{"title":"Tea Chest","description":"","products":[{"product_id":"jin-jun-mei","title":"Jin Jun Mei","description":"\u003cp\u003eJin Jun Mei, or Beautiful Golden Eyebrow, is known for it’s abundant golden tips\/buds and beautiful leaves. This tea is harvested and crafted on Cindy's family lands on Wuyishan, located at an elevation of 300-500m. Their tea is considered to be the highest grade since it is grown on the \u003cem\u003e“zhenyan”\u003c\/em\u003e, or rocky soils unique to this region. The tea trees here are also allowed to grow naturally in spacious groves instead of carefully planted estate-style. The trees can be up to 100 years old. Plucked meticulously by hand, the Chen Family uses traditional methods to maintain quality standards and produce stellar teas.\u003c\/p\u003e\n\u003cp\u003eProvenance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Wuyishan Rock Tea Village, Fujian, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Zhou Shi Wu \u0026amp; Cindy Chen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: 4\/8\/2014\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: a small leaf cultivar (researching name)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Primarily bud plus some leaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  handpicked, and then rolled briefly to begin oxidization. They are then allowed to oxidize over a period of 13-15 hours. After oxidation, the tea is baked to finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Beautiful Golden Eyebrow, or Eyebrow Tea (Mei Cha)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Mei Cha, or Eyebrow Tea, has a long history in China\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195-205˚F filtered water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 2 minutes with 2-4 additional steepings. Or you can do more of a “western” steep of 3-5 minutes with less additional steepings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eRich, smooth, and reminiscent of dark chocolate and sweet potatoes. The texture is silky but medium-bodied, with a lingering finish.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it as suggested, and then experiment. In this case I suggest first experimenting with the length and number of steepings. You could also experiment with the quantity of tea per oz of water. For temperature, 195˚ gives a sweeter, smoother profile while 205˚ is more complex and stronger. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Tealet","offers":[{"title":"2 oz","offer_id":6613415621,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6614332165,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"8oz","offer_id":6614332229,"sku":"","price":129.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6614332293,"sku":"","price":258.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6614332357,"sku":"","price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Jin_Jun_Mei_1.jpg?v=1443649703"},{"product_id":"meng-ding-huang-ya","title":"Moganshan Huang Ya","description":"\u003cp\u003eYellow tea is uncommon due to the highly labor-intensive processing required. First of all, it is a bud-tea, which requires diligent and skilled pickers as well as a vast quantity of buds just to make a kilo of tea. Second, the unique “men-huan”, or smothering, step after frying in a wok is time-consuming. And finally, it requires a teamaster skilled in this type of tea.\u003c\/p\u003e\n\u003cp\u003e The knowledge and skill required to make yellow tea is rare in China these days. And it is even rarer for women to be the makers of the tea. Tea master Mrs. Wang Xiangzhen has been given the prestigious honor of Master of Intangible Cultural Heritage by the state for her expertise in making Mogan Huangya. She learned the technique from her mother and is handing it down to her daughter, \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eZhao Xianqin\u003c\/span\u003e. I'm proud to support women in tea and to have some of this beautiful tea to pass on to you.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLittle known in the west but highly prized in China, yellow tea is said to be gentler to people whose stomachs tend to get upset from green tea. For that, and because of its rarity and provenance, I like to stock some when I can. This tea is beautiful to behold while infusing, try it in a clear tea maker at some point. Also, don’t forget to admire the beautiful reconstituted buds of the spent tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Moganshan, Deqing County, Huzhou City, Zhejiang Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e~700m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eWang Xiangzhen\u003c\/span\u003e \u0026amp; \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eZhao Xianqin\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Mid-April 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Jiu Keng, Mogan Quntizhong (Mogan Heirloom Tea Bush)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (\u003cspan style=\"line-height: 1.5;\" data-mce-fragment=\"1\"\u003eNo chemical fertilizer, pesticide, or herbicide\u003c\/span\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: One bud, two leaves\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e: Similar to the green tea process with an additional \"men-huan\", or smothering step\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Yellow Buds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Moganshan as a tea origin was mentioned in Lu Yu’s \u003ci data-mce-fragment=\"1\"\u003eCha Jing\u003c\/i\u003e, the first book on tea ever written over 1,200 years ago.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 165˚-175˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes with 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003erich wildflower honey character, balanced with the freshness of squash blossoms and smooth mineral undertones, with a clean, strong finish. Reminiscent of the lightest green teas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. I would not venture over 185˚ with this tea. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":6614948421,"sku":"","price":49.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6614948485,"sku":"","price":98.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":6614948549,"sku":"","price":186.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6614948613,"sku":"","price":372.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6614948677,"sku":"","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/MoganHuangYa-1.jpg?v=1673302973"},{"product_id":"nannou-sticky-rice-sheng-puerh","title":"Nannou Sticky Rice Sheng Puerh","description":"\u003cp\u003eMr. Li is a second-generation tea producer whose father was a famous Yunnan teamaster. The family land contains tea trees of varying ages from which he harvests the leaf material.\u003c\/p\u003e\n\u003cp\u003eSticky Rice Fragrance puerh, or \"nuo mi xiang\", are produced in a number of forms throughout Yunnan, many of them in factory settings. Mr. Li's version is produced, like all his teas, in small batches. This allows him much more care and control over the final product. He began to produce sticky rice puerh to suit the tastes of the local Dai minority, from which the style originated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Duoyi Village, Nannuo Mountain, Menghai District of Xishuangbanna, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Li Shun Lin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2020\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: One of the Da Ye Yunnan Big Leaves Tea Tree cultivars, possibly Camellia Taliensis.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)The tea trees on Mr. Li's land have never had any added manures, pesticides, or soil additives of any kind, and thrive completely on their own in their natural environment. The local tea growers believe that this gives the tea a more genuine character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e:\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Hand-made Mao Cha, or loose leaf puerh. Sticky rice flavor comes exclusively from traditional blending with the Nuo Mi Xiang herb.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: nuo mi xiang, or Sticky Rice Fragrance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: The Nannuo Mountain area has a long history of growing tea, with cultivation dating back to the Tang Dynasty (618-920AD).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 205-212˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 5g per 4oz of water (about a scant level 1.5 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: Rinse, then brew 3 seconds, followed by 8-10 additional steepings increasing number of seconds with each steeping.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eIntense mineral and herbaceous flavors accentuated by the sticky rice flavor and aroma added by the nuo mi xiang nen ye (sticky rice fragrance leaf).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it my way then experiment. In this case I suggest first experimenting with the length and number of steepings. You could also experiment with the quantity of tea per oz of water. I would keep the water temperature in the range suggested, however.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Tealet","offers":[{"title":"2 oz","offer_id":6617975685,"sku":"","price":32.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6654534725,"sku":"","price":64.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6654534789,"sku":"","price":121.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6654534853,"sku":"","price":243.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6654534917,"sku":"","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Sticky_Rice_Puerh_1.jpg?v=1443657401"},{"product_id":"fo-mei","title":"Fo Mei","description":"\u003cp\u003eMei Cha, or “Eyebrow” tea, may as well be China’s national beverage. The style is ubiquitous and is produced in every tea-growing region of the country. The pan-fired, then rolled leaves end up looking like a curved eyebrow.\u003c\/p\u003e\n\u003cp\u003eThis delicious example of what mei cha should be is grown on Tai Shan, or Tai Mountain. The tea garden is near a Buddhist temple whose monk’s favor this tea.\u003c\/p\u003e\n\u003cp\u003eProvenance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Tai Mtn., Zhejiang China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Xu Zhao Yu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: May 2022\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Qimen Xiaochuyezhong\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Leaf only, no bud; 6-8 leaf pluck\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Pan-roasted, stems and large broken leaves removed after rolling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Buddha’s Eyebrow; this style is generally referred to as “eyebrow” tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Mei cha, then known as Chunmee or Young Hyson in England, has been produced since the Qing Dynasty (1644-1911)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 1-2 minutes up to 5 times\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eComplex and robust, with the intense mineral notes the Jiu Keng cultivar is know for; aroma of malt and roasted nut\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. Then experiment with the temperature, length, and number of steepings. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping. Higher temperatures usually mean a more robust liquor but I wouldn’t stray about 190˚ unless you are doing very short, sub 1 minute steeps.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":6649409861,"sku":"","price":11.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6651554245,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6651554309,"sku":"","price":41.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6651554373,"sku":"","price":83.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6651554437,"sku":"","price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Fo_Mei_1.jpg?v=1443732656"},{"product_id":"lao-shu","title":"Lao Shu","description":"\u003cp\u003eThis tea is from wild tea trees in the forests of the Lin Cang region. Usually, the high-quality leaf material from these trees is used to produce puerh, but in this case it is crafted into this wonderful black tea. Since these trees are not maintained “tea garden style”, they are not subject to fertilizers, pesticides, and the like. The local people pluck the flushing new growth during the tea season to provide the leaf material for this tea. Although Yunnan Black Tea has been produced primarily for export since the early 20\u003csup\u003eth\u003c\/sup\u003e century, black tea made from this particular tea varietal is quite popular domestically.\u003c\/p\u003e\n\u003cp\u003eProvenance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Bai Ying, Lin Cang area, Yunnan, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Han Feng Qing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2018\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Camellia Taliensis, Yunnan Big Leaves Tea Tree\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 2 open leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e: \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Old Tree Yunnan. This is a Dian Hong, or “heavenly” black (dian being an old nickname for Yunnan)\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e:\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-5 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFloral aroma with a smooth, sweet body and complex finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. If you are steeping at the low end of the range, I would definitely try a few infusions. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3 \u003c\/sup\u003eJames Norwood Pratt. \u003cem\u003eTea Dictionary\u003c\/em\u003e. Tea Society Press 2010.\u003csup\u003e\u003c\/sup\u003e\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":6654399621,"sku":"","price":32.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6654399685,"sku":"","price":64.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":6654399749,"sku":"","price":121.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6654399813,"sku":"","price":243.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6654399877,"sku":"","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Lao_Shu_1.jpg?v=1443743298"},{"product_id":"nannou-handmade-shou-puerh","title":"Nannou Handmade Shou Puerh","description":"\u003cp\u003eMr. Li is a second-generation tea producer whose father was a famous Yunnan teamaster. In addition to working in the family fields, Mr. Li spent many years in the famous Menghai Dayi puerh tea factory, where the development of the “wo dui” fermentation process took place. This process for shou puerh approximates the much slower aging process of sheng puerh, creating a drinkable tea much more quickly.\u003c\/p\u003e\n\u003cp\u003eMr. Li took all this experience back to his family’s land to make his own tea. The family land contains tea trees of varying ages from which he harvests the leaf material. He has perfected a small batch version of fermentation process for this delightful handmade tea. The process is painstaking, requiring all of his expertise and attention to monitor the fermentation process and ensure that it doesn’t go too far.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Duoyi Village, Nannuo Mountain, Menghai District of Xishuangbanna, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Li Shun Lin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2015\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: One of the Da Ye Yunnan Big Leaves Tea Tree cultivars, possibly Camellia Taliensis\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)The tea trees on Mr. Li's land have never had any added manures, pesticides, or soil additives of any kind, and thrive completely on their own in their natural environment. The local tea growers believe that this gives the tea a more genuine character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 2 open leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Hand-made Mao Cha, or loose leaf puerh. Small batch \"wo dui\" fermentation process exclusive to Li Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e:\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: The Nannuo Mountain area has a long history of growing tea, with cultivation dating back to the Tang Dynasty (618-920AD).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 205-212˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 5g per 4oz of water (about a level 1.5 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: Rinse, then brew 3 seconds, followed by 8-10 additional steepings increasing number of seconds with each steeping. For a more western infusion, steep for 2 minutes for 2-3 infusions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eRichly flavorful and aromatic, this shou puerh manages to be both richly earthy and pristinely clean at the same time.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it as suggested, then experiment. In this case I suggest first experimenting with the length and number of steepings. You could also experiment with the quantity of tea per oz of water. On the western infusion, I sometimes use half the amount of tea. I would keep the water temperature in the range suggested, however.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Tealet","offers":[{"title":"2 oz","offer_id":6654425989,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":6654680517,"sku":"","price":52.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6654680581,"sku":"","price":99.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6654680645,"sku":"","price":198.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6654680709,"sku":"","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Nannou_Shou_Puerh_1.jpg?v=1443743625"},{"product_id":"imperial-rou-gui","title":"Imperial Rou Gui","description":"\u003cp\u003eRou Gui is one of the many unique tea varietals, or cultivars, native to the Wuyi Mountians. These mountains are the origin of oolong, or wulong, teas. Oolong teas are an artisanal style that is oxidized somewhere between a green (unoxidized) and black (100% oxidized) tea. Traditionally oolongs rely on the expertise and craftsmanship of the teamaker to know when to halt the oxidation process to get the desired taste and aroma. Oolongs have been produced at least since the Ming Dynasty (1368-1644AD).\u003c\/p\u003e\n\u003cp\u003eThis tea is harvested and crafted on the Chen family lands on Wu Yi Shan, located at an elevation of 300-500m. Their tea is considered to be the highest grade of yan cha, or rock tea, since it is grown on the \u003cem\u003e“zheng yan”\u003c\/em\u003e, or rocky soils unique to this region and within the protected area. The tea trees here are also allowed to grow naturally in spacious groves instead of carefully planted estate-style. The trees can be up to 100 years old. Plucked meticulously by hand, the Chen Family uses traditional methods to maintain quality standards and produce stellar teas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Wuyishan Nature Reserve, Wuyi Mtns., Fujian, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Chen Zhen Jia \u0026amp; the Chen Family\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2016\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Rou Gui\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: “zhong kai mian”:Top 3-4 leaves; plucked when topmost leaf is half the size of largest leaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Withered in the sun and then machine-rolled. Oxidization is halted when the teamasters nose and fingers tell him the tea is ready. The tea is then fried, rolled, and twisted, and dried. This \"maocha\" is then sorted to remove stems and unfolded leaves. Finally, it is charcoal roasted just two times to preserve the qualities of the leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Wuyi teas are often referred to as Yan Cha, or Rock Tea do to the unique rocky landscape and soil of this beautiful region\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Yancha has been produced in the Wuyi Mountains for over 400 years. English mispronuciation of Wuyi lead to the old tea trade term “Bohea”\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195˚-205˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a scant 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: Rinse tea quickly with hot water. Discard rinse water and then infuse for 2 minutes. Steep at least 3-4 more times at 2 minutes each.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet aroma and taste with hints of flower, wood, and mineral\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Then increase the amount of tea and play with the infusion time. Shorter infusions allow for even more infusions. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3 \u003c\/sup\u003eJames Norwood Pratt. \u003cem\u003eTea Dictionary\u003c\/em\u003e. Tea Society Press 2010.\u003c\/p\u003e","brand":"Seven Cups","offers":[{"title":"2 oz","offer_id":6654860549,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6654860613,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6654860677,"sku":"","price":129.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6654860741,"sku":"","price":258.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6654860805,"sku":"","price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Rou_Gui_1.jpg?v=1444252067"},{"product_id":"kanoka-orthodox-assam","title":"Kanoka Orthodox Assam","description":"\u003cp\u003eKanoka Tea Estate is a small, family-owned tea farm in the middle of Assam. The area’s heavy precipitation and humid climate contributes to the robust, malty taste of Assam tea. The gardens cover a total of 6 acres, and are headed by brothers Pallabjyoti and Pranabjyoti Nath, together with Pranabjyoti's wife, Manmoyuri.\u003c\/p\u003e\n\u003cp\u003eThe estate uses all-natural \u003cem\u003eVriksayurveda\u003c\/em\u003e agricultural techniques. These ancient Indian plant sciences focus on the health and lifecycle of the plant and soil, using natural herbal medicines to help boost them. Kanoka Tea Estate is also a member of Assamica Agro, a local cooperative that is promotes sustainability in tea, with the use of local vermicomposting and cow-based fertilizer. The members of the cooperative are continually working to develop new techniques.\u003c\/p\u003e\n\u003cp\u003eIn the Assam region, tea workers struggle to profit from their labors, as they don't have the knowledge or ability to craft quality teas. Tea pluckers are paid USD1.50 a day at most for very difficult work that has no path to a better future. Small growers are also paid very little for selling their raw leaf to the factories. The region mostly produces CTC (Crush Tear Curl) tea, a low-grade style of tea for tea bags.\u003c\/p\u003e\n\u003cp\u003eSupporting small-growers like Kanoka Tea Estate and empowering them to set their own prices through direct trade empowers them to make a decent living crafting quality teas. The estate's smooth, complex teas are the result of careful handcrafting using natural materials. Every step of the tea-making process is done with great attention, from hand plucking to hand processing the tea.\u003c\/p\u003e\n\u003cp\u003eKanoka Tea Estate tea leaves are hand-processed to create a high-quality organic Assam loose leaf tea with a very unique taste and flavor. Handcrafting results in large, full leaves and more depth and strength. It is best drunk without milk, to appreciate the nuances in the complex profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Panchnoi Village in Tezpur City - Sonitpur District, Assam, India\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Kanoka Tea\/Pallabjyoti \u0026amp; Pranabjyoti Nath\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Summer 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Camellia Sinensis Assamica.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) While there are other all-natural estates in Assam, many of them are in conversion from conventional agriculture. Because the Nath Family is the first to cultivate this land, no pesticides or chemicals have ever been used on the land or on these tea plants. To keep the garden from becoming overgrown, the team weeds the fields manually.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e:\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Handcrafted Assam. This tea is fully oxidized, turning the leaves to a deep brown\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: A beautiful handcrafted version of Assam tea. The classic Assam tea is much more commonly found in the CTC (Crush\/Tear\/Curl) version for the commodity tea market or in machine-manufactured “Orthodox” for the fine tea market.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195-205˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 1-2 minutes. Or you can do more of a “western” steep of 3-5 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRich, full-bodied amber color with a malty flavor that is somewhat softened by its subtle honey notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it my way then experiment. In this case I suggest first experimenting with the length of the infusion. You could also experiment with the quantity of tea per oz of water. For temperature, 195˚ gives a soft, smooth, sweet profile while 205˚ is more robust and full-bodied.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Tealet","offers":[{"title":"2 oz","offer_id":6739654661,"sku":"","price":8.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6739654725,"sku":"","price":16.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6739654789,"sku":"","price":30.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6739654853,"sku":"","price":61.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6739654917,"sku":"","price":3.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Kanoka_Assam_1.jpg?v=1443987415"},{"product_id":"yame-gyokuro","title":"Yame Shizuku Gyokuro","description":"\u003cp\u003e\u003cspan\u003eGyokuro (“Jade Dew”) gets its name from its intense green color and the historical ball-shaped preparation of this tea. Nowadays, the leaves are straight needles like sencha, but the shading process prior to harvest still gives the tea its deep, saturated green color and rich umami flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Yame growing region is known across Japan for its excellent Gyokuro. Production of Gyokuro involves a 10-day period of shading the tea plants prior to harvest. The shading forces the plant to boost its chlorophyll and L-theanine production and retain its store of amino acids, leading to a deep green color and rich umami.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a  Dento Hon Gyokuro (伝統本玉露), meaning it must be grown in Yame, Fukuoka (similar to the regional protection accorded to champagne, Parmigiano-Reggiano, etc.), the plants must be grown naturally, must be traditionally shaded for at least 16 days with \u003cem data-mce-fragment=\"1\"\u003etana\u003c\/em\u003e (棚), a tent-like cover made from straw, and, finally, all Dento Hon Gyokuro is handpicked by farmers. Less than 1% of gyokuro produced in Japan is Dento Hon.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Hoshino Village, Yame, Fukuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower:\u003c\/strong\u003e Hoshino Seicha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e200m~300m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: May 2025 (Single Harvest)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yabukita \u0026amp; Sae Midori\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Machine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Asamushi (light steamed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: \u003cem data-mce-fragment=\"1\"\u003eshizuku\u003c\/em\u003e (雫) means \"dewdrop,\" so this could be more specifically called \"Jade Dewdrop.\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Developed in 1835 by Yamamoto Kahei in Uji, Kyoto, Japan, Gyokuro became the first shaded tea in Japan to be consumed as a loose leaf tea. The original Gyokuro was called “Tama no Tsuyu” and involved the leaves being curled into tight balls, but through the years, this tea came to be processed like Sencha, with the familiar needle-shaped leaves.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 120-160˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (a level 1 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 1-2 minutes, infuse up to 4 times or until steeped out\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003erainforest aroma accompanied by a strong umami sweet pea flavor, with a thick, luscious mouthfeel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. I actually use 4g per 4oz of water as I like the stronger flavor of a higher tea to water ratio, especially for gyokuro. For temperature, you can try it as low as 120˚. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. gyokuro actually works OK for volume measurements because of it’s small flat, needle shape\u003c\/p\u003e","brand":"Sugimoto","offers":[{"title":"2 oz","offer_id":6742482565,"sku":"","price":92.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6742482629,"sku":"","price":184.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6742482693,"sku":"","price":349.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6742482757,"sku":"","price":699.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6742482821,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Yame_Gyokuro_1.jpg?v=1443995974"},{"product_id":"liu-an-gua-pian","title":"Liu An Gua Pian (SALE!!!)","description":"\u003cp\u003eThis is one of my favorite Chinese green teas due to its history, unique processing and cultivar, and it’s great taste. Even as a leaf-only tea, the production season for the high-end grades of this tea is very short. Because the leaves need to grow to a certain size before harvesting, this tea begins its plucking during the second harvesting interval before the rains, referred to as Yu Qian. Make sure to take the time to admire the beauty of these tea leaves before and after steeping, as well as watching them unfurl in your teapot if you are using a clear one!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Xi Tou Mountain, Jin Zai Town, Liu An City, Anhui Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Wang Fang Sheng\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2020\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Anhui San Hao Xiao Ye Zhong (Anhui #3 Small Leaves Bush)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 1st leaf below bud, plucked with a small amount of the twig to prevent tearing of the leaf. This twig is then removed by hand before processing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Special brooms are used to roll this tea into its unique shape. Final firing is done in special bamboo baskets over a charcoal fire.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Melon Seed, or Melon Slice. The special picking and rolling of the tea was once supposed to resemble a melon seed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: One of China’s 10 Most Famous Teas. A Ming DynastyTribute tea. Lu Yu is supposed to have mentioned this tea in his 8\u003csup\u003eth\u003c\/sup\u003e century The Classic of Tea. I have not been able to find the reference in my copy of the book, possibly due to the different names used 12 centuries ago!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a scant level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 2 minutes with up to 4 total steepings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean liquor of a leaf only tea; complex earthy full flavor with a nutty aroma and a long finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water, then temperature. Timing and number of steeping can also be adjusted to personal taste. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Seven Cups","offers":[{"title":"2 oz","offer_id":6806534917,"sku":"","price":32.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6806534981,"sku":"","price":92.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6806535045,"sku":"","price":174.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6806535109,"sku":"","price":349.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6806535173,"sku":"","price":17.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Liu_An_Gua_Pian_1.jpg?v=1444151726"},{"product_id":"jin-ya","title":"Jin Ya","description":"\u003cp\u003eThis is a bud-only Dian Hong, which sets it apart from its equally tasty leaf-based Yunnan cousins. If you haven’t tried a bud-based Yunnan tea yet, you are in for a treat!\u003c\/p\u003e\n\u003cp\u003eThe low chlorophyll and rich antioxidant content in the newly flushing buds contribute to the golden color of the tea. The fuzz, or down, that can still be seen on some of the buds attests to the careful plucking by the pickers and processing by the tea maker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Bai Ying, Yunnan, Lin Cang area, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Bi Wen Lin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yunnan Big Leaves Tea Tree (Da Ye?)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud only\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Many of these buds have multiple leaves curled up inside them and the teamaster must carefully control oxidation to ensure these leaves oxidize evenly. The leaves are withered on bamboo trays, then fried, wrapped in cotton fabric and further dried in wood boxes while continuing to oxidize. The teamaster constantly monitors the tea until the aroma and taste are perfect.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Golden Buds. This is a Dian Hong, or “heavenly” black (dian being an old nickname for Yunnan)\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Yunnan Black Tea has only been produced since the 1930’s, and bud-only Jin Ya since the ‘60’s.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-5 minutes, multiple infusions possible\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCacao notes and aroma in a sweet, smooth, delicate dian hong with virtually no astringency\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Infusions in the lower end of the time range allows for multiple infusions. See what you like. You can also experiment with temperature as this tea can handle water temperatures up to the boil. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3 \u003c\/sup\u003eJames Norwood Pratt. \u003cem\u003eTea Dictionary\u003c\/em\u003e. Tea Society Press 2010.\u003csup\u003e\u003c\/sup\u003e\u003c\/p\u003e","brand":"Yunnan Sourcing","offers":[{"title":"2 oz","offer_id":6846109893,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6846110021,"sku":"","price":24.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":6846110085,"sku":"","price":41.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":6846110213,"sku":"","price":83.0,"currency_code":"USD","in_stock":true},{"title":"Sample (12g)","offer_id":6846110277,"sku":"","price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Jin_Ya_1.jpg?v=1444239798"},{"product_id":"gen-mai-cha","title":"Gen Mai Cha (Sale!!!)","description":"\u003cp\u003eOriginally a peasant’s tea to cut the cost of green tea, this delicious tea blend has become one of Japan’s most popular and well-known tea for its unique taste and visual presentation. With less green tea per weight, it is also lower in caffeine so it can be enjoyed anytime of day and is a good choice for those sensitive to caffeine but who want the health benefits of green tea.\u003c\/p\u003e\n\u003cp\u003eThis wonderful tea is from the small, completely organic Kinezuka farm in Shizuoka. Their natural growing practices are an anomaly in the midst of Japan’s typically heavy use of chemicals in their industrialized tea industry. While I don’t intend to carry many blends here, traditional blends with only real ingredients (no “flavors”) that have the history of Gen Mai Cha are an exception.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Nakayama Village in Fujieda, Shizuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e350m (1150ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Kinezuka Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yabukita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) Toshiaki Kinezuka started farming with all-natural methods back in 1976, so the farm has been grown with organic practices for 38 years.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  premium green tea and 100% Japanese-grown sweet mochi rice. Some of which has \"popped\".\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Brown Rice Tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Originally created as a peasant's tea to make drinking the (then) expensive green tea affordable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195˚-205˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level ½ TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 1-2 minutes, 2 infusions at lower end of temp and time range.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet and nutty flavor with a rich savory warmth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. I actually use 4g per 4oz of water as I like the stronger flavor of a higher tea to water ratio. For temperature, 195˚ gives a nutty, sweet, profile with savory umami while 205˚ is rich and warming with very sweet, nutty notes. For a sweet, lighter profile, you can try it as low as 180˚. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":6855381445,"sku":"","price":6.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":6855381509,"sku":"","price":20.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":6855381573,"sku":"","price":38.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":6855381637,"sku":"","price":76.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":6855381701,"sku":"","price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Gen_Mai_Cha_1.jpg?v=1444257733"},{"product_id":"hui-long-cha","title":"Hui Long Cha (Sale!!!)","description":"\u003cp\u003eHui Long Zhai is in the western part of Bao Shan Prefecture on the borders with Myanmar, so it is no surprise that the Assamica cultivar is grown there. Using it for green tea is a delicious and intriguing surprise. The region is mountainous and contains peaks up to 3000m. This tea comes from a garden at 2000m, and the relatively cool weather leads to a late first flush from the tea plants. The short but hot wok firing gives this tea a delightful aroma that combines well with the more astringent and stimulating mouth-feel of this Yunnan green tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Hui Long Zhai Village, Teng Chong county, Bao Shan Prefecture, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Ji Dong Li\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e2000 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Camellia Sinensis Assamica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, not certification)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: single leaf from first two leaves below buds, 15% bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  picking, frying, rolling, wilting briefly, drying in wok by hand, roasting in oven\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Hui Long cha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level ½ TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions or until tea is steeped out\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStimulating and astringent mouth-feel with nutty and vegetal notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Also, try it Eastern Gong Fu style: 180˚-190˚F dosed at 1g\/oz of water and infused for short times like 10 seconds, 15s, 20s, 30s, 45s, and then 60 seconds until leaves are spent.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":10524268357,"sku":"","price":4.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":10524268421,"sku":"","price":8.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":10524268485,"sku":"","price":16.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":10524268549,"sku":"","price":37.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":10524268613,"sku":"","price":2.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/HuiLong_Cha_1.jpg?v=1453936125"},{"product_id":"feng-qing-black-mala-beads","title":"Feng Qing Mala Beads","description":"\u003cp\u003eThese hand-rolled balls of tippy Feng Qing tea are so lovely and fall sweetly into the Leaves of Cha mission to provide teas made with care and love. I borrowed from my yogic background for their nickname because they remind me of some of the traditional mala beads I’ve seen in my meditative practice.\u003c\/p\u003e\n\u003cp\u003eDa Si village coop was visited by a Fujian hand-made blooming tea seller a decade ago and got the idea to offer a hand made tea of their own.\u003c\/p\u003e\n\u003cp\u003eThese pearls are great for traveling as you can estimate your dosing know that each pearl is about 3g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Da Si Village, Feng Qing County, Lincang Prefecture, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Da Si Village Coop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1600 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Early March 2024; First Spring Flush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Old 58 (original Dian Hong varietal, Assamica sub type)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Conventional, no sprays\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud Pluck\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Hand rolled into approximately 3g beads or pearls\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Black Gold Pearls, Feng Qing Mala Beads\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190˚-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 3g per 6oz of water (1 Mala Bead per 6oz of water\u003csup\u003e2\u003c\/sup\u003e) \u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: Because the tea leaves are tightly rolled into the beads, I do a long first infusion of 5 minutes, then a second half-steep (half the amount of water used originally) for 4 minutes.\u003c\/li\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic white tea taste with sweet and fruity tasting notes and aroma.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Also, try it Eastern Gong Fu style: 180˚-190˚F dosed at 1g\/oz of water and infused for short times like 10 seconds, 15s, 20s, 30s, 45s, and then 60 seconds until leaves are spent.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":17940705349,"sku":"","price":11.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":17940705413,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":17940705477,"sku":"","price":41.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":17940705541,"sku":"","price":83.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":17940705605,"sku":"","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Feng_Qing_Black_Mala-1.jpg?v=1464278874"},{"product_id":"zomba-pearls","title":"Zomba Pearls","description":"\u003cp\u003eIn the nearly 100 years that Satemwa has been cultivating tea plants, they have made it a priority to improve the standard of living for their employees and their families. From their unique terroir, Satemwa is able to produce some unique orthodox white, green, oolong, black and dark teas. Experimenting with different local cultivars and playing around with some traditional and new processing techniques, with trial and error and loads of tasting, they have produced great and unusual teas. The special cultivars, the unique climate and the specialized processing techniques make these teas exceptional.\u003c\/p\u003e\n\u003cp\u003eZomba Pearls is an example of what a white tea can become in the hands of skilled and passionate tea makers. The hand shaped pearls (or crickets!) are beautiful before, during, and after infusion. As the rolled tea opens up, it reveals the beautiful leaves used to create this tea. I am pleased that we are seeing teas from other places in the world made with the same care and love that we see in China’s specialty teas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Satemwa Tea Estate, Thyolo Mountain, Shire Highlands - Thyolo District, Malawi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Alexander Catchart Kay\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1,000m (3,280ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Rainy Season (Spring) 2020\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Zomba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Conventional - Herbicides only, no pesticides. Satewa are also Fair Trade Certified, UTZ+ and Rain Forest Alliance Certified.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Hand plucked by skilled tea workers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Picked and then hand rolled by skilled tea workers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Cricket Tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Established in 1923, Satemwa’s own third generation tea maker, Alexander Kay has been crafting and cultivating their teas with love and passion for his artisanal tea.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 185˚-190˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (3-4 pearls)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-4 minutes with multiple infusions to allow pearls to open and develop flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe dry leaf smells rich and tart. The liquor is rich and buttery smooth, with notes of freshly steamed vegetables, roasted squash\/pumpkin, and a tangy lemon tail note.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Play with your brewing parameters to get the best flavor as the tea opens up; enjoy the change in complexity and flavor over the infusions.\u003c\/p\u003e\n\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. Here I have provided approximate quantities for convenience but the pearls obviously vary in weight.","brand":"Tealet","offers":[{"title":"2 oz","offer_id":19357498629,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":19357498693,"sku":"","price":56.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":19357498757,"sku":"","price":106.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":19357498821,"sku":"","price":212.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":19357498885,"sku":"","price":11.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Zomba_Pearls-1.jpg?v=1470026331"},{"product_id":"jade-nautilus-handcrafted-white-tea-2017","title":"Jade Nautilus Handcrafted White Tea","description":"This is a spectacular hand-rolled tea from Yunnan that is a delight to behold and to drink. Be sure to watch it slowly unfurl in the water as you infuse the tea. I call this tea “Jade Nautilus” because the rings remind me of the marine creature as they sink slowly unfurling to join the rest of the writhing tea at the bottom. I add the tea to the water instead of the other way around so I can really enjoy them dropping through the water. The time-consuming hand rolling requires a high level of skill but the results are stunning.\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mojiang Town, Simao Prefecture, Yunnan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Pu Hong Li\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1500 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yun Kang #100\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no certification)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Pure bud pluck\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Hand-rolled with great care into symmetrical hoops, or “earrings”\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Jin Si Hong (as it is made from Jinggu Golden strands, so literally “Strands of Gold”); Jade Earrings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170˚-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1\/2 TB\u003csup\u003e2\u003c\/sup\u003e; or about 60 rings)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes or shorter for several infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFragrant floral aroma; distinct white tea characteristics with just a hint of the vegetative taste of a quality Simao green tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the infusion time and temperature of the water, as the leaves tend to unfurl more as both rise. I find the second infusion has a slightly sweeter note than the first. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":33504434002,"sku":"","price":31.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":33504434130,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":33504434194,"sku":"","price":117.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":33504434322,"sku":"","price":235.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":33504434386,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Jade_Earrings_2_1b45f778-6b3f-49b0-ad58-50c13d37aa99.jpg?v=1493065434"},{"product_id":"roasted-wild-tree-purple-2016","title":"Roasted Wild Tree Purple","description":"\u003cp\u003eAs you probably guessed from the teas in the Leaves of Cha Tea Chest, I love Yunnan black teas. The smoothness and low-astringency allowed me to kick my “English Breakfast with milk and honey” habit and just enjoy the tea. The wide variety of cultivars and styles that come from the province are mind-boggling. Purple Tea is one of those unique teas. There are three cultivars of purple tea and this is the naturally occurring original, knows as “Ye Sheng” or “Wild Tea”. Originally used to make puerh since it is quite bitter young but develops delicious complexity with age, it has recently started to processed into black tea with stunning results.\u003c\/p\u003e\n\u003cp\u003eThis roasted version is one of my favorite black teas and a very common start-of-the-day tea for me. I’m incredibly happy to be able to source this rare tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mangshi, Dehong Prefecture, Yunnan, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mr. Li\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1600-2200 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Ye Sheng cultivar aka \"Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam.\" or Camellia Assamica Dehongensis\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Wild harvested; naturally bug resistant cultivar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard: \u003c\/strong\u003e1 leaf\/1bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Lightly roasted. Only 70 kilograms in production for 2016\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Lü Yu, in his “Classic of Tea” says “Tea that grows wild is superior; garden tea takes second place. Whether grown on sunny slopes or in shady groves, the best leaves are russet.”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190˚-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-5 minutes for two infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStrong aroma with sugarcane and hints of eucalyptus; complex mouth feel with hint of roast and caramel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the infusions. I found the 3-minute steep to be slightly sweeter. Also, I usually did a “1\/2” infusion on the second round, meaning I used half the amount of water. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":33504965586,"sku":"","price":14.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":33504965650,"sku":"","price":28.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":33504965714,"sku":"","price":53.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":33504965778,"sku":"","price":106.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":33504965842,"sku":"","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Roasted_Wild_Tree_Purple_1_48ee37e2-d170-4da9-8dcc-923801e99fba.jpg?v=1493066947"},{"product_id":"hong-mao-feng-2017","title":"Hong Mao Feng","description":"\u003cp\u003eThis tea is created from a high-altitude cultivar of mao feng grown in the Wu Liang mountains of Simao Prefecture. The pairing of cultivar with expert processing results in a black tea with a unique taste and aroma. Mr. Kin uses a special technique to briefly oxidize the leaves during the wilting phase before completing the rest of the black tea processing steps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Wayaotian, Wu Liang Mtns., Simao Prefecture, Yunnan, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mr. Zhang Li Kun\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation\u003c\/strong\u003e: 1800 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yun Kang #32 Mao Feng\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 1 leaf\/1bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  picking, wilting, frying, rolling, wilting, drying in wok by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: “Hong” is a word for red in Mandarin, thus hong cha for red tea. Red tea in China = Black tea in the West\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a loose level 1 ½ TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-5 minutes with 2-3 infusions possible\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFloral and fruity aroma and taste with hints of caramelized sugar and dry wood, especially at a 4 minute initial infusion.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the infusions. I found the 3-minute infusion to be sweetest. Also, I usually did a “1\/2” infusion on the second round, meaning I used half the amount of water used on the initial infusion. For a stronger cup use more leaves and\/or longer infusion times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Yunnan Sourcing","offers":[{"title":"2 oz","offer_id":33505094930,"sku":"","price":8.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":33505094994,"sku":"","price":16.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":33505095058,"sku":"","price":30.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":33505095122,"sku":"","price":60.0,"currency_code":"USD","in_stock":true},{"title":"12g Sample","offer_id":33505095186,"sku":"","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/MaoFeng_Black_1_8a8bc449-740c-44ab-8e54-9f9fed034cce.jpg?v=1493067271"},{"product_id":"mao-feng-green-2017","title":"Mao Feng Green (SALE!!!)","description":"\u003cp\u003eMao Feng is a classic Chinese tea that is ubiquitous in the tea market. It can be called Mao Feng because of the cultivar, or because of the plucking standard, as the Mao Feng “pluck” traditionally refers to a bud plus one leaf pluck, or it can be just a marketing name. This tea is from a Mao Feng hybrid cultivar grown in Yunnan and it is a premium grade Mao Feng pluck. It is not rolled like most green teas, leaving the large, hairy buds and leaves mostly intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Ning’Er Town, Yin Pan Mtn., Simao Prefecture, Yunnan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Wang Si Kai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1400 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2019 First Flush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Mao Feng: Chang Ye Bai Hao and Yun Kang hybrid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no certification)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud and one Leaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Hand-processed in small batches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBold green vegetal tea flavor with nutty notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with an “Eastern” style infusion: double the quantity of tea per oz of water and do a quick rinse followed by short infusions of 5 sec, 10 sec, 15 sec, 30 sec, 45 sec, and then 1 minute infusions until the tea is steeped out. I usually use a much smaller infusion vessel for this style, maybe 2-4oz as I am going to get so many infusions out of the tea. You can also experiment with temperature as the tea can handle hotter water with the short infusion times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":33616064274,"sku":"","price":4.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":33616064338,"sku":"","price":12.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":33616064402,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":33616064466,"sku":"","price":45.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":33616064530,"sku":"","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/MaoFeng_4_adb843c3-ce77-4c86-8479-8cb33d96124d.jpg?v=1493227732"},{"product_id":"kukicha","title":"Kukicha","description":"\u003cp\u003eKukicha, or “stem tea”, is a specialty green tea made from the stems of green tea leaves. Kukicha typically is only made during the spring using a careful process to separate the leaves and stems. This kukicha is made even more delicious by using the flavorful first flush of the tea plants, after they have gone through their period of winter dormancy.\u003c\/p\u003e\n\u003cp\u003eThis wonderful tea is from Toshiaki Kinezuka's small, completely organic farm in Shizuoka. Their natural growing practices are an anomaly in the midst of Japan’s typically heavy use of chemicals in their industrialized tea industry.\u003c\/p\u003e\n\u003cp\u003eThe farm is now being led by Toshiaki's eldest daughter, Ayumi Kinezuka. Her passion is to keep Japanese tea traditions alive, while also gaining knowledge from other tea traditions. She studied black tea production in Sri Lanka.\u003c\/p\u003e\n\u003cp\u003eShe works alongside her father, mother, younger brother, and younger sister on the farm. Leaves of Cha is especially proud to support women-run tea businesses in what is a primarily male-run industry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Nakayama Village in Fujieda, Shizuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Kinezuka Family\/Ayumi Kinezuka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e350m (1150ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yabukita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) Toshiaki Kinezuka started farming with all-natural methods back in 1976, so the farm has been grown with organic practices for 38 years.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: First flush pluck.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  made completely of stems carefully separated during the production process\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Stem Tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170˚-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions, or brew Eastern\/GongFu style (see note\u003csup\u003e1\u003c\/sup\u003e below)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrilliant bright green appearance and a bright, rich aroma. The flavor is sweet and grassy with fresh citrus notes and a hint of seaweed, with very little bitterness and a very refreshing aftertaste. Cold-brews great for iced tea!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. I suggest first experimenting with the quantity of tea per oz of water. I actually use 4g per 4oz of water as I like the stronger flavor of a higher tea to water ratio for Japanese teas in particular. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Also, try it Eastern Gong Fu style: 180˚-190˚F dosed at 1g\/oz of water and infused for short times like 10 seconds, 15s, 20s, 30s, 45s, and then 60 seconds until leaves are spent.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":34648803858,"sku":"","price":16.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":34648803922,"sku":"","price":32.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":34648803986,"sku":"","price":60.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":34648804050,"sku":"","price":121.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":34648804114,"sku":"","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/SocMed_Kukicha-3.jpg?v=1494884150"},{"product_id":"bao-hong-mountain-green","title":"Bao Hong Mountain Green Tea","description":"\u003cp\u003eThis Bao Hong green tea is just the kind of tea that gets me excited in this world of generic, commodity teas. It’s delicious, it has history, and it is cultivated and made with dedication and love. I’m still trying to sleuth out the name of the cultivar, if it has one, but the original plant is believed to have been brought to Bao Hong Mountain by a wandering monk from Fujian. Cultivation started during the Tang Dynasty (A.D. 618-907) around the same time as the Bao Hong Si Buddhist Monastery was being built on the mountain and has continued ever since. The Liu Family has been growing this tea for at least 10 generations.\u003c\/p\u003e\n\u003cp\u003eThis tea is similar to Long Jing\/Dragonwell is many respects. It has a unique history and provenance, a similar appearance in the dry and steeped leaf, and in its taste. Yet it is unique in its own right and a great value given the skyrocketing price of authentic Long Jing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Bao Hong Mountain, Yi Liang County, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Liu Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1550-1630m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: March 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Still researching; from a Fujian varietal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural cultivation in a remote un-adulterated environment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Fine Picking; bud \u0026amp; two leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  leaves picked in a two hour early morning window\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Bao Hong\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Cultivation started during the Tang Dynasty (A.D. 618-907). The Liu Family has been growing this tea for at least 10 generations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions or until tea is steeped out\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe leaves brew up full and plump for their small size, with the downy hair from the leaves floating in the liquor. Fragrant with grassy and mineral notes coming through especially on the second infusion.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest experimenting with an “Eastern” style infusion: double the quantity of tea per oz of water and do short infusions of 5 sec, 10 sec, 15 sec, 30 sec, 45 sec, and then 1 minute infusions until the tea is steeped out. I usually use a much smaller infusion vessel for this style, maybe 2-4oz as I am going to get so many infusions out of the tea. You can also experiment with temperature as the tea can handle hotter water with the short infusion times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":34695387730,"sku":"","price":18.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":34695387794,"sku":"","price":36.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":34695387858,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":34695387922,"sku":"","price":136.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":34695387986,"sku":"","price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Bao_Hong-1.jpg?v=1494965105"},{"product_id":"yunwu-of-lu-shan","title":"YunWu of Lu Shan","description":"\u003cp\u003eYunWu Cha, or Cloud Mist Tea, is a famous tea that takes its name from the misty clouds surrounding the mountains on which it is grown. These clouds provide both moisture and shade to the tea trees, and the unique and unusual flavors of YunWu Cha come from the tea plants adaptation to this terroir. There are many famous examples of YunWu Cha: the YunWu grown on the sacred Buddhist mountain of Emei shan, the Huading YunWu from Mt. Tiantai in Zhejiang, and the Song Dynasty Imperial Tribute Lu shan YunWu from Jiangxi. This Leaves of Cha tea is the latter. As the saying goes, “Yun wu chu hao cha”, or, “Clouds and mist means good tea.”\u003c\/p\u003e\n\u003cp\u003eLeaves of Cha is especially proud to support women-run tea businesses in what is a primarily male-run industry. So we're happy to bring Zhang Li Hong ‘s tea to our customers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Lu Shan Mountain, Jiu Jiang County, Jiangxi Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Zhang Li Hong\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e850 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yun Wu; Spring Tips or Cloud Mist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural cultivation with no spraying\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: bud and leaf plucked before being separated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Plucked early in the morning to ensure tender buds; pan fired twice by hand (once for kill-green and then again for rolling into the straight needle-like shape); and a final shaping done between two separate drying phases.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Yun Wu Cha, or Clouds \u0026amp; Mist tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Originally grown by monks in the Han Dynasty who supposedly brought the plants from Yunnan.       It became a popular well-known tea in China much later (in the Ming Dynasty). Lu Shan Yun Wu is celebrated by Lu Yü and celebrated in poetry by Bai Juyi, both back in the Tang Dynasty(618-907CE)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp2)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet notes with umami and a big mouthfeel (kou gan)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest experimenting with an “Eastern” style infusion: double the quantity of tea per oz of water and do short infusions of 5 sec, 10 sec, 15 sec, 30 sec, 45 sec, and then 1 minute infusions until the tea is steeped out. I usually use a much smaller infusion vessel for this style, maybe 2-4oz as I am going to get so many infusions out of the tea. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":38887298066,"sku":"","price":13.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":38887298130,"sku":"","price":26.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":38887298258,"sku":"","price":49.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":38887298322,"sku":"","price":83.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":38887298386,"sku":"","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Yun_Wu-1.jpg?v=1500581861"},{"product_id":"purple-beauty-green-tea","title":"Purple Beauty Green Tea","description":"\u003cp\u003eThis tea continues my romance with purple tea. I’ve kept this tea constantly in my personal stash because I love it so much and finally decided to add it to the Leaves of Cha tea chest. Its unique taste is definitely purple; with notes of its yan cha (rock tea) pedigree and big leaf yunnan assamica processed into a green tea. For those looking for that mysterious and elusive Cha Qi, or the energy or life force of tea, this might be a place to look. It’s definitely a tea that I have felt strong Cha Qi while drinking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: \u003cstrong\u003eYa Kai Village\u003c\/strong\u003e, Jing Mai Mountains, Lancang County, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Ya Kai Village Tea Cooperative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1500 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2024, first flush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Zi Juan, a modern cultivar propagated through cutting\/cloning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural methods with no spraying.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 1 leaf to 1 bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Purple Beauty\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Purple Beauty tea trees were developed by the Yunnan Tea Research Institute beginning in the 1980’s, culminating in this big leaf, medium bud variety.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe tea liquor is a grey-purple color and the brewed leaves of this varietal remain dark and vibrantly purple-green after infusion.  Intense aroma, a hint of umami, with sweetness, and slight bitter after-taste where the characteristic purple taste comes through.  The tea is packed with cha qi, so be ready if you are open and receptive to it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest experimenting with an “Eastern” style infusion: double the quantity of tea per oz of water and do short infusions of 5 sec, 10 sec, 15 sec, 30 sec, 45 sec, and then 1 minute infusions until the tea is steeped out. I usually use a much smaller infusion vessel for this style, maybe 2-4oz as I am going to get so many infusions out of the tea. You can also experiment with temperature as the tea can handle hotter water with the short infusion times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Yunnan Sourcing","offers":[{"title":"2 oz","offer_id":38887384274,"sku":"","price":9.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":38887384338,"sku":"","price":18.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":38887384402,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":38887384466,"sku":"","price":68.0,"currency_code":"USD","in_stock":true},{"title":"12g Sample","offer_id":38887384594,"sku":"","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Purple_Beauty-4.jpg?v=1500580048"},{"product_id":"copy-of-mao-jian-of-xinyang","title":"Mao Jian of Xinyang (SALE!!!)","description":"\u003cp\u003eMao Jian from the Xinyang area is one of the most famous teas cultivated in the Henan Province. This mountainous area creates one of those unique Chinese terroirs that produces a distinctive quality tea. The name Mao Jian is usually translated as “Furry Tips” or “Hair Point” and refers to the white furry strips on the inner side of the typically needle-like leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Qinling Mtn., Xinyang township, Henan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1400 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: mid-April 2021, Ming Qian\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Mao Jian (Camellia Sinensis, small leaf)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no certification)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  3-stage oven drying to halt wilting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Furry Tips\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: One of China's Top 10 Famous Teas with a history of more than 2300 years.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level ½ TB\/7.5ml\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes with up to 3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrassy aroma with hints of pine; sweet umami taste with full mouthfeel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with an “Eastern” style infusion: double the quantity of tea per oz of water and do a quick rinse followed by short infusions of 5 sec, 10 sec, 15 sec, 30 sec, 45 sec, and then 1 minute infusions until the tea is steeped out. I usually use a much smaller infusion vessel for this style, maybe 2-4oz as I am going to get so many infusions out of the tea. You can also experiment with temperature as the tea can handle hotter water with the short infusion times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":606340808727,"sku":"","price":8.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":606340841495,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":606340874263,"sku":"","price":45.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":606340907031,"sku":"","price":91.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":606340939799,"sku":"","price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/MaoJian_1_593ecfcf-60dd-4db6-9a22-5f1baa5211fc.jpg?v=1506030574"},{"product_id":"jasmine-flower-bi-luo-chun","title":"Jasmine Floating Flower","description":"\u003cp\u003eThis jasmine green tea was too beautiful and delicious to pass up even though the Leaves of Cha tea chest is primarily filled with straight teas. This delicate and aromatic blend is produced in the traditional way using just jasmine flowers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Wu Jia Village, Yun Xian county, Lincang Prefecture, Yunnan (Jasmine flowers: Wen Shan area)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mr. Yang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1650 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yun Kang Bi Luo Chun (cross of Bi Luo Chun and Assamica)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural, no pesticides\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud Pluck\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Jasmine flowers are steamed underneath the finished tea leaves, then fresh jasmine Flowers are mixed in for additional fragrance and beauty\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Jasmine Floating Flower\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Yun Kang Bi Luo Chun varietal was first developed in 1992 by the Yunnan Tea Research Institute.       Cultivation was encouraged for more than a decade before it gained popularity as a finer green tea cultivar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a rounded 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIncredible jasmine aroma that balances out in the cup to wonderful pair with the umami and vegetative notes of the green tea; all enhanced by the beauty of the jasmine flowers left in the tea leaves. Jasmine notes will be most prominent on first infusion.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment to see how you like it most. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":774118899735,"sku":"","price":9.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":774118932503,"sku":"","price":18.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":774118965271,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":774118998039,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":774119030807,"sku":"","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Jasmine_Floating_Flower-1.jpg?v=1506627552"},{"product_id":"gen-mai-cha-1","title":"Gen Mai Cha","description":"\u003cp\u003eOriginally a peasant’s tea to cut the cost of green tea, this delicious tea blend has become one of Japan’s most popular and well-known tea for its unique taste and visual presentation. With less green tea per weight, it is also lower in caffeine so it can be enjoyed anytime of day and is a good choice for those sensitive to caffeine but who want the health benefits of green tea.\u003c\/p\u003e\n\u003cp\u003eThis wonderful tea is from the small, completely organic Kinezuka farm in Shizuoka. Their natural growing practices are an anomaly in the midst of Japan’s typically heavy use of chemicals in their industrialized tea industry. While I don’t intend to carry many blends here, traditional blends with only real ingredients (no “flavors”) that have the history of Gen Mai Cha are an exception.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Nakayama Village in Fujieda, Shizuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e350m (1150ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Kinezuka Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yabukita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) Toshiaki Kinezuka started farming with all-natural methods back in 1976, so the farm has been grown with organic practices for 38 years.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  premium green tea and 100% Japanese-grown sweet mochi rice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Brown Rice Tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Originally created as a peasant's tea to make drinking the (then) expensive green tea affordable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195˚-205˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level ½ TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 1-2 minutes, 2 infusions at lower end of temp and time range.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet and nutty flavor with a rich savory warmth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. I actually use 4g per 4oz of water as I like the stronger flavor of a higher tea to water ratio. For temperature, 195˚ gives a nutty, sweet, profile with savory umami while 205˚ is rich and warming with very sweet, nutty notes. For a sweet, lighter profile, you can try it as low as 180˚. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":3694565163031,"sku":"","price":10.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":3694565195799,"sku":"","price":20.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":3694565228567,"sku":"","price":38.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":3694565261335,"sku":"","price":76.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":3694565294103,"sku":"","price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Gen_Mai_Cha_1_d27fa8a1-ec64-4b11-a917-fae5072ce65d.jpg?v=1512597467"},{"product_id":"da-hong-pao","title":"Da Hong Pao","description":"\u003cp\u003eDa Hong Pao\u003c\/p\u003e\n\u003cp\u003eDa Hong Pao, or Big Red Robe, is one of the two wulong (aka oolong) teas found on the list of China’s Ten Most Famous Teas. As with most of these teas, the name and origin is shrouded in legend and the mists of time. Some say a Ming Dynasty nobleman, maybe even an emperor, sent his royal red robes to shade the tea bushes after the tea’s amazing healing qualities saved his mother’s life. Da Hong Pao was propagated from those original tea trees that are now a protected tourist attraction inside the protected area.\u003c\/p\u003e\n\u003cp\u003eThis tea is harvested and crafted on Cindy's family lands on Wu Yi Shan, located at an elevation of 300-500m. Their tea is considered to be the highest grade of yan cha, or rock tea, since it is grown on the \u003cem\u003e“zheng yan”\u003c\/em\u003e, or rocky soils unique to this region and within the protected area. The tea trees here are also allowed to grow naturally in spacious groves instead of carefully planted estate-style. The trees can be up to 100 years old. Plucked meticulously by hand, the Chen Family uses traditional methods to maintain quality standards and produce stellar teas. The Da Hong Pao cultivars and style of processing are highly imitated outside of the protected area and are designated “half-rock teas” or “river bank teas”\u003csup\u003e3\u003c\/sup\u003e, depending on if they are grown just outside the protected area or well outside it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Wuyishan Rock Tea Village, Fujian, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Zhou Shi Wu \u0026amp; Cindy Chen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: May 2022\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Qi Dan and Bei Dou\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) This garden is within the area strictly protected by the government, so absolutely no chemicals or pesticides are used.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: top three to five leaves after bud has opened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  the tea is picked early in the morning after the dew has evaporated from the tea leaves. The leaves are withered briefly in the sun to remove excess moisture, before they are rolled and oxidized and roasted 3-4 times. This is a traditional high-fired version of Da Hong Pao\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Big Red Robe (\u003ca href=\"http:\/\/www.forvo.com\/word\/%e5%a4%a7%e7%ba%a2%e8%a2%8d#zh\"\u003e大红袍\u003c\/a\u003e or \u003ca href=\"http:\/\/www.forvo.com\/word\/%e5%a4%a7%e7%b4%85%e8%a2%8d#zh\"\u003e大紅袍\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Da Hong Pao and the other three famous Wu Yi wulongs from the original bushes can be collectively referred to as Si Da Ming Cong, or Four Great Bushes. And this is Zheng Yan Da Hong Pao, meaning it is grown within the Wu Yi protected area, making it the rarest and most highly sought after.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195-205˚F filtered water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern\u003c\/strong\u003e: 1-2 minutes with 2-4 additional steepings. Or you can do more of a “western” steep of 3-5 minutes with less additional steepings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEastern\/Gong fu\u003c\/strong\u003e: Start with a quick 10s steep and then increase steep time by 50% until you reach 60s steeped out (10s, 15s, 22s, 30s,45s, 60s,…\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eRoasted fruit, savory notes, and that unique and highly sought after mineral rocky note. This last note gives yan cha its name and is referred to literally as “rock rhyme”.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it as suggested, and then experiment. In this case I suggest first experimenting with the length and number of steepings. You could also experiment with the quantity of tea per oz of water. For temperature, 195˚ gives a sweeter, smoother profile while 205˚ is more complex and stronger. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3\u003c\/sup\u003e \u003cstrong\u003e\u003cem\u003etea: a users guide\u003c\/em\u003e\u003c\/strong\u003e \/ by Tony Gebely; copyright 2016 Eggs and Toast Media LLC\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":3993647218711,"sku":"","price":35.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":3993647251479,"sku":"","price":70.0,"currency_code":"USD","in_stock":false},{"title":"8oz","offer_id":3993647284247,"sku":"","price":133.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":3993647317015,"sku":"","price":266.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":3993647349783,"sku":"","price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/DaHongPao-1.jpg?v=1515622028"},{"product_id":"bi-luo-chun-pure-gold-hong-cha","title":"Bi Luo Chun Pure Gold Hong Cha","description":"\u003cp\u003eThe name Bi Luo Chun (\u003ca href=\"http:\/\/www.forvo.com\/word\/%e7%a2%a7%e8%9e%ba%e6%98%a5#zh\"\u003e碧螺春\u003c\/a\u003e) literally means Green Snail Springtime and refers to the shaping of the leaves into tight bundles that resemble coiled snails, or snail shells. In its traditional green tea form from Dong Ting, Bi Luo Chun is one of China’s Ten Most Famous Teas.\u003c\/p\u003e\n\u003cp\u003eThis particular tea is from Feng Qing, is an imperial bud pluck, and is processed to a hong cha, or black tea. The shape of the tea makes for a beautiful visual spectacle during infusion as the leaves open up in the “agony of the tea leaves”. Add the tea to the water instead of the other way around to really get the full effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Da Si Village , Feng Qing County, Lincang Prefecture, Yunnan China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Da Si Village Tea Center\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1650 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2023, first flush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yunkang #100\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Village Plantation bushes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Imperial pluck (Pure bud pluck)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Typical black tea processing but with the unique shaping process of Bi Luo Chun. Relatively short oxidizing time. Air drying technique (not oven).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Dan Ya Jin Luo (Just the Bud “Golden Snail”). Hong cha (black tea) variations of Bi Luo Chun were called “caper” by early traders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Yunkang #100 is a new cultivar developed in the last 20 years. It’s a cross between Chang Ye Bai Hao and Yunkang #10\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1\/2 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern\u003c\/strong\u003e: 3-5 minutes with 1-2 additional steepings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEastern\/Gong fu\u003c\/strong\u003e: Start with a quick 10s steep and then increase steep time by 50% until you reach 60s. Continue at 60s until steeped out (10s, 15s, 22s, 30s,45s, 60s,…)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSmooth and robust with hints of chocolate and sugarcane. Beautiful golden color tea liquor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the infusion time. I cupped at 3, 4, and 5 minutes at 195˚ and liked 4 minutes the best. Try dosing the infusion heavier, maybe even up to 1g per oz of water, especially for gong fu brewing. You can also vary the temperature and experiment with multiple infusions.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":4049154441239,"sku":"","price":16.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":4049154474007,"sku":"","price":32.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":4049154506775,"sku":"","price":60.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":4049154539543,"sku":"","price":121.0,"currency_code":"USD","in_stock":true},{"title":"Sample (12g)","offer_id":4049154572311,"sku":"","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/BiLuoChun_Pure_Gold-1.jpg?v=1515622734"},{"product_id":"wild-purple-ya-bao","title":"Wild Purple Ya Bao","description":"\u003cp\u003eThis rare tea’s leaves come from wild purple tea trees that grow in the high mountain areas of Jinggu. The trees are a varietal often referred to as purple “ye sheng”. Since the trees are completely wild and relatively remote, this tea is produced in tiny quantities and production cannot be scaled. The cost of the tea is almost entirely due to the labor of finding and plucking the leaf material. It takes about 15 days for them to collect enough to process into 15kg of tea. I sampled 25g in 2017 and loved it. When I decided a month later to add it to the Tea Chest it had already sold out for the year. I usually sell out before the next harvest, so get it while you can.\u003c\/p\u003e\n\u003cp\u003e(I know, I know, another purple tea…I just love them so much. I’ve noticed their rarity often means more (hand)craftiness and skill goes into their making than the more common cultivars. And I’m all about that handmade tea and those heirloom and non-commoditized cultivars)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Han Gu Di village area, Jinggu County of Simao, Yunnan, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mr. Zheng\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1600-1750m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Camellia Sinensis var. Assamica Dehongensis, a varietal of what is often referred to as Purple \"Ye Sheng\".\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Wild tea trees growing without cultivation; naturally organic, no certification.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud pluck\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Brief withering and hot dry air exposure to halt the oxidation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Sweet Ya Bao, 甜芽苞\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: This is a new tea to the market outside of China.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern\u003c\/strong\u003e: 1-2 minutes with 2-4 additional infusions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEastern\/Gong fu\u003c\/strong\u003e: Start with a quick 10s steep and then increase steep time by 50% until you reach 60s. Continue at 60s until steeped out (10s, 15s, 22s, 30s,45s, 60s,…)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBeautiful to look at in the brewing vessel and intensely aromatic for a white tea. Floral sweetness with fruit undertones. Like nothing I’ve tasted before.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Try it over the suggested temperature range, or even hotter with shorter infusions. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Adjust the dosage up or down to see if that changes the profile.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":12227231350807,"sku":"","price":30.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":12227231383575,"sku":"","price":60.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":12227231416343,"sku":"","price":113.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":12227231449111,"sku":"","price":227.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":12227231481879,"sku":"","price":11.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Ya_Bao-1.jpg?v=1528325707"},{"product_id":"bai-mu-dan-1","title":"Bai Mu Dan","description":"\u003cp\u003eBai Mu Dan is a bud and leaf version of the traditional Silver Needle style bai cha (white tea) style. Including some leaf material in Bai Mu Dan helped meet the worldwide demand for white tea that would have been impossible to meet with a bud-only tea. The result can be just as delicious, however. Because white tea is processed so simply, it takes great leaf material to make great tea. 70% of the leaf material for this tea comes from the Chen’s ancestral family land in Wuyishan. The rest comes from the neighboring town of Zhenghe, another town famous for white tea. Their tea is considered to be the highest grade since it is grown on the \u003cem\u003e“zhenyan”\u003c\/em\u003e, or rocky soils unique to this region. The tea trees here are also allowed to grow naturally in spacious groves instead of carefully planted estate-style. The trees can be up to 100 years old. Plucked meticulously by hand, the Chen Family use traditional methods to maintain quality standards and produce stellar teas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Wuyishan Rock Tea Village, Wuyi Mountains, Fujian, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Zhou Shi Wu \u0026amp; Cindy Chen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2021\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Da Bai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) The Wuyishan Scenic Area is strictly protected by the Chinese government, so absolutely no chemicals or pesticides are used.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: a bud and two leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Sun dried on traditional bamboo trays\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: White Peony\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: This tea is relatively modern in the 200 year history of commercial white tea, being first produced in the 1920’s.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 175-185˚F filtered water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a scant level 1.5 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes with 2-4 additional steepings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eFruity, lush tea with hints of spice and fresh hay. A pure, delicate flavor profile.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it as suggested, and then experiment. In this case I suggest first experimenting with the length and number of infusions. You could also experiment with the quantity of tea per oz of water. For temperature, 175˚ gives a sweeter, smoother profile while 185˚ is more complex and stronger. Brewing at a lower temperature can prevent astringency from creeping to the profile. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":12476711534615,"sku":"","price":34.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":12476711567383,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":12476711600151,"sku":"","price":129.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":12476711632919,"sku":"","price":258.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":12476711665687,"sku":"","price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Bai_Mu_Dan_1_5ec703cd-e206-482e-b4a9-0f89b5f28012.jpg?v=1533574054"},{"product_id":"bi-luo-chun-pure-bud-green","title":"Bi Luo Chun Pure Bud Green","description":"\u003cp\u003eThe name Bi Luo Chun (\u003ca href=\"http:\/\/www.forvo.com\/word\/%e7%a2%a7%e8%9e%ba%e6%98%a5#zh\"\u003e碧螺春\u003c\/a\u003e) literally means Green Snail Springtime and refers to the shaping of the leaves into tight bundles that resemble coiled snails, or snail shells. In its traditional green tea form from Dong Ting, Bi Luo Chun is one of China’s Ten Most Famous Teas.\u003c\/p\u003e\n\u003cp\u003eI love to watch this tea unfurl in the water. It’s like it is alive; this movement is sometimes called the “agony of the leaves”. For best effect, I use a clear brewing vessel and add the tea to the hot water rather than the other way around. Then some of the tea stays on top and some goes to the bottom, while some moves back and forth as the air trapped in the rolled leaves is released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mojiang Town, Simao District, Pu'er Prefecture, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Ya Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1300 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Early March 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Camellia Sinensis Assamica var. Yunkang #100\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Conventional, No spray\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Imperial\/Pure Bud Pluck of first flush leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  brief withering, kill green frying, breaking, drying, then hand-rolled into tight snail-like balls, and dried\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Green Snail Springtime (云南单芽碧螺春)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Yun Kang #100 has been grown by the Ya Family on their plantation for about 25 years. Mr. Ya has been certified by Pu’er Prefectural authority as a High level (高级) tea processor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern Steep:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1\/2 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2-3 infusions at 2 minutes each\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEastern\/Gongfu\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 185-195˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2-4g per 4oz of water (about a level 1\/2 to 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: Flash rinse then 15 second 1st infusion; Add 15 seconds for each subsequent infusion until opened up and steeped out\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet, thick and vibrant.  Slight astringency that counters the sweetness, lending it depth and complexity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":12508999909399,"sku":"","price":11.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":12508999942167,"sku":"","price":22.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":12508999974935,"sku":"","price":41.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":12509000007703,"sku":"","price":83.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":12509000040471,"sku":"","price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Bi_Luo_Chun_Pure_Bud_Green-4.jpg?v=1538600606"},{"product_id":"an-ji-bai-cha-1","title":"An Ji Bai Cha","description":"\u003cp\u003eBai Cha usually means one is talking about a white tea. But in the case of the highly sought after An Ji Bai Cha, the reference is to the color of the leaves of the Bai Ye cultivar. This cultivar has only come to the attention of the larger tea drinking community since around the turn of the century but has become hugely popular both domestically and internationally. Indeed, that domestic popularity contributes to it’s scarcity and price outside of China.\u003c\/p\u003e\n\u003cp\u003eThe leaves of this cultivar are higher in amino acids than most other cultivars, contributing sweetness to the taste and a feeling of calmness to the drinker. The unfurled leaves of the budset after steeping reveals the characteristic fold along the length of the leaf.\u003c\/p\u003e\n\u003cp\u003eThe demand for this tea means that the cultivar is being planted in many other regions of China. While they may also be great, it is fantastic to be able to taste this tea from it’s original terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: An Ji, Hu Zhou City, Zhejiang Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Song Chang Sheng\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2026, Yu Qian  (before April 20\u003csup\u003eth\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Bai Ye #1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Imperial Pluck, bud plus 2 leaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: This tea is a modern tea. However, Lu Yu, in his 8th century treatise, The Classic of Tea, refers to the Anji (An Chi back then?) county area of Zhejiang (Hu Chou back then) as producing the best quality tea in Zhejiang. Drinking this tea will make one tend to agree with Lu Yu.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWestern-style Brewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1.5 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 2-3 minutes with up to 5 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEastern-style Brewing Suggestions\u003csup\u003e3\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 4-5g per 4oz of water (about a level 3 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: Short infusions of 10 seconds, 15s, 20s, 30s, 45s, and then 1 minute until tea is steeped out. Usually 7-8 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMild, clean with a light floral aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. Then experiment with the temperature, length, and number of steepings. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping. Higher temperatures usually mean a more robust liquor but I wouldn’t stray about 185˚\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. The length of this tea definitely makes it tough. The best bet is if you have a set of oblong measuring spoons. Round measuring spoons won’t work here.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3\u003c\/sup\u003e Eastern-style brewing, sometimes referred to as Gong Fu, entails higher dosing (higher tea to water ratio), multiple short infusions, and typically smaller volume teapots and cups. There is much room for experimentation with steeping times and dosing here, so play with the parameters to make a perfect cup of tea for yourself.\u003c\/p\u003e","brand":"Seven Cups","offers":[{"title":"2 oz","offer_id":12661024063511,"sku":"","price":44.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":12661024096279,"sku":"","price":88.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":12661024129047,"sku":"","price":167.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":12661024161815,"sku":"","price":334.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":12661024227351,"sku":"","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/An_Ji_Bai_Cha_1_d95635ea-f358-4488-8485-b6aecec90542.jpg?v=1536782406"},{"product_id":"long-jing-chayuen","title":"Long Jing Chayuen (SALE!!!)","description":"\u003cp\u003eOne of the quintessential Chinese green teas, Long Jing is known for it’s jade color, vegetal aroma, singular flattened leaf shape, and mellow flavor. While the “famous” Long Jing comes from the National Protected Zone in the West Lake Region of Hangzhou in Zhejiang province, much Long Jing is now produced outside the traditional West Lake region. Some of it might be from one of the Long Jing cultivars growing outside the traditional area, some of it will use the modern commercial Long Jing #43 cultivar developed to flush earlier so as to more easily make the pre-Qing Ming premium value window, and some of it will be non-Long Jing cultivars produced in the Long Jing “style”. If produced with care in an appropriate terroir, they can all be delicious.\u003c\/p\u003e\n\u003cp\u003eThis Long Jing uses a traditional varietal and is grown in Chayuen Village in Gansu. Chayuen is a remote village with a terroir appropriate for the growing of specialty tea. The village contains about 150 households and 150 people and was devastated in the 2008 Sichuan Earthquake. The 7.9 magnitude quake destroyed houses, roads and the land itself. The continued cultivation of specialty tea is one way the village continues to recover. The nearby Minshan mountains include parts of the Giant Panda Nature Reserve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Chayuen Village, Gansu Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Chayuen Village Co-op\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Late March, 2018 (Pre-Qing Ming)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Long Jing varietal (probably Changye) brought from West Lake area in Hangzhou. It is not the modern Longjing #43 cultivar.\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Seasonal Conventional\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud pluck.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Traditional pan-fired\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Dragonwell\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: One of China’s 10 most famous teas. The West Lake region is the origin of the Long Jing style. The famous and most authentic Long Jing comes from the \u003cstrong\u003eNational Designated Protection Zone\u003c\/strong\u003e in West Lake. The villages within this zone are Wengjiashan, Longjing, Shifeng, and Meijiawu. It is usually prohibitively expensive and consumed inside of China. Most Long Jing teas on the global market are the modern Long Jing #43 cultivar, developed to flush earlier and grow all over China to meet the demand for Long Jing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 175-185˚F filtered water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a scant 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 2 minutes with 2-4 additional steepings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eThis Long Jing is sweet, nutty, and fresh, with a clean mineral finish and a softly sparkling texture. The aftertaste lingers with a soft aroma and a sweet flavor. An elegant and complex Long Jing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it as suggested, and then experiment. In this case I suggest first experimenting with the length and number of steepings. You could also experiment with the quantity of tea per oz of water. For temperature, 175˚ gives a sweeter, lighter profile while 185˚ is more buttery and vegetal. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e\n\u003csup\u003e3\u003c\/sup\u003e \u003ca href=\"http:\/\/gingkobay.blogspot.com\/2010\/04\/discussion-on-long-jing-1.html\"\u003eLife in a Teacup\u003c\/a\u003e has a reference to a Long Jing Jiu Keng Group cultivar and also to a Long Leaf cultivar. They refer to Long Jing Jiu Keng as the “traditional” cultivar. Interestingly, they also believe “cultivar overrules harvest date and production region”","brand":"Tealet","offers":[{"title":"Sample (12g)","offer_id":12743229374487,"sku":"","price":17.0,"currency_code":"USD","in_stock":false},{"title":"2 oz","offer_id":12743229407255,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":12743229440023,"sku":"","price":90.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":12743229472791,"sku":"","price":171.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":12743229505559,"sku":"","price":345.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Meijiawu_Long_Jing_1_f592e4dd-55cd-4552-83d1-8e4b5e42a558.jpg?v=1538504840"},{"product_id":"hui-long-cha-1","title":"Hui Long Cha","description":"\u003cp\u003eHui Long Zhai is in the western part of Bao Shan Prefecture on the borders with Myanmar, so it is no surprise that the Assamica cultivar is grown there. Using it for green tea is a delicious and intriguing surprise. The region is mountainous and contains peaks up to 3000m. This tea comes from a garden at 2000m, and the relatively cool weather leads to a late first flush from the tea plants. The short but hot wok firing gives this tea a delightful aroma that combines well with the more astringent and stimulating mouth-feel of this Yunnan green tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Hui Long Zhai Village, Teng Chong county, Bao Shan Prefecture, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Ji Dong Li\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e2000 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Camellia Sinensis Assamica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, not certification)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: single leaf from first two leaves below buds, 15% bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  picking, frying, rolling, wilting briefly, drying in wok by hand, roasting in oven\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Hui Long cha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level ½ TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions or until tea is steeped out\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStimulating and astringent mouth-feel with nutty and vegetal notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Also, try it Eastern Gong Fu style: 180˚-190˚F dosed at 1g\/oz of water and infused for short times like 10 seconds, 15s, 20s, 30s, 45s, and then 60 seconds until leaves are spent.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":12834058240023,"sku":"","price":8.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":12834058272791,"sku":"","price":16.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":12834058305559,"sku":"","price":30.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":12834058338327,"sku":"","price":60.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":12834058371095,"sku":"","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/HuiLong_Cha_1_8b8d9150-97b6-4e23-8ee3-a6e909f51004.jpg?v=1540494652"},{"product_id":"houjicha-1","title":"Houjicha","description":"\u003cp\u003eHoujicha is a popular Japanese green tea. The dark color is due to the roasting process, which smooths out the bitterness and brings out beautiful aromatic, savory and smoky flavors.\u003c\/p\u003e\n\u003cp\u003eMost houjicha is crafted from lower grade, autumn harvest leaves. However, this tea from the Kinezuka Family is crafted from Spring leaves, harvested in May. These young, tender leaves yield a stronger, more robust flavor and the tea lasts for many more infusions.\u003c\/p\u003e\n\u003cp\u003eThe roasting process is said to reduce the amount of caffeine to levels less than decaffeinated tea, but I’m not sure why that would be so I will reserve an opinion until I see some science behind the claim. That being said, the sweetness and lower caffeine content makes it popular for children and evening tea in Japan, so there might be something to it. It is also very easy to brew. The Japanese often drink it hot in the winter and cold in the summer.\u003c\/p\u003e\n\u003cp\u003eThis wonderful tea is from the small, completely organic Kinezuka farm in Shizuoka. Their natural growing practices are an anomaly in the midst of Japan’s typically heavy use of chemicals in their industrialized tea industry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Nakayama Village in Fujieda, Shizuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e350m (1150ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Kinezuka Family\/Ayumi Kinezuka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast Date\u003c\/strong\u003e: Autumn 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yabukita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) Toshiaki Kinezuka started farming with all-natural methods back in 1976, so the farm has been grown with organic practices for 38 years.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: popular for children and evening tea in Japan; often served hot in the winter and cold in the summer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170˚-190˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ewarm, sweet flavors with savory undertones are reminiscent of salted caramel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the temperature and infusion time. Different flavor profiles can be drawn out with temperature. The roast also allows this tea to stay in the water a long time, if that gives the desired flavors. Cold-brews great for iced tea! Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":13109522071575,"sku":"","price":14.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":13109522104343,"sku":"","price":28.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":13109522137111,"sku":"","price":53.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":13109522169879,"sku":"","price":106.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":13109522202647,"sku":"","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Houjicha-1_da801b17-30f4-46be-ad56-9ed6df92bb5a.jpg?v=1546808824"},{"product_id":"copy-of-bi-luo-chun-pure-gold-hong-cha","title":"18 Ruby","description":"\u003cp\u003eThe Ruby #18 style is named after the No. 18 cultivar, Hong Yu \"Red Jade\", which was developed by Taiwan's Tea Research Extension Station (TRES) for black tea production. 18 Ruby is Alfredo Lin's take on Taiwan's famous Ruby #18 black tea. He patented the name \"18 Ruby\" in Taiwan for his own tea to differentiate it from the inferior “Ruby 18” teas available on the commodity market. This tea is of superior quality because of the skill in processing and care used in cultivating the tea plants.\u003c\/p\u003e\n\u003cp\u003eAlfredo Lin, founder of Goe Tea, comes from a long line of tea growers and teamakers. His extended family has been farming for hundreds of years. His mother still plucks tea in their fields. He learned to craft Ruby #18 from Master Aones, the Taiwanese Teamaster who first perfected and popularized the tea. Like many Taiwanese teamakers, Alfredo's background is in oolong tea. He quickly became an award-winning black tea specialist under the tutelage of Master Aones.\u003c\/p\u003e\n\u003cp\u003eAlfredo harvests the tea from his own all-natural tea garden near Sun Moon Lake. This tea garden was once depleted by chemical use, and the soils were very poor; as a result, the tea plants were not very healthy. Alfredo has revived the tea field by reintroducing native micro-organisms to the soil, and by using organic fertilizers. It has become his passion to convert conventional tea fields into healthy, biodiverse gardens.\u003c\/p\u003e\n\u003cp\u003eIn Alfredo's garden, the tea plants have a distinct pink-yellow hue in the young shoots. This reflects a particularly high thearubigin content in the leaves, thanks to the incredibly healthy soil and environment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Shuili Nantou, Taiwan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Alfredo Lin, Goe Tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e300m (980ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: July 2021\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Tres or Ruby #18 (a cross between a large-leaf Assam cultivar, and the native Taiwan wild mountain tea tree)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, but no certification)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: A bud and two leaves, handplucked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: 18 Ruby, Hong Yue (Red Jade)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Alfredo learned to craft Ruby #18 from Master Aones, the Taiwanese teamaster who first perfected and popularized the tea. Like many Taiwanese teamakers, Alfredo's background is in oolong tea. He quickly became an award-winning black tea specialist under the tutelage of Master Aones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195-205˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a heaping 2 teas\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern\u003c\/strong\u003e: 2 minutes with 2-4 additional infusions at higher temps and\/or longer times. Or you can do a longer infusion of 3-5 minutes with no or less additional infusions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEastern\/Gong fu\u003c\/strong\u003e: Start with a quick 10s infusion and then increase infusion time by 50% until you reach 60s. Continue at 60s until steeped out (e.g., 10s, 15s, 22s, 30s,45s, 60s,…)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eComplex and well-balanced. Notes of sarsaparilla, cherry, and spearmint.\u003c\/li\u003e\n\u003cli\u003eBrisk, well-rounded texture with long-lasting, cool menthol aftertaste, distinct herbaceous and bright fruit profile; smoother, lighter profile with honeysuckle notes at lower end of temperature range, bolder, fuller profile with stronger malt and sweet citrus notes at higher end.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience, but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":29398775824407,"sku":"","price":29.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":29398775857175,"sku":"","price":58.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":29398775889943,"sku":"","price":110.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":29398775922711,"sku":"","price":220.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":29398775955479,"sku":"","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/18_Ruby-1.jpg?v=1564077998"},{"product_id":"copy-of-jinggu-bai-hao-silver-needle-sale","title":"Jinggu Bai Hao Silver Needle (2025)","description":"\u003cp\u003eThis tea is a wonderful example of using a unique, local cultivar and processing it in a way that mimics a famous tea from another province, in this case the valuable and rare Yin Zhen Silver Needle teas of Fu Ding in Fujian Province. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Yang Ta Village, Jinggu area, Pu’erh Prefecture, Yunnan Province, China           \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mr. Yang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1400-1500 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: March 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Da Bai Hao (Camellia Taliensis)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural, no pesticides or fertilizers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud Pluck, Imperial Grade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Light wilt, pan-fired, dried naturally\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Bai Hao Yin Zhen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Grown and processed in the same style as famous Fuding Bai Hai Yin Zhen.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\n\u003cul\u003e\u003c\/ul\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eInfusion \u003c\/strong\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e(Western-style)\u003c\/strong\u003e: 2 minutes for 2-3 infusions\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e(Eastern-style; Gong Fu)\u003c\/strong\u003e: Short infusions, adding about 50% more time for each infusion up to about 1 minute. I do 10 seconds, 15, 20, 30, 45s, and then 60s until the tea stop yielding flavor.\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic white tea taste with sweet and fruity tasting notes and aroma.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Also, try it Eastern Gong Fu style: 180˚-190˚F dosed at 1g\/oz of water and infused for short times like 10 seconds, 15s, 20s, 30s, 45s, and then 60 seconds until leaves are spent.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3\u003c\/sup\u003e Gong Fu, or Eastern infusion methods, also invite experimentation to get each tea how you prefer it. Most people dose the infusions higher, up to 1g tea per ounce of water. Since the infusions are short, the tea might respond to higher temperature water. Some brew more for a certain color of tea liquor instead of being precise about infusion time.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":31175710408756,"sku":"","price":13.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":31175710441524,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":31175710474292,"sku":"","price":49.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":31175710507060,"sku":"","price":98.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":31175710539828,"sku":"","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Silver_Needle-1_93c2ecc1-cb6f-4320-bd0b-3e568a1e117c.jpg?v=1573491374"},{"product_id":"purple-rain","title":"Purple Rain","description":"\u003cp\u003eThis purple tea is from one of the three unique purple cultivars. Called variously “Purple Tea”, “Purple Bud”, or “Zi Cha”, it is a naturally occurring mutation of Camellia Sinensis Assamica. It grows all over the Yunnan Province but accounts for less than 1% of the cultivated Assamica produced there. The purple (or russet in my translation of Lü Yu) color is a result of the tea plants producing anthocyanin to combat the humid summers and high levels of ultraviolet light at the higher elevations.\u003c\/p\u003e\n\u003cp\u003eThis Zi Cha is a delicious tea and is another example of the wide variety of black teas from Yunnan. I simple can’t get enough of purple tea.\u003c\/p\u003e\n\u003cp\u003eNamed in honor of Prince, who tragically passed away in 2016 at 57. The rarity of this cultivar reflects the rarity of musicians like him. And, of course, there is the whole purple thing. Have a sip and reflect on the artistry of the tea and the musician. Better yet, listen to some Purple Rain or 1999 or whatever Prince musical incarnation suits your fancy while sipping this tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mangjing Village, Jing Mai Mtn., Lancang county, Simao, Yunnan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mangjing Village Coop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1600-1700 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Purple Varietal of Camellia Yunnan pu-erh tea, aka Zi Cha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 1 leaf 1 bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Fresh purple leaves processed into a flat needle style\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname: \u003c\/strong\u003ePurple Needle, Zi Cha. The “Purple Rain” nickname is a tribute to Prince, who crossed over on 4\/21\/2016.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Lü Yu, in his “Classic of Tea” says “Tea that grows wild is superior; garden tea takes second place. Whether grown on sunny slopes or in shady groves, the best leaves are russet.”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190˚-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-5 minutes. Two infusions at shorter infusion times.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStimulating mouth feel with hints of citrus, caramel, and sugarcane. Floral aroma.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the infusion time. I found the sweetest profile at 4 minutes. I do a second “1\/2” infusion only on the shorter first infusion times as I found the astringency starting to creep past my taste preference on the longer times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":31735274537012,"sku":"","price":9.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":31735274569780,"sku":"","price":18.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":31735274602548,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":31735274635316,"sku":"","price":68.0,"currency_code":"USD","in_stock":true},{"title":"12g Sample","offer_id":31735274700852,"sku":"","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Purple_Needle_4_9162231a-faaf-482f-bbb6-3ddbf0109af7.jpg?v=1584388854"},{"product_id":"copy-of-setoya-momiji","title":"Setoya Momiji","description":"\u003cp\u003eJapan is renowned for their high-quality and delicious green teas. Black tea, on the other hand, is fairly uncommon. This one was inspired by Ayumi Kinezuka’s visits to Sri Lanka. But instead of the robust maltiness she tasted in the teas typically made there, her tea is crafted to be a smooth, drinkable, and essentially Japanese.\u003c\/p\u003e\n\u003cp\u003eThis unique tea is from the small, completely organic Kinezuka farm in Shizuoka. Their natural growing practices are an anomaly in the midst of Japan’s typically heavy use of chemicals in their industrialized tea industry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Nakayama Village in Fujieda, Shizuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Kinezuka Family\/Ayumi Kinezuka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e350m (1150ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2018\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yabukita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.) Toshiaki Kinezuka started farming with all-natural methods back in 1976, so the farm has been grown with organic practices for 38 years.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Fully oxidized tea using the same cultivar used widely for sencha and gyokuro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Setoya Red Maple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195˚-205˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level ½ TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 1-2 minutes single infusion\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSmooth and sweet with almost no bitterness. Earthy, mild flavors with hints of savory, marine, and vegetal notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with temperature: 195˚ gives a soft, smooth profile with sweeter notes while 205˚ is more robust and full-bodied. You could also experiment with the amount of tea. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. (Yes, they make them!) I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":37496663212186,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":37496663244954,"sku":null,"price":44.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":37496663277722,"sku":null,"price":83.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":37496663310490,"sku":null,"price":167.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":37496663343258,"sku":null,"price":8.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Setoya_Momiji_1_fb75ad1e-e3d1-46a1-9527-eb9e0815a09d.jpg?v=1609787035"},{"product_id":"zheng-shan-xiao-zhong-sweet-potato-aroma","title":"Zheng Shan Xiao Zhong - Sweet Potato aroma","description":"\u003cp data-mce-fragment=\"1\"\u003eXiao Zhong might be one of the earliest black teas known in the west. Like most teas, the name was completely mispronounced and became Lapsang Souchong. The tea originated in Wu Yi mountain area of Fujian where the yancha\/rock teas I love so much also come from. Traditionally smoked over pine wood to impart a smoky aroma and taste that I have always found overpowering and distasteful in commodity versions. It’s rare that I can find an even lightly smoked version that I can drink. But again, as Lu Yu says, the quality of the tea is in the mouth, and I’m talking about my mouth here.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis unsmoked Xiao Zhong, however, I find delicious. Mr. Li has roasted it in a way that foregrounds the yammy, sweet potato aroma of the cultivar. Make sure to savor that aroma as you raise your cup to your lips!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Huanghuacong Village (west of Wuyi Nature Reserve), Fujian Province, China\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Li Xing Hong\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e500m (1650ft)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Late April Pluck 2023\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Xiao Zhong\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: No spray plantation  \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 2 leaf and a bud\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eProcessing Notes\u003c\/strong\u003e: 9-hour wither and bake dried; roasted to accentuate sweet potato aroma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Sweet Potato\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195-205˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (a level TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern\u003c\/strong\u003e: One infusion of 3-5 minutes. I sometimes do a second half-infusion with half the amount water for the same time.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet potato nose\/aroma, brown sugar and roasty notes..\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience, but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":41081304088730,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":41081304121498,"sku":null,"price":16.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":41081304154266,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":41081304187034,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true},{"title":"Sample (12g)","offer_id":41081304219802,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/SweetPotatoZhengShanXiaoZhong-1.jpg?v=1633980789"},{"product_id":"tai-ping-hou-kui","title":"Tai Ping Hou Kui","description":"\u003cp\u003eTai Ping Hou Kui, also known by it's nickname \"Monkey King,\" is one of the most unique teas in China. A relative newcomer in a country whose tea culture goes back centuries and millennia, the tea in its present form was developed in the early 20th century. But it is still considered one of China's Ten Famous Teas.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLike the Chinese epic novel, the Journey to the West, I feel like my journey towards carrying Tai Ping Hou Kui has been long and arduous. This is one of my favorite teas for a myriad of reasons. While I had a source I trusted for my own personal enjoyment, I hadn't found a source with appropriate provenance to retail on the site until now. \u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTry it \"Grand-parent\" style!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Hougang Village, Taiping Hu Zhen, Yellow Mountain City, Anhui Province, China\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Wang Shuangxi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation\u003c\/strong\u003e: 300m\/1000ft\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Late April 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Shi Da Cha \u003ca href=\"http:\/\/www.forvo.com\/word\/%e6%9f%bf%e5%a4%a7%e8%8c%b6#zh\" title=\"Clicking this link will ask forvo.com for the pronunciation of 柿大茶.  If forvo doesn't yet have it, you'll be able to request them  to enter it into their database so that later you'll be able  to get it pronounced.\" data-mce-fragment=\"1\"\u003e柿大茶\u003c\/a\u003e (Persimmon Large Leaf)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (No chemical fertilizer, pesticide, or herbicide)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: One bud with three leaves are plucked, then the oldest leaf removed for one bud and two leaves\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Completely handmade in a labor-intensive process that creates its unique very large flattened leaf shape\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Tai Ping Monkey King (\u003ca title=\"Clicking this link will ask forvo.com for the pronunciation of 太平猴魁.  If forvo doesn't yet have it, you'll be able to request them  to enter it into their database so that later you'll be able  to get it pronounced.\" href=\"http:\/\/www.forvo.com\/word\/%e5%a4%aa%e5%b9%b3%e7%8c%b4%e9%ad%81#zh\" data-mce-fragment=\"1\"\u003e太平猴魁\u003c\/a\u003e)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Developed in the early 20th century \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (20-25 leafsets\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 2-3 minutes with at least 4 infusions, starting to increase the steep time of the 3rd and subsequent infusions, or\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrandparent style\u003c\/strong\u003e: I just drink it like the elders do, simply drinking it after the leaves have infused for two minutes and pouring more water in each time my glass is down to about a quarter of the original amount of water. Preferably in a nice clear glass like these!\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ebrilliant green infusion; its aroma blends notes of cornsilk, orchid, and fresh grains with the scent of bamboo groves.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e Detailed processing notes:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eAs they come in from the fields the oldest leaf of each leaf\/budset is removed, leaving a bud and two leaves. The leaves rest and wither during this process as the await further processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDuring the “kill green” step\u003cem\u003e (\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003esha qing \u003c\/em\u003e \u003ca href=\"http:\/\/www.forvo.com\/word\/%e6%9d%80%e9%9d%92#zh\" title=\"Clicking this link will ask forvo.com for the pronunciation of 杀青.  If forvo doesn't yet have it, you'll be able to request them  to enter it into their database so that later you'll be able  to get it pronounced.\" data-mce-fragment=\"1\"\u003e杀青\u003c\/a\u003e or \u003ca href=\"http:\/\/www.forvo.com\/word\/%e6%ae%ba%e9%9d%92#zh\" title=\"Clicking this link will ask forvo.com for the pronunciation of 殺青.  If forvo doesn't yet have it, you'll be able to request them  to enter it into their database so that later you'll be able  to get it pronounced.\" data-mce-fragment=\"1\"\u003e殺青\u003c\/a\u003e), small batches of the fresh leaves are fried at 110°C in an iron metal wok, constantly moving the leaves in the wok for about three minutes at a time. This kills the enzymes that cause the leaves to further oxidize and keeps the color a fresh green.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTo facilitate shaping the leaves, the temperature of the wok and fry the leaves is lowered for a couple more minutes and a skilled hand motion is used to squeeze the softened buds and leaves together.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe tea is now roasted for an hour in a wooden four-drawer oven using a charcoal pot at the bottom as a heat source. Each level of the cabinet is maintained at a different temperature: the lowest level at 100°C, then each subsequent higher level 10°C lower, with the fourth and final at 70°C. The tea is moved from bottom to top, gradually removing their moisture at each different levels of heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNo each leafset is laid flat between two layers of fine steel mesh screens and rolled to their famously unique shape.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe leaves are then allowed to cool down for a few hours before being roasted one final time to reduce their moisture content to a shelf stable level.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe finished Tai Ping Houkui is then wrapped in cloth or paper and placed in a big ceramic pot. The ceramic pot uses powdered limestone at its bottom to absorb moisture. The limestone is covered with a wooden plank padded with large bamboo leaves. This short rest in this traditional storage is the final and most subtle step in Tai Ping Houkui’s production, imparting the tea with the gentle aroma of bamboo.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water, then temperature. Timing and number of steeping can also be adjusted to personal taste. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Seven Cups","offers":[{"title":"2 oz","offer_id":42116793041050,"sku":"","price":59.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":42116793073818,"sku":null,"price":118.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":42116793106586,"sku":null,"price":224.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":42116793139354,"sku":null,"price":448.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":42116793204890,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/TaiPingHouKui-1.jpg?v=1658169921"},{"product_id":"copy-of-gan-lu-sweet-dew-sale-1","title":"Gan Lu Sweet Dew","description":"\u003cp\u003eGan Lu’s 2000-year history is shrouded in mist and myth. Drink this tea and you are drinking a little bit of tea history, especially if it comes from Meng Ding Mountain, which is one of the cradles of tea cultivation. It is a beautiful tea to behold due to it’s curled and slightly twisted leaves and olive green color. The high bud content becomes even more apparent when you inspect the steeped leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Meng Ding Mtn., Ya'an City, Sichuan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Luo Ping\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Mid-March 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Chuancha #9 (Sichuan Tea Bush #9)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (No chemical fertilizer, pesticide, or herbicide)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Imperial pluck (bud plus 1 leaf)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  The budsets of this historic tea are carefully curled during processing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Sweet Dew(\u003ca href=\"http:\/\/www.forvo.com\/word\/%e7%94%98%e9%9c%b2#zh\" title=\"Clicking this link will ask forvo.com for the pronunciation of 甘露.  If forvo doesn't yet have it, you'll be able to request them  to enter it into their database so that later you'll be able  to get it pronounced.\" data-mce-fragment=\"1\"\u003e甘露\u003c\/a\u003e); Xian Cha in Sichuanese, or Tea of the Immortals\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: This tea has been cultivated on Mengshan for 2000 years. Hence there are a lot of different stories around its origin. It is on many of the lists for top teas from China. Some say it gets its name from a Taoist temple. Some say from the Buddhist monk Ganlu who brought tea and Buddhism back from his travels to India\u003csup\u003e4\u003c\/sup\u003e. Enjoyed by Song dynasty emperors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e: 2 minutes with 2-3 steepings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEarthy, slightly nutty taste with a floral aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3\u003c\/sup\u003e \u003cem\u003eMary Lou Heiss, Robert J. Heiss. The Story of Tea: A Cultural History and Drinking Guide. \u003c\/em\u003eTen Speed Press. 2007.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e4\u003c\/sup\u003e James Norwood Pratt. \u003cem\u003eTea Dictionary\u003c\/em\u003e. Tea Society Press 2010.\u003c\/p\u003e","brand":"Seven Cups","offers":[{"title":"2 oz","offer_id":42124186583194,"sku":"","price":48.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":42124186615962,"sku":"","price":96.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":42124186648730,"sku":null,"price":182.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":42124186681498,"sku":null,"price":364.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":42124186714266,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Meng_Ding_Gan_Lu_1_2759691e-8918-46e8-bff9-f58dc47ee3d8.jpg?v=1656016796"},{"product_id":"mao-feng-green","title":"Mao Feng Green","description":"\u003cp\u003eMao Feng is a classic Chinese tea that is ubiquitous in the tea market. It can be called Mao Feng because of the cultivar, or because of the plucking standard, as the Mao Feng “pluck” traditionally refers to a bud plus one leaf pluck, or it can be just a marketing name. This tea is from a Mao Feng hybrid cultivar grown in Yunnan and it is a premium grade Mao Feng pluck. It is not rolled like most green teas, leaving the large, hairy buds and leaves mostly intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Ning’Er Town, Yin Pan Mtn., Simao Prefecture, Yunnan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Wang Si Kai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1400 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2023 First Flush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Mao Feng: Chang Ye Bai Hao and Yun Kang hybrid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no certification)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud and one Leaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Hand-processed in small batches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBold green vegetal tea flavor with nutty notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with an “Eastern” style infusion: double the quantity of tea per oz of water and do a quick rinse followed by short infusions of 5 sec, 10 sec, 15 sec, 30 sec, 45 sec, and then 1 minute infusions until the tea is steeped out. I usually use a much smaller infusion vessel for this style, maybe 2-4oz as I am going to get so many infusions out of the tea. You can also experiment with temperature as the tea can handle hotter water with the short infusion times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":43740061892762,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":43740061925530,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":43740061958298,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":43740061991066,"sku":null,"price":60.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":43740062023834,"sku":null,"price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/files\/MaoFeng_4_96e67fbf-ac3c-4826-9fde-6be545485694.jpg?v=1689620653"},{"product_id":"copy-of-jin-ya","title":"Jin Ya (Sale!!!)","description":"\u003cp\u003eThis is a bud-only Dian Hong, which sets it apart from its equally tasty leaf-based Yunnan cousins. If you haven’t tried a bud-based Yunnan tea yet, you are in for a treat!\u003c\/p\u003e\n\u003cp\u003eThe low chlorophyll and rich antioxidant content in the newly flushing buds contribute to the golden color of the tea. The fuzz, or down, that can still be seen on some of the buds attests to the careful plucking by the pickers and processing by the tea maker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Bai Ying, Yunnan, Lin Cang area, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Bi Wen Lin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: April 2018\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yunnan Big Leaves Tea Tree (Da Ye?)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural (Organic, no cert.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud only\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Many of these buds have multiple leaves curled up inside them and the teamaster must carefully control oxidation to ensure these leaves oxidize evenly. The leaves are withered on bamboo trays, then fried, wrapped in cotton fabric and further dried in wood boxes while continuing to oxidize. The teamaster constantly monitors the tea until the aroma and taste are perfect.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Golden Buds. This is a Dian Hong, or “heavenly” black (dian being an old nickname for Yunnan)\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Yunnan Black Tea has only been produced since the 1930’s, and bud-only Jin Ya since the ‘60’s.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-5 minutes, multiple infusions possible\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCacao notes and aroma in a sweet, smooth, delicate dian hong with virtually no astringency\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Infusions in the lower end of the time range allows for multiple infusions. See what you like. You can also experiment with temperature as this tea can handle water temperatures up to the boil. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3 \u003c\/sup\u003eJames Norwood Pratt. \u003cem\u003eTea Dictionary\u003c\/em\u003e. Tea Society Press 2010.\u003csup\u003e\u003c\/sup\u003e\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":43958838460570,"sku":"","price":8.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":43958838493338,"sku":null,"price":64.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":43958838526106,"sku":null,"price":122.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":43958838558874,"sku":null,"price":243.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":43958838591642,"sku":null,"price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/files\/Jin_Ya_1_1da54fe4-a9fd-4a0b-b808-029f74c6e1b7.jpg?v=1696537029"},{"product_id":"bai-ji-guan","title":"Bai Ji Guan","description":"\u003cp\u003eBai Ji Guan is a classic wulong from the Wu Yi Shan mountain region. Also referred to as Minbei wulong, as the traditional area for producing these teas in north of the Min river in Fujian. These are known as rock tea, or yan cha, for the decidedly mineral taste that the rocky terroir imparts to the tea. The gardens in the area around the Wu Yi Protected area were all propagated from the original \"mother trees\" that are not harvested anymore but can be visited in the park. Bai Ji Guan is one of the four famous Wu Yi Si Da Ming Cong teas, meaning they come from the \"Four Great Bushes.\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn contrast to the LoC Da Hong Pao, which is also one of the four, Bai Ji Guan is a unique cultivar and is much more lightly processed. The leaves on the bush are more yellow-greenish and appear almost white in the sunshine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Caodun Village, Xingcun Town, Wuyishan City, Fujian, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Li Zhen\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Late April 2023\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Bai Ji Guan\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural, without the use of pesticides or chemical fertilizers\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Lightly processed, shade withered\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: White Cockscomb, or White Cock Crest (白鸡冠 or 白雞冠 or 白鶏冠)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: First mentioned in the Ming Dynasty, this tea originated in the famous \"Bat Cave\" in the Wu Yi mountains. \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 195-205˚F filtered water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern\u003c\/strong\u003e: 1-2 minutes with 2-4 additional infusions. Or you can do more of a “western” steep of 3-5 minutes with less additional infusions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEastern\/Gong fu\u003c\/strong\u003e: Start with a quick 10s infusion and then increase infusion time by 50% until you reach 60s (10s, 15s, 22s, 30s,45s, 60s,…). Continue at 60s until the tea no longer tastes good to you and is \"steeped out.\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eRoasted fruit, savory notes, and that unique and highly sought after mineral rocky note. This last note gives yan cha its name and is referred to literally as “rock rhyme”.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it as suggested, and then experiment. In this case I suggest first experimenting with the length and number of steepings. You could also experiment with the quantity of tea per oz of water. For temperature, 195˚ gives a sweeter, smoother profile while 205˚ is more complex and stronger. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3\u003c\/sup\u003e \u003cstrong\u003e\u003cem\u003etea: a users guide\u003c\/em\u003e\u003c\/strong\u003e \/ by Tony Gebely; copyright 2016 Eggs and Toast Media LLC\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yunnan Sourcing","offers":[{"title":"2 oz","offer_id":45086356570266,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":45086356603034,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true},{"title":"8oz","offer_id":45086356635802,"sku":null,"price":76.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":45086356668570,"sku":null,"price":152.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":45086356701338,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/files\/BaiJiGuan-1.jpg?v=1721672360"},{"product_id":"purple-beauty-green-tea-copy","title":"Purple Beauty Green Tea (SALE!!!)","description":"\u003cp\u003eThis tea continues my romance with purple tea. I’ve kept this tea constantly in my personal stash because I love it so much and finally decided to add it to the Leaves of Cha tea chest. Its unique taste is definitely purple; with notes of its yan cha (rock tea) pedigree and big leaf yunnan assamica processed into a green tea. For those looking for that mysterious and elusive Cha Qi, or the energy or life force of tea, this might be a place to look. It’s definitely a tea that I have felt strong Cha Qi while drinking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: \u003cstrong\u003eYa Kai Village\u003c\/strong\u003e, Jing Mai Mountains, Lancang County, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Ya Kai Village Tea Cooperative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1500 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2021, first flush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Zi Juan, a modern cultivar propagated through cutting\/cloning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural methods with no spraying.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: 1 leaf to 1 bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Purple Beauty\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Purple Beauty tea trees were developed by the Yunnan Tea Research Institute beginning in the 1980’s, culminating in this big leaf, medium bud variety.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2 minutes for 2-3 infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe tea liquor is a grey-purple color and the brewed leaves of this varietal remain dark and vibrantly purple-green after infusion.  Intense aroma, a hint of umami, with sweetness, and slight bitter after-taste where the characteristic purple taste comes through.  The tea is packed with cha qi, so be ready if you are open and receptive to it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest experimenting with an “Eastern” style infusion: double the quantity of tea per oz of water and do short infusions of 5 sec, 10 sec, 15 sec, 30 sec, 45 sec, and then 1 minute infusions until the tea is steeped out. I usually use a much smaller infusion vessel for this style, maybe 2-4oz as I am going to get so many infusions out of the tea. You can also experiment with temperature as the tea can handle hotter water with the short infusion times. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":45905765466266,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":45905765499034,"sku":null,"price":12.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":45905765531802,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":45905765564570,"sku":null,"price":45.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":45905765597338,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Purple_Beauty-4.jpg?v=1500580048"},{"product_id":"sencha-shizu","title":"Sencha Shizu","description":"\u003cp\u003eSencha Shizu was grown by Taruwaki-san, in the mountainous area of Kawane, Shizuoka. This town lies along the beautiful Ooi River. The plentiful water and abundant nutrients found in this area have made it the home of several national award winning teas. Taruwaki-san has been farming without the use of pesticides since 1990, and made the transition to organic farming in 2002. One of his many secrets to success is blending his own fertilizers. His goal is to boost the natural fertility of soil and ensure that his tea field is in symbiosis with nature. This is yet another Sencha that embodies the essence of Shizuoka’s rich tea heritage. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the things I’m passionate about with tea, and food in general, is unique and heirloom varietals or cultivars. So I am very excited to find single cultivar senchas NOT made with the ubiquitous Yabukita cultivar. Of course there are fabulous senchas made with Yabukita but I’m all about preserving and encouraging diversity in specialty tea. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kwane, Shizuoka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Taruwaki-san\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eElevation: \u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Organic Shizu-7132 \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: USDA Organic, repackaged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Machine harvested\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Asamushi (light) steamed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e:  This varietal's flavor comes from its naturally high levels of the aromatic organic compound “coumarin” which is also present in high concentrations in Japanese cherry trees, earning this single cultivar the nickname “Sakura Kaori” (Cherry Blossom Aroma) \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Single Cultivar Shizu-7132 was developed at the Shizuoka Tea Research Center. While several of its sister plants, including Sayama Kaori and Oku Midori, were registered by the Japanese government, Shizu-7132 has yet to be officially registered and continues to be grown only by a few truly passionate tea farmers in Shizuoka. Because of this, Shizu-7132 is a particularly rare offering. It is renowned for its delicate sakura aroma and flavor\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 155-175˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 4g per 4oz of water (about a level 2 tsp\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 30-60 seconds until steeped out\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFloral (sakura), artichoke, light body, brisk to mild astringency, light umami.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. I use 4g (instead of my usual 2g for most teas) per 4oz of water as I like the stronger flavor of a higher tea to water ratio. For temperature, 160˚ gives a grassy, sweet, fresh balanced profile while 175˚ brings out fuller flavors with more pronounced notes. For a sweet, light delicate profile, you can try it as low as 140˚. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size.\u003c\/p\u003e","brand":"Sugimoto","offers":[{"title":"2 oz","offer_id":47451386806426,"sku":null,"price":17.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":47451386839194,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":47451386871962,"sku":null,"price":64.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":47451386904730,"sku":null,"price":129.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":47451386937498,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/files\/Yame_Sencha_1_18783bbf-58a3-4393-b7e4-a67bc2995116.jpg?v=1713906433"},{"product_id":"jinggu-bai-hao-silver-needle-2025-copy","title":"Jinggu Bai Hao Silver Needle (2024)","description":"\u003cp\u003eThis tea is a wonderful example of using a unique, local cultivar and processing it in a way that mimics a famous tea from another province, in this case the valuable and rare Yin Zhen Silver Needle teas of Fu Ding in Fujian Province. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Yang Ta Village, Jinggu area, Pu’erh Prefecture, Yunnan Province, China           \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mr. Yang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1400-1500 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: March 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Da Bai Hao (Camellia Taliensis)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Natural, no pesticides or fertilizers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Bud Pluck, Imperial Grade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Light wilt, pan-fired, dried naturally\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Bai Hao Yin Zhen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Grown and processed in the same style as famous Fuding Bai Hai Yin Zhen.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\n\u003cul\u003e\u003c\/ul\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eInfusion \u003c\/strong\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e(Western-style)\u003c\/strong\u003e: 2 minutes for 2-3 infusions\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e(Eastern-style; Gong Fu)\u003c\/strong\u003e: Short infusions, adding about 50% more time for each infusion up to about 1 minute. I do 10 seconds, 15, 20, 30, 45s, and then 60s until the tea stop yielding flavor.\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic white tea taste with sweet and fruity tasting notes and aroma.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion. Also, try it Eastern Gong Fu style: 180˚-190˚F dosed at 1g\/oz of water and infused for short times like 10 seconds, 15s, 20s, 30s, 45s, and then 60 seconds until leaves are spent.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e3\u003c\/sup\u003e Gong Fu, or Eastern infusion methods, also invite experimentation to get each tea how you prefer it. Most people dose the infusions higher, up to 1g tea per ounce of water. Since the infusions are short, the tea might respond to higher temperature water. Some brew more for a certain color of tea liquor instead of being precise about infusion time.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":47826227036314,"sku":null,"price":13.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":47826227069082,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":47826227101850,"sku":null,"price":49.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":47826227134618,"sku":null,"price":98.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":47826227167386,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Silver_Needle-1_93c2ecc1-cb6f-4320-bd0b-3e568a1e117c.jpg?v=1573491374"},{"product_id":"roasted-wild-tree-purple-copy","title":"Roasted Wild Tree Purple (2024)","description":"\u003cp\u003eAs you probably guessed from the teas in the Leaves of Cha Tea Chest, I love Yunnan black teas. The smoothness and low-astringency allowed me to kick my “English Breakfast with milk and honey” habit and just enjoy the tea. The wide variety of cultivars and styles that come from the province are mind-boggling. Purple Tea is one of those unique teas. There are three cultivars of purple tea and this is the naturally occurring original, knows as “Ye Sheng” or “Wild Tea”. Originally used to make puerh since it is quite bitter young but develops delicious complexity with age, it has recently started to processed into black tea with stunning results.\u003c\/p\u003e\n\u003cp\u003eThis roasted version is one of my favorite black teas and a very common start-of-the-day tea for me. I’m incredibly happy to be able to source this rare tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mangshi, Dehong Prefecture, Yunnan, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Mr. Li\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1600-2200 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Spring 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Ye Sheng cultivar aka \"Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam.\" or Camellia Assamica Dehongensis\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Wild harvested; naturally bug resistant cultivar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard: \u003c\/strong\u003e1 leaf\/1bud\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  Lightly roasted. Only 70 kilograms in production for 2016\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Lü Yu, in his “Classic of Tea” says “Tea that grows wild is superior; garden tea takes second place. Whether grown on sunny slopes or in shady groves, the best leaves are russet.”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 190˚-200˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 3-5 minutes for two infusions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStrong aroma with sugarcane and hints of eucalyptus; complex mouth feel with hint of roast and caramel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the infusions. I found the 3-minute steep to be slightly sweeter. Also, I usually did a “1\/2” infusion on the second round, meaning I used half the amount of water. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":47827342295194,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":47827342327962,"sku":null,"price":20.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":47827342360730,"sku":null,"price":38.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":47827342393498,"sku":null,"price":76.0,"currency_code":"USD","in_stock":false},{"title":"12g Sample","offer_id":47827342426266,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Roasted_Wild_Tree_Purple_1_48ee37e2-d170-4da9-8dcc-923801e99fba.jpg?v=1493066947"},{"product_id":"bi-luo-chun-pure-bud-green-sale","title":"Bi Luo Chun Pure Bud Green (SALE!!!)","description":"\u003cp\u003eThe name Bi Luo Chun (\u003ca href=\"http:\/\/www.forvo.com\/word\/%e7%a2%a7%e8%9e%ba%e6%98%a5#zh\"\u003e碧螺春\u003c\/a\u003e) literally means Green Snail Springtime and refers to the shaping of the leaves into tight bundles that resemble coiled snails, or snail shells. In its traditional green tea form from Dong Ting, Bi Luo Chun is one of China’s Ten Most Famous Teas.\u003c\/p\u003e\n\u003cp\u003eI love to watch this tea unfurl in the water. It’s like it is alive; this movement is sometimes called the “agony of the leaves”. For best effect, I use a clear brewing vessel and add the tea to the hot water rather than the other way around. Then some of the tea stays on top and some goes to the bottom, while some moves back and forth as the air trapped in the rolled leaves is released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProvenance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mojiang Town, Simao District, Pu'er Prefecture, Yunnan Province, China\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrower\/Teamaster\u003c\/strong\u003e: Ya Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation: \u003c\/strong\u003e1300 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Date\u003c\/strong\u003e: Early March 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Camellia Sinensis Assamica var. Yunkang #100\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Conventional, No spray\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlucking Standard\u003c\/strong\u003e: Imperial\/Pure Bud Pluck of first flush leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Notes\u003c\/strong\u003e:  brief withering, kill green frying, breaking, drying, then hand-rolled into tight snail-like balls, and dried\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNickname\u003c\/strong\u003e: Green Snail Springtime (云南单芽碧螺春)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory\/Pedigree\u003c\/strong\u003e: Yun Kang #100 has been grown by the Ya Family on their plantation for about 25 years. Mr. Ya has been certified by Pu’er Prefectural authority as a High level (高级) tea processor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions\u003csup\u003e1\u003c\/sup\u003e\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern Steep:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 170-180˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g per 4oz of water (about a level 1\/2 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: 2-3 infusions at 2 minutes each\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEastern\/Gongfu\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 185-195˚F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2-4g per 4oz of water (about a level 1\/2 to 1 TB\u003csup\u003e2\u003c\/sup\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion\u003c\/strong\u003e: Flash rinse then 15 second 1st infusion; Add 15 seconds for each subsequent infusion until opened up and steeped out\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet, thick and vibrant.  Slight astringency that counters the sweetness, lending it depth and complexity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e1\u003c\/sup\u003e Brewing suggestions are just that. Try it the suggested way then experiment. Some tea drinkers like to use slightly hotter and longer times for each subsequent infusion.\u003c\/p\u003e\n\u003cp\u003e\u003csup\u003e2\u003c\/sup\u003e Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.\u003c\/p\u003e","brand":"Leaves of Cha","offers":[{"title":"2 oz","offer_id":48094362665114,"sku":null,"price":8.0,"currency_code":"USD","in_stock":false},{"title":"4 oz","offer_id":48094362697882,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false},{"title":"8 oz","offer_id":48094362730650,"sku":null,"price":41.0,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":48094362763418,"sku":null,"price":83.0,"currency_code":"USD","in_stock":false},{"title":"Sample (12g)","offer_id":48094362796186,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/8308\/products\/Bi_Luo_Chun_Pure_Bud_Green-4.jpg?v=1538600606"}],"url":"https:\/\/www.leavesofcha.com\/collections\/tea-chest.oembed?page=5","provider":"Leaves of Cha","version":"1.0","type":"link"}