003cp\u003e\u003cstrong\u003e東方美人\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eJune 2023\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eE'mei, Hsinchu, Taiwan\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eOn my recent trip to Taiwan I was fortunate to source two grades of Oriental Beauty, crafted by a 76-years old tea master. One won the Gold Medal Award at the Annual Hsinchu Oriental Beauty Competition, and the other won the Bronze Medal Award. These teas exemplify what makes Oriental Beauty so sought after and so highly regarded in the world of tea. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIn this highest grade of Oriental Beauty we notice smaller, more condensed leaves. In the dried tea, we clearly see one tip and one bud. It is difficult to imagine that each leaf and bud was picked by hand, they are so tiny and delicate. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe aroma of this tea has the same sweet, earthy bass layer as the Bronze, but with an extra-dimensional complex set of top notes, which caused us to describe it comparatively as “more 3D.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe tea brews a champagne coloured liquor, much lighter than the Bronze tea. Its taste is bursting with life, like spring flowers and magnolia. It has a robust aquatic quality, like water lotus: a unique bouquet supported by the earthiness of the tea itself. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAfter the first infusion the lid of the gaiwan smells like what we think angel wings might smell like, were you to bury your face in them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe second infusion plunges us deeper into this tea’s serene world of pond notes: we taste petals, moss, and wet stone. The soft mouthfeel invites pause, and we hold it on our palates for a moment before swallowing. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWe notice that, as we drink this Oriental Beauty, it opens the imagination. Whole images and scenarios come to us as we sip it, and our minds wander through them. We recall the truth in our initial impression of its taste: that it really is extra-dimensional. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAfter several infusions the wet leaves look entirely like an aquatic plant. They are a rich, uniform, oxidized red – waxy, winding, and wholly intact. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eOriental Beauty is a tea that occupies a category of its own. It is well known as a rare and precious tea, often commanding the highest prices of all teas from Taiwan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThere are a few reasons why Oriental Beauty carries both this value and reputation. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFirstly, it is entirely made from leaves that are bitten by a small fly. The bite from the fly is what begins this oolong’s process of oxidation, allowing it to happen while the leaves are still on the tree! We can attribute Oriental Beauty’s very unique and sweet characteristics to this little fly. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSecondly, like all highly prized tea, terroir is extremely important to Oriental Beauty. True Oriental Beauty will only come from one of two small villages, Beipu and E’mei. of Hsin Chu County. These two villages combined have an area of 90 km², (to put that in perspective, the city of Vancouver is 114 km²!) \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLastly, Oriental Beauty is extremely labour intensive to harvest and craft. The highest grades are made exclusively of the smallest and youngest one-bud-one-leaf. These  tender leaves are very hard to pick. In one full day of harvesting, a skilled tea picker will only collect between 75 and 100 grams of fresh leaves. Thus, it takes 8 to 10 skilled tea pickers an entire day to collect enough leaves to make 500 grams of Oriental Beauty. As you can quickly calculate, the labour costs for Oriental Beauty are amongst the highest of all teas in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\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 style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eTemperature\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e90 \u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e30 - 90 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"4g","offer_id":47660808306968,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":false},{"title":"8g","offer_id":47660808339736,"sku":null,"price":120.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A3233.jpg?v=1707443126"},{"product_id":"oriental-beauty-bronze-award","title":"Oriental Beauty Silver 東方美人","description":"\u003cp\u003e\u003cstrong\u003e東方美人\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eJune 2023\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eE'mei, Hsinchu, Taiwan\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOn my recent trip to Taiwan I was fortunate to source two grades of Oriental Beauty, crafted by a 76-years old tea master. One won the Gold Medal Award at the Annual Hsinchu Oriental Beauty Competition, and the other won the Silver Medal Award. These teas exemplify what makes Oriental Beauty so sought after and so highly regarded in the world of tea. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWe immediately notice the gorgeous spaciousness of this dried tea: its delicate, variegated silver and dark-red leaves seem to hold themselves up. Their aroma is arresting, with layered notes of flowers, honey and sunbaked earth. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe first infusion brews an apricot coloured liquor. We encounter the sweet earthiness of this tea, with lilly and cacao notes flickering on top of it. The second infusion brings out its tobacco and incensed notes, as we find it increasing in complexity. The wet leaves that have now unfolded completely are a deep, uniform sandalwood colour. Their fullness and opacity is something very unique to behold: they look and even smell a bit like sweet wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis tea can go on for many infusions without its character or colour waning. Subtle tannins reveal themselves as the intensity of its flavour subsides, creating an architecture that holds it on our palate a little longer. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAfter you’ve finished drinking the tea you must touch the leaves before discarding them. They feel unlike any other tea leaves – almost like a succulent, or arame seaweed – full of life. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOriental Beauty is a tea that occupies a category of its own. It is well known as a rare and precious tea, often commanding the highest prices of all teas from Taiwan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere are a few reasons why Oriental Beauty carries both this value and reputation. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFirstly, it is entirely made from leaves that are bitten by a small fly. The bite from the fly is what begins this oolong’s process of oxidation, allowing it to happen while the leaves are still on the tree! We can attribute Oriental Beauty’s very unique and sweet characteristics to this little fly. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSecondly, like all highly prized tea, terroir is extremely important to Oriental Beauty. True Oriental Beauty will only come from one of two small villages, Beipu and E’mei. of Hsin Chu County. These two villages combined have an area of 90 km², (to put that in perspective, the city of Vancouver is 114 km²!) \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLastly, Oriental Beauty is extremely labour intensive to harvest and craft. The highest grades are made exclusively of the smallest and youngest one-bud-one-leaf. These  tender leaves are very hard to pick. In one full day of harvesting, a skilled tea picker will only collect between 75 and 100 grams of fresh leaves. Thus, it takes 8 to 10 skilled tea pickers an entire day to collect enough leaves to make 500 grams of Oriental Beauty. As you can quickly calculate, the labour costs for Oriental Beauty are amongst the highest of all teas in the world. \u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\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 style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eTemperature\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e90 \u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e30 - 90 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"4g","offer_id":47660813484312,"sku":null,"price":40.0,"currency_code":"CAD","in_stock":false},{"title":"16g","offer_id":47690682237208,"sku":"","price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A3552.jpg?v=1707840001"},{"product_id":"dinosaur-egg-oolong","title":"\"Dinosaur Egg\" Oolong","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e“恐龙蛋”手揉黄金桂\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHarvest\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eMarch 202\u003cspan data-mce-fragment=\"1\"\u003e4\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eAnxi, Fujian\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 2019, tea master Lin Zhenwen has made between 10 and 12 Dinosaur Eggs each year, depending on how much fresh tea he can forage from his grove of semi wild Golden Cassia Oolong trees in Southern Fujian. \u003c\/p\u003e\n\u003cp\u003eEvery stage of the process that results in this remarkable heritage tea, from harvesting the leaves to shaping it into an orb bundled in canvas cloth, is done skillfully by hand. Its craftsmanship showcases both the beauty of the 60 year old semi-wild trees it comes from, and the endangered practice of handcrafting oolongs in the Anxi region. \u003c\/p\u003e\n\u003cp\u003eDinosaur Egg tea is so rare because it can only be made by the tea master Lin Zhenwen himself, and each step is extremely labour intensive. Aside from the skilful and repetitive rolling, kneading, pressing and rubbing done to gradually shape it into an egg, the charcoal roasting that finishes it is done in 6 rounds, each lasting over 20 hours. Roughly six pounds of fresh tea leaves will make one single one-pound Dinosaur Egg.\u003c\/p\u003e\n\u003cp\u003eThe tradition of making this egg shaped oolong started in the Qing Dynasty, but the craft has nearly disappeared over the past 30 years, as a younger generation who grew up with tea machinery no longer knows how to knead tea by hand. \u003cbr\u003e \u003cbr\u003eThis tea is crafted so that it could be aged for hundreds of years, but even in its youth its complexity is striking. Beneath its delicate mouthfeel its depth of character spirals directly into the core of our being. It is so fruity, and floral, and although its low notes haven’t fully developed as they one day will, it delivers a powerful and saliva invoking “taste of the grove.” \u003cbr\u003e \u003cbr\u003eDinosaur Egg tea offers us a warm and gentle experience of time travel, incensed by the woody notes of Golden Cassia oolong. This 2024 harvest brews a crystal clear, champagne coloured liquor that tastes light, but leaves a lasting impression in both our minds and our mouths.\u003c\/p\u003e\n\u003cp\u003eThis is excellent tea for aging and you will enjoy checking on it periodically. The longer it is aged, the smoother, sweeter and more complex it will get, and every five years it is known to have a noticeable transformation in its character. It is truly a generative and dynamic egg. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrewing guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd style=\"width: 31.1742%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 62.8258%;\"\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd style=\"width: 31.1742%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 31.1742%;\"\u003eTemperature\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 62.8258%;\"\u003e100 \u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd style=\"width: 31.1742%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd style=\"width: 31.1742%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 62.8258%;\"\u003e10 - 60 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd style=\"width: 31.1742%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\" data-mce-fragment=\"1\" data-mce-style=\"width: 62.8258%;\"\u003e10\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":49121737015576,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A3633_1a1665c0-4442-41fe-bba6-fd82cc8b01bc.jpg?v=1726530158"},{"product_id":"oriental-beauty","title":"Oriental Beauty","description":"\u003cp\u003e\u003cstrong\u003e東方美人\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003cbr\u003e\u003c\/strong\u003eJune 2024\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003eE'mei, Hsinchu, Taiwan\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Oriental Beauty, from Beipu, is the Spring 2024 harvest, and has everything we could want and expect from a tea of this quality: delicate auburn leaves that smell sweet and reanimate quickly in water; a silky, round mouthfeel with minty floral notes that activate the palate; and lingering tropical fruit notes that leave the taste of water lily in their wake. The total experience recalls junmai sake, or even Monet’s Water Lilies, as it comes across as an elegant, affective ode to wateriness itself.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eOriental Beauty is a tea that occupies a category of its own. It is well known as a rare and precious tea, often commanding the highest prices of all teas from Taiwan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThere are a few reasons why Oriental Beauty carries both this value and reputation. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFirstly, it is entirely made from leaves that are bitten by a small fly. The bite from the fly is what begins this oolong’s process of oxidation, allowing it to happen while the leaves are still on the tree! We can attribute Oriental Beauty’s very unique and sweet characteristics to this little fly. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSecondly, like all highly prized tea, terroir is extremely important to Oriental Beauty. True Oriental Beauty will only come from one of two small villages, Beipu and E’mei. of Hsin Chu County. These two villages combined have an area of 90 km², (to put that in perspective, the city of Vancouver is 114 km²!) \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLastly, Oriental Beauty is extremely labour intensive to harvest and craft. The highest grades are made exclusively of the smallest and youngest one-bud-one-leaf. These  tender leaves are very hard to pick. In one full day of harvesting, a skilled tea picker will only collect between 75 and 100 grams of fresh leaves. Thus, it takes 8 to 10 skilled tea pickers an entire day to collect enough leaves to make 500 grams of Oriental Beauty. As you can quickly calculate, the labour costs for Oriental Beauty are amongst the highest of all teas in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e. . .\u003c\/strong\u003e\u003c\/span\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 style=\"width: 31.1742%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eTemperature\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e90 \u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e30 - 90 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":49133555089688,"sku":"","price":75.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":49133555155224,"sku":"","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2072_a0467f4e-e8ee-4c34-af90-c08e91035361.jpg?v=1726706352"},{"product_id":"autumn-tieguanyin","title":"Autumn Tieguanyin","description":"\u003cp\u003e\u003cstrong\u003e正秋铁观音\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eHarvest\u003cbr\u003e\u003c\/b\u003eOctober 2024\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eOrigin\u003cbr\u003e\u003c\/b\u003eShimen Village, Gande, Anxi Fujian\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTieguanyin: quite possibly the most famous oolong in the world, and yet, one that Cultivate has never carried. The reason for this is simply that, amidst such a saturated market, we have never found an example of this popular tea that is traditionally crafted, and that we absolutely love – that is, until now!  \u003c\/p\u003e\n\u003cp\u003eEverything happens in its own time, and we are at long last able to share with you an Autumn Tieguanyin we are thrilled by. It comes to us from Shimen Village, in Gande, Anxi at 3200 ft elevation; the most famous region for Tieguanyin in the world. It is crafted by Master Wu Xiaoquan, now in his late seventies, who has been crafting tea for over 5 decades, and whose family has lived in Shimen for generations. \u003c\/p\u003e\n\u003cp\u003eThis authentic Tieguanyin is from a very small batch that he specially crafted for Cultivate. The leaves are from Master Wu’s personal tea garden, where the tea trees are roughly 20 years old, which is considered “old grove” in this region. They were harvested on October 18, 2024. \u003c\/p\u003e\n\u003cp\u003eThe vast majority of modern Tieguanyin is produced from young tea trees and tastes much like a very floral green tea. We requested that Master Wu follow traditional methods of craftsmanship for this Tieguanyin, meaning the leaves would be allowed to oxidize for a longer period of time, and would see four rounds of “bruising,” before being slowly baked over charcoal. \u003c\/p\u003e\n\u003cp\u003eThe quality of the tea that Master Wu has produced is truly amazing, so much so that we take no issue with having had to wait 10 years to acquire it. The leaves are a deep, mottled rust colour that glow as soon as they touch water. The liquor they brew is crystal clear and tinted a rich, golden hue. The tea has an elegant orchid fragrance held by the clean scent of charcoal. \u003c\/p\u003e\n\u003cp\u003eThe sensation of drinking this tea is so wild: it seems to open inside our mouths like an alien species of flower. We taste it in the middle of the tongue first, and then it blooms, touching every part of the palate. The striking clarity of the liquor foreshadows the clarity of its taste. None of its charcoal notes weigh it down, instead, it expands and expands –  as light as it is heavy, as forward as it is backward.\u003c\/p\u003e\n\u003cp\u003eWe can’t think of a tea we have tasted where the varietal, the terroir and the craftsmanship are so balanced we can not contemplate them as separate things when we taste it. For this Autumn Tieguanyin the sum is far greater than its parts. \u003c\/p\u003e\n\u003cp\u003eExperiencing this tea has made it clear to us why Tieguanyin is one of the most prized and well known oolongs in the world. It has been a rewarding lesson in “never say never” for Cultivate that has left us smiling.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e. . .\u003c\/strong\u003e\u003c\/span\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 style=\"width: 31.5947%;\"\u003eTea\u003c\/td\u003e\n\u003ctd style=\"width: 63.4053%;\"\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.5947%;\"\u003eTemperature\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 63.4053%;\"\u003e100\u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.5947%;\"\u003eWater\u003c\/td\u003e\n\u003ctd style=\"width: 63.4053%;\"\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.5947%;\"\u003eSteep time\u003c\/td\u003e\n\u003ctd style=\"width: 63.4053%;\"\u003e10 - 60 sec\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.5947%;\"\u003eNo. of infusions\u003c\/td\u003e\n\u003ctd style=\"width: 63.4053%;\"\u003e10+\u003cbr\u003e\n\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":"25g","offer_id":49615658844440,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":false},{"title":"8g Pack","offer_id":49683066355992,"sku":"","price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-tea-jan-14-web-v3-7597.jpg?v=1738012323"},{"product_id":"takahashi-s-oolong-koju","title":"Takahashi’s Oolong “Koju”","description":"\u003cp\u003e\u003cstrong\u003e高橋の烏龍 香寿\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eMay 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eShizuoka, Japan\u003c\/p\u003e\n\u003cp\u003eThis Koju Oolong is made in Shizuoka by the Takahashi’s, a father and son duo whose family has been tea farmers for 3 generations. They started by making sencha, as most tea farmers in Shizuoka do, but about 20 years ago the eldest began enthusiastically studying oxidized teas like oolongs. He patiently experimented with processes for crafting oxidized tea and today produces some of the rarest oolongs in Japan. \u003cbr\u003e \u003cbr\u003eKoju is the name of a varietal that was discovered by Mr. Takahashi. It is a hybrid cultivar of Inzatsu 131 (an exotic varietal brought to Japan from Manipur, India a century ago) and the Japanese varietal, Yabukita. Mr. Takahashi is currently the only person cultivating Koju in Japan, as he believes it to be particularly well suited for crafting into oolong. \u003c\/p\u003e\n\u003cp\u003eThis Koju is completely hand picked. After being harvested the leaves are withered in the sun for 30 minutes to an hour. Then, they are further withered for about 10 hours using a yōseiki (a withering and shaking machine). During this stage the tea leaves give off a wonderfully fragrant aroma. Next, the leaves are pan-fired for about 10 minutes — just long enough for them to become slightly crisp. After that, they are wrapped in cloth and gently steamed, softening them again.\u003c\/p\u003e\n\u003cp\u003eThis tea is very significant to us as it is the only whole leaf, hand picked, and oxidized tea that we have tried from Japan. It is beautiful to taste this rare varietal crafted with the techniques that Mr. Takahashi has perfected over the past two decades. It tastes strikingly floral, reminiscent of Taiwanese Oolongs, and its gentle saline notes are interlaced with pungent white flowers. This florality, paired with its hydrating and soft mouthfeel, make it feel like a bruised gyokuro. In the gaiwan you will see the reanimated Koju leaves; their robust veins, hand-cut shape and lightly oxidized surface are a beautiful sight to pause on. \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\u003cspan\u003e100°C\u003c\/span\u003e\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\u003e15 - 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":50853800411416,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":50853800444184,"sku":null,"price":130.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20251117_Cultivate_0234_WEB.jpg?v=1763921853"},{"product_id":"takahashi-s-oolong-inzatsu-131","title":"Takahashi’s Oolong “Inzatsu 131”","description":"\u003cp\u003e\u003cstrong\u003e高橋の烏龍 印雑 131\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eMay 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eShizuoka, Japan\u003c\/p\u003e\n\u003cp\u003eInzatsu 131 Oolong is made in Shizuoka by the Takahashi’s, a father and son duo whose family has been tea farmers for 3 generations. They started by making sencha, as most tea farmers in Shizuoka do, but about 20 years ago the eldest began enthusiastically studying oxidized teas like oolongs. He patiently experimented with processes for crafting oxidized tea and today produces some of the rarest oolongs in Japan. \u003cbr\u003e \u003cbr\u003eInzatsu 131 is the name of an exotic varietal that was brought over to Japan from Manipur, India a century ago. Mr. Takahashi is currently the only person still cultivating it in Japan, as he believes it to be particularly well suited for crafting into oolong. \u003c\/p\u003e\n\u003cp\u003eThis oolong is completely hand picked. After being harvested the leaves are withered in the sun for 30 minutes to an hour. Then, they are further withered for about 10 hours using a yōseiki (a withering and shaking machine). During this stage the tea leaves give off a wonderfully fragrant aroma. Next, the leaves are pan-fired for about 10 minutes — just long enough for them to become slightly crisp. After that, they are wrapped in cloth and gently steamed, softening them again. \u003c\/p\u003e\n\u003cp\u003eThis tea is very significant to us as it is the only whole leaf, hand picked, and oxidized tea that we have tried from Japan. It is beautiful to taste this rare varietal crafted with the techniques that Mr. Takahashi has perfected over the past two decades. This is the deepest and furthest oxidized tea he crafts, but it is still roasted relatively lightly so that we may experience the nuances of this varietal. \u003c\/p\u003e\n\u003cp\u003eThe leaves brew a golden liquor that blooms immediately with full flavour. This is perhaps as close as one gets to a Cliff Oolong from Japan – we taste orchids, rain water and rock face in it, and can feel it rinsing our senses. It has a cleansing energy and, as we have come to understand about teas from the Takahashi’s, a profile that lands delicately in between rustic and refined. \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\u003cspan\u003e100°C\u003c\/span\u003e\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\u003e15 - 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":50853800837400,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":50853800870168,"sku":null,"price":130.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20251117_Cultivate_0444_WEB.jpg?v=1764292894"},{"product_id":"wild-ancient-white","title":"Ancient Wild White","description":"\u003cp\u003e\u003cstrong\u003e大雪山野白\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003cbr\u003eFebruary 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003eJinggu, Yunnan\u003c\/p\u003e\n\u003cp\u003eThis pristine white tea is made entirely from wild pu’erh leaves foraged on Daxueshan Big Snow Mountain. Its producer, Mr. Tang, has been gathering wild pu’erh shoots from the same mountains for the last 10 years to produce a \u003ca href=\"https:\/\/cultivatetea.com\/products\/daxueshan-wild-puerh-shoots\"\u003every special tea\u003c\/a\u003e we are also fortunate to receive small quantities of. He crafted this white tea for the first time in 2023, after his annual foraging trip, making something we rarely ever see from the leaves of ancient pu’erh trees.  Each year he will only produce less than 10 kilograms of this tea. \u2028\u003c\/p\u003e\n\u003cp\u003eAt 8200 feet elevation, the jungle terrain where these wild pu’erh trees stand is extremely steep, and a ways away from the nearest village. The trees have grown wild since they were planted by the ancestors of local, indigenous tribes over a thousand years ago. Unlike cultivated tea trees, wild trees only sprout once each spring, making their single bursts of life particularly precious. These leaves are in good hands with Mr. Tang, who has been crafting white tea for over 3 decades, and who understands it to be the purest of all teas due to its gentle and minimal processing.\u003c\/p\u003e\n\u003cp\u003eThe tea leaves are harvested at the beginning of spring, in late February to early March. They are processed very carefully to preserve as much of their living enzymes and vitality as possible. First, the freshly harvested leaves are spread on bamboo mats to wither, with rounds of gentle piling initiating subtle micro-fermentation. Then they dry naturally under the cool rays of the alpine sun. The dried leaves are stored in big clay jars for one month to deepen their aroma and taste. Then, in April, they are roasted over a gentle flame, using as little heat as possible, before being steam pressed into small tea cakes. \u2028\u003c\/p\u003e\n\u003cp\u003eMr. Tang gave us a sample of this wild white last year when he first released it and we were astounded by how phenomenal it looked, pressed into bright green, paper thin miniature cakes. The leaves revitalize instantly in the gaiwan, as though they were picked yesterday. They smell tropical, like dehydrated pineapple and coconut nectar, and glow with colour. Tropical notes appear on the palate as well, where we taste fresh longan and fruit peel, amidst a bouquet of roses. \u003c\/p\u003e\n\u003cp\u003eForaged in such an extreme landscape, this tea bears the markers of its wilderness, and yet, through delicate craftsmanship, reveals its gentleness, generosity, and sweetness. Mr. Tang has managed to preserve its wildness, something no cultivation could ever imitate, while producing one of the most refined teas we carry. Its energetics are stunning, like a cross between pu’erh raw and medicinal white tea. It feels both grounding and expansive, offering comfort and clarity in equal measure. This white tea, with all of its purity and unmediated presence, will remain consistent for around ten infusions. It's a wonderful thing to spend this amount of time with. \u003cbr\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 style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eTea\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e100 \u003cspan\u003e°C\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e 120ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eSteep time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e10 - 90 sec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 31.1742%;\"\u003e\u003cstrong\u003eNo. of infusions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 62.8258%;\"\u003e10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold Brew Guide\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 22.5408%;\"\u003e\u003cstrong\u003eTea\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.4592%;\"\u003e3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 22.5408%;\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.4592%;\"\u003e12 oz\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 22.5408%;\"\u003e\u003cstrong\u003eTemperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.4592%;\"\u003eRoom temperature filtered water\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 22.5408%;\"\u003e\u003cstrong\u003eSteep \u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.4592%;\"\u003eBrew at temperature overnight, then chill in the fridge\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 22.5408%;\"\u003e\u003cstrong\u003eNo. of infusions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 72.4592%;\"\u003e1\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":50853852741912,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":50853852774680,"sku":null,"price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20251111_Cultivate_0028_WEB.jpg?v=1763226162"}],"url":"https:\/\/cultivatetea.com\/collections\/rare.oembed","provider":"Cultivate Tea","version":"1.0","type":"link"}