{"title":"Minis","description":"This collection is all about the very tiny cakes we press in mini form.  Mini form can include tea biscuits, dragon balls, orbs, and more!","products":[{"product_id":"2019-anhua-heicha-dragonball","title":"2019 Wild Harvest Anhua Heicha","description":"\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e 2019 Anhua Heicha Longzhu  (安化黑茶\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e龙珠\u003c\/span\u003e） \u003cbr\u003e\u003cstrong\u003eType: \u003c\/strong\u003eHuangye Anhua Heicha 荒野安化黑茶\u003cbr\u003e\u003cstrong\u003eFermentation Level\u003c\/strong\u003e: Medium\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2019\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Summer 2019\u003cbr\u003e\u003cstrong\u003ePress Size\u003c\/strong\u003e: ~6g balls\u003cbr\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eDafu Village, Anhua, Yiyang, Hunan\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Mrs. Huang\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eCracked Black Pepper, Pine Sap, Spinach, Camphore, Honey\u003c\/p\u003e\n\u003cdiv\u003eIntroduced to us by a Tujia Minority mutual friend, Mrs. Huang with her small village factory, Xianle, is reinventing high-quality Anhua Heicha.  While nearly all of Anhua Heicha production is being carried out by mega-factories and huge companies, Mrs. Huang represents the small minority doing things the old-fashioned way.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHer mountain is in Dafu Village of Anhua, Hunan, and the tea she harvests comes from hidden groves within, all of which have been nearly forgotten and left to grow wild.  This tea is the careful production of a small team, and the attention to cleanliness, quality, and detail is unparalleled in anything we have seen in Anhua thus far.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhen the dragonball is placed into the warmed gaiwan, we are greeted with the sharp spice of freshly cracked black pepper backed by something richly vegetal.  The medium to light fermentation can be seen immediately after the first rinse, the green leaves give off a deeply umami aroma of pinesap and cedar wood.  The resinous wood fragrance of the leaves persists through the entire session, perfuming the tea table every time we lift the lid to add more water.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis tea brews up a deep viscous gold, and is incredibly thick and pleasant on the tongue.  After only a few infusions it can produce a profound huigan, and lingers in the back of the throat.  The infusions ride an interesting line between deeply earthy textures of wood, leather, and tobacco and a greener side of vegetal notes, such as spinach and nettle.  While this tea is pleasantly soft when brewed fast, it has the power to become strong and slightly astringent if it is overstepped.  This slight astringent edge is both reason for the deep huigan, and a characteristic of Anhua Heicha.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe tend to give this tea a double rinse, just to give the dragonball enough time to open up and brew more evenly.  We hope to visit Mrs. Huang in the mountains of Anhua next year, so stay tuned for more information about her small village factory!\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Single (~6g)","offer_id":43675893170410,"sku":"","price":2.5,"currency_code":"USD","in_stock":false},{"title":"Set of 5 (~30g)","offer_id":43675893137642,"sku":"","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/products\/wrappedclean.png?v=1666753740"},{"product_id":"2024-puer-flight","title":"Raw Puer Flight | 2024","description":"\u003cdiv\u003e\n\u003cdiv\u003eWelcome to the highly anticipated 2024 Raw Puer Flight.  Why risk a blind buy when you can sample a dragon ball of each new tea right here!\u003c\/div\u003e\n\u003cdiv\u003e.\u003cbr\u003eAs always, we believe that the best way to understand a tea or a type of tea is through comparison tastings.  Thus, we have arranged a guided flight through the five new raw puer teas (and one Yunnan white) we are offering this year, in dragon orb form!\u003c\/div\u003e\n\u003cdiv\u003e.\u003c\/div\u003e\n\u003cdiv\u003eAll six of these teas come from the Lincang region north of Jiangmai and Xishaungbanna.  The Xigui and Bangdong come from east of Lincang, the Kuashan from the north, and the Dongguan and Xiaohusai from the famous Mengku region just south west.\u003c\/div\u003e\n\u003cdiv\u003e.\u003c\/div\u003e\n\u003cdiv\u003eThese teas are all single origin material, meaning they should offer an interesting educational experience into the taste of these uniquely different  terroirs.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eIn the flight:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eNew Kicks\u003c\/strong\u003e - \u003cem\u003eXiao Hu Sai\u003c\/em\u003e 2023 blend of Gushu and Dashu\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eTropics\u003c\/strong\u003e - \u003cem\u003eDong Guo Village\u003c\/em\u003e 2023 Pure Gushu\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eNYC Tapwater\u003c\/strong\u003e - \u003cem\u003eBangdong\u003c\/em\u003e 2024 Pure Gushu \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eLux\u003c\/strong\u003e - \u003cem\u003eXigui\u003c\/em\u003e Blend of 2023 Autumn Gushu and 2024 Spring Qiaomu\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eSkinny Chicken\u003c\/strong\u003e - \u003cem\u003eKuashan\u003c\/em\u003e 2024 Pure Spring Qiaomu\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eMithril\u003c\/strong\u003e - \u003cem\u003eBangdong\u003c\/em\u003e 2024 First Pluck Old Arbor White\u003c\/div\u003e\n\u003cdiv\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThese teas have all been hand-rolled into 7-8 gram dragon orbs, and are of the same material as that used in the full 200 gram or 100 gram cakes.  For a more detailed look at the flavor profiles of each of these teas, check out the individual product listings, but for a truly blind experience, we recommend getting the lot and sampling through to find your favorite taste!  Tea is about exploration and personal preference after all, have fun!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e.\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.\u003c\/div\u003e\n\u003cdiv\u003eCurious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Default Title","offer_id":44041009496298,"sku":"","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/5A693599-45D6-4324-BD2D-45E0610807B2.png?v=1730940728"},{"product_id":"motorbike-2023-huazhuliangzi-mini","title":"Motorbike 2023 Huazhuliangzi Orb","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Motorbike 2023 Spring Huazhuliangzi Raw Puer \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2023 \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e April 2023\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Boatang, Huazhuliangzi, Mengsong, Xishuangbanna, Yunnan\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e2023 Tasting Notes\u003c\/strong\u003e:  passionfruit, \u003c\/span\u003espirulina, cedar wood, rose\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\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\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThis tea is a 1 to 1 blend of Huazhuliangzi Gushu with Huazhuliangzi Old Arbor tea tree material.  What this means is that while it has the deep backbone of mineral rich ancient tree material, the younger leaf material packs a fruity floral punch that wakes up fast and fades into a sweet soup towards the end of the session.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eAlthough this tea is young, it coats the mouth and leaves a tingling sweetness behind on the tongue for a long time after the session.  \u003c\/span\u003eAs a common feature of the terroir of this area (the Huazhuliangzi ridge is just one mountain valley away from the beloved Naka region), this tea has an ever so slight saline quality in the brew, which undoubtably comes from its unique mineral-rich growing environment.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the Yunnan Flight, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003eCurious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.\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\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":44049724309738,"sku":"","price":4.25,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":44049724342506,"sku":"","price":12.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/CleanWrap_200a421d-e099-4cf7-a6a0-b69af3c3cef4.png?v=1684228154"},{"product_id":"tree-spirit-2021-huazhuliangzi-gushu-mini","title":"Tree Spirit 2021 Huazhuliangzi Gushu Orb","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Tree Spirit 2021 Spring Huazhuliangzi Raw Puer \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2021 \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e April 2021\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Boatang, Huazhuliangzi, Mengsong, Xishuangbanna, Yunnan\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e2023 Tasting Notes\u003c\/strong\u003e:  \u003c\/span\u003ehoneycomb, sweetgrass, camphor, rock salt\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\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\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eAlready with two years under its belt, this tea is rich and deep with mineral notes that trigger a lasting huigan.  There are some pleasant camfor notes entering the broth and a noticeably mellowed and mature character compared to tea made this spring.  As this tea was aged for two years in Tan’s production facility of the Baotang Village, wither level of heat and humidity have changed the tea noticeably in just these two years.  \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis tea offers a good look into what the 2023 Huazhuliangzi cakes can become in part with a little bit of thoughtful aging, though the 2023 Huazhuliangzi is a 50\/50 blend of Gushu and old arbor, so it should have a little more fragrant punch in its youth.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the Yunnan Flight, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003eCurious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":44049724965098,"sku":"","price":6.95,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":44049724997866,"sku":"","price":20.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/CleanWrap_8d420fa4-1719-4094-91a3-d7524cd98efd.png?v=1684228289"},{"product_id":"2017-wild-harvest-anhua-heicha","title":"Wild Fuzhuan Anhua Heicha | 2017","description":"\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e 2017 Anhua Heicha (安化黑茶） \u003cbr\u003e\u003cstrong\u003eType: \u003c\/strong\u003eHuangye Fuzhuan Anhua Heicha 荒野茯砖安化黑茶\u003cbr\u003e\u003cstrong\u003eFermentation Level\u003c\/strong\u003e: Medium\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2017\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Summer 2017\u003cbr\u003e\u003cstrong\u003ePress Size\u003c\/strong\u003e: 780g\u003cbr\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eGaoma Teroir Region, Anhua County.\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Mrs. Huang\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eCedar Wood, Sea Salt, Honey Smoked Ham, Fresh Sage, Pine Sap\u003c\/p\u003e\n\u003cdiv\u003eIntroduced to us by a Tujia Minority mutual friend, Mrs. Huang with her small village factory, Xianle, is reinventing high-quality Anhua Heicha.  While nearly all of Anhua Heicha production is being carried out by mega-factories and huge companies, Mrs. Huang represents the small minority doing things the old-fashioned way.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHer mountain is in Dafu Village of Anhua, Hunan, and the tea she harvests comes from hidden groves within, all of which have been nearly forgotten and left to grow wild.  This tea is the careful production of a small team, and the attention to cleanliness, quality, and detail is unparalleled in anything we have seen in Anhua thus far.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAdditionally, this tea brick is pressed rather loosely by Anhua Heicha standards, making the breaking up of leaves very easy to do and preserve whole leaf sessions.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eAs soon as the dry leaves are placed in a warm gaiwan, they begin to exude an interesting fragrance of sea salt and cedar wood.  This transforms to something much more savory like honey smoked ham when rinsed with boiling water.  When brewed in a gaiwan as we tend to do, the liquor is a rich amber very fragrant yet surprisingly smooth and clean on the tongue.  There isn't much astringancy as we have encountered with other Anhua Heicha teas.\u003c\/p\u003e\n\u003cp\u003eThe liquor is sweet with a complex mineral mouthfeel.  Although it is only 7 years old (young for Anhua Heicha) it is remarkably mellow and smooth.  The first half of the session is dominated by strong brews that are full in the mouth, enlivening to the palate, and leaving a tingling sensation on the tongue.  This calms down as the flavor of the leaves shine through the fermented process and becomes much more vegetal and sweet towards the end of the session, though the\u003cspan data-mce-fragment=\"1\"\u003e resinous wood fragrance of the leaves persists through the entire session, perfuming the tea table every time we lift the lid to add more water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe leaves lose some of their meaty notes and the fragrances transform into something more akin to incense and camphor as the session progresses.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"~50g Chunk","offer_id":44300142936298,"sku":"","price":17.5,"currency_code":"USD","in_stock":true},{"title":"~100g Chunk","offer_id":44300145033450,"sku":"","price":30.5,"currency_code":"USD","in_stock":true},{"title":"Full Brick (790g)","offer_id":44300142969066,"sku":"","price":196.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/CoverClean_f4ca8fe3-bd7c-4892-b90c-76db544c622d.png?v=1704083261"},{"product_id":"2018-seven-bowls-tian-jian","title":"Seven Bowls Heavenly Tips | 2018","description":"\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e 2018 Anhua Heicha (安化黑茶） \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType: \u003c\/strong\u003eTian Jian Anhua Heicha 天尖安化黑茶\u003cbr\u003e\u003cstrong\u003eFermentation Level\u003c\/strong\u003e: Medium\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2018\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Autumn 2018\u003cbr\u003e\u003cstrong\u003ePress Size\u003c\/strong\u003e: 500g\u003cbr\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eJiulongchi Terroir Region, Anhua County.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Seven Bowls Tea House\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Pine Smoke, Cured Meat, Kitchen Smoke, Pepper, Taffy\u003c\/p\u003e\n\u003cp\u003eSteamed and packed into bamboo woven baskets, this is a Tianjian grade tea from Old Bushes on a 'wild mountain'.  T\u003cspan data-mce-fragment=\"1\"\u003ehe compression is light, and the leaves are easy to pry out of the basket with relatively few broken bits.  The leaves themselves are very dark with a lot of large stems, supposedly adding sweetness to the aging tea.  Breaking up some of this tea, we saw little to no 'golden flowers' as is common in the more famous fuzhuan bricks and Qianliang tubes.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWhen brewed, the first few infusions are a thick cloudy amber almost opaque when held to the light.  The smell off the warmed leaves is one of pine smoke and kitchen spices. When brewed the smoke gives way to camphor and the herbal fragrances of sage and marjoram intensify.  \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003eOn the tongue this tea is thick and meaty with a very bold body.  It cuts its way though any lingering flavors in the mouth and leaves behind a tingling sensation on the tongue.  When drunk in quick succession, this powerful tea can deliver a fast and long-lasting huigan with very little bitterness on the tongue.  \u003c\/span\u003e\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"~50g Chunk","offer_id":44369509974250,"sku":null,"price":10.25,"currency_code":"USD","in_stock":false},{"title":"~100g Chunk","offer_id":44369510007018,"sku":null,"price":17.5,"currency_code":"USD","in_stock":false},{"title":"Whole Basket","offer_id":44702250205418,"sku":"","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/Front_0d91ed24-74bd-4f7e-8007-338fc09e2b43.png?v=1707804194"},{"product_id":"easy-tea-dark-brick-2017","title":"Easy Tea Dark Brick | 2017","description":"\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e 2017 Anhua Heicha (安化黑茶） \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eType: \u003c\/strong\u003eHei Zhuan Anhua Heicha 黑砖安化黑茶\u003cbr\u003e\u003cstrong\u003eFermentation Level\u003c\/strong\u003e: Heavy\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2017\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Autumn 2020\u003cbr\u003e\u003cstrong\u003ePress Size\u003c\/strong\u003e: 390g\u003cbr\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003e Dafu Township, Furong Region, Anhua County.\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Liao Xian Family\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Honey Glazed Ham, Smoked Meat, Sarsaparilla, Burdock Root, Pepper\u003c\/p\u003e\n\u003cp\u003eThis tea, initially tightly compressed into 390 gram bricks has been sawn into smaller pieces to facilitate an easier brewing experience.  Trace patterns which were pressed into the original brick can be seen in these small checker-board pieces, a Chinese character here, the elevation there, the rigid fingerprint of a topographical map.  We have yet to buy a full cake, so are unsure as to their original pattern when pressed.\u003c\/p\u003e\n\u003cp\u003eThis cake has been described by Mrs. Huang as a tea that is good for people who don't like Anhua Heicha.  We feel however, that it is fairly characteristic of the style, the only difference is that it has significantly less bitterness than other Anhua Dark Teas.\u003c\/p\u003e\n\u003cp\u003eWhen warmed in water, the leaves exude a deeply meaty aroma.  We are reminded of honey glazed ham, smoked meat, and general sweet barbecue.  The liquor however is a clear light amber (much cleaner than the Seven Bowls' Huazhuan counterpart).  After a few infusions, this meatiness transforms into a deep vegetation.  There is still a pleasant amount of bitterness which will fade with time, though this tea is undeniably bright, with notes not found in a lot of other Anhua Dark Teas. \u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"~25g","offer_id":44370930991338,"sku":"","price":6.38,"currency_code":"USD","in_stock":true},{"title":"~50g","offer_id":44370931024106,"sku":"","price":11.25,"currency_code":"USD","in_stock":true},{"title":"Full Brick (390g)","offer_id":44370931056874,"sku":"","price":74.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/DryLeaves_9eb72a1e-6bfd-478b-8817-f077dad43bb2.png?v=1707823214"},{"product_id":"mithril-orb-2024-bangdong-white","title":"Mithril 2025 Bangdong White Tea Coin","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e 2025 Old Arbor White Needle\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Silver Needle White Tea\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2025\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Spring 2025\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Matai, Bangdong, 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\u003eCantaloupe, Mint, Sweetgrass, Cedar Wood, Rose\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a tea we were first introduced to in 2023.  On our way to the Bangdong Village to check out their grove of Gushu trees (See the NYC Tapwater cake), we passed though the smaller village of Matai, or Horse Terrace.  Lanjie mentioned that this has some of the best white tea in Eastern Lincang and described the thick silver needle, the fuzzy buds, and the melon taste to the tea.  While we skipped pressing it last year in favor of the Kuashan Shoumei material (See the Forbidden Fruit cake), we were excited to get our hands on some of this excellent white tea this year.\u003c\/p\u003e\n\u003cp\u003eAs the leaves are so fuzzy, this tea takes some time to get going, delivering a few lightly colored sweet-water infusions before finding its true stride around the third infusion.   That said, the leaves on the first few infusions smell like walking through a fruit market in spring, there are melon fragrances mixed with mint and thyme, a little sweetgrass and cedar wood mixed in there.  Every time we open the lid of the gaiwan, we can't help but smell the leaves.  As the session progresses, the leaves begin to exude more and more cracked black pepper and thick rose fragrances.\u003c\/p\u003e\n\u003cp\u003eThe brew begins to thicken up, while remaining a clear pale gold.  After a few infusions, this tea begins to coat the mouth and leaves a pleasant oily sensation on the tongue.  The tea retains a lot of high notes in the mouth despite the heavier fragrances issuing from the cup.  After a few more infusions, we forget to count, we realize how long-lasting this tea is, providing brew after brew of clean golden infusions, it's very difficult to oversteep, and so far we have not managed to steep this one out to completion.  Drink it fresh, or see how it matures with age.\u003c\/p\u003e\n\u003cdiv\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":44617498165482,"sku":"","price":1.3,"currency_code":"USD","in_stock":false},{"title":"3 Coin (~21g)","offer_id":44617498198250,"sku":"","price":3.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotosWrapped_0a4fdbeb-8512-48b7-ae10-437924ddc86f.png?v=1750402409"},{"product_id":"skinny-chicken-2024-kuashan-orb","title":"Skinny Chicken 2024 Kuashan Orb","description":"\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Skinny Chicken 2024 Spring Kuashan Raw Puer \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2024 \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e April 2024\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kuashan, Lincang, Yunnan\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e2024 Tasting Notes\u003c\/strong\u003e:  Powderd doughnuts, Rosehips, Sugar Cane, Wild Orchid, Lemon Cake\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\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\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eKuashan is a relatively recently discovered region with a large amount of old growth trees.  While the gushu are not plentiful enough to do entire gushu batches, the dashu and old arbor (trees several meters tall with trunks as large as streetlight poles) still achieve the desired goal of reaching deep through the sandy earth and into the deeper clay soil rich with minerals.  These teas are distinctively sweeter than many other teas in the area, barring of course real from the legendary Bingdao regions.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003eWe first fell in love with tea from the Kuashan region last year, the Hummingbird tea cake is sugary sweet and endlessly forgiving.  The 2024 tea from the same garden, picked and processed by the same family is noticeably different.  As this is the second year of a deep spring drought in yunnan, this tea has grown more mineral rich, with a great deal more depth than the 2023 Hummingbird offered.  In its early stages it has traded a lot of its fruity sweetness for this newfound depth.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe dry leaves in the warm gaiwan give off fragrances of rock sugar, while the wet leaves open up into the old juicy fragrances we love to find in the Xigui and last year's Kuashan tea cake.  One thing we noticed that the 2023 Kuashan did not have is the intense floral notes at the end of the wet-leaf fragrance, we get orchids and irises and other spring flowers.  \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe brews are a clear gold which thicken up throughout the session, starting a little light and building toward the sixth or seventh infusion.  This tea is still one of the most drinkable and forgiving raw puer teas we sourced this season, and it is a pleasure to sit and drink it, for while the session doesn't demand one's full attention, it has the depth if one is slowly consciously brewing it.  This year we are getting much more rock sugar and saline notes from this tea, reminding us more of the Huazhu Liangzi teas more than other Lincang offerings, with regard to their mineral depths.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the \u003ca href=\"https:\/\/onerivertea.com\/collections\/sample-set\/products\/2023-puer-flight\" title=\"Raw Puer Flight\"\u003eYunnan Flight\u003c\/a\u003e, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":44617499443434,"sku":null,"price":1.9,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":44617499476202,"sku":null,"price":5.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/SkinnyChicken3.png?v=1717647987"},{"product_id":"nyc-tapwater-2024-bangdong-gushu-orb","title":"NYC Tapwater 2024 Bangdong Gushu Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e NYC Tapwater 2024 Spring Bangdong Gushu Raw Puer \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2024 \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e April 2024\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bangdong, Lincang, Yunnan\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eMeng Family\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e2024 Tasting Notes\u003c\/strong\u003e: Blood Orange, Toasted Seaweed, Rock Sugar, Tobacco Leaf, Popcorn\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003eWe're very excited to release this pure Spring tea made exclusively from ancient trees in the mineral-rich terroir of the Bangdong Village, just across a mountain valley from our beloved Xigui.  We first visited these sandy slopes in Spring of 2023 and were utterly astounded by the incredible number of ancient trees in these hills.  Thier thick trunks and roots that reach around boulders through the red earth, the way Sister Meng hopped from rock to rock across dry ravines, here old broken-roofed home in the mountains with the ancient tea trees providing shade, really all feeds into our wonder of this tea, and our excitement to do this region the honor it desrves by showcasing their gushu.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe leaves are surprisingly beautiful (gushu tends to be a little ugly) with a large amount of silver white buds peeking out between the darker green leaves.  When placed into a warmed gaiwan, there is an unquestionably fruity fragrance that arises with hints of something more saline beneath.  As is typical with a lot of pure Gushu teas, this is not a fragrance-forward tea, but rather one that is better understood in the realm of body sensations and mouthfeel.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe brew is thirst quenching, rather sweet, with savory notes redolent of Japanese nori.  The modest yellow brew coats the mouth in an oily fashion leaving a lot left over to taste between infusions.  The dominant expression of this tea in the early infusions is its intense minerality.  This sweetens up through the session creating a good dozen infusions of rock-sugar sweet water in the teas later half.  For us, the true joy comes in this second half of the session, wherein this tea becomes sweeter and sweeter as we refill the kettle with another 1.5 liters of water and continue on, really long-lasting session if you're present for it.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eThe Bangdong village is famous for its deep mineralogy, in fact the makers call their teas Yancha or Rock Teas, which to those literate in Chinese oolongs is a name that's already taken by the Wuyi Oolongs.  This name however is a true reflection of their boulder-strewn sandy side of the mountain, and is readily apparent in the taste of the tea itself.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the Yunnan Flight, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003eCurious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":44619081515242,"sku":null,"price":2.75,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":44619081548010,"sku":null,"price":8.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/NYC3.png?v=1717667504"},{"product_id":"lux-2024-xigui-gushu-blend-orb","title":"Lux 2024 Xigui Gushu Blend Orb","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 Lux 2024 Spring Xigui Gushu \u0026amp; Qiaomu Raw Puer Blend\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2024 Spring Qiaomu, September 2023 Autumn Gushu\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e April 2024\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Xigui, Lincang, Yunnan\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e2024 Tasting Notes\u003c\/strong\u003e: Orange Juice, Gardenias, Fresh Banana Bread, Waxberries, \u003cmeta charset=\"utf-8\"\u003eChampaign Mangos\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eXigui is a name that carries a lot of weight in the world of puer tea.  It's often awarded a place in the top three most coveted production regions: Xigui, Bingdao, and Laobanzhang.  As a result, there is a huge amount of fake Xigui tea out on the market in China and in the West.  The reasons these teas are fake is because they are not made of tea that was grown in the rather small core region of the Xigui village out East of Lincang.  \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSimilar to the 2023 Sweet Memories, the leaves in the warmed gaiwan exude a juicy aroma of oranges and other citrus fruits.  While the leaves steal the fragrance show on the first few infusions, this is one of the rather rare and special teas where a majority of the fragrances are stored in the tea soup itself, thus we spend less time smelling the leaves, and more time drinking the tea.  Each mouthful is truly a bouquet of flavors.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe brew is a bright gold and very full in the mouth.  It is surprisingly thick and heavy for such a light broth, and seems to coat the whole mouth during each infusion.  When drinking the Qiaomu alone, the tea was on the tip of the tongue, when drinking the gushu alone, it went straight to the back of the throat, together, this blend represents a well-balanced mouth-feel and very satisfying drinking sensation.  While the brews start off thick and meaty with the pleasant swift bitterness associated with Xigui, it quickly begins turning sweeter and sweeter with each infusion.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe are very pleased with how this blend turned out, as after a few sessions we started to sweat, felt our digestive track moving, and had a lovely sensation in the mouth, in short, the Chaqi was on point.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe sourced this tea directly from the mountain.  We first visited the Li brothers Afang and Acai in Spring of 2023 and helped them make a late-season batch of Xigui in their mountain processing household.  Next spring in 2024, we visited them again and shot a video on the full production process of this Xigui tea.  We are honored and excited to work with such a dedicated pair of tea makers, and truly believe that their attention to detail shines through in the final teas.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the Yunnan Flight, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003eCurious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":44619084038378,"sku":null,"price":5.9,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":44619084071146,"sku":null,"price":17.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/Lux3.png?v=1717667972"},{"product_id":"new-kicks-2023-xiao-hu-sai-orb","title":"New Kicks 2023 Xiao Hu Sai Orb","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 New Kicks 2023 Gushu \u0026amp; Dashu Blend \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2023 Dashu, September 2023 Gushu\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e April 2024\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Xiao Hu Sai, Lincang, Yunnan\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cspan\u003e\u003cstrong\u003e2023 Tasting Notes\u003c\/strong\u003e:  Honeycomb, Fresh Baked Cake, Papaya, Guava, Fruit Loops\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003e™\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\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\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eXiao Hu Sai is the name of a village with a large amount of gushu and dashu trees on in the South West Shadow of Big Snow Mountain, in Mengku, Lincang, Yunnan.  We've heard about this region ever since we started sourcing tea from Lincang, the common sentiment is that Bingdao is too expensive, Da Xue Shan is overproducing young bush puer, but Xiao Hu Sai has some really great gushu material undiluted with an abundance of newer, smaller tea trees.  \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe visited the gardens in April of 2024 and the drive out there was one of the more difficult mountain dirt roads we have experienced in the past decade of sourcing teas.  Utterly impassable if the rain falls, the roads are dreadfully uneven and hitch back all the way up and down and backup a few mountains.  Like a crowning jewel, one can see the Xiao Hu Sai village clinging to the ridge of a mountain for a majority of the ride, as you drive down into the valley and up the steep slopes.  Villages like this maintain their ecological integrity by their sheer remoteness.  While this isolation doesn't directly ensure a higher quality tea, it is certainly a good sign.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eAs characteristic of teas from Xiao Hu Sai, New Kicks has a powerful upfront bitterness that fades almost immediately into a lingering sweetness.  This is one of the more powerful Mengku teas we have tried, and this first bitter, then sweet reminds us of our beloved Xigui.  \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe leaves have an incredible sweetness in them, at first reminding us of fresh baked cake, then transforming to something much more fruity, almost to the point of candy (see the Fruit Loops tasting note).  While we get tropical fruit fragrances, like grava, from the wet leaves, this translates to something more akin to papaya in the soup.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe tea soup is very clean and bright gold, this tea was picked and processed in 2023, so it has had time to settle into itself before we pressed it in spring of 2024.  A blend of Spring Dashu and Autumn Gushu, this tea really occupies the whole mouth, from the tip of the tongue to the back of the throat.  The young spring material gives the tea a powerful mid session, while the autumn Gushu takes control of the sweet infusions after the storm, from steep 10 and on.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eTypical of Xiao Hu Sai, this tea has fantastic energy.  Gentle at the start with notes of cream, honeycomb, and tropical fruit, it becomes powerful in the middle steeps, thick and creamy if riding the edges of a pleasant bitterness which perfectly complements the mineral notes.  Taking a break from the session leaves the mouth salivating, the tongue pleasantly tingling, while the digestive track gets moving.  \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWith great longevity, we pushed through a liter of water before taking a break, and the brews continued in its unwavering gold with the pleasant bitterness giving way to  very gentle sweetness.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the Yunnan Flight, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\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\u003c\/div\u003e\n\u003cdiv\u003eCurious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":44619087347946,"sku":null,"price":3.9,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":44619087380714,"sku":null,"price":11.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/NewKicks1.png?v=1717668038"},{"product_id":"tropics-2024-dong-guo-orb","title":"Tropics 2023 Dong Guo Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Tropics  \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2023\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e May 2026\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eArbor:\u003c\/strong\u003e Gushu (Ancient Trees)\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Dong Guo Village, Mengku, Lincang, Yunnan\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Salted Plum, Lemon Cake, Mango, Rock Salt, Stewed Mint\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThis is a re-pressing of the previous cake from Dongguo, also named Tropics.  It is pressed with the same 2023 Gushu material that we pressed back in 2024, but has had a few more years to age loose in its maocha form up on the mountain.  Thus, this new pressing of Tropics might taste even more aged than the pressed version we sold back in 2024, despite teh fact that the material is from the same year, garden, and trees.  As a result, the tastes have changed considerably, and is now in the throes of transformation.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWe find this tea to be iconic of the traditional processing for puer, and far outside what one would expect from a lot of Lincang teas that are all chasing after that Bingdao sugar.  Dongguo is unapologetically bold and powerful with the sweetness only comming like a lingering rain at back half of the session.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003eDong Guo Village is a lesser known village in the Mengku region of western Lincang, situated between Xiao Hu Sai and Mo Lie, they have a large amount of qiaomu and gushu with a unique rich terroir.  While we didn't like the overly astringent qiaomu (our friend straight-up told us that Dongguo qiaomu isn't worth pressing, and a few tastes made us agree) the gushu was rich, velvety, and luxurious, so we decided to press an entire 200 gram cake of their gushu. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eWhen the leaves are placed in the warmed gaiwan we are greeted with fragrances of salted plum (a favorite drink here in China that is sweet and sour and dark of color) and something more citrus and yeasty like lemon cake.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhen infused with water, this transforms into something more fruity, like the tropical fruits we first tasted back in 2024, only now there is the darker, more fermented edge to them.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe brew is pleasantly thick and coats the mouth wonderfully.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIn a lineup of so much fresh tea, this one stands out like an old friend in a crowd of strangers.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe fruity fragrances has been carried through into the brew and we are reminded of the tasting notes we first wrote a few years ago, like a juicy mango with a lemon edge. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWhile a lot of pure gushu we have had sneaks to the back of the throat, the Dong Guo takes its time in the front of the mouth, the top of the tongue and even leaves the lips a little sweet.  This tea has layers that are very enjoyable to unpack during the session, the breaks between infusions leave the mouth salivating and the throat pleasantly sweet.  There is a good deal of minerality in the brew, which makes since as 2023 was a serious drought year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThis tea was made by the Ma brothers, a maker we first met back in 2024, and we are so happy to know these kind and smiling tea makers.  Their core production facility is at the base of the mountain ridge, while they have a smaller household up on the steep slopes of the Dong Guo Village.  The village is located very close to Xiao Hu Sai, and while it is a little easier to access, it still feels very remote, with a lot of attention going to its more popular neighbors, Mo Lie and Bingdao.  While Mo Lie has the name of little Bingdao, Dongguo is singing to a tune of its own: layered and complex, with a quick bitterness that can leave a lasting huigan. \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":44619090297066,"sku":null,"price":3.0,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":44619090329834,"sku":null,"price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/Tropics3.png?v=1717668122"},{"product_id":"grandmother-mountain-2-5-minis","title":"Grandmother Mountain 2.5 | Minis","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 King White Peony (Mudan Wang 牡丹王) \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 August 2025\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  Sugar Doughnuts, Cream, Cinnamon, Bee Balm, Stewed Nettles\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThis item is a small 7 gram single-session pressing of the larger similarly named 100 gram cake: same material, same maker, same press date.  We offer them individually or in sets of three.  This is the first time offering these white tea cakes in mini form, so we are very excited about this new shape and style!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eWhen the leaves are placed in a warm brewing vessel, the sugar-sweet fragrances of fresh baked cake or doughnuts rises to greet us when we open the lid after shaking the vessel slightly.  There is the classic note of cream or cinnamon lingering in the background, which will intensify as this tea ages.  When hot water is added, this sweet fragrance gives way to something more vegetal like bee balm or bergamot with a deep umami body that reminds us of stewed greens.\u003c\/p\u003e\n\u003cp\u003eThe brew itself is a clean pale gold and while the liquor is thirst-quenching and savory in the mouth, it is also pleasantly thick.  This thickness is one of the key things we look for when sourcing white teas, as it is in our opinion what will allow a tea to age well, if it has a strong body, the fragrances will be absorbed into the tea soup itself instead of lingering purely on the leaves or in the nose.\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\u003eIt really is a luxury daily drinker!\u003cbr\u003e\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 Orb (~7g)","offer_id":44739021537514,"sku":"","price":2.25,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":44739021570282,"sku":"","price":6.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/StackClean.png?v=1724140667"},{"product_id":"gatekeeper-minis","title":"Gatekeeper | Minis","description":"\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Gatekeeper \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Gongmei Heirloom White Tea\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2024\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e Spring 2024\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Panxi, Fuding, China\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Master Qiu\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eTasting\u003c\/strong\u003e \u003cstrong\u003eNotes:\u003c\/strong\u003e Pine Sap, Fresh Sage, Cream, Vanilla Wafers, Sweet Pea\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThis item is a small 7 gram single-session pressing of the larger similarly named 100 gram cake: same material, same maker, same press date.  We offer them individually or in sets of three.  This is the first time offering these white tea cakes in mini form, so we are very excited about this new shape and style!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eThus, this tea cake is made exclusively from the ancestral tea cultivar of Fuding: Gongmei.  When compared to the Da Baihao, Gongmei is much more vegetal, earthier, greener and spicier than its sweet and floral offspring.  We are excited to see how this tea will age, as it is an exceedingly uncommon practice to press exclusively gongmei tea cakes.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhen the dry leaves are placed in the warmed brewing vessel, we are met with a strong aroma of pinesap mixed with cooking spices.  There is something both vegetal and savory about the fragrances of the wet leaves, but the brew is exceptionally light, clear, clean, and refreshing on the tongue.  We get notes of cream, that is sweetened by the slightest hint of vanilla wafers.  A majority of this session stays vegetal and complex without betraying hints of flowers that we find in the Da Baihao cultivar.  We are excited to see the thick mineral depths this tea acquires as it ages.  Already this tea sits pleasantly in the stomach and has a modest, relaxed energy about it.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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 Orb (~7g)","offer_id":44739055976682,"sku":null,"price":2.25,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":44739056009450,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/WrapStack.png?v=1724148454"},{"product_id":"no-mans-land-orb","title":"No Man's Land Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e No Man's Land Yiwu Gushu Raw Puer Blend\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\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 May 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: \u003c\/span\u003eSpring Violets, Tropical Fruit, Heavy Cream, Wild Honey, Sweet Grass\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\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\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eIn the primordial jungles of liminal China, as it fringes the mountains of Laos, there grows a wild and powerful tea.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eYiwu is well renowned for its gentle character of tea, their welcoming depths, and for their incredible ability to age magnificently.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHighly sought, endlessly copied, this region has been meticulously divided down to micro regions with their different flavors, terroirs, villages, ethnic groups, mountains, and even sides of mountains and different garden plots on a single mountain side.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMost of the tea in this tea cake comes from one such micro region, the Bai Sha He, a garden of gushu tea trees tucked away deep in the folds of Gua Feng Zhai.  While this tea isn't a 100% Gua Feng Zhai Gushu tea cake (which we would need to sell at almost $2\/gram), we chose other gushu and dashu material from different gardens and regions to complement and be subservient to the incredible wild flavor and power of the Gua Feng Zhai.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGua Feng Zhai is one of the most remote tea growing regions in Yiwu.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe first dirt road into the village was hewn from forest in 2001, electricity was first connected in 2008, and the tea has been fanatically coveted since the early 2010s.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eA lot of paranoia surrounds this region, we saw purchasers taking turns to watch their leaves 24 hours a day as they are kill greened, rolled, and sun-dried, for fear of them being swapped with non-Guafeng Zhai material.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhile we weren’t as overtly paranoid, we did stick with the leaves we wanted from their picking to their processing and drying (a wonderful week spent in the wilds of Yiwu) and can confidently provide this incredible chance to try some of the tea world’s most coveted tea.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNo Man’s Land refers to the wild nature of the garden, the small place humans hold in the larger magnificence of the ecology, and to the fact that this tea was made entirely by our friend Rita, her sister Xiao Mei, and their mother.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe didn’t see any men making this tea, which is the norm in most tea making regions throughout China, and so we were moved to name this tea in honor of the women behind its production.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe tea itself is something transcendent.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe have few words for it but will try our best to explain the tasting notes and tea session experience.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere is a sweet juicy thickness that comes from the leaves when placed in a warmed gaiwan.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe get a lot of tropical fruit from the dry leaves, mango juice and guava, with a more spicy backbone of wildflowers.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs soon as we begin brewing with hot water, the wet leaves reveal their wild side, and we are transported back into hiking hours through the jungle to see these tea trees for ourselves.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThere persists a thick spicy freshness in the leaves.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe tea on the tongue is thick, oily, and rich, with very little bitterness, but a pleasant huigan after a few sips.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe flavors of this tea are particularly difficult to describe; we are left thinking of things like ‘wildflowers’ and ‘high fragrance’ but the specific flavors are difficult to place. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOne thing that is unmistakable is the Chaqi, or tea energy.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe presence of this tea blooms in the body after a few brews, we immediately begin to belch, as all of our stagnant energy begins to move, and the tea wakes up our digestive system.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIt was the quiet power of this tea that keeps us locked at the tea table until we finish the session, for as soon as we step away, another blissful wave of tea energy sweeps over us, and we are drawn back with ‘one more brew’ in mind.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eBe sure to have time and space to appreciate this tea.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the \u003c\/span\u003e\u003ca style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" title=\"Raw Puer Flight\" href=\"https:\/\/onerivertea.com\/products\/raw-puer-flight-2025\"\u003eYunnan Flight\u003c\/a\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":45083651637482,"sku":"","price":6.86,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":45083651670250,"sku":"","price":20.58,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotoWrapped.png?v=1750220969"},{"product_id":"black-water-ridge-orb","title":"Black Water Ridge Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Black Water Ridge Yiwu Puer \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Heishui Liangzi, Gua Feng Zhai, Yiwu\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 2026\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e May 2026\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: \u003c\/span\u003eGuava, Honeysuckle, Orchid, Cream, Rock Sugar\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eBlack Water Ridge is a rare tea, it is a single-origin tea cake made exclusively from Guafeng Zhai material in Yiwu.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eYiwu is well renown for its gentle character of tea, their welcoming depths, and for their incredible ability to age magnificently.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHighly sought, endlessly copied, this region has been meticulously divided down to micro regions with their different flavors, terroirs, villages, ethnic groups, mountains, and even sides of mountains and different garden plots on a single mountain side.\u003cspan class=\"Apple-converted-space\"\u003e  Thus, we are proud to say that all \u003c\/span\u003ethe tea leaves in this tea cake come from one particular mountain, Hei Shui Liangzi, or Black Water Ridge, and from one specific garden we first visted in April 2025 and again in late March 2026.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHeishui Liangzi is the second tallest mountain in Xishuang Banna, second only to Huazhu Liangzi, and it is the crowning jewel of what many puer drinkers refer to as the 'wild flavor' of Guafeng Zhai tea.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGua Feng Zhai is one of the most remote tea growing regions in Yiwu.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe first dirt road into the village was hewn from forest in 2001, electricity was first connected in 2008, and its tea has been fanatically coveted since the early 2010s.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis region is renown for its wild jungles, the minimal human intervention, and the richly wild taste of the teas.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eOur time out in Guafeng Zhai this spring really impressed upon us just how special this region is, the teas, the mountains, the people, and the culture.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe are honored to be able to offer this tea from such a beautiful mountain garden made by such wonderful people.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe dry leaves in the warmed gaiwan give off an incredible fragrance of fruit and cream mixed with honey.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea is much more fragrant than the 2025 version with more floral notes rising out of the cup to remind us of the truly wild fragrances of the deep Jungle cradling Guafengzhai.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhen infused with hot water, some of the fruit fades into a more pronounced floral bouquet, but the honey fragrances remain. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe gentle sweetness of floral honey comes right though in the brew.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThere is very little astringency in the brew, even when steeped a little long, the mouthfeel is thick and coats the tongue very pleasantly.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eOne of the most remarkable things about this tea is the calming and blissful chaqi that we feel as we drink a few infusions, its really a tea that keeps us locked to the table, afraid to miss an infusion.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea gets softer and creamier as the infusions increase and the duration of the brews lengthen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":45083667857642,"sku":"","price":3.45,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":45083667890410,"sku":"","price":10.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/Miniswrapped.png?v=1750225109"},{"product_id":"kallisti-orb","title":"Kallisti Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Kallisti Raw Puer Blend\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Lincang, Xishuang Banna, Jingmai\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 May 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: \u003c\/span\u003eBaked Cake, Sage, Berry Skin, Rock Candy, Cedar Wood\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 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\/p\u003e\n\u003cp class=\"p1\"\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eIncredibly drinkable, friendly to all who try it, difficult to brew improperly, and most affordable of all our puer, the Kallisti is the golden apple, a blend to impress even the fairest drinker.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe worked hard on this one, endlessly revising it until it checked all our boxes without costing an arm and a leg, it really is our ideal daily drinker.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWith material from Lincang, Jingmai, and Xishuang Banna, this blend was only made possible after so many years of sourcing tea from many mountains in many regions.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe knew we wanted the sweetness of Lincang, the minerality and longevity of Xishuang Banna, and the fragrant fruitiness of Jingmai.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis blend is the gestalt of all our hard blending work.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen the dry leaves are placed in a warmed gaiwan and shaken to open the fragrance, there exudes a powerful aroma of fragrant wood and mineral rock with something sweet like a freshly baked vanilla glazed cinnamon roll hiding in the background.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhen infused with boiling water, the leaves reveal their fruity side, showing fragrances of dark berry skin and vanilla. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe brew itself is light gold and surprisingly thick on the tongue.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhile the mouthfeel is pleasantly oily, the tea is still relatively light, with higher notes of sweetness available to the palate.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs the session continues, the sweetness becomes something redolent of fresh baked white cake, but there are a few dynamic infusions early on where floral notes compete with berry fruit flavors. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhile this blend only has a dash of gushu material, we find it thoroughly engaging from first steep to last, while delivering a pleasant chaqi that powers us through the day.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the \u003c\/span\u003e\u003ca style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" title=\"Raw Puer Flight\" href=\"https:\/\/onerivertea.com\/products\/raw-puer-flight-2025\"\u003eYunnan Flight\u003c\/a\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":45083899920618,"sku":null,"price":1.5,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":45083899953386,"sku":null,"price":4.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniWrapped.png?v=1750252912"},{"product_id":"mountain-song-orb","title":"Mountain Song Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Mountain Song\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eType:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raw Puer (生普洱）\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Zhang Lang Village, Bada Mountain, Xishuang Banna\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 May 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: \u003c\/span\u003ePeat, Tropical Fruit, Primrose, Pine Sap, Honey\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\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\/p\u003e\n\u003cp class=\"p1\"\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eDeep in the wilds of South Western Yunnan, wherein the mountains behind the mountains we walked rises Myanmar, the Bada mountain looms like a bastion of language and culture to the Bulang people.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eComprising of three villages linked by dirt roads through the mountains, the community here is interwoven and culturally rich.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eSongs and dance fill the mountains and are as much a part of life as is the tea.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThus, out of respect for the time we spent in the Zhang Lang village celebrating the Bulang New Year, we have called this tea ‘mountain song’ to honor the communal singing and dancing we were allowed to participate in.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn addition to the thick culture, this tea is incredibly deep and hints at powers that will bloom in time.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIt is probably the juiciest, most fragrant tea we have on offer this year.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe leaves have a sappy honey fragrance that is redolent of primrose and gardenia flowers, while there are notes of tropical fruit juice when the dry leaves are placed in a warmed vessel.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAlthough this tea is of single origin material from Bada Mountain’s core region, Zhanglang Village, we took a chance and blended up a few different ages of trees.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe gushu, we found, while being very soothing on the body, had very little fragrance or aroma, something which the qiaomu had in handfuls.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe chose a big tree base and blended in good amounts of gushu to give this tea a pleasant ride, while also including some smaller qiaomu to make sure the fragrance slaps.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe are very pleased with the results, and after one fragrant session, we’re sure you’ll see why.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis tea is a little wild around the edges, and when brewed, the juicy notes intensify and we catch hints of peat in the cup, some lingering smokiness which will become camphor fragrances in time.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe mouthfeel is already pleasantly thick, very oily and rich in the mouth with a pleasant bitterness that quickly becomes a deep huigan.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe art for the cake wrapper was done by the talented Gong Er, a Tujia Minority scholar and artist based in Zhang Jia Jie.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis piece in particular is a reference to the singing culture in the mountains, used to communicate things over great distances.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the \u003c\/span\u003e\u003ca title=\"Raw Puer Flight\" href=\"https:\/\/onerivertea.com\/products\/raw-puer-flight-2025\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eYunnan Flight\u003c\/a\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/span\u003e\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\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~8g)","offer_id":45084379349226,"sku":"","price":2.65,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~24g)","offer_id":45084379381994,"sku":"","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotos.png?v=1750299058"},{"product_id":"illud-tempus-orb","title":"Illud Tempus Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Illud Tempus\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eType:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raw Puer (生普洱）\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Nuogan Village, Jingmai Mountain, Puer\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e March 2025\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e May 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: \u003c\/span\u003eCardamom, Pea Flower, Spinach, Fresh Tobacco, Pine Wood\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\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\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eThis was our first year exploring one of the big names in Yunnan Puer: the Jingmai Mountain.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis mountain, right on the border of China and Myanmar in Western Yunnan, is the crowning jewel of the Simao region, or classically Puer.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eOur time out on the mountain made many things clear, it’s not just one mountain, one village, one people, but several slopes peppered with clusters of houses and one greater higher elevated plateau from whence comes some of the best teas of the region (the Daping Zhang).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Simao government has spent a lot of money subsidizing the livelihood of the original inhabitants of the Jingmai Mountains, whom are primarily Dai with a handful of Bulang and Hani minority groups living closely together in a richly diverse cultural harmony.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe Jingmai mountain has some 12 villages, all accessible via car (if one can stomach the winding mountain roads), and each producing tea with their own unique taste due to the terroir. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePart of the reason for this government subsidy is a desire to preserve the original cultural heritage of the region, and as a result, some villages are entirely built in the old Dai or Bulang style: the Dai architecture being more open and breezy while the Bulang is more dark and sturdy.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eVisiting these villages felt like stepping outside of time into a time of origins; hence, the inspiration behind this tea cake name: Illud Tempus, the time of origins.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe tea itself is nice and juicy, there are a lot of berry notes on the dry leaves after they are placed in a warmed gaiwan, along with the slightest whiff of fragrant wood.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis evolves into a more vegetal fragrance like fresh tobacco or cooking spices when brewed with hot water.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs the session continues, we get notes of sweet spinach and cardamom in the cup.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe brew is a light pale gold that rolls easily on the tongue and sits lightly in the mouth.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThere is a light floral sweetness in the palate reminiscent of pea flowers.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe expect this tea to thicken up as it ages, but for the moment, it is a distillation of spring flavors with a honey thickness following close behind.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the \u003c\/span\u003e\u003ca style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" title=\"Raw Puer Flight\" href=\"https:\/\/onerivertea.com\/products\/raw-puer-flight-2025\"\u003eYunnan Flight\u003c\/a\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/span\u003e\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\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":45084397338858,"sku":"","price":2.25,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":45084397371626,"sku":"","price":6.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotosWrapped.png?v=1750303567"},{"product_id":"old-salt-orb","title":"Old Salt Orb","description":"\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Old Salt Raw Puer Blend\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Raw Puer (生普洱）\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Lincang, Xishuang Banna\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 May 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: \u003c\/span\u003eRock Salt, Petrichore, Dried Kelp, Juniper, Rock Sugar\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 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\/p\u003e\n\u003cp class=\"p1\"\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eIf you’re looking for something sweet and floral, keep walking.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea is a strong tall glass of sheng puer that will put hair on your knuckles and a patch on your eye.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWe blended it with some real bitter stuff (read Laoman’e), but the majority of the tea comes from Huazhu Liangzi and Bangdong, two gardens that are renown for their rocky soil and a mineralogy so deep, it's almost saline.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis is one for the vault, a mineral rich tea that is all texture and tingles on the tongue.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eFor those wanting a flowery or fruity puer, try the \u003ca href=\"https:\/\/onerivertea.com\/collections\/raw-puer\/products\/kallisti\"\u003eKallisti\u003c\/a\u003e or the \u003ca href=\"https:\/\/onerivertea.com\/collections\/raw-puer\/products\/mountain-song\"\u003eMountain Song;\u003c\/a\u003e for those that love the bitter brew, this is your tea.  The Old Salt is all broth and mineral-rich mouthfeel, not for the delicate of spirit.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIn time, these mineral-rich teas become sweet as rock sugar and mountain spring water, but this is not your grandmother’s jasmine tea, it is a rough and tumble mix for the stout of heart and adventurous of spirit.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe dry leaves when placed in a warmed gaiwan smell deceptively fresh, like the wind after a gentle spring rain, but lingering behind that alluring fragrance is something darker, a storm cloud on the horizon promising a bitter storm.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen first brewed, the gentle floral fragrance of the leaves opens up into something more yeasty, like fresh baked bread with something much meatier in the depths.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe brews have a bow wave of bitterness that quickly passes through the palate, leaving behind mineral afterthoughts and a tingling on the tongue.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe brew is oily without being heavy, and has notes of dried seaweed and fragrant wood.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe empty cup is redolent with the honey-like sweetness typically found in empty bourbon casks.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhile we are excited to see how this tea tastes after it is aged for a few years, we can’t resist drinking and enjoying it now.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis one is an homage to all the old rogues out there, a bit rough around the edges, but with a heart of solid gold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIf you're interested in sampling this year's full flight of puer pressings, check out the \u003c\/span\u003e\u003ca href=\"https:\/\/onerivertea.com\/products\/raw-puer-flight-2025\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, San Francisco, Segoe UI, Roboto, Helvetica Neue, sans-serif;\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eYunnan Flight\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003ca href=\"https:\/\/onerivertea.com\/products\/raw-puer-flight-2025\"\u003e,\u003c\/a\u003e a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\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\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":45085333553386,"sku":null,"price":1.95,"currency_code":"USD","in_stock":true},{"title":"3 Orbs (~21g)","offer_id":45085333586154,"sku":null,"price":5.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotosWrapped_0bafa746-6b9a-447b-8220-6b2fc9b5b6d8.png?v=1750394084"},{"product_id":"raw-puer-flight-2025","title":"Raw Puer Flight | 2025","description":"\u003cdiv\u003e\n\u003cdiv\u003eWelcome to the highly anticipated 2025 Raw Puer Flight!\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eAs always, we believe that the best way to understand a tea or a type of tea is through comparison tastings.  Thus, we have arranged a guided flight through the six new raw puer teas we are offering this year, in dragon orb form!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is the first year we have begun to truly dabble in the mysterious art of blending puer tea.  The blending process follows traditional methods employed by the original puer tea cake factories in the 1900s and is a means to complement and enhance flavors of single-origin gardens.  As a result, we are exceptionally excited to showcase the wide range of flavors and prices this year's hard work has to offer.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eIn the flight\u003c\/strong\u003e (a seven gram dragon ball of the following teas):\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eNo Man's Land\u003c\/strong\u003e -\u003cem\u003e Yiwu Gushu Raw Puer Blend\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eBlack Water Ridge\u003c\/strong\u003e - \u003cem\u003eYiwu Qiaomu Pure Origin\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOld Salt\u003c\/strong\u003e - \u003cem\u003eBitter and Mineral with Saline Backbone\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eIllud Tempus\u003c\/strong\u003e - \u003cem\u003eJuicy and Sweet Jingmai Material\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eKallisti\u003c\/strong\u003e - \u003cem\u003eA blend of three main puer production regions\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eMountain Song \u003c\/strong\u003e- \u003cem\u003eThick and Syrupy tea from Bada Mountain\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e+\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eMithril Coin\u003c\/strong\u003e - \u003cem\u003eSilver Needle White from Bangdong, Lincang\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThese teas have all been hand-rolled into 7-8 gram dragon orbs, and are of the same material as that used in the full 200 gram or 100 gram cakes.  For a more detailed look at the flavor profiles of each of these teas, check out the individual product listings, but for a truly blind experience, we recommend getting the lot and sampling through to find your favorite taste!  Tea is about exploration and personal preference after all, so have fun!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eEach flight will come with an extra Yunnan Silver Needle Coin (Mirthil) which sold out twice last year, and we just got re-pressed and released with the new teas of 2025.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\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\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Default Title","offer_id":45085351674090,"sku":null,"price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/DSCF8184.jpg?v=1750400415"},{"product_id":"smugglers-cove-mini","title":"Smuggler's Cove | Mini","description":"\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Smugglers Cove 2021 Wild Harvest Shoumei \u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Yesheng Shoumei \u003cmeta charset=\"utf-8\"\u003e(荒野寿眉) \u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2021\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e August 2025\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Diantou, Fuding, China\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Qiu\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eHoney melon, brown sugar, toasted coconut, dates, vanilla\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs the common adage goes when talking about aging white teas: the first year its tea, by the third year it’s medicine, by the seventh year it's a treasure.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis wild shoumei is well on its way to becoming a treasure, and is flying through the medicinal transformations.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIt has lost most of its vegetal freshness and is already turning darker, with more complex flavors.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen the dry leaves are placed in the warmed gaiwan, we get fragrances of stewed dates and honey melons with some brown sugar hiding in the background.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhen infused with hot water, the leaves begin to transition into their more earthy side, giving off notes of toasted coconut and hints at the vanilla with will surely become much more prevalent as this tea ages through the years.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSince this is a spring shoumei that was made with care, it is in the green style of the category.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs a result, the brew is still a bright gold even though it has four years under its belt.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eEven when pushed this tea soup simply becomes a deeper, richer gold, not yet red or amber. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe taste of the tea is likewise very clean and refreshing.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe toasted coconut comes through in the brew and sits oily on the tongue.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs this is a wild-harvested shoumei, meaning the tea bushes are not pruned knee-high, but left to grow into trees several meters high, the roots reach deep to pick up many more minerals than other white teas, as a result there is a minerality to this tea that is almost saline, reminding us of the secret beaches and inlets to the ocean found deep inland in Diantou and Fuding.\u003c\/p\u003e\n\u003cp\u003eAs with all our white teas, we brew 6 grams in a 100-120ml gaiwan with water right off the boil.  You can experiment with different water temperatures, cooler temps give the tea a little more floral nots, higher temps bring our more umami.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a micro-pressing of the larger 200 gram Smuggler's Cove tea cake, made of the exact same material. \u003c\/p\u003e\n\u003cp\u003eHuge thanks to Anj for creating the Wrapper Artwork.  Follow their instagram @gushustudios to check out all their handmade teaware!\u003c\/p\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":45523944800490,"sku":null,"price":0.85,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":45523944833258,"sku":null,"price":2.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniWrapped_6bd574ae-be60-4bf1-a02e-5175575f3edd.png?v=1756103883"},{"product_id":"gatekeeper-2022-mini","title":"Gatekeeper | 2022 Mini","description":"\u003cp\u003e\u003cstrong\u003eTea:\u003c\/strong\u003e Gatekeeper 2022 Gongmei \u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Gongmei (贡眉) \u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2022\u003cbr\u003e\u003cstrong\u003ePress Date:\u003c\/strong\u003e August 2025\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Diantou, Fuding, China\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Qiu\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eSweet Grass, Honey, Butter, Toasted Pecans, Fresh Coconut\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis cake is the welcome return of the all-heirloom cultivar tea cake we pressed last year called the Gate Keeper.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eGongmei is the original tea plant found out around Fuding, and it is the ancestor of the modern Dabai tea cultivar.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhile it has largely fallen out of popularity, shouldered aside by the beautiful and bountiful Dabai tea plant, it holds a special place in our hearts for being the first of the Fuding white teas.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen compared to the Dabaihao cultivar (see the Smuggler’s Cove for comparison), the Gatekeeper Gongmei is all vegetation, spices, and less of the fruity sweetness found in the shoumei tea cakes of a similar age.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis tea also has a few years of age on it, meaning\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ethat it is already on its way from transforming from a fresh white tea to an aged white tea.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen the dry leaves are placed in a warmed gaiwan, the fragrance is startlingly different from other white teas, it is spicy and vegetal, with notes of toasted pecans and burnt sweet grass.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThese vegetal notes subside slightly when infused, resulting in something much sweeter, creamier, and redolent of honey and the lightly aged melon notes found in a lot of these 3+ year old shoumei and gongmei teas. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe brew is a bright gold that is noticeably thick on the tongue, tasting of cream and butter, while delivering a pleasantly surprising huigan.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe taste of this tea on the tongue remains distinctly vegetal, hoarding its sweetnesses unlike the more sugary shoumei made of the Dabai cultivar.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis is a more hardy white tea, brothy, and filling. \u003c\/p\u003e\n\u003cp\u003eAs with all our white teas, we brew 6 grams in a 100-120ml gaiwan with water right off the boil.  You can experiment with different water temperatures, cooler temps give the tea a little more floral nots, higher temps bring our more umami.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThis is a 7 gram micro pressing of the larger 200 gram Gatekeeper tea cake.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"1 Orb (~7g)","offer_id":45524096286954,"sku":null,"price":1.0,"currency_code":"USD","in_stock":false},{"title":"3 Orbs (~21g)","offer_id":45524096319722,"sku":null,"price":3.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/MiniPhotoswrapped_b1969bcc-7f61-4f36-84b3-c773405374dd.png?v=1756105654"},{"product_id":"raw-puer-flight-2026","title":"Raw Puer Flight | 2026","description":"\u003cdiv\u003e\n\u003cdiv\u003eWelcome to the highly anticipated 2026 Raw Puer Flight!\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eAs always, we believe that the best way to understand a tea or a type of tea is through comparison tastings.  Thus, we have arranged a guided flight through the six new raw puer teas we are offering this year, in dragon orb form!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis year, we have returned to our single-origin roots and have a collection of singular teas from individual mountains, nothing blended in this lineup.  Our puer journey comes in multiple steps, the first step is to know the mountain, know the material, know how the tea ages with time.  Only after we know the mountain can we consider blending.  We have brought back a few single-origin favorites from the past few years, including the exact Gushu material from Dong Guo that we pressed back in 2024.  While we revisited other moutnains like Bangdong, Kuashan, and Guafengzhai.  There are also two completely new teas for us that are equally exciting: the mineral-rich Naka and the Bingdao-esque Baka.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eIn the flight\u003c\/strong\u003e (a seven gram dragon ball of the following teas):\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eThe Fool \u003c\/strong\u003e- \u003cem\u003eBaka Dashu | Sugar and Sweet\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAlluvial Fields \u003c\/strong\u003e- \u003cem\u003eNaka Dashu | Rocky and Dry\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTropics\u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e - Dongguo Gushu | Citrus and Power\u003c\/span\u003e\u003c\/em\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003eNYC Tapwater \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e- \u003c\/span\u003e\u003cem\u003eBangdong Gushu | Mineral Sweetness\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSkinny Chicken \u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e- Kuashan Qiaomu | Melon Candy\u003c\/span\u003e\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlack Water Ridge \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e- \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cem\u003eYiwu Qiaomu | Wild Flowers and Fruit\u003c\/em\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThese teas have all been hand-rolled into 6-7 gram dragon orbs, and are of the same material as that used in the full 200 gram cakes.  For a more detailed look at the flavor profiles of each of these teas, check out the individual product listings, but for a truly blind experience, we recommend getting the lot and sampling through to find your favorite taste!  Tea is about exploration and personal preference after all, so have fun!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\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\u003c\/div\u003e","brand":"One River Tea","offers":[{"title":"Default Title","offer_id":46111873138922,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/files\/Wrappers.jpg?v=1781763031"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0007\/9681\/9516\/collections\/DSCF1012.png?v=1684480212","url":"https:\/\/onerivertea.com\/collections\/minis.oembed?page=4","provider":"One River Tea","version":"1.0","type":"link"}