{"product_id":"2026-elephant-in-the-tea-room-guizhou-green-tea","title":"2026 | ELEPHANT IN THE TEA ROOM, Guizhou Green Tea","description":"\u003ch2\u003e\u003cspan style=\"color: rgb(10, 116, 245);\"\u003e\u003cstrong\u003e2026 Guizhou Green Tea \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(10, 116, 245);\"\u003e\u003cstrong\u003eThe Elephant lands on Friday May 10 at our tea bar!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImagine a tea origin that nobody has heard about, yet somehow produces more tea than all of Japan. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eGuizhou is world-famous as the origin of ‘Maotai’, one of China’s most treasured distilled spirits; it sells for hundreds of dollars (thousands, for older vintages) in liquor stores worldwide.  Yet Guizhou is barely recognized beyond China’s borders for another treasure: tea!  Located at the edge of the Tibetan plateau, bordering some of China’s most famous tea origins (Yunnan, Sichuan, and Hunan), Guizhou’s mineral-rich soils produce some stunning tea.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCredit to our good friend Mimi Chiu (a Hongkonger who spent many of her school years in Vancouver) for introducing us to Guizhou teas.\u003c\/em\u003e\u003cspan style=\"color: #2b00ff;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #2b00ff;\"\u003eExperience:  notes of\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #2b00ff;\"\u003efreshly chopped celery, key lime and water chestnut; lingering 'green' mouthfeel.\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eThe tea is harvested only once per year, before Qing Ming.  The tea artisans learned their skills from Anhui tea makers, so the technique resembles that of Mao Feng; however, the \u003cstrong\u003ecultivar (Xiao Ye Fuding | 小叶福鼎) is imported from Fujian\u003c\/strong\u003e.  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCool fact:\u003c\/strong\u003e  since Mimi came to Vancouver four years ago and gifted some of this tea to Geoff, the tea became one of his Dad's go to favourites.\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\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\u003e\n\u003cp\u003eChashou Mountain, Fengang, Guizhou, China\u003c\/p\u003e\n\u003cp\u003e28.0° N, 107.5° E\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left;\"\u003eHARVEST\u003c\/th\u003e\n\u003ctd\u003ePre Qing Ming, 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left;\"\u003eTASTING NOTES\u003c\/th\u003e\n\u003ctd\u003ecelery, key lime, water chestnut\u003c\/td\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\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\u003e80℃ | 110 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTEA\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTIME\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e60 seconds | ~ 6 steeps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/8331603249415_.pic_hd_480x480.jpg?v=1608763784\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/8321603249410_.pic_hd_480x480.jpg?v=1608763799\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/8391603249585_.pic_hd_480x480.jpg?v=1608763807\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eTea Origin: Guizhou (The Elephant in the Tea Room)\u003c\/h2\u003e\n\u003cp\u003eIf you've never placed Guizhou on a map, you're in good company The province sits in China's southwest highlands, tucked between 24° and 29°N latitude, roughly the same belt as Cuba or northern India. Its neighbours are the tea royalty of the Chinese world: Yunnan to the west, Sichuan to the north, Hunan to the east.\u003c\/p\u003e\n\u003cp\u003eThe province sits on the Yunnan–Guizhou Plateau at an average elevation of about 1,100 metres, with mountains and hills making up over 90% of its land.\u003c\/p\u003e\n\u003cp\u003eAnd then there is the karst. When Mimi Chiu first shared Guizhou tea with us, she said it was loaded with Zinc Selenium; we were not too sure how to feel about that, so research ensued.  It turns out: 62% of the province is karst terrain (eroded limestone plateau fractured into towers, sinkholes, caves, and underground rivers). The rock weathers slowly, releasing minerals into already-acidic soils at a pace that rewards patience. When you taste a quiet mineral edge in a Guizhou green, you're tasting limestone.¹ And fortunately, it's good stuff.\u003c\/p\u003e\n\u003cp\u003eGuizhou has been making tea for a long time. Lu Yu's Classic of Tea (8th century)  records tea from ancient prefectures associated with present-day Guizhou.⁶ More than twenty Guizhou teas were designated tribute teas during the Ming and Qing dynasties.⁶\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReferences:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e贵州省档案局（省档案馆、省地方志办）. 2021. \"自然地理.\" 贵州省人民政府门户网站. https:\/\/www.guizhou.gov.cn\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e贵州省气象局. 2024. \"贵州省2023年气候评价.\" 中国气象局 \/ 贵州省气象局. http:\/\/www.weather.com.cn\/guizhou\/\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e贵州省民政厅；都匀市民政局. 2025. \"贵州地名之邀您'品春茶'——毛尖镇：中国十大名茶'都匀毛尖'主产区.\" 贵州省民政厅. https:\/\/mzt.guizhou.gov.cn\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e李渝；刘彦伶；黄兴成；张雅蓉；周国兰；周富裕；蒋太明. 2018. \"贵州不同茶区土壤养分及微生物量分析评价.\" 《灌溉排水学报》. https:\/\/doi.org\/10.13522\/j.cnki.ggps.2018.0088\u003cbr\u003eJia Wei; Haiyun Zhou; Qiao Liu; Lin Bai; Minjie Han; Gendi Liu; Shuyan Pei; Fumei Zhang; Xiaojing Tian; Guoheng Zhang. 2025. \"Distribution and Enrichment Regularity of Trace Elements in Meitan Cuiya Tea and Soil.\" Toxics 13, no. 9: 741. MDPI. https:\/\/doi.org\/10.3390\/toxics13090741\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e张云开. 2023. \"贵州贡茶的悠远记忆.\" 贵州省人大常委会网站 \/ 贵州日报天眼新闻. https:\/\/www.gzrd.gov.cn\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e周继厚. 2022. \"黔茶鼻祖——湄潭茶叶试验场.\" 《贵州政协报》 \/ 贵州省政协门户网站. https:\/\/www.gzzx.gov.cn\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"O5 TEA","offers":[{"title":"50g","offer_id":33615994486872,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"250g","offer_id":33615994552408,"sku":"","price":135.0,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":52082524258615,"sku":null,"price":250.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":52082524291383,"sku":null,"price":480.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/2025-elephant-in-the-tea-room-guizhou-green-816422.jpg?v=1746601909","url":"https:\/\/www.o5tea.com\/products\/2026-elephant-in-the-tea-room-guizhou-green-tea","provider":"O5 RARE TEA BAR","version":"1.0","type":"link"}