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From 9/29 through 10/02, we're celebrating Mid-Autumn Festival with 12% off all of our pressed round tea cakes and dragon pearls of pu'er, black tea, white tea, and oolong.
Bai Mudan, or White Peony tea from the Wu Family represents their most balanced expression of the wild mountain terroir, with both flavorful leaves and tender downy buds for a tea that shows off whiet tea’s iconic sweet smooth texture and a deep wild forest quality. The Wu Family finishes these leaves under a special shaded air circulation process developed by Mr. Wu to lock in the freshest most aromatic flavors possible. This year they pressed a Dragon Pearl individual steeping size Bai Mudan to protect the leaves even better in transit.
The Wu Family’s Shou Mei is deep, rich and bold - a flavorful expression of white tea, picked from later season larger leaves that are packed with the complexity that a wild, biodiverse landscape brings to the Wu Family’s old-growth Da Bai varietal bushes. The Shou Mei grows even deeper, sweeter and darker with age like pu’er, and this year, the Wu Family pressed their Shou Mei in individual single session dragon pearls to protect them for transit and long term aging.
This is an incredible cake made entirely of leaf material normally reserved for fine golden buds Yunnan Black. The buds are slowly and cleanly fermented before being stone-pressed into loose cakes for further aging. The result is sweet and savory like fine Jin Jun Mei, but with the deep forest complexity of fine shu pu'er. Thick, commanding and singular, this is a cake to invest in and enjoy for many years.
Shou Mei is the biggest, boldest, most flavorful expression of White Tea, picked from late season larger leaves that are packed with the flavor and complexity that a wild, biodiverse landscape brings to the Wu Family’s old-growth Da Bai varietal bushes. The Shou Mei grows even deeper, sweeter and darker with age like pu’er, and this year, the Wu Family pressed their Shou Mei in mini wafer cakes to protect them for transit and long term aging.
This tea was picked, finished, blended and pressed by Mr. Wu at his family farm using pristine high mountain leaves and buds, specially balanced for long term aging. While technically a Shou Mei, this cake benefits from an unusually amount of downy buds and tender leaves more in the style of Bai Mudan for the best of all worlds- getting 4th depth and juiciness of Shou Mei leaf but etc creamy dessert flavor of Bai Mudan.
When it comes to white tea cakes, Mr. Wu’s approach is critical to creating teas that will age and get better and better over time. The key is his high airflow low heat technique. Without applying high heat to stop oxidative and enzymatic reactions by fixing the tea, Mr Wu leaves the tea open to slow steady change and growth.
This tea was picked, finished, blended and pressed by Mr. Wu at his family farm using pristine high mountain leaves and buds, specially balanced for long term aging. While technically a Shou Mei, this cake benefits from an unusually amount of downy buds and tender leaves more in the style of Bai Mudan for the best of all worlds - getting the depth and juiciness of Shou Mei leaf but the creamy dessert flavor of Bai Mudan.
Fuding’s most iconic and famous white tea, pressed into gorgeous collectible cakes for long term aging. This is the Wu Family's masterpiece offering, the pride of Wuyang Village. The oldest and most established wild plants, growing among rich biodiversity on a mountainside fully devoted to organic practices are carefully selected and the first budding of the year is hand-picked and meticulously finished to lock in the sweet complexity of the terroir, the early harvest nutrients, and the natural quality of the established deep-rooted bushes. Expect incredible textural nuance and long drawn-out aftertaste in every sip.
This reserve-level white the cake from the Wu Family highlights their wild-arbor Shou Mei, carefully air-dried to lock in fresh floral aromatics after picking and then allowed to age in a carefully-controlled environment for nearly seven years before gentle steam-heating and stone-pressing. The results show off the cooling, deep, medicinal side of white tea, and evoke jujube date-filled lotus-wrapped sticky rice with a sweet sparkling aftertaste.
The Li Family is excited to offer their first ever 90g cake pressing of this special tea! The Li Family's traditional hand-firing process brings out this Shui Xian oolong's naturally cooling, tingling textural sensations, foresty flavors, and lingering sweetness. This special pressing is the Li Family's very first Shui Xian cake, finished for long term aging to keep building deep complexity over time. Shui Xian is named after the Narcissus flower, but has the deeper meaning of “Water Sprite.” The cliffs above the Longchuan river are full of caves and ghost stories, so it is not hard to imagine this tea getting its name from an old Taoist legend. The Li Family’s biodiverse forested tea gardens within the Wuyi Ecological Preserve help play up the varietals natural complexity.
The Li Family is excited to offer their first ever 90g cake pressing of this special aged tea! This aged Tie Luohan (or Iron Arhat) is one of the four famous varietals that define Wuyi oolong teas. Originally roasted and finished over several months in 2009, the Li Family has carefully re-roasted and rested this tea each year over the past eight years. Each meticulous hand-firing process takes over sixteen hours, and in total this tea has been fired fourteen times for deep intense texture and powerful aftertaste. Full of fudgey, salty sweetness, this powerfully flavorful tea steeps out in a long flavor arc over many brews into beautiful mineral sweetness with soothing throat-coating texture and a hint of clean mustiness.
The Li Family is excited to offer 100g cakes of this special aged tea! In an historic first, Li Xiangxi and her family have begun to cultivate Da Bai varietal in the cool, rocky, and singular terroir of their old growth fields in the Wuyishan Ecological Preserve. Using traditional sun-drying and airing techniques, the Li's have crafted finished white tea and pressed it into beautiful 90g cakes for aging. At a glance, it looks like a classic Shou Mei, but a tasting reveals how much the Wuyi terroir impacts the flavor of Da Bai. This tea is packed with deep minerality, balanced complex texture, and cooling foresty notes that you would not find in classic Fuding white tea. The biodiversity, soil, and water of one of the most famous tea microclimates in the world makes this a fantastic new way to experience what white tea has to offer.
Mr. Wu selected these wild arbor leaves and buds for a special club pressing to show off the natural terroir of his family’s mountain slopes. The Wu Family has been growing tea for generations, with bushes scattered across the mountainside between groves of bamboo and evergreens. With white tea’s recent surge in popularity, the family is rediscovering groves planted generations ago left for years untended, and picking them without introducing pruning or intervention. The result is this wild arbor tea, full of deep tingling cooling aftersensation and complex rich aromatics.
This unique black tea is picked from the early spring leaves and tender buds of the Camellia Crassicolumna tree, a close relative of the tea plant native to Qianjiazhai. Crassicolumna is naturally caffeine-free and high in antioxidants. Since Crassicolumna is native to the Qianjiazhai region, there are many examples of staggeringly old Crassicolumna trees. Mr. Li of the cooperative is actually employed by the local government as an environmental protection officer to make sure these ancient trees are protected from poaching, where outsiders would sneak in in the cover of darkness to cut the tall trees and quickly harvest their precious leaves. Mr. Li has found that the best way to protect the trees is to allow sustainable wild foraging by the people living in the protected region in exchange for their help watching over remote Crassicolumna groves. This extremely rare and labor-intensive to harvest offering is allowed to slowly sun-roast to oxidize and finished as a unique black tea with a rich fruity but wild flavor, all without the caffeine you’d see in camellia sinensis.
This tea is wild-foraged by the Li Family of the Dongsa Cooperative within the Mt Ailao National Forest Preserve. The silvery buds and twisting golden leaves are picked from ancient tea trees between one hundred and eight hundred years old scattered between other evergreens, and wildflowers on the rocky mountainside. This incredibly labor-intensive tea to harvest is actually allowed to sun-roast and oxidize without applying heat in a wok. Because more moisture is retained in the leaf, this black tea is a fantastic candidate for aging like traditional sheng pu’er. Only a high-elevation remote place like Qianjiazhai can count on enough sunlight in the spring for this old but rare finishing technique. The result is a tea with the sweet malt of a black tea but the staggering complexity and herbaceous undertones of a sheng pu’er. The loose Maocha is lightly steamed and then meticulously rolled and shaped one pearl at a time by Master Zhou without the use of molds or machinery to preserve the delicate complexity of the tea.
This fun, experimental black tea is pressed after finishing into single-serving 7g mini-cakes. Like the Liu Family's loose leaf Tieguanyin XIao Zhong, the inspiration for this tea is Wuyi Xiao Zhong, a traditional and full-bodied black tea from Wuyishan (sometimes smoked with special pine wood). You might expect a bracing and full bodied tea, but when you taste this Tieguanyin varietal processed as a pressed black tea, you find something different. The Liu Family has created a tea that is full of juicy fruity notes, rich spice and savory undertones. The mini-cake format of this tea makes for convenient brewing, aging and transportation.
The Li Family and other members of the Dongsa Cooperative sustainably forage from towering crassicolumna trees to harvest the early spring woody buds that make this brand new black tea. Camellia Crassicolumna (厚轴茶) is a wild near-relative of tea nativ