{"title":"A section for new teas","description":"","products":[{"product_id":"forbidden-fruit","title":"Forbidden Fruit | Yunnan White Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/onerivertea.com\/collections\/white-tea\/products\/2018-shoumei\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Old Arbor White (Gushu Bai) \u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eType:\u003c\/strong\u003e White Tea\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2025\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Summer 2025\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kuashan, Lincang, Yunnan, China\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Sister Lan\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes:  \u003c\/strong\u003e\u003c\/span\u003eCantaloupe, Black Cherry, Sweet Grass, Honeydew, Cream\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eWe thought we’d never see the day, but here it is: we’ve pressed a White Tea that isn’t from Fuding, heck it isn’t even the Dabaihao cultivar.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe’ve anguished quite a bit over this blasphemy, after the Fuding Dabai cultivar converted us to white tea fanatics so many years ago, we’ve finally done the walkabout and are ready to admit that other regions can do white just fine. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis beautiful spring white tea comes from Kuashan in Lincang and is some of the sweetest white tea we have tasted, hands down.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis year, after tasting and pressing the Kuashan Raw Puer into the Hummingbird cake, we knew we were sold on the sweet leaves from this unknown region, and were keen on sampling the white tea versions.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe were not let down either when the next month we received a big sample bag of Kuashan white, in fact, after a few infusions we called the farmer and asked for 20kg.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis has to be the most exciting ‘off-white’ tea we have had since we’ve been drinking tea, and it is just right up our taste-profile alley.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe green leaves of this white tea are large and wild, made of the Big Leaf Varietal common to Yunnan and picked from a mix of Old Arbor and Gushu Trees.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe fragrance on the dry leaves is melon sweet reminding us of honeydew or cantaloupe.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eOnce infused, the leaves begin to give off the Yunnan White characteristic tannic fragrance that is redolent of malted barley and something akin to condensed cherries.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe marvelous part about this tea is how deeply imbued the sweet fragrances are with the brew itself.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eEvery brew turns out candy sweet in the mouth while still being as refreshing as cold fruit on a summers day.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eDespite this light refreshing quality’s the brew is thick on the tongue and very rich in the mouth providing a pleasant huigan when drunk in quick succession.\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing this tea in a gaiwan or porcelain teapot.  Our brewing ratio is typically 6 grams of tea to 100-120ml of water in flash-fast infusions.  We enjoy using boiling water when brewing our whites, but experimenting with cooler temperatures can create a more textured cup of tea.  \u003c\/p\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Full Cake (200g)","offer_id":44115523469546,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"Sample (25g)","offer_id":44115523502314,"sku":"","price":4.25,"currency_code":"USD","in_stock":true},{"title":"5 Cake Tong (1000g)","offer_id":44115550503146,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/FrontWrapper_2ffe5f46-5377-4b6d-a9e6-7b43fead373b.png?v=1753364940"},{"product_id":"forbidden-fruit-orb","title":"Forbidden Fruit | Yunnan White Tea Coin","description":"\u003cp\u003e\u003ca href=\"https:\/\/onerivertea.com\/collections\/white-tea\/products\/2018-shoumei\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e 2025 Old Arbor White (Gushu Bai) \u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eType:\u003c\/strong\u003e White Tea\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2025\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Summer 2025\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kuashan, Lincang, Yunnan, China\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Sister Lan\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes:  \u003c\/strong\u003e\u003c\/span\u003eCantaloupe, Black Cherry, Sweet Grass, Honeydew, Cream\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis item is a small 7 gram single-session pressing of the larger similarly named 200 gram cake: same material, same maker, same press date.  We offer them individually or in sets of three.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe green leaves of this white tea are large and wild, made of the Big Leaf Varietal common to Yunnan and picked from a mix of Old Arbor and Gushu Trees.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe fragrance on the dry leaves is melon sweet reminding us of honeydew or cantaloupe.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eOnce infused, the leaves begin to give off the Yunnan White characteristic tannic fragrance that is redolent of malted barley and something akin to condensed cherries.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe marvelous part about this tea is how deeply imbued the sweet fragrances are with the brew itself.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eEvery brew turns out candy sweet in the mouth while still being as refreshing as cold fruit on a summer's day.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eDespite this light refreshing quality the brew is thick on the tongue and very rich in the mouth providing a pleasant huigan when drunk in quick succession.\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing this tea in a gaiwan or porcelain teapot.  Our brewing ratio is typically 6 grams of tea to 100-120ml of water in flash-fast infusions.  We enjoy using boiling water when brewing our whites, but experimenting with cooler temperatures can create a more textured cup of tea.  \u003c\/p\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Coin (~7g)","offer_id":44115616989418,"sku":"","price":1.25,"currency_code":"USD","in_stock":true},{"title":"3 Coins (~21g)","offer_id":44115617022186,"sku":"","price":3.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotos_edd44460-be14-4904-8394-c8e0f523293b.png?v=1753364982"},{"product_id":"riptide","title":"Riptide | Wild Black Tea","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Riptide Wild Black Tea\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Yesheng Shaihong (野生晒红）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Huazhu Liangzi, Xishuang Banna, Yunnan\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2025\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e July 2025\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e2025 Tasting Notes\u003c\/strong\u003e:  Blueberries, Honey, Licorice Root, Pipe Tobacco, Berry Skin\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eThis is a wild red tea, and while this term wild gets thrown around a lot in the tea world, for those that know the true taste of wild red tea from Yunnan, there is no mistaking its unique berry-esque herbal flavor.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea comes from our friend Tan up on Huazhu Liangzi, but the tea these trees produce are not destined for his excellent raw puer, these trees are the natural wild cultivar of the mountain, they are more spindly, growing in the wilds of the mountains, unpruned, unplanted, just growing.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea has that unique wild red tea, or Yesheng flavor.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs is typical with wild red tea from Yunnan, the dry leaves in the warmed gaiwan give off a rich berry fragrance backed with something more medicinal, like something you would find in a Chinese apocathary. \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe tannins in this tea remind us both a berry skins and dry pipe tobacco while there is something chocolaty lurking just beneath it all.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen brewed, the leaves exude a more robust tannic fragrance with something meaty on the edges with the faintest fragrance of sage or other cooking spices.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe brew itself is a deep rich gold that brews up clear as sunlight unwavering for many infusions.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe thorough oxidization of this tea creates a clean mouthfeel that is free of any green flavors or fragrances, leaving only the rich sweet red tea taste.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePeople always ask us if we had any wonderful discoveries during our time in the mountains every spring.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhile there are always things to learn, this tea was a complete surprise, and a pleasant one at that. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhile we were in Huazhu Liangzi, the tallest mountain in Xishuang Banna, we were checking in with our farmer Tan who makes some excellent raw puer teas and the best high-mountain wild honey we have had in our lives.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHe was showing off this red tea, and we were instantly amazed by how black and oxidized the leaves were.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe have had his shaihong before, the red tea he makes from puer tea trees, they were alright but nothing special.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis year however, he switched gears and made an exclusive wild red tea.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe art for this tea cake was hand painted by Sofi (@tea_by_sofi), a tea lover in Ireland.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e*Note for the those interested in purchasing a whole Tong of this tea, it is not wrapped in bamboo leaves, but processed as five individual tea cakes, though they are still offered at 10% off!\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eWe recommend brewing this tea gongfu style in a gaiwan or Chinese teapot.  We use 6 grams of tea in a 100ml brewing vessel with about 90 degree Celcius water, steeping 5 second for the first few infusions and adding 5 seconds after ever subsequent infusion.  We have found this tea able to be re-infused up to a dozen times when brewing in this gongfu style.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eNever bought a cake before, learn how to break it up with a tea pick on \u003ca href=\"https:\/\/youtu.be\/zv60za17AjA\" title=\"How to Break up a tea cake with a screwdriver\"\u003eour YouTube\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Full Cake (200g)","offer_id":45120795082986,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true},{"title":"Sample (25g)","offer_id":45120795115754,"sku":null,"price":9.0,"currency_code":"USD","in_stock":true},{"title":"Tong (5 individual cakes)","offer_id":45120800915690,"sku":null,"price":320.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/FrontClean_ce331735-1843-4875-9aae-d6dac7287872.png?v=1753363415"},{"product_id":"psychopomp","title":"Psychopomp | Shou Puer","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Psychopomp Cooked Puer\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Shou Puer (熟普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Lincang, Yunnan\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2021\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e July 2025\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e2025 Tasting Notes\u003c\/strong\u003e: Old Wood, Pine Sap, Chocolate, Malt, Mesquite\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eCooked Puer, or Shou Puer, is a huge staple in the tea world here in China and abroad, from Beijing to Guangzhou, from East to West, it is common to encounter this tea in teashops around the world.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe have never carried a cooked puer before because the water here can get very deep.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThere are a lot of nuances in this dark tea that brews up blacker than coffee.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHowever, it has been a tea on our list for ages, so we called in a favor from our Tea Master in Jiangsu, and brought a dozen potential samples to him to help us taste test and assess the best quality.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThrough the intensive tasting, we found which ones were worth our time, which ones were visually superior, which ones were blended poorly, which leaves were the most tender, and eventually, which one was the one we wanted to press.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis tea was made back in 2021, and has been stored loose in Lincang, Yunnan until we pressed it.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs a result, there is little to no ‘duiwei’ or pile fragrance, the more dank and musty or at worst fishy aromas one finds in fresh cooked puer.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eInstead, what you get in the warm gaiwan when you add the dry leaves is something still musky, but distinctly savory and slightly chocolatey. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs soon as the leaves are brewed with hot water, they transform into their more full palate fragrances of old wood, pine sap, and petrichor.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe fermentation on this tea is less heavy than others, but still deep enough to brew up black if pushed.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe prefer this lighter fermentation as it leaves more fragrances in the cup.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe tea is pleasantly thick in the mouth and oily on the tongue, providing a pleasant chaqi or tea energy when drunk in quick succession.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe tea gets incredibly sweet as the session progresses, with notes of mesquite and pine wood.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe art for this tea cake was done by the talented Anj of Gushu Studios.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e*Note for the those interested in purchasing a whole Tong of this tea, it is not wrapped in bamboo leaves, but processed as five individual tea cakes, though they are still offered at 10% off!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eWe recommend brewing this tea gongfu style in a gaiwan or Chinese teapot.  We use 6 grams of tea in a 100ml brewing vessel with boiling water, steeping 5 second for the first few infusions and adding 5 seconds after ever subsequent infusion.  Most of these puer teas can be re-infused over 15 times, when brewing in this gongfu style.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eNever bought a cake before, learn how to break it up with a tea pick on \u003ca title=\"How to Break up a tea cake with a screwdriver\" href=\"https:\/\/youtu.be\/zv60za17AjA\"\u003eour YouTube\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Full Cake (200g)","offer_id":45120801046762,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"Sample (25g)","offer_id":45120801079530,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false},{"title":"Tong (5 individual cakes)","offer_id":45120801112298,"sku":null,"price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/FrontWrapped_5f4a3d64-f17a-4a0e-af1c-db50a3876c27.png?v=1753363636"},{"product_id":"riptide-wild-black-tea-coin","title":"Riptide | Wild Black Tea Coin","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Riptide Wild Black Tea\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Yesheng Shaihong (野生晒红）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Huazhu Liangzi, Xishuang Banna, Yunnan\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2025\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e July 2025\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e2025 Tasting Notes\u003c\/strong\u003e:  Blueberries, Honey, Licorice Root, Pipe Tobacco, Berry Skin\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eThis is a wild red tea, and while this term wild gets thrown around a lot in the tea world, for those that know the true taste of wild red tea from Yunnan, there is no mistaking its unique berry-esque herbal flavor.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea comes from our friend Tan up on Huazhu Liangzi, but the tea these trees produce are not destined for his excellent raw puer, these trees are the natural wild cultivar of the mountain, they are more spindly, growing in the wilds of the mountains, unpruned, unplanted, just growing.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea has that unique wild red tea, or Yesheng flavor.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs is typical with wild red tea from Yunnan, the dry leaves in the warmed gaiwan give off a rich berry fragrance backed with something more medicinal, like something you would find in a Chinese apocathary. \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe tannins in this tea remind us both a berry skins and dry pipe tobacco while there is something chocolaty lurking just beneath it all.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen brewed, the leaves exude a more robust tannic fragrance with something meaty on the edges with the faintest fragrance of sage or other cooking spices.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe brew itself is a deep rich gold that brews up clear as sunlight unwavering for many infusions.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe thorough oxidization of this tea creates a clean mouthfeel that is free of any green flavors or fragrances, leaving only the rich sweet red tea taste.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePeople always ask us if we had any wonderful discoveries during our time in the mountains every spring.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhile there are always things to learn, this tea was a complete surprise, and a pleasant one at that. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhile we were in Huazhu Liangzi, the tallest mountain in Xishuang Banna, we were checking in with our farmer Tan who makes some excellent raw puer teas and the best high-mountain wild honey we have had in our lives.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHe was showing off this red tea, and we were instantly amazed by how black and oxidized the leaves were.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe have had his shaihong before, the red tea he makes from puer tea trees, they were alright but nothing special.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis year however, he switched gears and made an exclusive wild red tea.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe art for this tea cake was hand painted by Sofi (@tea_by_sofi), a tea lover in Ireland.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003c\/span\u003eWe recommend brewing this tea gongfu style in a gaiwan or Chinese teapot.  We use 6 grams of tea in a 100ml brewing vessel with about 90 degree Celcius water, steeping 5 second for the first few infusions and adding 5 seconds after ever subsequent infusion.  We have found this tea able to be re-infused up to a dozen times when brewing in this gongfu style.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Coin (~7g)","offer_id":45120833880298,"sku":null,"price":2.5,"currency_code":"USD","in_stock":true},{"title":"3 Coins (~21g)","offer_id":45120833913066,"sku":null,"price":7.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotos_013c43be-9dcf-4465-a3f8-0f5658461861.png?v=1753363724"},{"product_id":"psychopomp-shou-puer-coin","title":"Psychopomp | Shou Puer Coin","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Psychopomp Cooked Puer\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Shou Puer (熟普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Lincang, Yunnan\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2021\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e July 2025\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e2025 Tasting Notes\u003c\/strong\u003e: Old Wood, Pine Sap, Chocolate, Malt, Mesquite\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eCooked Puer, or Shou Puer, is a huge staple in the tea world here in China and abroad, from Beijing to Guangzhou, from East to West, it is common to encounter this tea in teashops around the world.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe have never carried a cooked puer before because the water here can get very deep.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThere are a lot of nuances in this dark tea that brews up blacker than coffee.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHowever, it has been a tea on our list for ages, so we called in a favor from our Tea Master in Jiangsu, and brought a dozen potential samples to him to help us taste test and assess the best quality.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThrough the intensive tasting, we found which ones were worth our time, which ones were visually superior, which ones were blended poorly, which leaves were the most tender, and eventually, which one was the one we wanted to press.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis tea was made back in 2021, and has been stored loose in Lincang, Yunnan until we pressed it.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs a result, there is little to no ‘duiwei’ or pile fragrance, the more dank and musty or at worst fishy aromas one finds in fresh cooked puer.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eInstead, what you get in the warm gaiwan when you add the dry leaves is something still musky, but distinctly savory and slightly chocolatey. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs soon as the leaves are brewed with hot water, they transform into their more full palate fragrances of old wood, pine sap, and petrichor.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe fermentation on this tea is less heavy than others, but still deep enough to brew up black if pushed.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe prefer this lighter fermentation as it leaves more fragrances in the cup.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe tea is pleasantly thick in the mouth and oily on the tongue, providing a pleasant chaqi or tea energy when drunk in quick succession.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe tea gets incredibly sweet as the session progresses, with notes of mesquite and pine wood.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe art for this tea cake was done by the talented Anj of Gushu Studios.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003eWe recommend brewing this tea gongfu style in a gaiwan or Chinese teapot.  We use 6 grams of tea in a 100ml brewing vessel with about 90 degree Celcius water, steeping 5 second for the first few infusions and adding 5 seconds after ever subsequent infusion.  We have found this tea able to be re-infused up to a dozen times when brewing in this gongfu style.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Coin (~7g)","offer_id":45120834011370,"sku":null,"price":1.25,"currency_code":"USD","in_stock":true},{"title":"3 Coins (~21g)","offer_id":45120834109674,"sku":null,"price":3.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotos_4f1da434-b538-437c-9077-287efffe1531.png?v=1753363770"},{"product_id":"jasmine-pearls","title":"Jasmine Pearls","description":"\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Jasmine Pearls (茉莉龙珠\/秀球)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTea Type:\u003c\/strong\u003e Green\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivar: \u003c\/strong\u003eFuding Dahao (福鼎大毫)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Fuzhou, Minhou County, Xiangqian Township.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Lvming Factory\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest: \u003c\/strong\u003eApril 2025 (Tea); August 2025 (Jasmine)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eJasmine, Butter, Alfalfa, Hay.\u003c\/p\u003e\n\u003cp\u003eThis is a tea that lovers of jasmine, green tea, and white tea can all appreciate. It has the strong, sweet, stable perfumed floral aroma that one would expect to find in a well made jasmine tea. It also has the cooling crispness of a green tea, that can be felt from the first to last infusion. It finally has the same delicate and creamy notes down-heavy cultivars in Fuding provide to early pick white teas. \u003c\/p\u003e\n\u003cp\u003eFuzhou is one of the original homes of jasmine tea. The Lvming factory does it a little different than how it is now done in Sichuan and other areas. As has been true for generations, the final product is visibly yellowed from the four rounds of piling \u0026amp; baking it has undergone over several weeks. In each round, workers stack, flip, and mix dry finished green tea with fresh jasmine flowers. The green tea had been picked and produced in Fuzhou using Fuding Dahao cultivar bushes, then shipped up to Fuding, especially Dianxia Township, in the Summer to be steamed, rolled, and sunned dry agauin by rural women who have been undertaking this work for decades. The jasmine fresh flowers are picked in Fuzhou in afternoons of July \u0026amp; August, when the temperatures are hottest and the greatest quantity of freshly opened flowers is available. For each round of piling\/baking, fresh picked jasmine flowers most be procured. Unlike in other production regions, flowers from the last round of piling do not usually make into the bag with the final product here.\u003c\/p\u003e\n\u003cp\u003eThis tea can be enjoyed grandpa-style, cold brewed, or even in a Gaiwan as some do in Fuzhou and Beijing.\u003c\/p\u003e\n\u003cp\u003eSee our accompanying blog post here: \u003ca href=\"https:\/\/onerivertea.com\/blogs\/one-river-tea\/fuzhou-jasmine-tea-introduction\"\u003eFuzhou Jasmine Tea - Introduction – One River Tea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca id=\"share-url\" class=\"style-scope ytcp-video-share-dialog\" href=\"https:\/\/youtube.com\/shorts\/OrnPNiJDmN8?feature=share\" target=\"_blank\"\u003ehttps:\/\/youtube.com\/shorts\/feature=share\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OrnPNiJDmN8\" style=\"font-size: 0.875rem;\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"One River Tea","offers":[{"title":"25 grams","offer_id":45518399897834,"sku":null,"price":13.0,"currency_code":"USD","in_stock":true},{"title":"50 grams","offer_id":45518399930602,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"100 grams","offer_id":45518399963370,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/77.png?v=1755260905"},{"product_id":"2013-liubao-purple-bud","title":"2013 Liubao Purple Bud","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003e2013 Purple Bud Liubao (2013年紫芽六堡茶)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eRaw \/ Farmer Tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wei Family\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Gongping Village, Wuzhou, Guangxi.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e Late Spring 2013\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e Leather, Malted Chocolate, Powdered Milk,  Betel Nut.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis was a specially requested tea and one of the two most favorably reviewed entries in our raw Liubao sampler. Like most of the \"farmer tea\" variants of Liubao, it is a rustic treat best enjoyed with care in an extended Gongfu brewing session.\u003c\/p\u003e\n\u003cp\u003eMaster Wei and his mother picked the tea that went into this tea more than a decade ago. One specific plot of their land has a section of heirloom bushes that grow with a distinctly red or purple tinge. While not as rich in \u003cspan\u003eanthocyanin as Zijuan red teas or puer teas, these bushes offer up tea that is first punchy and astringent when fresh, but then ages into something uniquely sweet and creamy. This tea has had plenty of time to transform into a mellow and yummy thickness you can get nowhere else in Liubao. It sat for more than ten years in a wicker basket up in the Wei Family's attic. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe musty condition of traditional liubao storage demands one do two quick rinses prior to enjoying this tea. While a danker dimension of it is never absent, over multiple infusions one is also rewarded with a viscious thickness on the tongue and lingering sweetness that is most prized in this sub-genre of Liubao tea.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor an independent take on this tea, see PathLessTaken's blog review \u003ca href=\"https:\/\/pathlesstaken.substack.com\/p\/one-river-tea-dock-fuel-raw-liubao\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","brand":"One River Tea","offers":[{"title":"25g","offer_id":46005826224362,"sku":null,"price":11.5,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":46005826257130,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":46005826289898,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/109_c4e83c0b-d494-4988-8d14-55100280066f.png?v=1776179193"},{"product_id":"ort-tea-club","title":"ORT - Monthly Tea Club","description":"\u003cp\u003e\u003cstrong\u003eTry The Tea We Don't Normally Sell.\u003c\/strong\u003e Every month, we strive to provide new and unique teas that you can get nowhere else. However, the One River Tea \u003cem\u003eethos \u003c\/em\u003edemands that we thoroughly investigate the people, place, and technique behind a given tea before we sell it to you. In this process, hundreds of samples have been accumulated over the years, and dozens of teas that could not fit the theme of a given month's release have been left out.  We are swimming in good tea. \u003cstrong\u003eWith this tea box, we want to share some of these teas with you, as well as new teas we are still learning about.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery month, we promise to deliver at least \u003cstrong\u003e1 fantastic high-quality tea\u003c\/strong\u003e that we do not sell on the site, \u003cstrong\u003e1 hyper-unique tea\u003c\/strong\u003e that is hard to find anywhere else, and at least\u003cstrong\u003e 1 wild card\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003eIn our second tea club box, you will receive three high quality, high price point dancong teas, including Wild Hongyin, Mixiang, and Motherbush Ya Shi Xiang. Future boxes will always include at least three samples, with the exact grammage varying, based on the number of samples and the cost of the teas. \u003cstrong\u003eThe value will always be roughly equivalent though the grammage may vary, and shipping will always be free.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe want this to be an intimate, participatory experience.  \u003c\/strong\u003eWe know that subscriptions can be a blessing or a curse. The average American spends more than $20 dollars every month on subscriptions that they don't use, and the subscription model can easily be a predatory revenue model on which companies provide poorer and poorer services for consistent pay. With our monthly tea box, you will receive \u003cstrong\u003ea letter \u003c\/strong\u003eexplaining our experience of these teas,  some \u003cstrong\u003ecute boxes or tins that change every month\u003c\/strong\u003e, and\u003cstrong\u003e hand-written labels.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe will always ship the tea boxes out in the third week of the month, always packaged separately from our other products. It is our hope that everyone receives the tea by the middle of the following month.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2026 Schedule:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeptember -  Other Fujian White Teas (Alex)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOctober - Dancong (Derek)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNovember - Golden Flower Teas (Xiaoyan)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDecember - TBA\u003c\/strong\u003e\u003c\/p\u003e","brand":"One River Tea","offers":[{"title":"Default Title","offer_id":46172777939178,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/ORT_Products_9.png?v=1787719882"},{"product_id":"stacks-2016","title":"Stacks: 2016","description":"\u003cp\u003e\u003ca href=\"https:\/\/onerivertea.com\/collections\/white-tea\/products\/2018-shoumei\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e 2016 White Peony (Baimudan 白牡丹) \u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eType:\u003c\/strong\u003e White Tea\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2016\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e August 2026\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Panxi, Fuding, China\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Master Qiu\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Dried Flowers, Vanilla, Butter, Violets, Honeysuckle\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eQiu’s aged tea always hits differently.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs the man who parted the veil on the ‘new production methods’ of white tea for us, he showed us how a lot of white tea is made to look aged these days.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eSee our blog post “The Browning of Green Shoumei” for more details.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eQiu fears that this new style of making brown shoumei creates a simulacrum of age that in truth does not age.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIt’s the tradeoff of wanting aged tea now, without the wait. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs a result, Qiu is committed to pushing the pendulum the other way and creating beautifully green white tea that ages slowly but preserves the higher fragrances of white tea.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe methodology is rather simple, instead of allowing heat and moisture to brown the tea, he keeps the withering temperature cool and does a more complete withering and drying phase.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs this creates a tea with less moisture content than others, his teas tend to stay greener for longer.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs a result, this 2016 Baimudan looks incredibly fresh when compared to other “10-year-old” white teas.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe tradeoff is a higher peak on the fragrances and a much cleaner flavor on the tongue.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe sampled a lot of material before pressing this cake and decided on it because it represents a different and less often seen side of the aged white tea market, slow and deliberate transformations over intense visual transformation.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhile we find merit in both camps, this cake represents an interesting insight into what a dry and clean white tea will become after 10 years of air-tight, low moisture aging conditions.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe leaves exude potent floral fragrances when added to a warmed gaiwan with spicy vegetal notes of vanilla and cream.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhen infused, the aged fragrances of butter and dried flowers become more pronounced.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe brew itself is a rich gold that is pleasantly thick on the tongue and coats the mouth.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThere is a pleasant sweetness which was once vegetal in the tea’s youth but now has transformed to a soft creamy floral sweetness like spring violets and honeysuckle.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs the brews progress, the dried flower notes peak on the leaves around the third or fourth infusion, while the brew itself thickens up into a huigan-inducing brew before tapering back off into sweet flower water.\u003c\/p\u003e\n\u003cp\u003eThis tea brews well at boiling temperatures, but also changes in texture and flavors as the kettle water cools. \u003c\/p\u003e\n\u003cp\u003eWe recommend brewing this tea in a gaiwan or porcelain teapot.  Our brewing ratio is typically 6 grams of tea to 100-120ml of water in flash-fast infusions.  We enjoy using boiling water when brewing our whites, but experimenting with cooler temperatures can create a more textured cup of tea.  \u003c\/p\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Full Cake (100g)","offer_id":46208599523562,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"Sample (25g)","offer_id":46208599556330,"sku":null,"price":7.75,"currency_code":"USD","in_stock":true},{"title":"Tong (5 Cakes - 500g)","offer_id":46208599589098,"sku":null,"price":122.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/CleanWrapped_35087658-df9e-4821-abb1-20a22267d6be.png?v=1787567395"},{"product_id":"heirloom-hong-gongfu-red-sampler","title":"Heirloom Hong: Gongfu Red Sampler","description":"\u003cp\u003eIf you walked into a Fuzhou or Shanghai tea shop 100 years ago, you might have encountered red teas labeled as follows: Lapsang Souchong, Chingwo Congou, Panyang Conggou, and Keemun. All refer to some of the OG red teas that China developed for the international export market. \u003c\/p\u003e\n\u003cp\u003eInitially, each of these teas was made from local, seed-grown varietals that are less aromatic or consistent in profile than many popular clonal varietals today. They were sometimes mellow, sometimes floral, sometimes woody, but never presented the sugary, yummy sweetness of some modern Dianhong or the perfumey, scent-forward body of Fujian red teas now made from Oolong cultivars.\u003c\/p\u003e\n\u003cp\u003eThere can be no doubt that any red tea produced today will likely be softer in flavor, gentler in roast, and cleaner in processing than whatever was being exported circa ~1920. Nonetheless, the teas in this sampler represent the flavor profile inherent in the heirloom materials used to make four pioneering red teas, as understood by modern producers in China. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10 Grams: Chingwo Conggou\u003c\/strong\u003e - \u003cem\u003eZhenghe Gongfu \u003c\/em\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(177, 37, 37);\"\u003e*New*\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight on the tongue, sweet, floral, vegetal. Mug it if you want a sweet and simple red tea that seldom offers any astringency or bitterness. Drink it gongfu style to better experience the fresher floral and vegetal notes that peak in the early infusions. Sourced from Songxi County, once part of Zhenghe County and the home to a major state tea factory, the producer is still experimenting to find the best pick and roast to recreate the once-famous red tea. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10 Grams: Panyang Conggou\u003c\/strong\u003e - \u003cem\u003eTanyang Gongfu \u003c\/em\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(177, 37, 37);\"\u003e*New*\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFloral, vegetal, closest to modern \"high-aroma\" red teas. This is a tea that the producers drink gongfu-style exclusively. True to modern Fujian norms, Tanyang Village, the once lowland rival to Wuyishan, now pumps out cheaper red teas made from Oolong cultivars like Jinguanyin. This is an exception, made from the ever-vanishing stock of heirloom \u003cem\u003eCaicha\u003c\/em\u003e that remains. It is almost certainly greener and more aromatic than past generations of Panyang Conggou, but is by no means perfumey. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10 Grams: \u003ca href=\"https:\/\/onerivertea.com\/products\/old-bush-smoked-lapsang-souchong\"\u003eMasu Pinewood\u003c\/a\u003e \u003c\/strong\u003e- \u003cem\u003eOld Bush Smoked Xiaozhong\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePine, smoky, woody, cork, nutty; strong lingering aroma. This is lapsang souchong that we have sold consistently for years, and for good reason. Sourced from Masu, the core growing area, you can taste the age of the tree in each sip in a way you cannot find with these other teas. This is one of the best smoked teas that you can find anywhere, and is enjoyable brewed with any method. \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10 Grams: \u003ca href=\"https:\/\/onerivertea.com\/products\/old-factory-keemun\"\u003eOld Factory Keemun\u003c\/a\u003e \u003c\/strong\u003e- \u003cem\u003eQimen Gongfu \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a thicker, blended, crushed red tea with more of a puckering, fruity edge and more throat-drying than the other teas in this sampler. It is as traditional a Keemun as anyone can get today.  Maker Bi Zhaochun takes the heirloom Chuyezhong cultivar and the State Factory procedures he has known all his life extremely seriously.  He would drink it Gongfu style, although it is also very enjoyable as an iced tea, with lemon to taste.\u003c\/p\u003e","brand":"One River Tea","offers":[{"title":"Default Title","offer_id":46269295886570,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/88_937eed00-53ff-42d6-9407-30939f715996.png?v=1789119279"}],"url":"https:\/\/onerivertea.com\/collections\/a-section-for-new-teas.oembed?page=2","provider":"One River Tea","version":"1.0","type":"link"}