icon-account icon-glass
FREE SHIPPING OVER $111 CAD (~US$85) | weekly deals up to 50% off

Assam Wild Cultivar, Dream & Kyushi Island Tasting Flight

Posted by Taryn on

These items were featured & discounted in the sixth edition of our newsletter! Sign up to stay up-to-date with our weekly promotions. 

Subscribe To Our Newsletter!

* indicates required

 

ASSAM WILD CULTIVAR
LATUMONI, UPPER ASSAM, INDIA | 27.7°N 94.9°E

ABOUT THE TEA
This is a fragrant wild cultivar black tea from upper Assam. 
With notes of warm spice and rich malt, it is a lovely contrast to the Assam that dominates the exports of the region. 
The tea plants are clones from native tea trees that populated this valley long before the development of the tea industry in Assam. 
The leaves are big and chunky (much larger than any others we've seen from this region) and are 100% hand-crafted. 
ABOUT THE GROWER
Unlike the vast majority of teas from Assam, this tea is not from a particular estate.
This micro-farm in Upper Assam started production in the early 1990s as the government eased restrictions for individual farmers to craft their own tea.
This tea is 100% hand-crafted and represents some of the most beautiful, flavourful teas that we have sampled from this region.

 

DREAM
A BLEND OF BUTTERFLY PEA FLOWERS, LAVENDER & MINT.

ABOUT THE TEA
This tea is a whimsical blend of butterfly pea flowers, lavender and peppermint. 
We originally created this blend for our friends over at Casa Tua in Miami, and it very quickly gained popularity when we introduced it to our friends back in Vancouver. 
Peppermint is the dominant flavour in this blend (shout out to the menthol-intense peppermint we source from Washington), despite its intense purple colour. 
As with any blend containing butterfly pea flowers, the colour shifts from blue to purple when you change the pH. Paying homage to Thai flavours, we like to use lime juice to make it happen.
ABOUT THE GROWERS

Once again, we're featuring our Thai butterfly pea flowers this week. 
If you missed the blurb about the grower in our last couple of newsletters, here it is again!
We source our hibiscus flowers from a sustainable, female-run community made up of multiple farms (each of which produces a few kilos of flowers per year) in rural Thailand.
Because the harvesting of flowers is fairly easy, the community is able to employ a number of people, including the elderly and folks with special needs, who may not otherwise be considered easily employable. 

 

KYUSHU ISLAND TASTING FLIGHT
ASATSUYU
YABUKITA FUKAMUSHI | SINGLE CULTIVAR
YAME KABUSECHA | SINGLE CULTIVAR GOKOU

ABOUT THE TEAS & GROWERS

ASATSUYU
A customer favourite at O5, this vibrant sencha is known as "natural gyokuro" and yields notes of green melon, fresh grass and umami. 
Shutaro and Kenji Hayashi are fifth-generation tea farmers. They are not only exceptional organic tea growers but also stewards of the land. We were very impressed by their farming practices: bees and spiders to control pests, goats and geese to control weeds. 
They are very proud of their single cultivar teas, which express very unique notes each harvest. 

YABUKITA FUKAMUSHI | SINGLE CULTIVAR
This sencha features notes of sea breeze, watercress and tropical fruit. 
Yabukita is currently the most wide-spread cultivar in Japan. It has a rich, vibrant character; it also has very generous yields and adapts easily to a variety of Japanese regions. The Yabukita cultivar was developed by Hikosaburo Sugiyama in the early 20th century. Fun fact -- If you Google that gentleman, you will notice a very high resemblance to O5's Geoff Sugiyama. 
The Yabukita Fukamushi is also grown by the Hayashi family mentioned above. 

YAME KABUSECHA | SINGLE CULTIVAR GOKOU 
Full-bodied sencha with notes of tropical fruit and kale. 
Oishi San's tea factory was established in 1940, a very turbulent period in Japan's history. The company has since flourished. 
Oishi San owns tea fields in the region, but also sources leaves from a wide diversity of micro farmers, finishing the tea at his facility in Yame. 

 


Older Post Newer Post


0 comments


Leave a comment

Please note, comments must be approved before they are published