{"title":"Seasonal","description":"\u003cp\u003eDifferent teas are best suited to different times of the year. This collection reflects that, and changes with the seasons. We shift through roughly 6 tea seasons a year.\u003c\/p\u003e","products":[{"product_id":"jasmine-snow-flake","title":"Jasmine Snow Flake","description":"\u003cp\u003eThis tea has a very poetic name in Chinese — 碧潭飘雪 — which loosely translates to \"tranquil snowfall over jade pond\". The image references a very calming scene in nature, and also describes the beautiful experience of brewing this tea: in water, the green tea leaves drift to the bottom of the teapot, while the white jasmine buds float above, like snow suspended on a lake.\u003c\/p\u003e\n\u003cp\u003eThe base green tea is Emei Spring Maofeng, a delicate first harvest green tea from gardens located at the peak of this sacred mountain. The jasmine flowers come from the village of Jiajiang, known to produce the best jasmine in Sichuan.\u003c\/p\u003e\n\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand years ago. It requires a careful understanding of the ratio of flower to tea, and several rounds of infusions to achieve a lasting transfer of the flower's otherwise fleeting scent.\u003c\/p\u003e\n\u003cp\u003eTraditionally, scenting is done in small batches: tiny jasmine blossoms are scattered with the tea leaves on bamboo mats and left overnight, where the tea leaves gradually absorb the delicate night-aromas of the blossoms. The next morning, craftsmen separate the jasmine flowers from the tea leaves, and the tea is baked over charcoal for a few hours. This Jasmine Snow Flake went through six rounds of scenting, taking over two weeks to complete.\u003c\/p\u003e\n\u003cp\u003eThe tea leaves look extra green in this harvest. They are themselves rich in aroma, binding with the scent of jasmine to produce something very complex. The liquor is weighty and less sweet this year, without any astringency, making it feel glycerol and composed. The jasmine is vivid and immediate, lasting for over 6 infusions, gradually becoming sweeter and sweeter.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32103165165673,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32103165198441,"sku":"","price":90.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32103165231209,"sku":"","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/jasmine_snow_flake.jpg?v=1782427717"},{"product_id":"first-harvest-dragon-well","title":"Master Tang's Dragonwell","description":"\u003cp\u003eThe notorious Dragonwell takes us to the epicenter of traditional Chinese green tea. The true name of Longjing is actually \u003cem\u003eXihu Longjing\u003c\/em\u003e or \"West Lake Dragonwell.\" \u003cem\u003eXihu\u003c\/em\u003e refers to West Lake in Hangzhou, pristine water surrounded by beautiful classical gardens, pagodas, and temples, with hills and mountains framing three of its sides.\u003c\/p\u003e\n\u003cp\u003eThis terroir is of fundamental importance to Longjing tea. Following tradition, the core producing region of Longjing in Xihu is divided into five areas that correspond to the mountains: Shi (Lion), Long (Dragon), Yun (Cloud), Hu (Tiger), Mei (Mume). Our Longjing is from Baihefeng, or \"White Crane Peak,\" which belongs to the Long (Dragon) subdivision of the region, 6 km southwest of Xihu West Lake.\u003c\/p\u003e\n\u003cp\u003eThe uniqueness of Longjing from Baihefeng is a result of both the soil and cultivar of the tea plants. The soil on Baihefeng is unique: a white, sandy soil composed mostly of pebble-sized fragments of white quartzite, which has been weathered and eroded. Thus, it is very rich in the minerals that are absorbed by the roots of the tea plants.\u003c\/p\u003e\n\u003cp\u003eThe cultivar is an indigenous varietal called Quntizhong. This is an inherited cultivar, more traditional than the commonly used, Longjing 43. Quntizhong dates back more than 1000 years ago, to the Qing Dynasty, meaning this tea tastes very much like old-style Longjing that ancestors would have enjoyed.\u003c\/p\u003e\n\u003cp\u003eOur Dragonwell is crafted by the one and only tea master, Tang Xiaojun. Tang is famous for crafting the finest and most historically accurate Dragonwell entirely by hand. Each year, he makes a very limited quantity of handcrafted Dragonwell for sale.\u003c\/p\u003e\n\u003cp\u003eThis is a particularly balanced harvest for this tea, that we can attribute partially to the favourable weather leading up to its harvest. Each experienced tea picker is only able to pick around 1000g of fresh leaves each day on account of the rigorous picking standards. Once harvested, the fresh leaves are set out on a bamboo mat and withered for 4-8 hours, depending on the temperature, humidity, and the amount of sunlight each day. The leaves are then pan fried in small batches for two rounds.\u003c\/p\u003e\n\u003cp\u003eThe first round, known as the \"kill-green\" process, usually lasts for 10 minutes, and is used to hand-shape and flatten the leaves. The second round lasts around 30 minutes, during which the experience of the tea maker is crucial, as a series of different gestures and movements are required throughout this process - shaking, pushing, holding, pressing and rubbing - all while the pan is at an extremely high temperature of 300°C. This technique takes years of experience to perfect, and when mastered, ensures the finished tea has a better aroma and less astringency.\u003c\/p\u003e\n\u003cp\u003eAfter pan frying, the leaves are aged with limestone in a large earthenware vessel for 5 days. This is an important step in making traditional Longjing, as the limestone helps absorb any remaining moisture in the leaves without absorbing the tea's aroma with it.\u003c\/p\u003e\n\u003cp\u003eYou will notice right away that Dragonwell tea leaves appear unusually flat and broad. This is from the hand shaping that happens in the pan frying stages. They pile on top of one another in the gaiwan like narrow sheets of paper, and open quickly as soon as they meet water, becoming vibrant and dimensional, like images in a picture book.\u003c\/p\u003e\n\u003cp\u003eTheir liquor looks like melted quartz or glacier runoff: a clear, icy green that reminds us of the mountain lake around which these tea leaves grew. It has a soft, delicate mouthfeel that increases in density and unity through infusions. In terms of tasting notes, its elegance is in its quietness, but we do get distinct hints of jungle flowers, orchids, and water plants. This tea is so gentle on the palate, we would not expect it to deliver the amount of energy that it does. This pleasant heat and stimulation builds through infusions, creating circulation through the whole body. Truly, this is not a tea to underestimate, on any level.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"2.5g","offer_id":32152343674985,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"10g","offer_id":52061157916952,"sku":null,"price":120.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260602_Cultivate_0967_WEB.jpg?v=1781107153"},{"product_id":"osmanthus-laoshan-green","title":"Osmanthus Laoshan Green","description":"\u003cp\u003eOsmanthus flowers are extremely ephemeral. Their trees bloom for two weeks in October, once every year. In a village nestled within the cliffs of Mount Lao, an area to which Osmanthus trees are indigenous, this is an unmistakable event. The tiny blossoms fall almost as soon as they have opened, covering the ground in a tangerine coloured snow, while the area is filled with the incredibly sweet smell of the flowers. There are only three days during which they may be harvested and still retain their scent. During this time grandmothers in the village collect them by hand, as they have for generations.\u003c\/p\u003e\n\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand years ago. It requires a careful understanding of the ratio of flower to tea, and several rounds of infusions to achieve a lasting transfer of the flower's otherwise fleeting scent.\u003c\/p\u003e\n\u003cp\u003eMr. Tang's family, who crafts this tea, is known for their skill with traditional scenting, as well as for the beautiful location of their tea farm. The many small plots that make up their farm are scattered along the ocean, at the foot of Mount Lao. There is a great peace that settles over this area of Laoshan and the tranquility of Mr. Tang's tea farm extends between its many parts. Here, the smell of the ocean gives way to red pines, overlayed with the scent of green plum from their orchards.\u003c\/p\u003e\n\u003cp\u003eThe tea leaves are harvested by Mr. Tang's mother and grandmother, then scented by his uncle. After scenting, the flowers and the tea are packaged together. When we prepare this tea the tiny flowers dance in the water, much like they did as they fell from the trees. While they appear separate, the scenting process has caused the osmanthus and the Laoshan green to become one single, indistinguishable flavour.\u003c\/p\u003e\n\u003cp\u003eJust looking at this tea will warm your heart; the fine spindles of Laoshan tea peppered with the tiny, burnt orange osmanthus flowers. It smells intensely like candy, but its taste is very clearing and subtle, finishing with just a touch of sweetness. We notice this is a quality shared by many Autumn teas: it is as though they have come to rinse us, and ready us for Winter's retreat.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32103155761257,"sku":"","price":28.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32103155794025,"sku":"","price":56.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32103155826793,"sku":"","price":108.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A8832.jpg?v=1698977810"},{"product_id":"green-peony","title":"Green Peony","description":"\u003cp\u003eThere is a small period of time in early spring, before the Qingming solar term, where the climate in Yunnan causes one side of the tree's leaves to turn a dark, intense shade of green, while the other side becomes a fuzzy silvery-white.\u003c\/p\u003e\n\u003cp\u003eGreen Peony is made only with first harvest leaves gathered at this moment and, as it is such a brief period of time, crafting this tea requires paying close attention to the weather. Mr. Tang is not always able to find enough hands to help him harvest before the leaves go through their next transformation, meaning Green Peony is a highly spontaneous creation.\u003c\/p\u003e\n\u003cp\u003eWhen successfully set into motion, the leaves are picked according to the traditional standards of one bud and one leaf. Then the fresh leaves are spread out on bamboo trays indoors, where they gradually oxidize. Once the leaves reach 20% moisture content they are taken to a glass house that Mr. Tang built for sun-drying. The tea is left there for a few hours each day in the morning, before the sunlight is too strong. When the leaves are dry they are placed in a large ceramic jar and aged for two weeks, balancing their flavor and dispelling the grassiness that fresh tea leaves have.\u003c\/p\u003e\n\u003cp\u003eThe dried tea leaves maintain their recto-verso appearance: very dark green on one side, while the other side is covered in a silver fuzz that almost looks like suede. As its appearance would suggest, this tea is about texture. Its mouthfeel is smooth and velvety, with a soft weight underlying its refreshing, floral qualities. Its taste has great clarity, with notes of honeysuckle, calla lily, plum blossoms and fresh apricots.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":40175181529193,"sku":"","price":28.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":40175182119017,"sku":"","price":56.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":49740192907544,"sku":null,"price":108.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/greenpeony.jpg?v=1774036863"},{"product_id":"hibiscus","title":"Hibiscus","description":"\u003cp\u003eThis stunning hibiscus is from our friend, Ms. Luo's, family farm in Yongan, Fujian. Yongan is a small village nestled in the Fujian mountains, surrounded by old growth forest.\u003c\/p\u003e\n\u003cp\u003eTo make the flowers into tea, they are handpicked in the fall, and dried naturally in the sun for around 10 days. It is the most simple method, and also has the most delicious outcome. We were thrilled to find someone producing hibiscus this way, as it is rare to find these dried flowers so fresh and intact.\u003c\/p\u003e\n\u003cp\u003eMs. Luo's hibiscus glows even when dry: the flowers are almost artificial looking, like red candies deformed by heat. The flowers completely reanimate in water, appearing plump and even a bit plastic. We would expect their liquor to taste like raspberry juice, but are pleasantly surprised by its refined earthy notes and gentle tartness.\u003c\/p\u003e\n\u003cp\u003eTheir liquor has a weighty mouthfeel, which offsets its refreshing tartness. Later infusions bring out more of the hibiscus' bright, jammy, ascorbic notes, still balanced by a rich mouthfeel. Rich in vitamin C and slightly constricting, this vibrant fuschia liquid feels like the perfect drink for warm weather, and can be enjoyed hot or chilled.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32103948484713,"sku":"","price":24.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32103948517481,"sku":"","price":48.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32103948550249,"sku":"","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/hibiscus.jpg?v=1774102062"},{"product_id":"chrysanthemum","title":"Emperor's Chrysanthemum","description":"\u003cp\u003eEmperor's Chrysanthemum are an ancient varietal of flower indigenous to Huangshan Mountain. In the Song Dynasty they were cultivated as tribute teas for the Emperor. Every November, as soon as the flowers were harvested and dried, they were sent by the fastest horses to the palace for the Emperor and his family. They are long appreciated throughout China as a restorative tea for the end of winter and early spring.\u003c\/p\u003e\n\u003cp\u003eThis is our 10th year receiving these chrysanthemums from Huangshan. As the highest grade of Emperor's Chrysanthemum, they have gotten progressively harder to source. This is for several reasons: the weather in the region has become increasingly unpredictable; this indigenous varietal has a much lower yield than modern varietals; they are grown without the use of fertilizers or chemicals; and the picking standards are very high meaning any weather damage makes the chrysanthemums unsuitable for this tea.\u003c\/p\u003e\n\u003cp\u003eHowever small, this is an absolutely stunning harvest. The flowers smell sweet and look perfectly orb-like when dry. They open quickly in water, expanding into incredibly fluffy blossoms that look buoyant and alive. They brew an electric yellow liquor that takes on the lemonade hue of the flower's robust inner petals.\u003c\/p\u003e\n\u003cp\u003eWe taste the symmetry we see in these flowers in the tea they brew. Their liquor is perfectly balanced between its medicinal qualities and saccharine sweetness. Drinking it is calming, as its slightly weighty mouthfeel presses down on the palate before settling warmly into the chest. The therapeutic qualities of chrysanthemum tea are well known and immediately felt. It clears excess heat from the body, supports the liver, and refreshes our eyesight.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32102990282857,"sku":"","price":24.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32102990315625,"sku":"","price":48.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32102990348393,"sku":"","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A9047.jpg?v=1675879758"},{"product_id":"jasmine-silver-tips","title":"Jasmine Silver Tips","description":"\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand years ago. It requires a careful understanding of the ratio of flower to tea, and several rounds of infusions to achieve a lasting transfer of the flower's otherwise fleeting scent.\u003c\/p\u003e\n\u003cp\u003eFor Jasmine Silver Tips fresh green tea buds are made into tea in April, then set aside to await the jasmine bloom in July. The fresh jasmine flowers are harvested in late July, and the scenting process lasts for 2 weeks. Traditionally, scenting is done in small batches: tiny jasmine blossoms are scattered with the tea leaves on bamboo mats and left overnight, where the tea leaves gradually absorb the delicate night-aromas of the blossoms. In the morning craftsmen separate the jasmine flowers from the tea leaves, then the tea is baked over charcoal for a few hours to seal in its new scent.\u003c\/p\u003e\n\u003cp\u003eThe colour of the leaves in this year's harvest is especially luminous. When wet, the robust spindles tint an earthy sage colour and float, like golden sticks, on top of the water. The liquor has a glycerol feel, painting the inside of our mouths with the robust scent of the jasmine. It finishes with a soft, milky sweetness, without a hint of astringency.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"25g","offer_id":32102777749609,"sku":"","price":26.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32102777782377,"sku":"","price":52.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32102777815145,"sku":"","price":100.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2756.jpg?v=1731038116"},{"product_id":"wild-white-peony-king","title":"Wild Peony King","description":"\u003cp\u003eWild Peony King comes to us from the well-respected tea forager, Mr. Fan, also aptly known as \"Hunter.\"\u003c\/p\u003e\n\u003cp\u003eThis take on traditional White Peony is made from trees planted by tea farmers in the 1970's that were abandoned as people left the villages for coastal cities. They grow amidst thousands of acres of old growth forest. Here, tea trees compete with a variety of other plants for sunlight, causing their roots to extend deep into the earth to draw nutrients. They grow slowly in the wild, accumulating these nutrients and compounds in their leaves.\u003c\/p\u003e\n\u003cp\u003eAside from the use of wild foraged leaves, the other reason this tea stands out from the average White Peony is its picking standard; only the fresh bud and one fresh leaf is harvested for this tea, making it more akin to Silver Needle. But the craftsmanship of this tea is very traditional, following steps used to make Zhenghe white tea for centuries.\u003c\/p\u003e\n\u003cp\u003eA key feature of this traditional method is 阴干, or shade drying. The foraged leaves are spread out on bamboo mats and are attentively dried in the shade. Essentially, shade dried tea leaves are still \"alive,\" as this method retains as many live enzymes and nutrients as possible. Nowadays it is a very uncommon practice, as it is so laborious, time-consuming, and requires a substantial amount of space.\u003c\/p\u003e\n\u003cp\u003eThis patient method results in a tea that is as nourishing as it is enjoyable. Its nutritive density and richness is offset by the delicate nature of the young leaves it is made of. The liquor coats the mouth and throat with a complex and lingering sweetness. We find notes of fresh soy milk, mountain herbs, and nuts. In later infusions it becomes more floral and fruity; we taste bamboo, plum blossom and rose.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":32459981815913,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32459981848681,"sku":"","price":90.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":32459981881449,"sku":"","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/wildpeonyking.jpg?v=1773981422"},{"product_id":"huo-qing","title":"Huoqing \"Fire Jade\" 2026","description":"\u003cp\u003eThis unusual tea is specific to Huangtian, an ancient village in Anhui Province, situated in a fertile valley along the Yangtze River in Southeastern China. Huangtian is a vital place that maintains many long standing traditions. It is famous for handmade paper and its unique architecture: all of the structures have white, concrete walls and black tiles. It is also famous for the craftsmanship of this particular kind of green tea.\u003c\/p\u003e\n\u003cp\u003eHuangtian and the village Yongxi, on the other side of the mountain, are the birthplace of Huoqing 火青, or \"fire green\" tea. Tea making here began in the 1500's, during the Ming Dynasty and the area is still home to many century-old indigenous tea trees. The soil in this rocky area is particularly dense, giving the tea leaves intense flavour and strong energy. These semi-wild trees thrive on their own, in the valley between two mountains, and are only harvested once a year, in Spring.\u003c\/p\u003e\n\u003cp\u003eIt takes both knowing and endurance to reach the wild tea trees scattered throughout the area. The most remote ones are 20 kilometers from the village, and it requires a 3 hour hike into the mountains to access them. Usually, the elders will trek out in the early morning, bringing lunch with them, and return to the village with freshly harvested tea leaves in the late afternoon. The best tea leaves are the ones further from the village, and that receive less direct sunlight. However, there are less and less people willing to make this trek, which means that the best Huoqing teas are slowly disappearing.\u003c\/p\u003e\n\u003cp\u003eThis profound effort to harvest is matched in the craftsmanship of Huoqing; it is one of the most labour-intensive green teas we are aware of, requiring extreme patience, skill and experience. Crafting Huoqing involves 20 hours of continuous pan-frying over charcoal. Traditionally, making one batch of tea meant dividing the 20 hours of pan frying into three, 7 hour shifts split between three people. This Huoqing is crafted by Mr. Zhu, who is now in his seventies. He has been a tea farmer and a beekeeper all his life.\u003c\/p\u003e\n\u003cp\u003eMr. Zhu began learning how to make tea with local elders when he was 16 years old. As an apprentice to the master craftsmen, he spent 2 years washing the iron woks that were used to pan fry the green tea. Gradually, he learned how to craft Huoqing tea by hand on his own, mastering the subtle motions that transform the fresh leaves into the tightly rolled balls we see in the finished tea. The tea must be continually moved every minute of the 20 hours that it is in the wok, otherwise the leaves burn. Because of how labour intensive it is. Mr. Zhu and his wife only make 50kg of Huoqing green tea each year.\u003c\/p\u003e\n\u003cp\u003eThis tea has a strong presence. After 20 hours of gentle roasting, when it finally comes out of the iron wok, the tea has turned a deep, rich green, with a beautiful oily sheen. In the gaiwan they unfurl quickly into bright, youthful leaves that curve softly in the water. We first taste the warm, metallic \"wok hay,\" followed by the intense greenness of the plant, then the wildness of the forest valley, and finally, its spring flowers.\u003c\/p\u003e\n\u003cp\u003eInflected by the extended, rhythmic pan frying process, this green tea presents with such depth and complexity it feels more like a pu-erh. Like a pu-erh, it is such a direct expression of the tea plant and its terroir and, also like a pu-erh, its energy moves evenly throughout the whole body. It has the aroma of freshly peeled tree bark, and the energetics of a wild terrain.\u003c\/p\u003e\n\u003cp\u003eThe best Huoqing tea leaves are found deep in the mountains of Huangtian. Tea plants that grow on the slopes closer to the village receive more hours of direct sunlight throughout the day, meaning the tea will have a weaker fragrance and lose depth. Tea trees that grow deep in the mountains receive more dappled sunlight, which makes for better tea.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":52015068872984,"sku":null,"price":35.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":40019356713065,"sku":"","price":70.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260505_Cultivate_0165_WEB.jpg?v=1778731770"},{"product_id":"birds-tongue","title":"Gardenia Bird's Tongue","description":"\u003cp\u003eThe evocative name \"Que She,\" which translates to \"Bird's Tongue,\" references the tiny, elongated, and tender leaves of this varietal of green tea. This experimental flower tea is crafted with First Harvest leaves, picked at the end of March, on the sacred Menging Mountain. While all First Harvest teas require careful attention and patience to collect, Bird's Tongue may be the most tedious. These sprouts are so small that each serving of tea contains over 300 buds.\u003c\/p\u003e\n\u003cp\u003eWe consider this an experimental tea as we have never come across gardenia scented tea, let alone a Bird's Tongue, before this one. It is far more common to scent tea using jasmine or osmanthus flowers, as these flowers can be cultivated on a farm. But gardenias are very delicate and difficult to cultivate. They have to be found in the wild, foraged, and transported quickly to where they can be combined with the tea. To forage enough flowers for the required number of rounds of scenting is almost unimaginable, making this tea a bit of a phenomenon.\u003c\/p\u003e\n\u003cp\u003eThe scenting process begins in June, immediately after the wild gardenia flowers bloom in the Mengding Mountains. The flower buds are foraged just before they open, when their scent is lighter and not likely to overtake the tea as the mature flowers would.\u003c\/p\u003e\n\u003cp\u003eFlower-scenting tea is a time-honoured process that takes roughly two weeks. Gardenia Bird's Tongue sees seven rounds of scenting. Each round begins just before midnight; a time chosen on behalf of the flowers, as they emit the most compelling fragrance overnight. The green tea leaves are thinly spread out on bamboo mats, then fresh gardenias are scattered and mixed in with the tea. Left like this overnight, the tea absorbs the aromatic oils from the flowers.\u003c\/p\u003e\n\u003cp\u003eEach scenting cycle mirrors a sleep cycle, lasting eight hours until the following morning. After they share in this sleep, the flowers are separated from the tea and dried over warm charcoal. The leaves rest for two days, and then another round of scenting begins with fresh flowers. After seven sleeps, the Bird's Tongue carries the gardenia within it.\u003c\/p\u003e\n\u003cp\u003eIn the gaiwan the dense tea buds float on top of the water, slowly sinking through infusions. They brew a glowing liquor with notes of pitted fruit and cherry leaf, amplified by a juicy acidity. On the finish we taste hints of pandan and pungent flowers. By the fourth and fifth infusions a bright, lemony sweetness emerges, a bit like meringue. There is a deep warmth to this tea, and we appreciate a green tea that conjures so much purple and red in its flavour. This is an excellent tea for high summer.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":32877398196329,"sku":"","price":65.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":32877398229097,"sku":"","price":130.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/july-tea-back-bar-v1-1534.jpg?v=1753376903"},{"product_id":"jasmine-wild-white","title":"Jasmine Wild White","description":"\u003cp\u003eComing to us from one of our well-respected tea foragers, Mr. Fan, also aptly known as \"Hunter,\" this tea is made from trees planted in the 1970's, then abandoned as people left the villages for coastal cities. They grew from seeds that were washed downstream by a river that runs through the middle of this vast, old growth forest.\u003c\/p\u003e\n\u003cp\u003eHere, tea trees compete with a variety of other plants for sunlight. Thus, the roots of the tea trees extend deep into the earth to draw nutrients, growing slowly while accumulating these rich compounds in their leaves.\u003c\/p\u003e\n\u003cp\u003ePreserving their wildness, the tea is crafted following local traditional methods. The leaves are withered slowly in the sun for roughly 50 hours, then air-dried for 2 weeks. This slow, natural drying allows the leaves to go through the full process of oxidation, gently transforming their astringent and grassy qualities to something that tastes warm, sweet and floral.\u003c\/p\u003e\n\u003cp\u003eAlong with white teas, the unique microclimate of Zhenghe County also has a reputation for producing some of the most delicate jasmine flowers in China. Jasmine farms in Zhenghe grow at 1100m elevation, in the misty mountains where the temperatures vary drastically and the soil is sandy and nutrient-scarce. These challenging conditions cause jasmine plants to allocate more resources to survival and less to flowering, making the flowers they produce potent and quite unique.\u003c\/p\u003e\n\u003cp\u003eMr. Fan has combined this white tea with dried local jasmine, pressing them together into small, 100g cakes. The combination of these Fujian treasures produces a tea that tastes woven together by flowers: threads of jasmine cross with the inherently floral qualities of the sun dried Shou Mei.\u003c\/p\u003e\n\u003cp\u003eThis tea is as stabilizing as it is enchanting. Much of it is enjoyed in its aftertaste, as we breath in the sweet, opal scent of the jasmine. While we brew it we enjoy watching the flowers reanimate, floating on the surface of the water. They appear much like how they taste: fresh, clean, and suspended in a cloud at the top of our palates.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":49901218201880,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":49901218234648,"sku":null,"price":50.0,"currency_code":"CAD","in_stock":true},{"title":"100g Cake","offer_id":49901218267416,"sku":null,"price":98.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2001.jpg?v=1773713741"},{"product_id":"silk-chrysanthemum","title":"Silk Chrysanthemum Cake","description":"\u003cp\u003eMedicinal, citrusy, intensely pretty and potent: freshly pressed Silk Chrysanthemum Cake has returned this year so we can bask in its pristine, bright yellow, sun-like glory. This is a tea born out of love and respect for traditions, heritage, and nature. It is crafted by Mei and Yu, who are committed to natural farming methods, and maintaining regional methods of craftsmanship that have been passed down for generations.\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 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. To finish, the tea cakes are baked for 4 to 6 hours to remove any remaining moisture. These pressed flowers remain vibrant yellow, like rays of the sun.\u003c\/p\u003e\n\u003cp\u003eTo brew this tea you will break some pieces of the flower cake off and put them in a glass pitcher to add water. As soon as hot water hits them they tint the liquid 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\u003eTheir 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 is an excellent tea for warmer months, as it has a clearing effect that drains heat and stagnation from the body. It is so delicious, you will smile while it works its magic on you.\u003c\/p\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":"white-moonlight","title":"White Moonlight","description":"\u003cp\u003eIn this tea we see pioneering craftsmanship from Mr. Tang, who has applied the Fujian method for white tea to the leaves of Jinggu Big White pu'erh trees, that he planted himself. This method took years of experimentation, an intimate understanding of the climate in Jinggu, and has produced something truly delicious — hot or cold.\u003c\/p\u003e\n\u003cp\u003eOne bud and one leaf are picked from the pu'erh trees in early fall. Then they are carefully withered indoors, being turned numerous times a day depending on the amount of sunlight, rain, and humidity in the air. Usually this process lasts between 7 to 10 days. Afterwards, the tea is slowly dried in the sun.\u003c\/p\u003e\n\u003cp\u003eThis white tea is so aromatic it reminds us of a light Darjeeling, with an enveloping fragrance of ripe apricots, grapes and wildflowers. It brews a gold-coloured liquor with rich undertones of milk chocolate and manuka honey, and a long-lingering taste of ripe orchard fruits.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39497687761001,"sku":"","price":28.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":39497687793769,"sku":"","price":56.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":39497687826537,"sku":"","price":106.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260316_Cultivate_18893_WEB.jpg?v=1773981865"},{"product_id":"gold-osmanthus","title":"Gold Osmanthus","description":"\u003cp\u003eEvery year in October a small village in Fujian is flooded with the sweet fragrance of osmanthus. The bloom season is very short, so this intensely aromatic moment only lasts about 2 weeks.\u003c\/p\u003e\n\u003cp\u003eThe people who live in Fangting could not know any tree better than they do osmanthus; the harvesting of osmanthus flowers has a 300 year old history in the village. For the two weeks that the trees are in bloom life for the villagers changes dramatically: everyone stops their regular routines to participate in the annual harvest.\u003c\/p\u003e\n\u003cp\u003eOur Gold Osmanthus flowers are from centuries-old trees that stand in front of the home of Wang Nianping. Year round, the trees are tended to naturally, without fertilizers or chemicals. They are harvested exactly as is the tradition of the village, and freeze dried the day they have fallen off their tree.\u003c\/p\u003e\n\u003cp\u003eThere is nothing like opening a shipment of freshly harvested Gold Osmanthus. The tiny yellow blossoms are abundant and intoxicating. This is one of the most aromatic and potent flower teas in our collection.\u003c\/p\u003e\n\u003cp\u003eThis year's harvest is even more robust than previous years. Both the pigment of the flowers and the liquor they brew have a more concentrated pigment of sunshine yellow. The tea tastes intensely fruity and eye-widening tropical notes are extra punchy. It is so full bodied it reminds us of mango juice. Enchanting and all-encompasing, Gold Osmanthus inflects everything with its bright, nutritive spirit.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"15g","offer_id":39711449251945,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"25g","offer_id":39711449284713,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-tea-jan-14-web-v8-7629.jpg?v=1738015059"},{"product_id":"emei-high-mountain-green-first-harvest","title":"High Mountain Green 2026","description":"\u003cp\u003eThere is a mythical mountain in Sichuan province. For many people, it is a household name that, when spoken, evokes an air of the otherworldly. This place is called \u003cem\u003eE'Mei\u003c\/em\u003e 峨眉.\u003c\/p\u003e\n\u003cp\u003eThere are four sacred buddhist mountains in China, E'Mei being one of them, and the highest peak. It is home to more than seventy ancient temples and is regarded by Buddhists as \u003cem\u003ethe place of enlightenment\u003c\/em\u003e. Many people will know it for the well established community of monkeys that reside amongst the temples and engage with visitors of the mountain.\u003c\/p\u003e\n\u003cp\u003eTea cultivation on E'Mei dates back to the Tang Dynasty, when fresh teas from its peak were delivered to the imperial palace as Tribute Teas to the Emperor. Our High Mountain Green comes from Heibao Mountain, near Haulong Village at 3200 ft above sea level. This area, central to E'Mei, is the primary area for producing tea on this mountain, and almost all the tea gardens here were planted generations ago.\u003c\/p\u003e\n\u003cp\u003eThe soil on Heibao Mountain is formed from porous volcanic ash, providing ideal minerals and drainage for tea trees. The elevation means that Haulong Village is almost always covered in rain or fog. It is a place that, while feeling quite unchanged, has some enchanting adaptations. Around 20 years ago many fruit trees were planted in and around the tea gardens here. Now the tea grows in the dappled shade of fragrant loquat and peach trees. However unusual this is, the tea benefits from their proximity, and is said to smell like flowers on account of it.\u003c\/p\u003e\n\u003cp\u003eThis tea is made from leaves from the first picking of the season, consisting of one bud and two leaves. This results in a richer taste, which is in line with local preference. Regionally, this tea is simply referred to as 炒青 or \"pan-fried green.\" Its tiny, coiled leaves rich in mottled shades of green are unmistakable: it's as though the palate of an entire rainforest has pooled at the bottom of the gaiwan.\u003c\/p\u003e\n\u003cp\u003eWhile full bodied and rich in flavours reminiscent of flowers and seeds, this tea is remarkably refreshing. Its luminous liquor smells warm and feels both cleansing and hydrating to the body. Its clarity inducing salinity leaves a hint of saltiness at the back of the palate on the finish.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":39968756596841,"sku":"","price":22.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":48399873343768,"sku":"","price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-may-2025-tea-3-3608.jpg?v=1747585465"},{"product_id":"anji-baicha-high-mountain-2025","title":"Anji Baicha High Mountain 2026","description":"\u003cp\u003eFor many people Anji Biacha is a highly anticipated, and highly appreciated, Fresh Harvest Spring tea. Its name is obscuring: while in this case it refers to a green tea, \"baicha\" translates to \"white tea.\" The varietal has been named this way because of its unusually colourless leaves: due to their lower chlorophyll and higher amino acid content, Anji Baicha leaves are a near-translucent, pale green. When dried, these pale, uniform leaves lay very flat like pine needles. Distinct to them is a dark, green vein which runs down the spine of each leaf, with fine arteries branching off of it. In water these flat, papery leaves behave in an unusual way: they unfold by spiraling open, gradually revealing their striking emerald veins. When these leaves are fully open and suspended in the gaiwan, they are said to look like auspicious cranes.\u003c\/p\u003e\n\u003cp\u003eAnji Baicha was the favourite tea of a legendary ruler of the Song Dynasty, Emperor Huizong. He was a gifted poet, painter, calligrapher, and very engaged with the tradition of tea. In 1107 Huizong authored a treatise on tea called \u003cem\u003eDaguan Chalun\u003c\/em\u003e. In it, he describes Baicha tea at length; he believed it to be very special amongst teas for its pale, delicate appearance, and noted that it grew sporadically on cliffs, therefore resisted being domesticated by man. This Baicha, that Emperor Huizong so admired, remained a mysterious reference in his text for several centuries, until, in 1982, Baicha trees were discovered in the high mountains of Anji County.\u003c\/p\u003e\n\u003cp\u003eWith the notoriety that this varietal now has, a handful of highly regarded cultivars have come to exemplify Anji Baicha production, Ms. Qun being one of them. Her Anji Baichas are so sought after, they do not normally appear on the market, which is why we consider them \"Private Room\" teas: extremely small batched teas intended for special occasions, or, had they appeared at a different time, teas that would be reserved only for an emperor. We are very fortunate to have acquired the contact for Ms. Qun, and it is only on account of a network of friendship that we are able to carry a small portion of her tea.\u003c\/p\u003e\n\u003cp\u003eUnder water these airy spindles illuminate, emitting an intense and beautiful aroma: mineralic, tropical, like mango skin and wet metal. They gradually become plump, turning a lively shade of spring green. As suggested by this colour, they brew a very fresh and nutritive tasting liquor; savoury at first, with a sweet, lemony finish. A gently coarse mouthfeel slows the liquor's passage across the palate, giving us a bit more time to open receptively to everything it has to offer — which is much!\u003c\/p\u003e\n\u003cp\u003eThe 2026 harvest is particularly floral and has an incredible amount of body. It is a potent harvest: a small amount of tea goes a long way. While still delicate in its aroma, the mouthfeel is dense and creamy. Its trademark bamboo notes gradually emerge through infusions, and the weight of its liquor slowly disperses, finishing with a tea that feels deeply satisfying and refreshing.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":40174559133801,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":40174559199337,"sku":"","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-may-2025-tea-2-3356.jpg?v=1747585352"},{"product_id":"daxueshan-wild-puerh-shoots","title":"Daxueshan Wild Pu'erh Shoots","description":"\u003cp\u003eThis wild pu'erh is made from 1000 year old tea trees that grow on Daxueshan, or Big Snow Mountain. Trees of this impressive age reach very high, and no longer grow many leaves. It is considered disrespectful to harvest the leaves of trees this old, as it may hinder them, so instead, this pu'erh is made from \"the shoot.\" These shoots are dense bundles of newly sprouting leaves, tightly nested within one another, such that they appear flanked, like armor.\u003c\/p\u003e\n\u003cp\u003eThese trees are over 65 feet tall. In order for him and the local villagers to gather the shoots, they have to shimmy 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, as it can't be done in a single day.\u003c\/p\u003e\n\u003cp\u003eIt is a long-standing tradition for Yunnan 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 normally for sale on the market, as locals usually only make enough of it for their own consumption.\u003c\/p\u003e\n\u003cp\u003eMany years ago, Mr. Tang attended his brother's wedding on Daxueshan, in Fengqing, where he first encountered wild pu'erh shoot tea made by local villagers. He was so captivated by the unique smell of wild flowers present in it that, ever since, he would visit a few villages in Daxueshan in the spring, collect a small amount of shoots from the villagers, and bring them back to his tea farm where he would experiment withering them and roasting them over charcoal, as is the custom.\u003c\/p\u003e\n\u003cp\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 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\/p\u003e\n\u003cp\u003ePrized for its energetics, and for offering us such a direct experience of ancient pu'erh trees, Mr. Tang's 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 so strong. Their liquor has a flavour like acacia honey and mango peel, finishing intensely sweet, like dissolved sugar and lychee. Its mouthfeel is dense, like electrolyte water. The potent energetics of this tea teaches us something about the way the ancient trees transmit their essence -- we taste their sap, and feel their enduring vitality.\u003c\/p\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\/20260714_Cultivate_0400_WEB.jpg?v=1784989141"},{"product_id":"jasmine-jade-tips","title":"Jasmine Jade Tips","description":"\u003cp\u003eThis special tea comes from the infamous Mengding Mountain in Sichuan. Here, Jasmine teas are made differently than they are throughout the rest of China. The tea goes through a process called \"hot scenting,\" in which the flowers and tea are pan fried together in a wok.\u003c\/p\u003e\n\u003cp\u003eTea leaves have long been known for their remarkable capacity to absorb and preserve the scent of flowers. However, successfully scenting tea leaves is tedious and depends on processes perfected over centuries. The craft began in the Southern Song Dynasty, over a thousand years ago. It requires a careful understanding of the ratio of flower to tea, and several rounds of infusions to achieve a lasting transfer of the flower's otherwise fleeting scent.\u003c\/p\u003e\n\u003cp\u003eMaster Bai has perfected his own method of hot scenting. This tea went through 6 rounds of cold scenting, during which the flowers and tea are laid out together on bamboo mats, then was finished with one round of hot scenting. This final round gives a warmer, richer, taste to the tea and an even deeper experience of the jasmine's scent.\u003c\/p\u003e\n\u003cp\u003eSummer this year in Sichuan was exceptionally hot, and the jasmine did not blossom until mid August. Master Bai received the last of the jasmine buds, also the most fragrant ones, on August 30 so that he could finally finish scenting this tea. The Maofeng tea comes from the peak of Mengding Mountain. It is a stronger varietal, and quite porous, making it able to absorb the jasmine scent very thoroughly.\u003c\/p\u003e\n\u003cp\u003eAs potent as this tea is, it is also very pretty, both in taste and appearance. The white flowers remain speckled throughout the darkened green tea leaves. The soft, milky mouthfeel of this year's harvest delivers an incredible amount of flavour and aroma. When we wonder why Jasmine Tea is as cherished as it is around the world, we can look to this one for an answer.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":44133572837656,"sku":"","price":38.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":44133572870424,"sku":"","price":76.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A8534.jpg?v=1729219469"},{"product_id":"kenjo-kaga-bocha","title":"Kenjo Kaga Bocha","description":"\u003cp\u003eMaruhachi Tea Factory was founded in Kaga, Ishikawa Prefecture in 1863. This tea factory has been making the finest roasted teas for six generations, from the Edo Period to the present day. Kaga Bocha specifically has been crafted in Ishikawa Prefecture since the Meiji period.\u003c\/p\u003e\n\u003cp\u003eAfter many years of practice, Maruhachi Tea Factory was asked to produce the finest quality kaga bocha for Emperor Showa, the 124th emperor of Japan, who favoured roasted teas as he grew older. To do this it was essential that they use high quality stems. The highest grade, and the ones sourced for this tea, are called \u003cem\u003emiruibo\u003c\/em\u003e, which means \"young, soft and fresh.\" These stems are rarely produced by farmers, as they come exclusively from first harvest leaves.\u003c\/p\u003e\n\u003cp\u003eThere are two methods of roasting tea in Japan. One is the direct-fire method, in which tea leaves and\/or stems are roasted directly on a hot iron plate. The second, and more time consuming one, is a sand-roasting method by which leaves and stems are mixed with hot sand and heated indirectly. Heat transfers gradually to the center of the tender stems, bringing out their complexity without over-roasting.\u003c\/p\u003e\n\u003cp\u003eWith the direct-fire method, the one most commonly used for hojichas, the roasted tea has a strong aroma and taste, and brews a dark liquor. With sand-roasting, the tea liquor is lighter in colour, and has a more nuanced aroma and taste. Maruhachi Tea Factory has only ever made bocha using the sand-roasting method. Nowadays, with consideration for food safety, instead of sand Maruhachi uses customized ceramic heaters that slowly roast the stems to the core, just as the sand would.\u003c\/p\u003e\n\u003cp\u003eThe result of this incredible craftsmanship is a tea that resides in a category of its own, and is unlike anything we have ever tasted. The flavour of kaga bocha is soft and gentle, but it has an undeniable intensity, whether you brew it hot or cold.\u003c\/p\u003e\n\u003cp\u003eThe wet tea smells like tobacco leaf, ashed cigar, and pandan. As we drink it, these aromatics settle in the center of our palate before moving upwards to fill our head. The sensation is so vaporous, it may feel like you are smoking it.\u003c\/p\u003e\n\u003cp\u003eWe call this tea \"Cultivate's Bocha,\" as it reminds us of what we love about pu'erh: it is deep, it continues to surprise us, and as it does, invites openness and consideration.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"60g Bag","offer_id":44661273100568,"sku":"","price":46.0,"currency_code":"CAD","in_stock":true},{"title":"60g Tin","offer_id":44661273133336,"sku":"","price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A3294.jpg?v=1678411758"},{"product_id":"botto-dark-roast-bancha","title":"Kaga Dark Roast Bancha BOTTO!","description":"\u003cp\u003eMaruhachi Tea Factory was founded in Kaga, Ishikawa Prefecture in 1863. This tea factory has been making the finest roasted teas for six generations, from the Edo Period to the present day. They maintain their reputation by focusing on the quality and parts of the tea plant used, the consistent blending of the tea stems, and their refined and innovative method for roasting them.\u003c\/p\u003e\n\u003cp\u003eWhat gives Maruhachi Tea Factory's teas their clean and complex fragrance is the traditional roasting method the stems go through. There are two methods of roasting tea in Japan. One is the direct-fire method, in which tea leaves and\/or stems are roasted directly on a hot iron plate. The second, and more time consuming one, is a sand-roasting method by which leaves and stems are mixed with hot sand and heated indirectly. Heat transfers gradually to the center of the tender stems, bringing out their complexity without over-roasting.\u003c\/p\u003e\n\u003cp\u003eWith the direct-fire method, the one most commonly used for hojicha, the roasted tea has a strong aroma and taste, and brews a dark liquor. With sand-roasting, the tea liquor is lighter in colour, and has a more nuanced aroma and taste.\u003c\/p\u003e\n\u003cp\u003eMaruhachi specializes in lightly roasted tea, but in Botto! we see them using a slightly stronger roast to bring out even more of the character from the tea leaves. This hojicha is unique to their teahouse, and also stands apart from other dark roast tea we're familiar with because of how it was made.\u003c\/p\u003e\n\u003cp\u003eThe deep, complex, almost mineral notes of this tea are brought out by several rounds of slow roasting rather than higher heat. Botto! ends up having a coffee-like quality: it feels palate-rinsing, like dandelion or tobacco. These structural, earthy, and ashy characteristics make it a perfect after dinner tea, as it leaves the palate with a sense of completion.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"Default Title","offer_id":44726493675800,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A3433copy.jpg?v=1678412536"},{"product_id":"hojitate","title":"Kaga Hojitate","description":"\u003cp\u003eMaruhachi Tea Factory was founded in Kaga, Ishikawa Prefecture in 1863. This tea factory has been making the finest roasted teas for six generations, from the Edo Period to the present day. They maintain their reputation by focusing on the quality and parts of the tea plant used, the consistent blending of the tea stems, and their refined and innovative method for roasting them.\u003c\/p\u003e\n\u003cp\u003eWhat gives Maruhachi Tea Factory's teas their clean and complex fragrance is the traditional roasting method the stems go through. There are two methods of roasting tea in Japan. One is the direct-fire method, in which tea leaves and\/or stems are roasted directly on a hot iron plate. The second, and more time consuming one, is a sand-roasting method by which leaves and stems are mixed with hot sand and heated indirectly. Heat transfers gradually to the center of the tender stems, bringing out their complexity without over-roasting.\u003c\/p\u003e\n\u003cp\u003eWith the direct-fire method, the one most commonly used for hojicha, the roasted tea has a strong aroma and taste, and brews a dark liquor. With sand-roasting, the tea liquor is lighter in colour, and has a more nuanced aroma and taste.\u003c\/p\u003e\n\u003cp\u003eThis is a lightly roasted tea made from second harvest stems. While not crafted from the highest grade stems, like we see in their kaga bocha, it has the refined characteristics imparted by Maruhachi Tea Factory's signature roasting process.\u003c\/p\u003e\n\u003cp\u003eHojitate is a delicious and refreshing every-day roasted tea. It has less body and depth than first harvest stem teas, and finishes more quickly. Still, it offers a smooth, uncomplicated and high quality experience of hojicha with smoky, incensed aromatics that refresh the senses.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"Default Title","offer_id":44726533488920,"sku":"","price":39.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/products\/615A3580.jpg?v=1678413675"},{"product_id":"pine-moon","title":"Pine \u0026 Moon","description":"\u003cp\u003eFor the past few years Tang Wang has been looking for abandoned pu'erh tea trees in the mountains and jungles by his tea farm in Yunnan. He has experimented with harvesting their leaves and crafting them into various pu'erh raws.\u003c\/p\u003e\n\u003cp\u003eThe trees for Pine \u0026amp; Moon are 5 km away from Mr. Tang's tea farm. They grow in a tea garden situated within a state-owned forest, where they were abandoned a very long time ago. The trees are only accessible on foot, by way of a very rugged road. He named this tea Pine \u0026amp; Moon because of the towering khasi pine trees that make up this dense forest; these tea trees have grown amongst the pines for over a century.\u003c\/p\u003e\n\u003cp\u003eEvery spring the leaves of these trees are collected by people from the nearest village. Their 20 km hike into the forest takes them 3 hours, and they are only able to collect a few pounds of fresh leaves each day. They rarely encounter any people this deep in the forest, and step gently in the presence of the birds and the mountain trees.\u003c\/p\u003e\n\u003cp\u003eOnce gathered, the fresh buds and leaves are handed off to Mr. Tang who spreads them out on bamboo mats to dry until they develop a floral, honeyed fragrance. Then they are pan-fried in a charcoal-fired iron work. After sitting for a few hours they are kneaded and shaped, and then finally, dried in the sun.\u003c\/p\u003e\n\u003cp\u003eThe 2026 harvest is a bright and refined harvest of Pine and Moon. It has some extra sparkle and lightness in its energetics. We feel its cooling properties circulating upwards, behind the eyes. The taste of this harvest is less forested -- we feel more of the moonlight coming through. This is a wonderful tea for daily drinking, and a pu'erh raw that feels particularly refreshing and peaceful.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":45596785475864,"sku":"","price":35.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":52415779111192,"sku":null,"price":70.0,"currency_code":"CAD","in_stock":true},{"title":"200g cake","offer_id":52415779143960,"sku":null,"price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-june-17-2025-tea-cake-2-v1-5945.jpg?v=1752344006"},{"product_id":"wild-purple-chrysanthemum","title":"Wild Purple Chrysanthemum","description":"\u003cp\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 them.\u003c\/p\u003e\n\u003cp\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 the farmers do to tend to them is manually pull out weeds around where they grow.\u003c\/p\u003e\n\u003cp\u003eEach purple flower is 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, drying them indirectly by the warm, pine scented air as it circulates through the room. Once finished in the mud house the flowers are carried down the mountain, where they are finished over charcoal at very low heat. This process requires a great deal of patience and skill to ensure that their delicate petals do not fall off.\u003c\/p\u003e\n\u003cp\u003eThese beautifully preserved, purple tinted flowers brew a crystal clear liquor, disguising the intense medicinal qualities they impart to the water. Their bright yellow pistils glow in the liquid, and the petals expand, turning translucent as they slowly come to fill the carafe.\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eTheir liquor strikes the tongue with a fresh menthol sensation. It is herbaceous and active, like rosemary and thyme, and is balanced by a rich, broth-like mouthfeel. It has a lingering, lemony aftertaste with hints of pine mushroom and wet earth. You can enjoy this tea through many infusions, and it will become sweeter and sweeter as you do.\u003c\/p\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":"matcha-kakegawa-for-matcha-latte","title":"Matcha \"Kakegawa\"","description":"\u003cp\u003eMatcha Kakegawa stands out for how bright, fresh smelling, and luminous the tea powder is. It whisks into a smooth suspension, gathering a substantial foam in the process. Pouring it into milk softens its rich green colour into a vibrant pastel. Inherently creamy, this matcha blends perfectly with milk, making for a truly delicious latte with a refreshing mouthfeel.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"50g Tin","offer_id":48275486507288,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true},{"title":"50g Refill","offer_id":48275486540056,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true},{"title":"100g Bag","offer_id":48275486605592,"sku":null,"price":92.0,"currency_code":"CAD","in_stock":true},{"title":"200g Bag","offer_id":49234479644952,"sku":null,"price":172.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20251202_Cultivate_12677_WEB.jpg?v=1764955641"},{"product_id":"yame-sencha-yamakiri","title":"Yame Sencha “Yamakiri”","description":"\u003cp\u003eThe mountainous part of the Yame region is called Oku-Yame. Its elevation and inverted climate means it is prone to fog, which acts like a veil over the tea fields that grow there. This natural protection causes the tea plants to store nutrients in their leaves, eventually resulting in a tea rich in an umami flavor.\u003c\/p\u003e\n\u003cp\u003eKakuda Seicha is from a tea farming family in Kamyo-cho of Yame City in Oku-yame. Three generations previous to him, his ancestors built a small tea factory with the intention of producing genuine Oku-Yame tea that reflects the virtues of this mountainous terroir. Kakuda's relationship with this region, and the practice of farming and crafting tea there, runs very deep.\u003c\/p\u003e\n\u003cp\u003eThis elegant sencha combines the dashi-like flavor and richness that teas from the Yame region are known for with Kakuda Seicha's signature preference for mellowness. The dried leaves have an earthy, roasted smell, and brew a champagne coloured liquor that feels oxygenated and fresh. There are woodsy notes in this sencha that we find somewhat onsen-like. Its buttery mouthfeel, akin to gyokuro, comes softly, with no astringency. This is a very gentle and generous sencha with lingering floral notes that leave us smiling.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"Default Title","offer_id":48275718799640,"sku":null,"price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A2790.jpg?v=1713565572"},{"product_id":"yame-hojicha-for-hojicha-latte","title":"Yame Hojicha (For Hojicha Latte)","description":"\u003cp\u003eFrom Yame Miryokuen, a small farmer's cooperative formed in 1996, this light roast hojicha makes one of the most interesting and delicious lattes in our collection. It is crafted as a tribute to the Yame region itself, and its terroir is expressed in this drink's uncategorizable nature.\u003c\/p\u003e\n\u003cp\u003eThe finely ground tea powder is remarkably light in colour, but by no means pales in flavour. Whisked and blended with milk, it has a smooth mouthfeel and a unique, lingering aftertaste that floats upwards, into our head. These bright, fresh notes remind us a bit of Kaga Bocha (our beloved Japanese roasted tea), giving it a wonderful, floral complexity.\u003c\/p\u003e\n\u003cp\u003eYame Hojicha is an inspiring and refreshing alternative to our dark roasted Uji Hojicha, well suited for warmer times of the year.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"50g Tin Can","offer_id":48607740756248,"sku":"","price":56.0,"currency_code":"CAD","in_stock":true},{"title":"50g Bag","offer_id":48607740789016,"sku":null,"price":42.0,"currency_code":"CAD","in_stock":true},{"title":"100g Bag","offer_id":48607740821784,"sku":null,"price":68.0,"currency_code":"CAD","in_stock":true},{"title":"200g Bag","offer_id":49973940846872,"sku":null,"price":130.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/G0A5316.jpg?v=1717381496"},{"product_id":"jinxuan-milk-oolong","title":"Jinxuan Milk Oolong","description":"\u003cp\u003eJin Xuan is the name of the varietal of oolong from Taiwan commonly known as \"milk oolong.\" As you might guess, the name comes from the fact that true Jin Xuan is naturally and unmistakably creamy.\u003c\/p\u003e\n\u003cp\u003eOur Jin Xuan comes from a small, high altitude tea farm in the towering Alishan Mountain range of Taiwan. This varietal is indigenous to the area, favouring the cool climate of the mountains where the tea trees are covered in cloud and mist all year round, making them vibrant, full bodied and sweet.\u003c\/p\u003e\n\u003cp\u003eUnlike many \"milk oolongs\" available on the market, this is real Jin Xuan, meaning that it does not have anything artificial added to make it taste more creamy. On top of that, this is the best traditional Jin Xuan we have ever tasted.\u003c\/p\u003e\n\u003cp\u003eIt has a buttery mouthfeel with strong notes of vanilla cookies and whipping cream. The combination of its slight dustiness and palate-coating density is so enjoyable, it is a tea that keeps you wanting more of it. It has a surprisingly clean, floral finish that reminds us of freshly washed cotton: we can't think of a tea that references more comforting things. This oolong will last through many infusions, becoming more and more impressively and pleasingly milky.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":48900761878808,"sku":null,"price":18.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":48900761911576,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":48900761944344,"sku":null,"price":70.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260316_Cultivate_18523_WEB.jpg?v=1774037350"},{"product_id":"matcha-hana-for-matcha-latte","title":"Matcha \"Hana\"","description":"\u003cp\u003eWe found this amazing matcha on a sourcing trip to Nishio, Aichi and fell in love with it instantly. It sits well alongside our other options for matcha latte, offering something uniquely and incredibly sweet.\u003c\/p\u003e\n\u003cp\u003eMatcha Hana has an impressive intensity of flavour for being so light. Its silky mouthfeel delivers an exhilarating bouquet of floral notes underlaid by its candied nature. Its clean finish leaves only the lingering taste of sugar crystals on the palate, making for a refreshing and satisfying latte without any extra sugar required.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"50g Tin","offer_id":49157349179672,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true},{"title":"50g Bag","offer_id":49157349212440,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true},{"title":"100g Bag","offer_id":49157349245208,"sku":null,"price":92.0,"currency_code":"CAD","in_stock":true},{"title":"200g Bag","offer_id":49933398278424,"sku":null,"price":176.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A4246.jpg?v=1727326861"},{"product_id":"snow-flake-duck-shit","title":"Snow Flake \"Duck Shit\"","description":"\u003cp\u003eA fresh winter harvest of one of our most notorious Phoenix Oolongs, Snow Flake \"Duck Shit.\" This tea reminds us both how potent, and how sweet, things can be during the winter months. This year's harvest is so excellent it could be considered a benchmark for Snowflake Duck Shit: intensely floral, aromatic, creamy and rich.\u003c\/p\u003e\n\u003cp\u003e\"Snow Flake\" refers to oolongs that are harvested in the winter season. They are gathered when temperatures are frosty on the mountains, and are the smallest harvests of the year. Teas harvested and crafted during this time are known to have a special \"snow flavor,\" along with the concentrated sweetness common amongst things that grow through the winter.\u003c\/p\u003e\n\u003cp\u003eThis Snow Flake \"Duck Shit\" comes from Mr. Fu's family, who have been residents of Qipan Village on Dazhi Mountain for generations, keeping bees and growing tea. Their farm is on the eastern side and the third highest peak of the Phoenix Mountain range, where the Dancong varietal originates from, and where there are still thousands of them, over 100 years old, scattered throughout the tiny villages.\u003c\/p\u003e\n\u003cp\u003eThe peak of Dazhi Mountain has an elevation of 4200 ft and the village of Qipan is located about halfway up, at an altitude of 2300 ft. Here, the temperatures are more mild, and the soil is very unique, made of a type of oil shale that is rich in kerogen and minerals, producing the distinct aroma we find in Dazhi Mountain teas. Only tea farms positioned near the middle of this mountainous region, like those in Dazhi, are able to produce a winter harvest tea, making teas like this one very precious, even to the locals.\u003c\/p\u003e\n\u003cp\u003eThese dark, robust leaves smell powerful in the gaiwan, like incense, cedar and caramelized plum. The liquor has an impressive amount of structure, as well as clearing evergreen notes that are especially pronounced in this harvest. Its light astringency is evenly distributed on the palate, and stays present for many infusions, until giving way to a deep and comforting sweetness. You will enjoy spending a good amount of time with this exceptional tea, especially in cold weather.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":49615652356376,"sku":null,"price":38.0,"currency_code":"CAD","in_stock":true},{"title":"50g","offer_id":49615652389144,"sku":null,"price":76.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/snowflakeduckshit.jpg?v=1784989553"},{"product_id":"noma-fuji-kaori-copy","title":"Seasonal Hojicha \"Shizu 7132\"","description":"\u003cp\u003eMaruhachi Tea Factory was founded in Kaga, Ishikawa Prefecture in 1863. This tea factory has been making the finest roasted teas for six generations, from the Edo Period to the present day.\u003c\/p\u003e\n\u003cp\u003eNoma is a collection of limited edition roasted teas designed by the Maruhachi Tea Factory. Each season they release a special roasted tea in this series that is inspired by the time of year.\u003c\/p\u003e\n\u003cp\u003eThis delicately roasted green tea is intentionally crafted to align with the spring season. With a gentle astringency, reminiscent of fresh, budding flowers, its scent makes us feel a little light headed, and certainly light-hearted.\u003c\/p\u003e\n\u003cp\u003eThe unique floral aroma of this seasonal hojicha comes from the tea leaves themselves, without the use of any artificial oils or scenting processes. The main varietal in this hojicha is \"Shizu 7132,\" known to carry a scent reminiscent of cherry blossom leaves. These Shizu 7132 tea leaves have been carefully grown by producers before being blended and traditionally roasted at Maruhachi Tea Factory.\u003c\/p\u003e\n\u003cp\u003eThis season's Noma is characterized by its subtle astringency and soft, caramelized sweetness. The roasted leaves and stems brew a golden liquor that lands with structure on the palate. It is warming and refreshing -- grassy and honeyed -- like hay left out in the sun. Its sakura scent comes after we've swallowed it, leaving a trail of blossoms in its wake.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"60g Bag","offer_id":50059855692056,"sku":null,"price":58.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-june-2025-hochija-v2-3915.jpg?v=1749663815"},{"product_id":"shincha-matcha-saemidori","title":"Matcha Velvet 7  \"Saemidori\"","description":"\u003cp\u003eMatcha \"Velvet 7\" is a new, exclusive line of single origin, single cultivar shincha (new harvest) matcha from Yame, Fukuoka. This series is a rare opportunity to taste matcha from the famous Yame region in its most pristine state: freshly harvested, direct from the grower, and unblended.\u003c\/p\u003e\n\u003cp\u003eWe launch this series with perhaps the gentlest and the most outstanding of the 7 cultivars: Saemidori has such a soft, refined and refreshing quality, it shifts our understanding of what matcha from Yame can be like. It has an incredibly creamy mouthfeel, with notes of soybean, tea leaf, and bamboo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmell\u003c\/strong\u003e:  sweet, soybean, sprouted greens, lily \u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e: asparagus green\u003cbr\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e: creamy, tea leaf, fresh bean, bamboo, clean finish \u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"30g bag","offer_id":50329417416984,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true},{"title":"50g bag","offer_id":50329419710744,"sku":null,"price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-june-2025-matcha-v3-3769_3e5ecb3a-158d-4145-96e0-5d865ee44380.jpg?v=1749671463"},{"product_id":"matcha-velvet-7-kirari","title":"Matcha Velvet 7  \"Kirari\"","description":"\u003cp\u003e\"Matcha Velvet 7\" is a new, exclusive line of single origin, single cultivar shincha (new harvest) matcha from Yame, Fukuoka. This series is a rare opportunity to taste matcha from the famous Yame region in its most pristine state: freshly harvested, direct from the grower, and unblended.\u003c\/p\u003e\n\u003cp\u003eThese matcha are also unique as they are delicious both as a latte or usucha (with only water), so we invite you to experience them both ways.\u003c\/p\u003e\n\u003cp\u003eKirari is the water spirit of this series, so much so that we enjoy it both as a latte and usucha style, and will offer it to you both ways. Its electric green colour, sweet plant notes, and orchid flower finish culminate like an enchanted lake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmell\u003c\/strong\u003e: soy bean, freshly shelled peas, water flowers \u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e: lime green\u003cbr\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e rich, orchid aroma, seaweed, floral and electric finish \u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"30g bag","offer_id":50356688748824,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true},{"title":"50g bag","offer_id":50356688781592,"sku":null,"price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/cultivate-june-17-2025-matcha-1-v3-5440.jpg?v=1750651458"},{"product_id":"matcha-velvet-7-tsuyu-hikari","title":"Matcha Velvet 7  \"Tsuyu Hikari\"","description":"\u003cp\u003e\"Matcha Velvet 7\" is a new, exclusive line of single origin, single cultivar shincha (new harvest) matcha from Yame, Fukuoka. This series is a rare opportunity to taste matcha from the famous Yame region in its most pristine state: freshly harvested, direct from the grower, and unblended.\u003c\/p\u003e\n\u003cp\u003eThe airiest matcha in the Velvet 7 series, this one lands like a fairy. It is a vibrant, chlorophyll rich green and brings an oxygenated clarity and freshness with it. You'll taste sugar crystals in this matcha, before it finishes with a bright, pleasing astringency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmell\u003c\/strong\u003e: chlorophyll, macadamia\u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e: conifer green\u003cbr\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e: clean, airy, sugar crystal, electric finish\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"30g bag","offer_id":50442050634008,"sku":null,"price":52.0,"currency_code":"CAD","in_stock":true},{"title":"50g bag","offer_id":50442050666776,"sku":null,"price":86.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/july-matcha-1-v1-1063.jpg?v=1752901282"},{"product_id":"wild-ancient-white","title":"Ancient Wild White","description":"\u003cp\u003eMade from wild foraged pu'erh leaves, Mr. Tang crafted this tea for the first time in 2023, creating something we rarely see done with the leaves of ancient pu'erh trees.\u003c\/p\u003e\n\u003cp\u003eThese pu'erh trees were planted by the ancestors of local indigenous tribes over a thousand years ago, in a steep jungle terrain remote from any villages. Unlike cultivated tea trees, wild trees only sprout once each spring, making their single bursts of life particularly valued.\u003c\/p\u003e\n\u003cp\u003eLeaves are gathered at the beginning of spring, then processed very carefully to preserve as much of their enzymes and vitality as possible. To do this, Mr. Tang spreads them out on bamboo mats to wither, with rounds of gentle piling that initiate a subtle micro-fermentation. They dry naturally under the cool alpine sun and the dried leaves are stored in large clay jars for one month to deepen their aroma and taste. Then they are roasted over a gentle flame, using as little heat as possible, before being steam-pressed into small tea cakes.\u003c\/p\u003e\n\u003cp\u003eThe bright green, paper thin tea cakes look as precious and refined as this tea truly is. The leaves revitalize instantly in the gaiwan, appearing 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: 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. Mr. Tang has managed to preserve its wildness, something no cultivation could ever imitate, while producing one of the most elegant teas we carry. Its energetics feel both grounding and expansive, offering comfort and clarity in equal measure. This tea will last for around ten infusions, with all of its sweetness and unmediated presence intact.\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"},{"product_id":"matcha-yamekaze","title":"Matcha \"Yamekaze\"","description":"\u003cp\u003eThe rich, umami-forward characteristics we love about matcha from the Yame region at a price suited to daily drinking. This matcha is more affordable because it is made from second, rather than first, harvest leaves. We can expect a little bit more astringency for this reason, which makes it delicious as a latte or lightly sweetened.\u003c\/p\u003e\n\u003cp\u003eYamekaze whisks into a vibrant, fresh, pigment-dense green colour. It tastes nutty, like cashew and soy bean, and has a smooth mouthfeel with sweetness around the edges. This is a great quality matcha from Yame, at an impressive value.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"Taster Pack 10g","offer_id":51314310545688,"sku":null,"price":18.0,"currency_code":"CAD","in_stock":true},{"title":"100g Bag","offer_id":51313918902552,"sku":null,"price":68.0,"currency_code":"CAD","in_stock":true},{"title":"200g Bag","offer_id":51313918935320,"sku":null,"price":128.0,"currency_code":"CAD","in_stock":true},{"title":"500g Bag","offer_id":51314310578456,"sku":null,"price":280.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260112_Cultivate_13902_WEB.jpg?v=1768523324"},{"product_id":"yame-sencha-shinsui","title":"Yame Sencha “Shinsui\"","description":"\u003cp\u003eThe mountainous part of the Yame region is called Oku-Yame. Its elevation and inverted climate means it is prone to fog, which acts like a veil over the tea fields that grow there. This natural protection causes the tea plants to store nutrients in their leaves, eventually resulting in a tea rich in an umami flavor.\u003c\/p\u003e\n\u003cp\u003eKakuda Seicha is from a tea farming family in Kamyo-cho of Yame City in Oku-yame. Three generations previous to him, his ancestors built a small tea factory with the intention of producing genuine Oku-Yame tea that reflects the virtues of this mountainous terroir. Kakuda's relationship with this region, and the practice of farming and crafting tea there, runs very deep.\u003c\/p\u003e\n\u003cp\u003eThis sencha is the highest grade of sencha from this producer, made from hand picked leaves harvested in the first picking of the season, when the tea plants are in their most tender and vibrant state.\u003c\/p\u003e\n\u003cp\u003eIt brews a stunning glowing, slightly opaque, lemon coloured liquor. By the second infusion it looks exactly like Mountain Dew! This luminous quality translates to the palate as a beautiful mouthfeel: dense and suspended with sweet, bright green notes.\u003c\/p\u003e\n\u003cp\u003eThe third infusion still glows an opaque yellowish-green and the leaves in the gaiwan look like steamed radish leaves, while the mouthfeel remains gentle and unified. Its vegetal notes come forward in later infusions, reminding us of its nutritive and cleansing properties. This is quintessential sencha, perfectly balanced, and not too umami forward considering its terroir.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"100g","offer_id":51357061218584,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A6793_e810d851-9759-4893-983a-29d9153351d2.jpg?v=1765586053"},{"product_id":"yame-sencha-kabusecha","title":"Yame Kabusecha","description":"\u003cp\u003eThe mountainous part of the Yame region is called Oku-Yame. Its elevation and inverted climate means it is prone to fog, which acts like a veil over the tea fields that grow there. This natural protection causes the tea plants to store nutrients in their leaves, eventually resulting in a tea rich in an umami flavor.\u003c\/p\u003e\n\u003cp\u003eKakuda Seicha is from a tea farming family in Kamyo-cho of Yame City in Oku-yame. Three generations previous to him, his ancestors built a small tea factory with the intention of producing genuine Oku-Yame tea that reflects the virtues of this mountainous terroir. Kakuda's relationship with this region, and the practice of farming and crafting tea there, runs very deep.\u003c\/p\u003e\n\u003cp\u003eSimilar to gyokuro, this green tea is crafted using the \"covering\" method before the leaves are harvested. The tea bushes are shaded with nets for roughly a week, blocking sunshine and causing the tea plants to produce an increased amount of catechins and L-theanine. This method is famous as a technique for suppressing bitterness, while increasing the sweetness and umami in the finished tea.\u003c\/p\u003e\n\u003cp\u003eAs we would expect, Kabusecha is a deep, forest green color and has a distinctive \"covered\" aroma, similar to gyokuro. It brews a refreshing, glowing, yellow liquor that gets sweeter through infusions. This is an excellent green tea for those who appreciate something mellow on the palate, dislike bitterness, but who love the revitalizing, eye-widening impact of sencha.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"100g","offer_id":51352537432344,"sku":null,"price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/615A6470_bc341c67-7128-4d7b-ab5b-acde9de8c4d0.jpg?v=1765586762"},{"product_id":"genmaicha-matcha","title":"Genmaicha Matcha","description":"\u003cp\u003eWe love the comfort of genmaicha, and what the toasty aroma of roasted rice brings to the cool salinity of green tea. Genmaicha is traditionally a blend of \"genmai,\" or toasted rice, and green tea, usually sencha.\u003c\/p\u003e\n\u003cp\u003eThis genmaicha powder is a little different. It is made by combining genmai powder with ceremonial grade matcha from Shizuoka and Kagoshima. Made mainly of the yabukita varietal, this high quality matcha gives the genmaicha powder an unusual brightness, intensity, and deep sweetness when combined with the genmai.\u003c\/p\u003e\n\u003cp\u003eAs the powder whisks into a bright green foam we are hit with the comforting smell of toasted rice. With milk it makes a very smooth and refreshing drink, offering us a delicious, but still energizing, alternative to straight matcha. You may notice a nostalgic flavour to this drink as well, like rice crackers or breakfast cereal.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"Taster Pack 10g","offer_id":51834161103128,"sku":null,"price":16.0,"currency_code":"CAD","in_stock":true},{"title":"Tin Can 50g","offer_id":51834161168664,"sku":null,"price":52.0,"currency_code":"CAD","in_stock":true},{"title":"50g Bag","offer_id":51834161201432,"sku":null,"price":42.0,"currency_code":"CAD","in_stock":true},{"title":"100g Bag","offer_id":51834182730008,"sku":null,"price":78.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260316_Cultivate_17884_WEB.jpg?v=1773947989"},{"product_id":"roasted-black-bean-kurodamaru-copy","title":"Tamba Roasted Black Bean","description":"\u003cp\u003eOdagaki Shoten is located in Tamba Sasayama, a historic agricultural region in the Hyogo Prefecture of Japan. This 300 year old company is credited for Tamba black bean's sweeping popularity across Japan.\u003c\/p\u003e\n\u003cp\u003eTo this day, they work directly with regional growers. Their black bean tea is hand sorted and net-roasted over direct flame with far-infrared heat; a very old technique that produces a clean taste with a deep, roasted aroma.\u003c\/p\u003e\n\u003cp\u003eWhat makes the Tamba varietal different from other black soybeans is primarily time: a standard black soybean matures in about 70 days, whereas it takes Tamba Black around 100. Longer maturation time means that they absorb more nutrients, grow larger, and develop a richer, sweeter, more full-bodied flavour.\u003c\/p\u003e\n\u003cp\u003eWe are honoured to be the first shop outside of Japan to carry products from Odagaki Shoten. After agreeing to work with us they spent 6 months preparing this special batch of black bean tea for Cultivate.\u003c\/p\u003e\n\u003cp\u003eIn a final stage of crafting this tea Odagaki Shoten breaks the beans apart into pieces that are the right size for brewing, so the tea itself looks a bit like crumbled cacao. It brews a cloudy liquor that slowly turns plum colour as the pieces of bean settle in the carafe. The smell and taste of the strained liquor is incredible, and somewhat unexpected — like coffee, but without any acidity. It has a broth-like mouthfeel and a sharp, sweet finish.\u003c\/p\u003e\n\u003cp\u003eThis delicious, caffeine free tea can be enjoyed hot or chilled. Enjoy it knowing that it has many health benefits, and is even considered a beauty tonic in Japan. It is very comforting to drink in the evening, after dinner, and you will not have to worry about it affecting your sleep.\u003c\/p\u003e","brand":"Cultivate","offers":[{"title":"100g Bag","offer_id":52017007591704,"sku":null,"price":28.0,"currency_code":"CAD","in_stock":true},{"title":"200g Bag","offer_id":52017007624472,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true},{"title":"300g Bag","offer_id":52017007657240,"sku":null,"price":68.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260505_Cultivate_0521_WEB.jpg?v=1778731383"},{"product_id":"enshi-yulu-jade-dew","title":"Enshi Yulu \"Jade Dew\"","description":"\u003cp\u003e\u003cem\u003eEnshi\u003c\/em\u003e is the name of an ethnic town in Hubei Province of China, and \u003cem\u003eYulu\u003c\/em\u003e translates to \"Jade Dew.\" This tea, named for its place of origin and its poetic qualities, is the only surviving traditional steam-processed tea in China. Its extreme rarity nowadays is largely on account of it being one of the most time consuming and labor intensive green teas in history to craft.\u003c\/p\u003e\n\u003cp\u003eThe effort it takes to make Enshi Yulu is not without significant reward. Performing the \"kill-green\" by way of instantaneous steam preserves more chlorophyll, amino acids, and soluble sugars in the tea leaves, resulting in a tea with highly nutritive properties, and a prominent, fresh sweetness.\u003c\/p\u003e\n\u003cp\u003eThe master craftsman must rise every day at 5 in the morning while this tea is being made. The leaves undergo steam kill-green and initial firing in the early hours, then they are piled onto long, rectangular cement roasting furnaces. While someone tends the wood fire and monitors its temperature, two other people work together, pushing and rolling the tea mass, gradually drying and straightening the leaves. When dryness reaches roughly 65% the leaves are spread out to cool, then repeatedly worked over with hand motions of rubbing, gathering, lifting, and pressing. Throughout this process the tea never leaves the hands of the craftsmen. For about an hour and a half it is continually moved, until it gradually takes its final form; the fine, tightly bound, dark green, pine-needle-like leaves we call \"Yulu.\"\u003c\/p\u003e\n\u003cp\u003eEach experienced tea master is able to produce just over 3kg of this tea by hand. Because of the very low yield, the vast majority of Yulu we find today comes from fully automated production lines. Completely handcrafted Enshi Yulu is extremely precious.\u003c\/p\u003e\n\u003cp\u003eThe greatest characteristic of Yulu's taste is its freshness. The dried leaves smell warm and deep in the gaiwan, but as soon as water hits them they transform into bright, vibrant leaves that give off a powerful \"green\" scent, as though they are still on the tree. Brewed gung-fu style the tea transforms quite noticeably through infusions, somewhat like a gyukuro, but without the broth-like density and strong umami notes. Yulu's qualities are much more light and airy.\u003c\/p\u003e\n\u003cp\u003eThe first infusion opens with a soft, nutritive taste that sweetens as it hits the back of the palate. The second infusion is smoother, and even sweeter, like sugar crystals. The soft mouthfeel and uplifting green notes are perfectly balanced, and the leaves continue to open and brighten through infusions. Yulu gets prettier the more time you spend with it. It will stay fresh and vibrant through 4 infusions, before beginning to gently fade.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":52142401978648,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260602_Cultivate_0478_WEB.jpg?v=1781105381"},{"product_id":"biluochun-silver-mist","title":"Biluochun \"Silver Mist\"","description":"\u003cp\u003eBiluochun is one of the most coveted and ethereal traditional teas we are aware of. Authentic Biluochun must come from Lake Tai of Suzhou, a picturesque city laced with canals and ancient imperial gardens close to Shanghai. Because of this tea's notoriety, other green tea regions will produce a \"Biluochun,\" but it won't be considered authentic unless it comes specifically from Dongting Mountain, east or west of Lake Tai.\u003c\/p\u003e\n\u003cp\u003eThis is not arbitrary traditional nomenclature. Biluochun is especially expressive of its terroir, and the terroir on Dongting is very unique. The valley is surrounded by mountains on all sides, and the tea trees are interplanted amongst a variety of fruit trees. Only the Biluochun trees here, which grow scattered throughout orchards, will produce the floral-fruit aromatics this tea is famous for.\u003c\/p\u003e\n\u003cp\u003eThese heirloom, small-leaf varietal Biluochun trees are roughly 35 years old and grow with minimal intervention, apart from some grass clearing and tidying. They are nestled between rows of loquat trees on the stone slopes of the mountain.\u003c\/p\u003e\n\u003cp\u003eThe preciousness of Biluochun begins with the picking, and the picking standard. As soon as the tea trees sprout several elderly tea pickers will visit them. They venture out very early in the morning to pluck the single buds or just-unfurling one-bud-one-leaf sets by hand. By noon, when they stop picking, they will have harvested less than 1000 grams. Then these tender leaves undergo an afternoon of hand sorting, keeping only 0.6-0.7 inches standard buds and leaves, which tends to be roughly one-third of what was picked that morning.\u003c\/p\u003e\n\u003cp\u003eThe tea is crafted by the Shi Family, who are native to Dongting, and who have been making Biluochun for 3 generations. The first generation of the Shi family, Master Shi Nianxiong, was awarded the title of \"Tea Roasting Master\" for the region and the family has upheld this legacy. They use several different kinds of local charcoal to roast this tea, including bamboo, redwood, and fruit wood. The kill-green and frying are done in a single iron wok, then the tea leaves are hand rolled with a variety of techniques for about 30 minutes. Afterwards the tea is placed on white paper to cool, then slowly roasted over charcoal fire. Finally, it is rested in an ash jar to remove any remaining astringency.\u003c\/p\u003e\n\u003cp\u003eIn a warm gaiwan the tiny leaves smell as soft and downy as it looks. After one infusion they look like a patch of lichen, having turned a glowing, limey green. They brew a crystal clear, opalescent liquor that looks dense and shimmery. This tea is not understood by many, as its impact is not made by flavour as much as it is through structure and wavelength.\u003c\/p\u003e\n\u003cp\u003eThe tea liquor is smooth, its body is strong, and its fragrance lingers at the bottom of the cup. This is what a cup of fine traditional Biluochun should be like. Biluochun is known for having a \"spine\" because it has unusually strong architecture for such a delicate green tea. But as quickly as this structure appears, it vanishes, making it easy to miss. For this reason Biluochun is aligned with fleeting transitional seasons, and behaves much like the mist it is named for. It's impressively elusive for how undeniably present it is.\u003c\/p\u003e","brand":"Cultivate Tea","offers":[{"title":"25g","offer_id":52142479114520,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0091\/5737\/8153\/files\/20260602_Cultivate_0289_WEB.jpg?v=1781106275"}],"url":"https:\/\/cultivatetea.com\/collections\/seasonal.oembed?page=2","provider":"Cultivate Tea","version":"1.0","type":"link"}