{"title":"Outdoor Tea Collection: Easy Teas for Every Adventure","description":"\u003cp class=\"x_font-claude-response-body x_break-words x_whitespace-normal x_leading-[1.7]\" data-olk-copy-source=\"MessageBody\"\u003eSome teas belong outside.\u003c\/p\u003e\n\u003cp class=\"x_font-claude-response-body x_break-words x_whitespace-normal x_leading-[1.7]\"\u003eThis is a handful of our favourites — teas we actually bring camping, throw in a day pack, or brew at the picnic table. No precise tools, no fussing over water temperature, no ceremony required. Just a kettle, a couple of mugs, and good company.\u003c\/p\u003e\n\u003cp class=\"x_font-claude-response-body x_break-words x_whitespace-normal x_leading-[1.7]\"\u003eA strainer is a nice thing to have. It's not a necessity.\u003c\/p\u003e\n\u003cp class=\"x_font-claude-response-body x_break-words x_whitespace-normal x_leading-[1.7]\"\u003eWhether you're on a trail, a beach, or a patch of grass in the park, these teas are forgiving, versatile, and genuinely delicious brewed in the open air. That's really the whole idea.\u003c\/p\u003e","products":[{"product_id":"tang-dynasty-style-zisun-coin","title":"HEAVENLY DEW | Tang Dynasty Style Zisun Coin","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch3 class=\"entry-content-header\"\u003eTea Info\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left;\"\u003eTYPE\u003c\/th\u003e\n\u003ctd\u003eGreen Tea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left;\"\u003eORIGIN\u003c\/th\u003e\n\u003ctd\u003eChangxing, Zhejiang, China\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left;\"\u003eGPS\u003c\/th\u003e\n\u003ctd\u003e31ºN 119.8ºE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left;\"\u003eTASTING NOTES\u003c\/th\u003e\n\u003ctd\u003eHoney | Sugar Peas | Banana\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left;\"\u003eGROWER\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eZhang Wenhua\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eBrewing Guide\u003c\/h3\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 3px;\"\u003e\n\u003ctd style=\"width: 100%; height: 3px;\"\u003e\n\u003cdiv style=\"color: white; font-size: 2rem; text-align: center;\"\u003e\u003cspan style=\"color: #444444;\"\u003eTANG DYNASTY STYLE ZISUN 'COIN'\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable style=\"background-color: #d8cfc1; padding: 10px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 37.5185%; padding: 10px;\"\u003e\u003cb\u003eBREWING\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 56.4815%; padding: 10px;\"\u003eRoast lightly and simmer over 15 min.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 37.5185%; padding: 10px;\"\u003e\u003cstrong\u003eTEA\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 56.4815%; padding: 10px;\"\u003e1 coin (7.5g) \/ 500ml water\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 37.5185%; padding: 10px;\"\u003e\u003cbr\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 56.4815%; padding: 10px;\"\u003e\u003cbr\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 37.5185%; padding: 10px;\"\u003e\u003cstrong\u003eEQUIPMENT\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 56.4815%; padding: 10px;\"\u003eCharcoal (or blowtorch), pot \u0026amp; burner\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eTRY IT!\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eIn the Tang Dynasty, tea pressed into 'coins' like this was very popular.  Fresh tea leaves are steamed, mashed and compressed int small tablets; oftentimes, a hole is made in the middle, allowing a thread to be inserted through many 'coins', facilitating carrying and storage.\u003c\/p\u003e\n\u003cp\u003eLu Yu (陸羽) the Tea Sage, lived and led the production of tea in the Changxing area, where this tea is grown.  \u003c\/p\u003e\n\u003cp\u003eThis tea is surprisingly sweet and extremely interesting.  It is NOT a tea for the short of patience, as brewing takes time; it is, however, a beautiful tea to share with friends, or a tea to brew under the stars, around a fire.\u003c\/p\u003e\n\u003cp\u003eThere are several YouTube videos instructing the brewing techniques of the Tang Dynasty; they involve a brazier, a beautiful stone grinder and a large pot.  I strongly suggest trying this at least once.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eA PNW BREWING STYLE\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Vancouver fire department would not approve a charcoal burner (or a bonfire) at our tea bar; and most of our guests do not have the time to sit around for a full Tang Style tea session.  This is how we can create a delicious brew without troubling the fine folks from the fire department or keeping our guests too long:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- Lightly roast the zisun coin with a torch; think about your marshmallow roasting experience:  you want the outside just lightly toasted, NOT scorched.  Take some time to appreciate the aroma of the roasted tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- Throw the coin in 500ml of water around 85 degrees Celsius and keep it simmering over 10 - 15 minutes.  Every now and then, you may use a spoon to taste the progress of your brew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- Once you think it's delicious, serve to your friends!  You may add 500ml of water again, and extract the tea 2-3 times.  All in all, you will brew a lot of tea for your guests.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eABOUT THE GROWER\u003c\/h3\u003e\n\u003cp\u003eZhang Wenghua's farm is located in a beautiful valley hidden among forested mountains near Changxing, famous for the Zisun cultivar. The Lao Cong Zisun cultivar tea trees on her property are 70-80 years old. Most of the leaves she harvests are handcrafted into loose leaf green or black teas but a very small amount is converted into these rare, outstandingly sweet coins. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"The bamboo forest near Lily's tea fields\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/lily-bamboo_large.jpg?v=1497645978\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Temple in the mountains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/lily-temple_large.jpg?v=1497646428\"\u003e\u003c\/p\u003e\n\u003ch3\u003eGrower on the map\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe style=\"border: 0;\" height=\"300\" width=\"400\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d13907860.129483318!2d126.12593631528864!3d31.675616708631637!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x0%3A0x0!2zMzHCsDAwJzAwLjAiTiAxMTnCsDQ4JzAwLjAiRQ!5e0!3m2!1sen!2sca!4v1498961031200\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Lily Zhang | CHINA","offers":[{"title":"1 X 7.5g","offer_id":20405798338648,"sku":"O5-024","price":16.0,"currency_code":"CAD","in_stock":true},{"title":"5 X 7.5g","offer_id":40533395593,"sku":"O5-024","price":65.0,"currency_code":"CAD","in_stock":true},{"title":"10 X 7.5","offer_id":40568680457,"sku":"O5-024","price":108.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/products\/tang-dynasty-style-zisun-coin-165210.jpg?v=1617148240"},{"product_id":"divine-madmans-oak-ash-fermented-dark-tea-for-bhutanese-tea-with-butter","title":"DIVINE MADMAN'S OAK ASH FERMENTED DARK TEA | for Bhutanese Tea with Butter","description":"\u003cp\u003e\u003cspan style=\"color: #b3b3b3;\"\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting experience:\u003c\/strong\u003e\u003cspan\u003e  usually served blended with butter and pinch of salt (as 'Suja'), but also brewed in water (as 'Ja Tang'), this stunning tea is reminiscent of a rustic, very soothing yet rich cooked pu er.  Expect notes of aged wood and ripe dates.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENTER BHUTAN!  A most unusual tea origin.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHome of the highest unclimbed mountain in the world (\u003cspan data-mce-fragment=\"1\"\u003eGangkhar Puensum) and 19 peaks that tower over 7000m above sea level, the stunning Kingdom of Bhutan had been in our team's bucket list for many years.  Known as the 'Land of the Thunder Dragon', Bhutan stands out for many reasons:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e- \u003cspan style=\"text-decoration: underline;\"\u003eNo stoplights.\u003c\/span\u003e Thimpu is the only capital city (that we know of) that has not one single stoplight.  With a population of just over 100,000, Thimpu's happy citizens have little trouble commuting without electronic traffic signals.  They do, however, make road stops when happy cows block a road - which happens fairly often.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e- \u003cspan style=\"text-decoration: underline;\"\u003eGross National Happiness:\u003c\/span\u003e. this is the 1972 brainchild of HM Jigme Singye Wangchuck, the 4th King of Bhutan.  He recognized that well-being is composed of many factors beyond (but including) economic development.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e- \u003cspan style=\"text-decoration: underline;\"\u003eThe Divine Madman and Phallic Paintings:\u003c\/span\u003e  Drukpa Kunley was a 15th century Buddhist monk, poet and saint of the Drukpa Kagyu lineage.  He was known to tame the wildest demons and guide people to enlightenment with arguably unorthodox methods.  Drukpa Kunley is particularly famous for using his penis (referred to as 'the Thunderbolt of Flaming Wisdom) during his saintly duties; you will find paintings and statues depicting Drukpa Kunley's member all over Bhutan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_5537_480x480.jpg?v=1689118777\" alt=\"Divine Madman - Drukpa Kunley Bhutan\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e- \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eA mesmerizing, probably millenary tea tradition that is barely known outside of Bhutan!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTEA FACTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e\u003cspan\u003e  April 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003e\u003cspan\u003e aerobic fermentation with oak ash (see below)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e  Samcholing, Trongsa, Bhutan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGPS:\u003c\/strong\u003e\u003cspan\u003e  27.4°N  90.5°E, ~1950m\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_4669_480x480.jpg?v=1689119486\" alt=\"Bhutan fermented tea process\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_4675_480x480.jpg?v=1689119493\" alt=\"Bhutan fermented tea process with oak ash\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_4678_480x480.jpg?v=1689119500\" alt=\"Bhutan fermented tea process, Samcholing, Trongsa\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGROWERS:\u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eMs. D. Pelden (below, left) leads Samcholing's Tea Growers' Cooperative.  With roughly three dozen members, they grow and handcraft tea in stunning, relatively un-groomed gardens that date back to the 1970's.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" style=\"float: none;\" alt=\"Bhutanese tea growers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_5605_480x480.jpg?v=1689118839\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" style=\"float: none;\" alt=\"Bhutanese tea growers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_5589_480x480.jpg?v=1689118892\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBREWING:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e- Ja Tang:\u003c\/strong\u003e  this is the easiest way to enjoy Bhutanese fermented tea.  Literally translated as 'Tea Soup', you can steep 3g of tea in 240g of boiling water for 75\".  The leaves are fairly heavy and sink to the bottom.  You may decant or strain your tea.  The leaves can be steeped 3-4 times.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e- Suja ('soo-jah'):\u003c\/strong\u003e  traditionally, Bhutanese and other Tibetan peoples drink tea with butter and a pinch of salt.  Whereas every singly granny has a different family recipe, we find that you may boil 6g - 8g of tea in one litre of water over 5 minutes; strain the tea into a saucepan and add 2 (non heaped) tablespoons of butter or ghee.  Modern Bhutanse often use a food processor or electric blender to incorporate the butter and tea; we prefer to use a Ja Tu ('jah-too') as demonstrated in the video below.  You can easily make a Ja-Tu with a branch from any locally available tree in your neighbourhood.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e- Oja (Uh-Jah):  \u003c\/strong\u003ethis tea may also be enjoyed with milk and a touch of honey or brown sugar.  In this case, you may brew Ja Tang and add your preferred amount of milk and honey.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"40g","offer_id":45827165815095,"sku":"","price":20.0,"currency_code":"CAD","in_stock":true},{"title":"80g","offer_id":45827165847863,"sku":"","price":38.0,"currency_code":"CAD","in_stock":true},{"title":"240g","offer_id":45827165880631,"sku":"","price":103.0,"currency_code":"CAD","in_stock":false},{"title":"454g \/ 1lb","offer_id":45827165913399,"sku":"","price":150.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":50865500815671,"sku":null,"price":314.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/products\/divine-madmans-ja-aum-oak-ash-fermented-dark-732442.jpg?v=1689361391"},{"product_id":"cloudline-dark-tea-from","title":"CLOUDLINE | Dark Tea from Tibet","description":"\u003cp\u003eTea is an integral part of Tibetan and Mongolian cultures.  For centuries, both peoples have imported the lion's share of their tea from Sichuan, Hunan, Yunnan and Hubei. \u003c\/p\u003e\n\u003cp\u003eThere is, however, a wonderful tea garden in Tibet.  With an average altitude of 2300m above sea level, these trees grow in a pristine environment.  The leaves are picked only in spring, and they are processed the traditional 'Tibetan' techniques that are common among Sichuan's tea masters.\u003c\/p\u003e\n\u003cp\u003eThe tea is pressed into  beatuful but annoyingly inconsisetent 'bricks' of approximately 500g each.  The leaves are larger, as you would expect from dark tea,\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Experience:  \u003c\/strong\u003enotes of fresh hay, automn foliage, wild reishi and young pine mushrooms.  It is highly reminiscent of a walk in the woods, in autumn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e  Bome, Nyingchi, Tibet, China\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGPS:\u003c\/strong\u003e  30.13° N | 95.02° E\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Tibetan Tea garden, Nyingchi, Tibet.  Cloudline.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/8150b80db3e18b80693325d3ba6790d4.jpg?v=1769453679\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Tibetan Tea garden, Nyingchi, Tibet.  Tibetan farmers.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/5475e88d4d730c234b32f796229916ef.jpg?v=1769453716\"\u003e\u003c\/div\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"100g","offer_id":51361567441207,"sku":"O5-528","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":51361567473975,"sku":"O5-528","price":100.0,"currency_code":"CAD","in_stock":true},{"title":"1000g","offer_id":51361567506743,"sku":"O5-528","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_2057.jpg?v=1763511610"},{"product_id":"cobblers-of-kolchis-roasted-georgian-black-tea","title":"COBBLERS OF COLCHIS - ROASTED GEORGIAN BLACK TEA","description":"\u003cp\u003e\u003cstrong\u003eTasting experience:\u003c\/strong\u003e\u003cspan\u003e  notes of Georgian cobblers, straight out of the oven, followed by a rich mouthfeel reminiscent of dried red fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003eGeorgia (the country) has almost two centuries of tea growing traditions, and it’s barely on North America's radar.\u003c\/p\u003e\n\u003cp\u003eIn the early 19\u003csup\u003eth\u003c\/sup\u003e century, demand for Chinese tea was at a record high in the Russian Empire.\u003cspan\u003e  \u003c\/span\u003eAs boatloads of (legally and illegally) traded tea reached Russian ports, a few visionary entrepreneurs decided to take a shot at growing tea plants in some of the (arguably few) suitable locations within the Empire.\u003cspan\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBack then, Georgia was part of the Russian Empire; with access to the Black Sea, relatively mild weather and fertile soil, it became ‘home’ for the 200 tea bushes in the Caucasus, in 1847.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic grower and craftsman:\u003c\/strong\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003eDavid Tenieshvili\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e\u003cspan\u003e  \u003c\/span\u003eMay 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eoxidizing, rolling, firing, roasting\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e  \u003c\/span\u003eBakhvi, Guria, Georgia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGPS:\u003c\/strong\u003e\u003cspan\u003e  \u003c\/span\u003e42.0 N, 42.1 E\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Grower:\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e Davit Tenieshvili is a living example of a Rennaissance man.  With few resources after the collapse of the Soviet Union, Mr. Tenieshvili built himself a hydro-power plant, a tea steamer (that looked like a tank) and all the equipment required to handcraft tea.  He was also the force behind the restoration of 10 hectares of abandoned tea gardens, pruning the old trees (some almost 100 years old) and helping them to be productive again.  Since he started, he has practiced ONLY organic agriculture and sustainable foraging (the valleys and hills have may wild tea plants, some 3m high and 100 years old).\u003cspan\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_8266_480x480.jpg?v=1764183006\" alt=\"Georgian Tea Grower Davit T.\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9915_480x480.jpg?v=1764183071\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv itemprop=\"text\" class=\"iconbox_content_container\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"text\" class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv itemprop=\"text\" class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv itemprop=\"text\" class=\"iconbox_content_container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eBrewing Guide\u003c\/h3\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWATER\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100º C | 240ml \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTEA\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4g \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eSUGGESTIONS\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003e90\" (first steep) | 4-5 steeps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"40g","offer_id":51396458381623,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":true},{"title":"80g","offer_id":51396458414391,"sku":null,"price":50.0,"currency_code":"CAD","in_stock":true},{"title":"240g","offer_id":51396458447159,"sku":null,"price":135.0,"currency_code":"CAD","in_stock":false},{"title":"454g \/ 1lb","offer_id":51396458479927,"sku":null,"price":235.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":51396458512695,"sku":null,"price":490.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/cobblers-of-colchis-roasted-georgian-black-tea-8009725.jpg?v=1764244868"},{"product_id":"2010-gong-mei-white-tea-mei-xianjing-intangible-cultural-heritage","title":"2010 GONG MEI WHITE TEA | Mei Xianjing, Intangible Cultural Heritage","description":"\u003ch1 style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(6, 103, 249);\"\u003eGong Mei White Tea is the less famous (yet extremely interesting) sibling of Bai Mudan and Yin Zhen.   Mellow, sweet, delightful.\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003e Bailiu Village, Fuding, Fujian\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eHarvest:  \u003c\/strong\u003espring 2011\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eGPS:  \u003c\/strong\u003e27.2°N, 120.1°E\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eTasting Experience:  \u003c\/strong\u003enotes of Turkish dates, dried apricot, toasted grain, and hints of medicinal herbs; lingering sweetness.\u003c\/h3\u003e\n\u003ch2 class=\"entry-content-header\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2 class=\"entry-content-header\"\u003e\u003cspan style=\"color: rgb(15, 107, 245);\"\u003e\u003cstrong\u003eTEA GROWER MEI XIANJING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 class=\"entry-content-header\"\u003e\u003cspan style=\"color: rgb(15, 107, 245);\"\u003e\u003cstrong\u003eIntangible Cultural Heritage of China\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-end=\"594\" data-start=\"221\"\u003eWe met Mr. Mei Xiangjing thanks to the generous introduction of a mutual friend, Mr. Zhang Tao, who has been a student of tea for decades.\u003c\/p\u003e\n\u003cp\u003eMr. 梅相靖 (Mei Xiangjing) is one of the most important figures in Fujian's tea scene, formally recognized in 2013 as a \u003cstrong\u003eNational-Level Representative Inheritor of the Fuding white tea traditional production technique under China’s Intangible Cultural Heritage System.  \u003c\/strong\u003eBorn in Bailiu Village, Fuding, Mei has spent more than half a century refining his art. \u003c\/p\u003e\n\u003cp\u003eThe Mei family’s contribution traces further back to his grandfather, Mei Bozhen (梅伯珍), a pioneering tea merchant in the late Qing and Republic periods.  He was instrumental to bring Fuding white tea into domestic and international markets. \u003c\/p\u003e\n\u003cp\u003eEven more importantly, Mr. Mei is a most generous host who loves sharing both knowledge and tea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg alt=\"Mei Xianjing, Fuding Tea, China Intangible Cultural Heritage\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_8639_480x480.jpg?v=1765310654\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMei Family.  Intangilble Cultural Heritage.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eTea Style:  贡眉 (Gòngméi)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMeet the less famous (yet equally interesting) sibling of Bai Mudan, Yin Zhen and Shou Mei.  Gong Mei (贡眉, Gòngméi), often translated as “Tribute Eyebrow,” is a traditional white tea from Fujian Province, most closely associated with Fuding and Zhenghe. Its wiry leaves, darker and more varied in hue than the silvery buds of Baihao Yinzhen, curl gently like the arch of an eyebrow—a visual poetry reflected in its name. Shou Mei is one of the more humble styles of white tea; it includes late harvest leaves and just a few buds, given the brew a fuller body and a darker (amber) hue. While this tea commands lower price points vs. its Yin Zhen and Bai Mudan counterparts, it can provide a truly wonderful drinking experience when produced with care.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe history of Gong Mei is intertwined with the broader story of Fuding white tea, whose production techniques matured during the late Qing dynasty in the nineteenth century. White tea processing—minimal withering and natural drying—developed in Fujian as a refinement of earlier tribute tea traditions. Some scholars argue that Gong Mei emerged as an export-oriented adaptation in the late 1800s, when overseas markets demanded greater volume beyond scarce Silver Needle. Others contend that it evolved locally as a practical grade made from later pluckings of the same prized cultivars used for Bai Mudan. Archival references from Fujian gazetteers and early twentieth-century trade records confirm white tea’s growing commercial importance, though terminology and grading systems were not always standardized, contributing to minor historical ambiguities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGong Mei is most commonly produced from the Fuding Dabai cultivar (福鼎大白茶, Fúdǐng Dàbái Chá) and sometimes from Fuding Dahao (福鼎大毫茶, Fúdǐng Dàháo Chá), both originally selected in Fuding, Fujian. In Gong Mei production, slightly more mature leaves from these cultivars are plucked, contributing deeper sugars and polyphenols that yield richer color and rounder texture compared to bud-heavy styles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the cup, Gong Mei offers warmth rather than flash. The liquor ranges from golden to deep apricot, especially with age, as white tea is known to mellow and darken over time. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eReferences\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eChen, Chuan. \u003c\/span\u003e\u003cspan\u003eFuding White Tea\u003c\/span\u003e\u003cspan\u003e (福鼎白茶). Fuzhou: Fujian Science and Technology Press, 2012. (Chinese source)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFujian Agriculture and Rural Affairs Department. “Introduction to Fuding Dabai and Dahao Cultivars.” 福建省农业农村厅. http:\/\/nynct.fujian.gov.cn (Chinese government source)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eZhang, Tianfu. \u003c\/span\u003e\u003cspan\u003eChinese Tea Science\u003c\/span\u003e\u003cspan\u003e (中国茶叶科学). Beijing: China Agriculture Press, 2002. (Chinese academic source)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHe, Y. \u0026amp; Lin, S. “Cultivar Characteristics of Fuding Dabai (Camellia sinensis var. sinensis).” \u003c\/span\u003e\u003cspan\u003eJournal of Tea Science\u003c\/span\u003e\u003cspan\u003e, Fujian Agriculture and Forestry University, 2015. (Chinese academic journal)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePettigrew, Jane \u0026amp; Richardson, Bruce. \u003c\/span\u003e\u003cspan\u003eThe New Tea Companion.\u003c\/span\u003e\u003cspan\u003e London: National Trust Books, 2014.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFujian Provincial Gazetteer Committee. \u003c\/span\u003e\u003cspan\u003eFujian Tea Annals\u003c\/span\u003e\u003cspan\u003e (福建茶叶志). Fuzhou: Fujian People’s Publishing House, 2001. (Chinese historical source)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv style=\"text-align: center;\" class=\"iconbox_content_container\" itemprop=\"text\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_8690_480x480.jpg?v=1765310702\" alt=\"Old tea trees in Fuding, Fujian, White Tea\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" class=\"iconbox_content_container\" itemprop=\"text\"\u003e\u003cem\u003eOld tea trees in Fujian.  They are tall and thin.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"iconbox_content_container\" itemprop=\"text\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBrewing Guide\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e  5g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e  100g @ 95°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e  30\"\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2 class=\"iconbox_content_container\" itemprop=\"text\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cdiv class=\"iconbox_content_container\" itemprop=\"text\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"50g","offer_id":51681193197879,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":51681193230647,"sku":null,"price":180.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":51681193263415,"sku":null,"price":330.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/2010-gong-mei-white-tea-mei-xianjing-intangible-cultural-heritage-3898405.jpg?v=1771044670"},{"product_id":"pu-er-nuggets-2015-copy","title":"DATE DRIFT | Bamboo \"Little Tea Heads\"  (Cooked)","description":"\u003ch2\u003e\u003cspan style=\"color: rgb(8, 104, 247);\"\u003e\u003cstrong\u003eA super rich, syrupy pu er with notes of Turkish dates, red jujube and brown sugar.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis tea was pressed, steamed and dried in bamboo, imparting a silky smooth nature to the leaves.  Please note that every piece of bamboo has a different diameter; empirically, we estimate that each piece may contain +\/- 5% of the declared content of 300g.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhat is Xiao Cha Tou (\"Little Tea Heads\")?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003e\u003cstrong data-start=\"0\" data-end=\"22\"\u003eIf you love cooked pu er, you must try Xiao Cha Tou (小茶头)! \u003c\/strong\u003e These are dense little  nuggets that are formed during wet-piling fermentation. In this process, some leaves naturally knit together into small clusters; those compact pieces are later sorted out and appreciated on their own for the way they brew.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003eRather than behaving like a loose ripe pu err from the first pour, Xiao Cha Tou tends to open gradually, releasing a darker, thicker liquor with a rounded texture and a calm, steady sweetness. They tea have gained cult following in some circles because the compressed nuggets undergo a unique micro-fermentation environment; their interior of\u003cbr\u003etraps moisture and ferments anaerobically, producing distinctive dried-fruit and jujube\u003cbr\u003earomas not found in standard cooked pu er.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003eTea heads are fairly rare, accounting for only 0.8-1.5% of total production!\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e   Huazhu Liangzi (Yunnan)\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003e\u003cstrong\u003eProduction:  \u003c\/strong\u003e2024 (using 2023 leaves)\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003e\u003cstrong\u003eBrewing recommendation:  \u003c\/strong\u003e8g tea \/ 110g water, 15\", \u0026gt;15 steeps\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003e\u003cem\u003e\u003cstrong\u003e------------------------------------------------------------------------------------\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003e\u003cem\u003e\u003cstrong\u003eReferences: \u003c\/strong\u003e\u003c\/em\u003e\u003ca class=\"decorated-link cursor-pointer\" rel=\"noopener\" data-start=\"2109\" data-end=\"2176\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"632\"\u003e\u003csup data-start=\"628\" data-end=\"632\" data-is-only-node=\"\"\u003e\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse fill=\"currentColor\" href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-section-id=\"9hg9v\" data-start=\"1282\" data-end=\"1562\"\u003eFan Xiuli and Gao Feng - in person tea class.\u003c\/li\u003e\n\u003cli data-section-id=\"9hg9v\" id=\"user-content-fn-1\" data-start=\"1282\" data-end=\"1562\"\u003e\n\u003cem data-start=\"1288\" data-end=\"1349\"\u003e地理标志产品 普洱茶 \/ Product of Geographical Indication - Pu’er Tea\u003c\/em\u003e; Standardization Administration of China platform; 2008 standard, status page updated 2025. \u003ca class=\"decorated-link cursor-pointer\" rel=\"noopener\" data-start=\"1442\" data-end=\"1522\"\u003ehttps:\/\/std.samr.gov.cn\/gb\/search\/gbDetailed?id=71F772D77589D3A7E05397BE0A0AB82A\u003c\/a\u003e\u003ca data-footnote-backref=\"\" aria-label=\"Back to reference 1-2\" class=\"decorated-link data-footnote-backref cursor-pointer\" rel=\"noopener\"\u003e\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\" fill=\"currentColor\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1anuhlx\" id=\"user-content-fn-2\" data-start=\"1563\" data-end=\"1671\"\u003e\n\u003cem data-start=\"1569\" data-end=\"1582\"\u003e从“渥堆”认识普洱熟茶\u003c\/em\u003e; 云南网 (Yunnan.cn); 8 May 2021. \u003ca class=\"decorated-link cursor-pointer\" rel=\"noopener\" data-start=\"1613\" data-end=\"1669\"\u003ehttps:\/\/txpe.yunnan.cn\/system\/2021\/05\/08\/031437086.shtml\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\" fill=\"currentColor\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e \u003ca data-footnote-backref=\"\" aria-label=\"Back to reference 2-2\" class=\"decorated-link data-footnote-backref cursor-pointer\" rel=\"noopener\"\u003e\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\" fill=\"currentColor\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1v0hg0a\" id=\"user-content-fn-3\" data-start=\"1672\" data-end=\"1840\"\u003e\n\u003cem data-start=\"1678\" data-end=\"1689\"\u003e【茶与健康】老茶头\u003c\/em\u003e; 上海中医药大学博物馆 (Museum, Shanghai University of Traditional Chinese Medicine); 5 November 2025. \u003ca class=\"decorated-link cursor-pointer\" rel=\"noopener\" data-start=\"1782\" data-end=\"1838\"\u003ehttps:\/\/bwg.shutcm.edu.cn\/2025\/1105\/c889a169907\/page.htm\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\" fill=\"currentColor\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e \u003ca data-footnote-backref=\"\" aria-label=\"Back to reference 3\" class=\"decorated-link data-footnote-backref cursor-pointer\" rel=\"noopener\"\u003e\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\" fill=\"currentColor\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"uspeha\" id=\"user-content-fn-4\" data-start=\"1841\" data-end=\"1969\"\u003e\n\u003cem data-start=\"1847\" data-end=\"1861\"\u003e云南大叶种茶树叶有多大？\u003c\/em\u003e; 中国科普博览 (kepu.gov.cn); 9 May 2021. \u003ca class=\"decorated-link cursor-pointer\" rel=\"noopener\" data-start=\"1897\" data-end=\"1967\"\u003ehttps:\/\/www.kepu.gov.cn\/expert\/tongyun\/2021-05\/09\/content_1740268.html\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\" fill=\"currentColor\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e \u003ca data-footnote-backref=\"\" aria-label=\"Back to reference 4\" class=\"decorated-link data-footnote-backref cursor-pointer\" rel=\"noopener\"\u003e\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\" fill=\"currentColor\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1veicvt\" id=\"user-content-fn-5\" data-start=\"1970\" data-end=\"2176\"\u003e\n\u003cem data-start=\"1976\" data-end=\"2101\"\u003ePile-fermentation mechanism of ripened Pu-erh tea: Omics approach for quality formation and targeted directional regulation\u003c\/em\u003e; 2024. \u003ca class=\"decorated-link cursor-pointer\" rel=\"noopener\" data-start=\"2109\" data-end=\"2176\"\u003ehttps:\/\/www.sciencedirect.com\/science\/article\/pii\/S0924224424000554\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"634\" data-end=\"1280\"\u003e\u003csup data-start=\"1276\" data-end=\"1280\"\u003e\u003cspan aria-hidden=\"true\" class=\"ms-0.5 inline-block align-middle leading-none\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"block h-[0.75em] w-[0.75em] stroke-current stroke-[0.75]\"\u003e\u003cuse fill=\"currentColor\" href=\"\/cdn\/assets\/sprites-core-lbtco6v1.svg#304883\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003csection data-footnotes=\"true\" class=\"footnotes\"\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"iconbox_content_container\" itemprop=\"text\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThis video was made a few years ago for a 2015 vintage of 'tea heads' by Fan \u0026amp; Gao.\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jIeURTlxsZ8\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/h3\u003e\n\u003ch2\u003e\n\u003cspan style=\"color: rgb(18, 108, 243);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(18, 108, 243);\"\u003e\u003cstrong\u003eTea Authors:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eFan Xiuli and Gao Feng are featured often in our newsletters. They are Manchu people from Liaoning who moved to Yunnan because they love tea; it is also a most beautiful place to live and raise a family. Not only do they create some of O5’s favourite teas; they are also very well versed in painting, calligraphy, incense appreciation, ceramics, and culinary arts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_1454.jpg?v=1774668105\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_1467.jpg?v=1774668105\"\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_4245_480x480.jpg?v=1604446815\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_3751_480x480.jpg?v=1604446834\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"30g","offer_id":51828057211191,"sku":"O5-527","price":33.0,"currency_code":"CAD","in_stock":true},{"title":"300g","offer_id":51828057276727,"sku":"O5-527","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/date-drift-bamboo-little-tea-heads-cooked-1658348.jpg?v=1774690511"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/collections\/outdoor-tea-collection-easy-teas-for-every-adventure-7487144.jpg?v=1777424804","url":"https:\/\/www.o5tea.com\/collections\/outdoor-tea-collection-easy-teas-for-every-adventure.oembed","provider":"O5 RARE TEA BAR","version":"1.0","type":"link"}